Feeling the urge to spice up your dinner routine? As the weather cools down (even if it’s just a bit in AZ), we’re craving something hearty and new: Spinach and Goat Cheese Stuffed Chicken Breasts. Perfect for a cozy family meal on a busy weeknight or impressing friends at a dinner party, this recipe delivers big on flavor without the fuss. The best part? It’s simpler than it seems! So, grab your apron, and let’s whip up some culinary magic together. Get ready for a dish that’s sure to have everyone reaching for seconds!
Tips for Success
- Room Temperature Cheese: Ensure both goat cheese and cream cheese are at room temperature for easier mixing and a smoother filling.
- Don’t Overstuff: Be careful not to overfill the chicken breasts, as this can cause the filling to leak during cooking.
- Use a Meat Thermometer: For perfectly cooked chicken, use a meat thermometer to check for doneness. This ensures the chicken is cooked through without overcooking.
- Rest Before Serving: Allow the chicken to rest for 5 minutes after cooking. This helps the juices redistribute, resulting in juicier meat.
Recipe Variations
- Mediterranean Twist: Replace the spinach with sun-dried tomatoes and add chopped fresh basil to the filling. Serve with a side of olive tapenade.
- Spicy Southwest: Add diced jalapeños and cilantro to the filling. Serve with a chipotle-lime crema instead of the lemon sauce.
Creative Chef’s Touch
Elevate this dish by adding a crispy prosciutto crust. After searing the chicken, carefully wrap each breast with a thin slice of prosciutto before baking. The prosciutto will become crispy in the oven, adding a salty crunch that contrasts beautifully with the creamy filling. Finish the dish with a sprinkle of toasted pine nuts for added texture and a nutty flavor that complements the goat cheese.
Spinach and Goat Cheese Stuffed Chicken Breasts
4
servings20
minutes30
minutesIngredients
- Stuffed Chicken
4 boneless, skinless chicken breasts (about 6 oz each)
Kosher salt and freshly ground black pepper to taste
4 oz soft goat cheese, room temperature
2 oz cream cheese, softened
1 cup packed fresh baby spinach leaves, finely chopped
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 teaspoon garlic powder
1 teaspoon lemon zest
¼ teaspoon red pepper flakes (optional)
- Lemon Sauce
2 medium cloves garlic, minced
¼ cup chicken broth
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1 tablespoon butter
Salt and freshly ground black pepper to taste
2 tablespoons fresh chives, finely minced
Directions
- Preheat the Oven: Set the oven to 375°F (190°C).
- Prepare the Chicken
- Pat the chicken breasts dry with paper towels.
- Season generously with kosher salt and freshly ground black pepper.
- Using a sharp knife, carefully cut a horizontal pocket in each breast, ensuring not to cut all the way through.
- Make the Filling
- In a medium bowl, combine goat cheese, cream cheese, chopped spinach, garlic powder, lemon zest, and red pepper flakes (if using).
- Mix until smooth and well incorporated.
- Taste and adjust seasoning if needed.
- Stuff and Secure the Chicken
- Divide the filling evenly among the chicken breasts, carefully stuffing each pocket.
- If necessary, secure the openings with toothpicks to prevent the filling from leaking.
- Sear the Chicken
- Heat a large oven-safe skillet over medium-high heat.
- Add butter and olive oil, swirling to coat the pan.
- Once hot, add the stuffed chicken breasts and sear for 3-4 minutes on each side until golden brown.
- Finish in the Oven
- Transfer the skillet to the preheated oven.
- Bake for 12-15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Remove from oven and let rest for 5 minutes.
- Prepare the Lemon Sauce
- While the chicken rests, make the sauce in the same skillet.
- Over medium heat, melt 1 tablespoon of butter.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth, lemon juice, and lemon zest.
- Simmer for 2-3 minutes until slightly reduced.
- Season with salt and pepper to taste.
- Serve
- Remove toothpicks from the chicken if used.
- Plate the chicken breasts and drizzle with the lemon sauce.
- Garnish with fresh chives and serve immediately.
