Easy Stuffed Chicken Breast
Easy homemade stuffed chicken breast recipe with spinach and cheese filling. Gluten-free, high-protein dinner ready in 45 minutes.
Ingredients
- 4 boneless, skinless chicken breasts, about 6 to 8 ounces each
- 2 cups fresh spinach, roughly chopped
- 3/4 cup part-skim mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 cup panko breadcrumbs
- 1/4 cup unsalted chicken broth
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1 large egg white
- Sea salt and freshly ground black pepper to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh basil, finely chopped
- 1/2 cup low-sodium vegetable broth for pan sauce
Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit.
- 2
Warm 1 tablespoon of olive oil in a large skillet over medium-high heat, then add the diced yellow onion and sauté until softened and translucent, about 4 minutes.
- 3
Add the minced garlic to the pan and cook until fragrant, approximately 1 minute.
- 4
Stir in the chopped spinach and cook, stirring frequently, until the moisture evaporates and the spinach is fully wilted, about 3 minutes.
- 5
Remove the spinach mixture from heat and let it cool for 5 minutes, then fold in the shredded mozzarella, Parmesan cheese, panko breadcrumbs, egg white, Italian seasoning, red pepper flakes, and lemon juice until thoroughly combined.
- 6
Pat each chicken breast dry with paper towels, then lay it flat on a cutting board and carefully slice horizontally through the thickest part, creating a pocket without cutting all the way through.
- 7
Divide the spinach and cheese filling evenly among the four chicken breasts, spooning approximately 3 tablespoons of mixture into each pocket and pressing gently to distribute.
- 8
Secure each stuffed breast with two toothpicks on either side to keep the filling enclosed during cooking.
- 9
Season the exterior of each chicken breast generously with sea salt and freshly ground black pepper on both sides.
- 10
Heat the remaining 1 tablespoon of olive oil in the same skillet over medium-high heat until shimmering.
- 11
Carefully place the stuffed chicken breasts into the hot skillet and sear without moving them for 4 to 5 minutes until the bottoms develop a golden-brown crust.
- 12
Flip each breast carefully and sear the other side for another 4 to 5 minutes until golden brown.
- 13
Pour the low-sodium vegetable broth around the chicken breasts into the pan, then transfer the entire skillet to the preheated oven.
- 14
Bake for 12 to 15 minutes until the internal temperature reaches 165 degrees Fahrenheit when measured with a meat thermometer inserted into the thickest part.
- 15
Remove from the oven and let the chicken rest in the pan for 3 minutes, then transfer to serving plates and top with fresh basil and pan juices.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| panko breadcrumbs | finely grated almonds or crushed walnuts | Creates a gluten-free filling while adding healthy omega-3 fats and better blood sugar control |
| part-skim mozzarella and Parmesan | ricotta cheese mixed with grated pecorino Romano | Ricotta is lower in saturated fat and sodium while providing beneficial probiotics; pecorino adds strong flavor so less is needed |
| egg white | 1 tablespoon Greek yogurt | Adds protein, gut-friendly probiotics, and moisture while reducing empty calories |
| unsalted chicken broth | bone broth | Contains collagen and amino acids that support gut lining health and reduce inflammation |
| fresh spinach | chopped kale or Swiss chard | Both greens offer higher mineral density, more fiber for gut health, and stronger anti-inflammatory compounds |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 342 |
| Total Fat | 12g |
| Saturated Fat | 3g |
| Cholesterol | 105mg |
| Sodium | 380mg |
| Carbohydrates | 10g |
| Fiber | 3g |
| Sugar | 1g |
| Protein | 50g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
