Spinach and Goat Cheese Stuffed Chicken Recipe

Goat cheese stuffed chicken in a skillet with a spoon on the side.

Spinach and Goat Cheese Stuffed Chicken Recipe

This Spinach and Goat Cheese Stuffed Chicken is a creamy, dressed-up version of your ordinary chicken breast. Serve this juicy, cheesy chicken dish alone or with a side salad or veggie for date night or a family dinner.

Course Chicken Recipes, Dinner

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 302kcal

Author Aysegul Sanford

Ingredients

For the Filling:

4 ounces goat cheese at room temperature
4 ounces frozen spinach defrosted and drained
1 teaspoon garlic powder
½ teaspoon lemon zest
Pinch of red pepper flakes optional

For the Chicken:

4 skinless boneless skinless chicken breasts 6-8 ounces each
½ teaspoon Kosher salt
¼ teaspoon black pepper
2 tablespoons of vegetable oil such as olive oil or avocado oil

For The Sauce:

2 tablespoons of unsalted butter
1 shallot minced
½ cup white wine or chicken stock
2 tablespoons lemon juice
Handful of fresh basil leaves torn - optional
1 tablespoon balsamic glaze to finish it off - optional

Instructions

Preheat the oven to 375 degrees F.
To make the filling, mix together the goat’s cheese, spinach, garlic powder, lemon zest, and red pepper flakes (if using) in a medium bowl until well combined. Set it aside.
To prepare the chicken, pat dry chicken breasts on each side using paper towels. Season with salt and pepper on all sides.
Carefully cut a horizontal slid in the thickest part of each chicken breast making sure to not cut through the back of the breast.
Fill each “pocket” with 2 tablespoons of the filling and gently press to distrubute it evenly. Secure with 2-3 toothpicks.
Heat vegetable oil in a 10 or 12-inch oven proof skillet or cast iron skillet, over medium-high heat until shimmering hot.
Sear stuffed chicken breasts until lightly browned on both sides. This takes about 4-5 minutes on each side. Transfer the now semi-cooked spinach stuffed chicken breasts onto an empty plate and cover it loosely with aluminum foil.
Melt the butter in the now-empty skillet. Add the shallot and cook, stirring constantly, for a minute. Pour in the wine. Using a wooden spoon, scrape up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes or until it is reduced by half. Stir in the lemon juice.
Add the stuffed chicken back to the skillet. Transfer to the preheated oven and bake until a thermometer inserted in the thickest part of one of the chicken breasts registers 165 degrees Fahrenheit, 18-20 minutes.
When ready to serve, carefully remove the toothpicks from the chicken breasts. Drizzle them with the sauce at the bottom of the pan.
If preferred, finish it off with a drizzle of balsamic glaze and sprinkle with fresh basil. Serve right away.

Notes

Resist the urge to overfill & do not skip the toothpicks: I know it’s tempting to stuff the chicken to the brim with the goat cheese mixture, but doing so causes the melty cheese to leak out and make a mess. Fill each breast with about 2-3 tablespoons of the mixture for the best results and be sure to secure it with the toothpicks.
Pound chicken if needed: If your chicken breasts are on the larger side (more than 8 ounces), I would recommend gently pounding them with a meat mallet before stuffing them with the mixture.
Trust the process: Searing the chicken requires patience, as you may want to flip it before it’s done searing on one side. Use a cast iron or stainless steel pan for best results, and wait for the chicken to naturally release from the pan before flipping. Remember, we are not cooking the chicken fully here. Rather, just searing it until we get a nice golden brown color on top.
Do not overcrowd the pan: Sear the chicken in batches to ensure that each goat cheese stuffed chicken breast has enough room to sear nicely.
Check doneness before serving: Make sure to check the doneness of your chicken with a meat thermometer (affiliate link). The internal temperature of each breast should register at least 165 degrees F.
Store: Store the leftovers in an airtight container in the fridge for up to 3 days.
Reheat: To avoid drying out the chicken, reheat the dish in a low-heat oven (I recommend 300 degrees F) for about 10-15 minutes or until heated through.

Nutrition