The Best Cheesy Spinach Stuffed Chicken Breast Recipe

Cheesy Spinach Stuffed Chicken Breast – Juicy, well-seasoned, tender boneless chicken breast filled with a creamy, tangy, finger-licking cheesy spinach dip. It’s the perfect easy dinner idea for a warm mid-week evening.

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Hey PBJ’s…. I’m excited to share this scrumptious, flavorful recipe that I’ve been working on with you guys! When I first came across this recipe a few months ago, I knew I’d enjoy it and make my own version eventually.

The spinach and cheese combo stuffed in juicy chicken breast is so finger licking good! It took me a few tries to get the spinach and cheese mixture perfect, and I found that using the right combination of cheese is a must.

Mozzarella and Parmesan pair best with spinach in my opinion. I used cheddar the first two times I experimented with this recipe, but the Moz-Parm combo really delivered the flavor I was looking for.

I made this for myself and my moms one Saturday night for dinner and she absolutely loved it. She said it was a hit and when she says that, you know it’s good because she can be pretty picky when it comes to food.

That’s how I knew this recipe was legit and it was time to post it for y’all! Let’s get into the cookware and ingredients you need for this recipe so you can enjoy it yourself.

Cookware & Utensils

Ok so first thing first, you can cook the breasts using either a Baking Sheet or a Casserole Dish. I tried this recipe using both, and it came out the same – the only difference is using a casserole dish will produce more leftover fat.

Just make sure you stuff the spinach and cheese well so that it doesn’t ooze out. You can line the baking sheet with Parchment Paper to prevent any drippings from burning on the baking sheet as the chicken breast cooks.

Make sure you have a Knife to split the chicken, a Large Mixing Bowl to mix the cheese spinach, and a Spatula to mix everything in. Also, make sure you purchase or have some Toothpicks to close the chicken around the cheese and spinach mixture.

Last but not least, save yourself from trying to figure out if the chicken is done by purchasing an Instant Thermometer for cooking. This will save you the embarrassment of serving raw chicken. Trust me – I’ve been there, DONE THAT!

Ingredients You’ll Need:

• Meat: Boneless Chicken Breast
• Vegetables: Fresh Baby Spinach, Jalapenos, and minced garlic
• Cheese: Parmesan Cheese, Mozzarella Cheese, and Cream Cheese
• Condiments: Sour Cream and Mayo
• Seasonings: Adobo, Tony’s creole seasoning, Onion Powder, Lemon pepper, Crushed Red Pepper Flakes, Paprika, and Parsley
• Fats: Olive oil and butter

Cleaning the Meat

I like to clean my meats because that’s just how I was raised. Some people are against cleaning meat because they feel it’s unnecessary and spreads germs.

Others feel like whatever bacteria may be on the meat will be killed by heat during cooking. But me? I like to clean mine, so here’s my the methods and products I use to prepare my meat. 

• First, set the chicken in a large mixing bowl and make sure you add enough water, about 1-1/2 quarts, to cover the chicken so that it’s fully submerged.
• Next, add in a few tablespoons of lemon juice or white vinegar and let the chicken soak in it for 20 to 30 minutes before scrubbing it with the water mixture and rinsing it off.
• Salt and lime juice are also commonly used, so if you don’t have vinegar or lemon juice, you can sprinkle in a few tablespoons of salt or lime juice as a substitute.
• Next, I remove any dangling yellow pieces of fat or clear membrane I may find on the chicken. Once I’m done with that, I make sure to pat the chicken dry before seasoning it so the seasonings sticks. This part is important, so be sure to pat the chicken dry if it’s wet.

How to Slice Open the Chicken

Splitting the chicken to create a pocket and horizontal hole for the spinach mixture is probably the hardest part of the recipe. It’s also the step that’s probably the most difficult to explain, so I’ll provide pictures illustrating the best way to cut open a pocket.

• I start off by picking a large boneless breast and checking both sides of it to get a feel for where the center is.
• I also make sure there’s no thin parts in the meat I need to avoid.
• Then I cut into the center from one end, cutting horizontally until I reach the other end while cautiously slicing the inner meat to the back to widen the pocket.
• I always make sure not to cut too close to the bottom, top, or back because I don’t want to create any holes. 

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The Seasonings:

• Taste: For taste, I use a combination of Adobo… you can use any complete seasoning, seasoning salt, or just salt for taste but I really like the way Adobo works with this dish
• Flavor: For flavor, I use Onion Powder, lemon pepper, and Italian seasoning.
• Spice: For a hint of spice and heat I use a small amount of Crushed Red Peppers and Tony’s seasoning.
• Color: For decorative purposes I use Parsley flakes and Paprika.

Season Everything!

Okay, this has to be said: season everything!!! That means from the insides if the chicken to the outside to the cheesy spinach mixture. This will maximize the integrity of the dish and enhance the flavor. So season away!

The Spinach +Alternatives

• For this recipe I recommend using bagged spinach, which is pretty fresh. I like it because it’s dry and doesn’t create any additional moisture, which the recipe already has a good deal of.
• Frozen Spinach Alternative: Frozen spinach is an option, it just has to be dried by letting it thaw out then squeezing out the liquid before adding it to the mixture. This is necessary to keep it from becoming soupy.

