Storing and Reheating Leftovers
Store any leftover spinach stuffed chicken breasts in an airtight container in the refrigerator for up to three days. I recommend heating up leftovers in the oven or air fryer at 350 degrees Fahrenheit until heated through. This recipe is the perfect example of that. This recipe went through many rounds of testing so that I could get not just the taste perfect, but also the methodology. I want to create instructions that are easy to follow and create the same exact results you see here in the pictures. What I’m trying to tell you, is that you absolutely must make this Stuffed Chicken Breast recipe. It isn’t just delicious, it is easy to make. There are a few steps, but they aren’t complex. This is a great recipe for impressing those you love most.
Make the filling. Combine the cream cheese, spinach, mozzarella, Parmesan, garlic, Italian seasoning, kosher salt, and black pepper in a large bowl and set aside. Cut pockets in the chicken. Place the tip of a sharp knife in the middle of the chicken breast at the widest part to create a pocket. Don’t cut all the way through. Stuff the chicken breasts. Fill the chicken breasts with the cream cheese mixture and secure with a toothpick. Season the meat with salt and pepper. Sear the chicken breasts. Heat the vegetable oil in the skillet. Once it is very hot, add the chicken and cook for six minutes on each side. Bake the chicken. Put the chicken in a baking dish. Cover with foil and bake in a preheated oven for 20 to 25 minutes or until the chicken registers 165 degrees Fahrenheit. Let rest for 10 minutes before eating.
Use room temperature cream cheese. It will mix better with the other ingredients compared to a cold block. Thaw your frozen spinach. It will have a ton of moisture so be sure to fully thaw it and drain it well before adding it to the other ingredients.
Start by patting the chicken breasts dry with a paper towel and lay them flat on the cutting board. Using a sharp knife, place the tip of the knife in the middle of the chicken breast, coming in the side at the thickest part of the chicken breast (see photo above). Cut into the chicken breast carefully and then move the knife back and forth to create a pocket, being careful not to cut through the sides (or top and bottom) of the breast. Repeat with the other chicken breasts.
Make sure the oil is hot. We are using vegetable oil instead of olive oil because it has a higher smoke point. Heat the oil until you see it shimmer in the pan. It will look like ripples across a body of water. You will know that you waited long enough when you hear the loud sizzle when the chicken hits the pan. Have patience. The chicken needs to cook for a solid six minutes per side. When you do that, the chicken will sear into a golden brown color, and it will release perfectly from the pan when you are ready to flip it without sticking.
For food safety purposes, chicken is considered fully cooked at 165 degrees Fahrenheit. Overcooked chicken is dry, so to eat and enjoy your chicken when it is perfectly cooked, use a thermometer. Let the chicken rest for 10-15 minutes after you remove it from the oven so the juices can settle.
What to Serve With Stuffed Chicken Breasts
Arugula Salad Recipe Air Fryer Asparagus Easy Grilled Potatoes
I’d love to hear what you think of this stuffed chicken breast recipe! Leave a comment and let me know how you enjoyed it.
