This cheese-stuffed chicken breast recipe is so easy and so elegant!
Seasoned chicken breasts are filled with mozzarella cheese and simmered in a spinach parmesan cheese cream sauce.
Ingredients for Stuffed Chicken Breasts
Make this restaurant-worthy dish for a weeknight or a speical occasion.
Chicken Breasts – Choose boneless skinless breasts – approximately 6 to 7oz each. “Butterfly” them by slicing them in half lengthwise most of the way through (so they open like a book) before stuffing them with cheese.
Cheese – Fill these chicken breass with mozzarella per the recipe below or use other cheeses like Swiss, gruyere, or a little cream cheese or feta cheese.
Spinach Sauce – This simple sauce has a base of chicken broth for flavor and cream for richness and it’s thickened with a bit of flour. Fresh spinach is best in this recipe, but canned (drained) or frozen (thawed and drained) can be used.
Variations
- Replace mozza with Swiss and add a slice of ham for a ‘cordon bleu’ version.
- If you’re not a fan of spinach, swap it for steamed broccoli or cooked kale or mushrooms.
- Sundried tomatoes arre a great addition to the sauce.
- Fresh herbs such as parsley, thyme, or oregano can be added with the broth.
How to Make Stuffed Chicken Breast
Chicken breasts are stuffed with cheese and baked in a creamy spinach sauce!
- Fill butterflied breasts with cheese & season, as described in the recipe below.
- Fold the chicken breasts closed and sear on each side. Bake as directed.
- Cook butter and flour, whisk in broth and cream and cook until thickened.
- Stir in spinach and parmesan cheese. Add chicken and simmer.
Serve alone or over rice, potatoes, or noodles.
Storage and Leftovers
- Store leftover stuffed chicken breasts in an airtight container for up to 3 days. Reheat in the microwave.
- Leftovers can be frozen for up to 4 months. Thaw in the fridge overnight and reheat.
Did you love these Spinach Stuffed Chicken Breasts? Be sure to leave a rating and a comment below!
Stuffed Chicken Breasts
Equipment
Ingredients
- 4 boneless skinless chicken breasts 6-7 ounces each
- 8 slices mozzarella cheese about 4 ounces total
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 clove garlic minced
- 1 tablespoon all purpose flour
- ½ cup chicken broth
- ¾ cup heavy whipping cream
- 2 cups fresh spinach or ½ cup frozen spinach, thawed and squeezed
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 425°F.
- Place the chicken breasts on a cutting board and, using a sharp knife, butterfly each chicken breast horizontally (do not cut all of the way through). Season with salt and pepper and add two slices of mozzarella cheese to each. Fold chicken breasts closed.
- Heat olive oil in an ovenproof skillet over medium high heat. Brown chicken breasts until golden, about 2-3 minutes per side. Place the skillet in the oven and roast the chicken for 18-20 minutes.
- While the chicken is roasting, melt the butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Stir in the flour and cook 1 minute.
- Add the chicken broth while whisking until smooth. Whisk in heavy cream and continue to stir until bubbly and thickened, about 3-4 minutes.
- Stir in the spinach and parmesan cheese and cook for 2-3 minutes or until the spinach is wilted.
- Remove the chicken from the oven and add to the saucepan simmering them together for 2 minutes.
- Serve over rice or potatoes if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
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This is the best meatloaf I have ever had. My husband seconds that!!
I added sliced white mushrooms to the sauce. Delicious! I topped linguine with the sauce, then added the chicken. Served with a side salad and garlic rolls. There were no leftovers. I’ll be making a bigger batch next time. This is definately a keeper!
My family and I love this dish!! The chicken comes out juicy and tender, and the sauce is so delicious! I triple the ingredients for the sauce so there is plenty for the chicken and to top a side dish of rice. I would put this meal on par with any gourmet dish that could be bought at a high end restaurant.
I made this Stuffed Chicken Breasts with some changes. I substituted the mozzarella cheese with sliced portobello mushrooms, then added chopped portobello mushrooms to the sauce in place of the Parmesan cheese. I served it with mashed potatoes and dinner rolls. It was very delicious. Thanks for the recipe.
I loved this recipe! This was so tasty and easy to make. Husband and I enjoyed it very much and will add this to our dinner menu rotation.