Creamy Spinach Stuffed Chicken Breast Recipe
This Creamy Spinach Stuffed Chicken Breast recipe features tender chicken breasts filled with a luscious mixture of Boursin cheese, spinach, mozzarella, and Parmesan. The chicken is seared to golden perfection on the stovetop and then baked to juicy, flavorful delight. Perfect for a comforting yet elegant weeknight dinner that serves four.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken
- 3 large boneless skinless chicken breasts (2 pounds)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1½ tablespoons olive oil
Filling
- 1 5.2 ounce package Boursin cheese (Garlic & Fine Herbs)
- 1½ cups baby spinach, chopped
- ¼ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the chicken after searing.
- Prepare Filling: In a mixing bowl, combine the Boursin cheese, chopped baby spinach, shredded mozzarella, and grated Parmesan cheese until the mixture is evenly blended.
- Stuff Chicken: Carefully cut a pocket into each chicken breast without slicing all the way through. Divide the cheese and spinach mixture evenly and stuff each pocket with the filling. Use toothpicks to secure the openings if necessary to keep the filling inside during cooking.
- Season Chicken: Season the outside of the stuffed chicken breasts with salt, black pepper, garlic powder, and smoked paprika to enhance the flavors.
- Sear Chicken: Heat olive oil in an oven-safe skillet over medium heat. Place the chicken breasts in the skillet and sear each side for 3 to 4 minutes, until they develop a golden brown crust.
- Bake Chicken: Transfer the skillet with the seared chicken to the preheated oven. Bake for 10 to 15 minutes, or until the internal temperature reaches 165°F (74°C) indicating the chicken is cooked through.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes. This helps retain juices. Serve the stuffed chicken breasts hot with the flavorful pan juices drizzled on top.
Notes
- Ensure not to cut all the way through the chicken breasts when making the pocket to prevent filling leakage.
- Using an oven-safe skillet is essential to easily transfer from stovetop to oven.
- Resting the chicken after baking helps keep it moist and juicy.
- Toothpicks can be removed before serving for better presentation.
- For extra flavor, you can add a pinch of red pepper flakes to the filling mixture.
