Spinach Stuffed Chicken
Chicken breasts filled with spinach, cream cheese and garlic, wrapped in nothing but their own skin of seasoning and cooked for 30 minutes.
Make Ahead and Storage
Keeps in the fridge for 3 days. Reheat gently.
Spinach Stuffed Chicken: The Method
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Heat the oven to 190°C / 375°F. Wilt the spinach with the garlic and olive oil, cool, squeeze dry and chop. Mix with the cream cheese, parmesan and pepper.
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Cut a deep pocket in each breast, fill with the spinach mixture and secure with cocktail sticks. Season with the salt.
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Brown the chicken in the vegetable oil in an ovenproof pan for 3 minutes per side.
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Cook in the oven for 22 minutes. Rest for 5 minutes and remove the sticks.
Tips for Success
- Squeeze the spinach dry.
- Keep the pocket opening small.
- If your oven runs hot, check at 18 minutes.
- Rest before slicing.
Some Background
Stuffing a chicken breast makes a plain piece of meat into something that looks as though it took effort. In truth it takes a sharp knife and five minutes, and the filling does the rest.
Cut a deep pocket into the side of each breast, slicing from the thick edge toward the other side without cutting through. Keep the opening small, so the filling stays inside as it melts.
Wilt the spinach with garlic, squeeze it dry and mix it with cream cheese, parmesan and pepper. Dry spinach is important: wet filling floods the pocket and the chicken steams from the inside.
Spoon the mix into the pockets and secure with cocktail sticks. Season the outside, brown in a pan for 3 minutes a side, then finish in a 190°C oven for 22 minutes. If your oven runs hot, check at 18 minutes. The chicken is done when the juices run clear. Rest for 5 minutes before slicing.
What to Put Next to It
Roast potatoes · Green beans · Rice · Garlic mushrooms
Ingredient Swaps
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
Spinach Stuffed Chicken FAQ
How long does Spinach Stuffed Chicken take to make?
About 50 minutes in total — 20 minutes of preparation and 30 minutes of cooking. The recipe serves 4.
What are the key tips for making Spinach Stuffed Chicken?
Squeeze the spinach dry. Keep the pocket opening small. If your oven runs hot, check at 18 minutes. Rest before slicing.
What should I serve with Spinach Stuffed Chicken?
Roast potatoes; Green beans; Rice; Garlic mushrooms.
How should Spinach Stuffed Chicken be stored?
Keeps in the fridge for 3 days. Reheat gently.
Is Spinach Stuffed Chicken suitable for a special diet?
This recipe is gluten-free, high-protein, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Spinach Stuffed Chicken?
About 443 kcal per serving, with 46 g protein, 4 g carbohydrate and 27 g fat. The figures are calculated from the ingredient list and are an estimate.
Spinach Stuffed Chicken Nutrition Facts
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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