I shared this fun, flavorful stuffed chicken recipe 5 years ago and it’s still SUCH a hit with all of you. I hope you’re ready to get cooking in the kitchen and dancing while you do it.
What could be better than this easy goat cheese and spinach stuffed chicken breast recipe that’s made in one pan, takes only 30 minutes, is packed with protein, and is absolutely delicious?!
I paired this delicious spinach stuffed chicken with caramelized onions and mushrooms to give it extra savory flavor and OMG the result is out-of-this-world amazing. Feel free to serve the chicken as is or check out some of my favorite sides for pairing at the bottom of this post!
Ingredients in this goat cheese and spinach stuffed chicken
The best part about this easy spinach stuffed chicken recipe is that it requires minimal ingredients but the result is so delicious and feels a little fancy. Here’s what you’ll need:
- Chicken: we’re cooking up 4 boneless skinless chicken breasts for this recipe. Be sure they’re similar in size, about 4-6 ounces each.
- Olive oil: you’ll need this for cooking up the chicken and veggies.
- Vegetables: we’re using fresh spinach, an onion, and baby bella mushrooms in this recipe.
- Cheese: I love adding tangy goat cheese to the spinach mixture, but see below for additional options!
- Herbs & spices: you’ll need some garlic powder, fresh thyme, salt & black pepper. Looking for a kick of heat? Add some red pepper flakes to the filling!
- Optional: if you want to add a little deeper flavor get your balsamic vinegar ready for the onion and mushrooms.
Customize with your favorite cheese
Instead of goat cheese, I think cream cheese or shredded mozzarella cheese would be delicious mixed with the spinach! Just be sure to use a cheese that gets nice and creamy. You could also add a little parmesan cheese to the filling for extra savory, salty flavor!
Goat cheese and spinach stuffed chicken in 5 easy steps
This spinach stuffed chicken recipe is easier to make than most stuffed chicken breast recipes because instead of having to butterfly and pound a chicken breast down, you simply cut the chicken ‘hasselback style’ on top, stuff it with cooked spinach and goat cheese (or cheese of choice), then bake it in the oven and you’re done. Here’s how to make stuffed chicken breast:
- Prep your chicken. Use a sharp knife to cut 6 slits into the top of each chicken breast, making sure you don’t cut all the way through to the bottom of the chicken breast. Drizzle each chicken breast with a little olive oil then season with salt and pepper.
- Make the stuffing. Cook the spinach filling and then add to a bowl with goat cheese to combine the mixture.
- Stuff the chicken. Add cheese and spinach filling the slits in the chicken breast.
- Caramelize the onions. Cook your onions & mushrooms in the same skillet until the onions begin to caramelize, then make room for the chicken in the skillet.
- Bake & serve. Bake until chicken is completely cooked and a meat thermometer reads 165 degrees F, then serve it up!
How long do you cook stuffed chicken?
Since chicken breasts tend to vary in size, I recommend using a meat thermometer to make sure that the chicken breast is fully cooked; the temperature should read 165 degrees F. Typically, I cook my chicken breasts at 375 degrees F for anywhere from 20-30 minutes depending on their size.
Tools you’ll need: I recommend an oven-safe skillet and a meat thermometer for this recipe. No need for toothpicks as we’re not butterflying the chicken breasts so you won’t need them to hold the chicken together!
Storing tips
- In the fridge: store any leftovers chicken in an airtight container in the refrigerator for up to 3-5 days.
- In the freezer: let the chicken completely cool, then wrap them well with plastic wrap and tinfoil before transferring them to the freezer for up to 3 months. No need to thaw, simply reheat the chicken in the oven at 325 degrees F for 20-30 minutes until heated through.
What to serve with this dish
Get all of my side dishes here, and my salad recipes here!
I hope you love this spinach stuffed chicken breast recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Goat Cheese & Spinach Stuffed Chicken Breast with Caramelized Onions + Mushrooms
Goat cheese & spinach stuffed chicken breast make an amazing keto-friendly and low carb dinner! These baked chicken breasts are easily cut “hasselback style,” stuffed with creamy cheese & nutritious spinach, and served with caramelized onions and mushrooms for the ultimate healthy dinner.
Ingredients
- 4 chicken breasts (about 4-6 ounces each)
- 2 tablespoons olive oil, divided
- 4 cups organic spinach
- ½ teaspoon garlic powder
- 2 ounces goat cheese
- 1 white onion, sliced
- 8 ounces sliced baby bella mushrooms
- 1 teaspoon fresh thyme
- Optional: 1 tablespoon balsamic vinegar
- Freshly ground salt and pepper
Instructions
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Preheat oven to 375 degrees F. Use a sharp knife to hasselback each chicken breast, and cut 6 slits into the top of each breast, making sure you don’t cut all the way through to the bottom of the chicken breast. Drizzle each chicken breast with a little olive oil then season with salt and pepper. Set aside.
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Place a large ovenproof skillet over medium high heat and add in ½ tablespoon of olive oil. Add in spinach and season with garlic powder. Cook, stirring occasionally until spinach is fully wilted.
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Transfer cooked spinach to a medium bowl and add in goat cheese. Stir until well combined. Stuff each slit with the spinach/goat cheese mixture.
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Next add a 1 tablespoon of olive oil to the same skillet. Add in sliced onions, mushrooms, fresh thyme, optional balsamic vinegar and season with a little salt and pepper. Saute until onions begin to caramelize and mushrooms turn golden brown. Make room for the chicken by moving the mushrooms and onions to the sides of the skillet.
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Add chicken to the skillet, making sure there is a little bit of room between each chicken breast; you may need to rearrange the mushrooms and onions. Transfer to oven and bake for 20-30 minutes until the chicken is fully cooked and meat thermometer reads 165 degrees F. Serves 4.
Recipe Notes
See the full post for storing & freezing instructions.
Nutrition
Serving: 1chicken breastCalories: 239calCarbohydrates: 5.8gProtein: 28.7gFat: 12.7gSaturated Fat: 3.6gFiber: 1.8gSugar: 1.9g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on April 2nd, 2019, and republished on April 17th, 2024.
