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Crispy Stuffed Chicken Breast with Spinach and Cheese

crispy stuffed chicken breast - featured image
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A quick and easy recipe featuring boneless chicken breasts stuffed with sautéed spinach and a blend of creamy cheeses, coated in panko breadcrumbs and pan-fried to a golden crispy crust. Perfect for busy weeknights or impressing guests with minimal effort.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (6–8 ounces each)
  • 4 cups loosely packed fresh spinach (about 120 grams)
  • 4 ounces cream cheese, softened
  • 1 cup shredded mozzarella cheese (about 100 grams)
  • 1/4 cup grated Parmesan cheese (about 25 grams)
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 cup panko bread crumbs (about 50 grams)
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon dried Italian seasoning or fresh basil (optional)

Instructions

  1. Prepare the Spinach Filling: Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add fresh spinach and cook until wilted, about 3-4 minutes. Transfer to a bowl and let cool slightly. Squeeze out excess moisture using a clean kitchen towel or paper towels.
  2. Mix the Filling Ingredients: In the bowl with spinach, add softened cream cheese, shredded mozzarella, grated Parmesan, salt, pepper, and Italian seasoning. Stir until well combined and creamy. Set aside.
  3. Prepare the Chicken: Using a sharp knife, slice a pocket into each chicken breast without cutting all the way through. Pound breasts to an even thickness of about 1/2 inch if needed. Season inside and out with salt and pepper.
  4. Stuff the Chicken: Spoon the spinach and cheese mixture evenly into each pocket. Use toothpicks if needed to secure the opening.
  5. Coat the Chicken: Pour panko bread crumbs into a shallow dish. Brush each stuffed chicken breast lightly with olive oil, then press into the panko crumbs to coat all sides.
  6. Cook the Chicken: Heat remaining 2 tablespoons olive oil in a skillet over medium heat. Add chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F). Avoid moving chicken too much to let crust set.
  7. Rest and Serve: Transfer chicken to a plate and let rest for 5 minutes before slicing to keep juices locked in.

Notes

Squeeze out as much moisture as possible from cooked spinach to prevent soggy filling. Pound chicken breasts evenly for uniform cooking. Use panko breadcrumbs for a light, crunchy crust. Avoid overcrowding the pan to keep crust crispy. Let chicken rest before slicing to retain juices. Can bake at 375°F for 25-30 minutes instead of pan-frying, brushing with olive oil for crispiness. Freeze stuffed breasts before cooking for later use.

Nutrition

Keywords: stuffed chicken breast, crispy chicken, spinach and cheese, easy dinner, weeknight meal, pan-fried chicken, creamy filling

Find it online: https://tempotaste.com/crispy-stuffed-chicken-breast-with-spinach-and-cheese-recipe-easy-perfect-meal/