The Cheese + Alternatives

When it comes to the cheese, you can use whatever cheese you think would taste best with spinach and boneless chicken. Try cheddar, colby jack, or even spice it up with pepper jack cheese!

• Just be sure to use a cheese like mozzarella that melts easily, especially if you’re combining it with a cheese like Parmesan that doesn’t melt very well.
• That’s why I like to add some cream cheese to create a smooth and creamy melted cheese mixture.

Cooking Time And Doneness

Cooking time may vary depending on the thickness of the meat, etc. The best way to tell when they’re done is to use a meat thermometer. This ensures that they’re fully done.

Even an experienced cook like myself can sometimes misjudge them and take them out too early. They’re typically done all way through by the 40-45 minute mark, but a thermometer is the best way to make sure.

This is especially important if you’re making them for a gathering… the last thing you want to do is serve your folks raw chicken! Stick the thermometer into the thickest breast center and be sure that it reads 165 F. If it does, you’re good to go.

Lastly, cooking this on a higher temperature (375 F) will help to give the chicken a crisp top with nice browning, which will make it more appetizing.

High and fast is perfect for a dish like this because you want a nice brown coating on the outside and tender, juicy meat on the inside. Slow and long may dry the chicken out.

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How to make Spinach Stuffed Chicken

1. Split the chicken open to create a pocket.
   
   

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2. Rub the chicken down with some of the oil and butter, then season well with some of the seasonings.
   
   

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3. Preheat the oven to 350 degrees.
4. Create the spinach mixture.
   
   

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5. Stuff chicken with the cheesy spinach.
   
   

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6. Close with toothpicks.
7. Drizzle the top with more oil, butter and seasonings.
8. Bake until done.
   
   

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Tips for success:

• Season before stuffing: I always found it easier to season rub the chicken down with butter and oil first before stuffing it with the cheesy spinach.
  
  Do it this way because when you try to season both sides after the cheesy spinach has already been added, the toothpicks get in the way, and the cheesy spinach falls out and makes a big mess.

Storage and reheating:

• How do I reheat the stuffed chicken? I like to rewarm them in the oven, the way they were cooked! I wrap them in aluminum foil and bake them until they’re warm. You can also warm them in a microwave.

Frequently Asked Questions

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Okay y’all, that’s it for now! Check this recipe out and let me know how you like it by leaving a comment and rating below; also, make sure to subscribe to receive notifications for new recipes every time I post.

Enjoy, later!

PBJ~

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The Best Spinach Stuffed Chicken Breast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: PhillyboyJay
• Prep Time: 30 Mins
• Cook Time: 45 Mins
• Total Time: 1Hr 15 Mins
• Yield: 3
• Category: Poultry
• Method: Soul Food
• Cuisine: American

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Description

 Juicy, well-seasoned, tender boneless chicken breast stuffed with a creamy, tangy finger-licking cheesy spinach dip. A perfect easy dinner idea for a warm mid week evening.

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Ingredients

The Chicken

• 2.5 Lbs Boneless Chicken Breasts
• 2 Tbs Butter
• 1 Tbs Olive Oil
• 1 Tsp Adobo
• 1 Tsp Tony’s Creole Seasoning
• 1 Tsp Paprika
• 1 Tsp Parsley
• 1 Tsp Onion
• 1/2 Tsp Lemon Pepper

  Spinach Mixture

• 2 Cups Spinach, finely chopped
• 1/4 Cup Jalapenos, finely chopped
• 2 Tsps Minced Garlic
• 1/2 Cup Mozzarella Cheese, shredded
• 1/2 Cup Parmesan Cheese, shaved
• 4oz Philadelphia Cream Cheese
• 1/4 Cup Sour Cream
• 1/4 Cup Mayonnaise
• 1/2 Tsp Adobo
• 1/2 Tsp Paprika
• 1/2 Tsp Onion Powder
• 1/2 Tsp Lemon Pepper
• 1/4 Tsp Crushed Red Pepper Flakes
  
  The Very Top
• 1 Tbs Olive Oil
• 1 Tbs Butter
• 1/2 Tsp Adobo
• 1/2 Tsp Tony’s Creole Seasoning
• Paprika
• Parsley
  
  

Cook Mode Prevent your screen from going dark

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Instructions

1. Split the chicken open, creating a pocket, cutting through the middle of the chicken horizontally.
2. Rub both sides of the chicken with oil and melted butter.
3. Season the insides and both sides of the chicken evenly.
4. Preheat oven to 375 degrees.
5. Chop up the spinach and jalapenos into small pieces and add it to a mixing bowl.
6. Add in the cheeses, garlic, mayo, sour cream, and seasonings, then stir in well.
7. Stuff the chicken holes with the cheesy spinach, making sure the cheese is deep in the pocket.
8. Close in the cheesy spinach by pinning the ends of the chicken with toothpicks.
9. Top the chicken with oil, butter, Tonys, adobo, and as much paprika and parsley as you want.
10. Place chicken on the rack of a baking sheet or in a casserole dish.
11. Line the baking sheet with parchment paper.
12. Place in the oven and bake for approximately 45 minutes.

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Notes

• You can stick a thermometer into the thickest part of the meat. If it reads 165 it’s done.