Description

This Spinach and Goat Cheese Stuffed Chicken recipe features tender chicken breasts filled with a creamy mixture of goat cheese, spinach, and aromatic seasonings. The chicken is first seared to a golden brown on the stovetop and then baked to juicy perfection in the oven. Finished with a luscious white wine and lemon sauce, this elegant dish is perfect for a flavorful weeknight dinner or special occasion.

Ingredients

Scale

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 chicken breasts, 6-8 ounces each
½ teaspoon Kosher salt
¼ teaspoon black pepper
2 tablespoons vegetable oil (olive oil or avocado oil recommended)

For The Sauce:

2 tablespoons 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 (optional, to finish)

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Instructions

Preheat the Oven: Set your oven to 375°F to prepare for baking the stuffed chicken after searing.
Make the Filling: In a medium bowl, combine goat cheese, defrosted and drained spinach, garlic powder, lemon zest, and red pepper flakes if using. Mix thoroughly until well incorporated and set aside.
Prepare the Chicken: Pat the chicken breasts dry with paper towels to remove moisture. Season all sides with kosher salt and black pepper evenly.
Create Chicken Pockets: Using a sharp knife, carefully cut a horizontal slit into the thickest part of each chicken breast, being careful not to slice all the way through to the other side, creating a pocket for stuffing.
Stuff the Chicken: Spoon about 2 tablespoons of the spinach and goat cheese filling into each chicken pocket, then gently press to distribute the filling evenly inside. Secure each breast with 2-3 toothpicks to keep the filling inside during cooking.
Heat the Skillet: Warm 2 tablespoons of vegetable oil in a 10- or 12-inch ovenproof skillet or cast iron pan over medium-high heat until the surface is shimmering and hot.
Sear the Chicken: Place the stuffed chicken breasts in the hot skillet and cook until golden brown on one side, about 4-5 minutes. Flip and sear the other side similarly. Once browned, transfer the chicken to a plate and cover loosely with foil to rest.
Prepare the Sauce: In the same skillet, melt butter over medium heat. Add minced shallots and cook, stirring constantly for about 1 minute until fragrant. Pour in white wine (or chicken stock), scraping up any browned bits from the pan with a wooden spoon. Let the liquid simmer and reduce by half for 2-3 minutes. Stir in lemon juice and remove from heat.
Bake the Chicken: Return the stuffed chicken breasts along with the sauce in the skillet to the oven. Bake for 18-20 minutes or until the internal temperature reaches 165°F at the thickest part.
Serve: Carefully remove toothpicks from the chicken. Drizzle the sauce from the pan over the chicken. If desired, finish with a drizzle of balsamic glaze and a sprinkle of fresh torn basil leaves. Serve immediately for best flavor and texture.

Notes

Do not overstuff the chicken pockets; 2-3 tablespoons per breast is optimal to prevent filling from leaking during cooking.
If chicken breasts are larger than 8 ounces, gently pound them with a meat mallet before stuffing for even thickness.
Use a cast iron or stainless steel skillet for best searing results, and allow the chicken to naturally release before flipping to avoid tearing.
Sear chicken in batches if your pan is crowded, ensuring even browning on each piece.
Always check doneness with a meat thermometer; chicken is safe to eat at 165°F internal temperature.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers gently in a low oven at 300°F for 10-15 minutes to prevent drying out.

Nutrition

Serving Size: 1 stuffed chicken breast with sauce (approx. 6-8 oz)
Calories: 380
Sugar: 2g
Sodium: 420mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 42g
Cholesterol: 110mg