Spinach & Blue Cheese Stuffed Chicken Breasts
This mouthwatering recipe features chicken breasts stuffed with a delicious filling made of nutritious spinach, creamy blue cheese crumbles, quartered cherry tomatoes, salt, pepper and minced garlic! It's a simple and easy dinner idea the whole family will love. Spinach and blue cheese stuffed chicken breasts are healthy, low carb, high protein and even gluten free. The best part? They take only 30-40 minutes to whip up and require only eight ingredients. If you've got a busy week coming up, you can stuff your chicken breasts ahead of time, refrigerate them in an air tight food storage container, and bake later for super convenient weeknight cooking!
A QUICK RUNDOWN – MAKING SPINACH & BLUE CHEESE STUFFED CHICKEN BREASTS
Keep scrolling down to find detailed instructions for this recipe. I’ll start here with an quick overview!
- First, preheat oven to 400°F.
- Mix up your filling. Measure olive oil into an oven safe skillet on the stovetop and place heat on medium.
- While oil heats, sprinkle chicken breasts with salt and pepper. Cut a slit into the thick side of each breast to form a pocket and stuff with filling. Secure with toothpicks.
- Sear chicken on the stovetop, 2-3 minutes per side.
- Transfer skillet to the oven and bake for about 20 minutes or until chicken reaches an internal temperature of 165°F.
- Allow chicken to rest for 10 minutes, remove toothpicks and enjoy!
WHAT SIDES GO WITH STUFFED CHICKEN BREASTS?
- Chips & Homemade Guacamole
- Cheesy Twice Baked Potatoes
- Mashed potatoes or sweet potatoes
- Sautéed or roasted asparagus
- Sautéed or roasted green beans
- Sautéed or roasted butternut squash
- Cheesy garlic bread
- A big salad!
- If you don’t have an oven safe skillet, simply sear your chicken breasts in a regular skillet and then use tongs to transfer them to a baking dish. Also, consider adding an oven safe skillet to your collection. They’re super convenient and help cut down on dishes.
- When cutting a slit into your chicken breasts, find the thickest part of the chicken and start there. A nice, sharp knife will help with accuracy and precision. Be careful not to cut through to the other side of the chicken. If you accidentally cut too far, you can try using toothpicks to secure the gap.
Filling for chicken breasts.
A chicken breast stuffed with fillling.
Chicken breasts stuffed with filling and secured with toothpicks.
A baked, stuffed chicken breast cut up and ready to eat!
A slice of a stuffed chicken breast!
Spinach & Blue Cheese Stuffed Chicken Breasts
- 1 cup chopped spinach
- 1 cup quartered cherry tomatoes
- 1 cup blue cheese crumbles
- 2 teaspoons minced garlic *see tips below
- 1 teaspoon salt
- ¾ teaspoon ground pepper
- 4 small chicken breasts *see tips below
- 1 tablespoon extra virgin olive oil
- Preheat oven to 400°F.
- Chop spinach and quarter cherry tomatoes, place both in a small mixing bowl. Add blue cheese crumbles, salt, pepper, and minced garlic. Mix it all up!
- Sprinkle salt and pepper on each chicken breast. Use a small, sharp knife to carefully cut a slit in the thick side of each breast, creating a pocket for your filling. Work carefully so you don't cut through to the other side of the meat. If you accidentally cut a little too far, use toothpicks to secure the area.
- Measure olive oil into an oven safe skillet on the stovetop and place on medium heat. (if you don't have an oven safe skillet, use a regular skillet and transfer chicken to a baking dish once seared).
- While you wait for the oil to heat, place filling in each chicken breast and secure with toothpicks.
- Sear chicken breasts in olive oil, 2-3 minutes per side. Transfer to the oven and bake for 20-25 minutes or until chicken reaches an internal temperature of 165°F. (If you don't have a meat/food thermometer I highly recommend you purchase one! They're generally very affordable and extremely helpful in the kitchen).
- Remove toothpicks and allow chicken to rest for about 10 minutes. Enjoy!
- Minced garlic: I like to keep a jar of chopped or minced garlic on hand! I highly recommend it, such a huge time saver! You can also mince two large cloves by hand or use a little bit of garlic powder (about 1/4 teaspoon).
- Chicken breasts: for this recipe, I recommend using smaller chicken breasts. Check the organic meat section if necessary. Five to six ounces per breast is ideal. If you use larger chicken breasts, you may run out of room in your skillet. You could opt to make two large chicken breasts instead of four smaller ones if you prefer, note that they'll likely need to bake a little longer!