If you’re looking for a dinner that feels fancy but is actually super simple, you’re going to fall in love with this Stuffed Chicken Breast with Spinach and Goat Cheese Recipe. I first tried this one on a weeknight when I needed a quick yet impressive meal, and it blew me away. You’ll find the creamy goat cheese mixed with fresh spinach tucked right inside the chicken, all surrounded by sweet caramelized onions and mushrooms—yes, please! It’s packed with flavor and a real crowd-pleaser, but easy enough to make any night of the week.
Why You’ll Love This Recipe
- Easy Yet Gourmet: The combo of spinach and goat cheese makes the chicken taste restaurant-level with minimal effort.
- Versatile Ingredients: You can swap goat cheese for cream cheese or add your favorite herbs for a personal touch.
- One-Pan Wonder: The skillet method means you cook most of it in one pan, making cleanup a breeze.
- Perfect for Any Occasion: Whether it’s a weeknight dinner or a weekend guest meal, this stuffed chicken is sure to impress.
Ingredients You’ll Need
This recipe brings together fresh, vibrant flavors and creamy textures that just work beautifully. Shopping for quality spinach and a creamy goat cheese really makes a difference, so don’t skimp there.
- Chicken breasts: Look for ones around 4-6 ounces each for even cooking and easy stuffing.
- Olive oil: Extra virgin is great for flavor, but keep some handy for sautéing and drizzling.
- Organic spinach: Fresh baby spinach wilts quickly and blends well with goat cheese.
- Garlic powder: Adds a nice, subtle garlic note without overpowering things.
- Goat cheese: The star of the stuffing—look for a creamy, tangy variety.
- White onion: Sliced thinly, it caramelizes into sweetness that balances the dish.
- Baby bella mushrooms: Their earthy flavor deepens the savory notes perfectly.
- Fresh thyme: Aromatic and fresh, it brings everything together beautifully.
- Balsamic vinegar (optional): A splash boosts sweetness and adds a subtle tang in the caramelized topping.
- Salt and pepper: You’ll adjust these to taste as you go, so handy to keep near.
Variations
I love that this stuffed chicken recipe is so adaptable. Sometimes I swap the goat cheese for cream cheese when I want a milder flavor, or toss in some fresh herbs like rosemary or oregano to mix things up. You can easily tweak it to fit what you have on hand or what your family prefers.
- Cheese Swap: Using cream cheese with a little shredded mozzarella makes the filling extra creamy and perfect for picky eaters.
- Vegetarian-Friendly: Try replacing the chicken with large portobello mushroom caps stuffed with the spinach and cheese filling.
- Herbs & Spices: Adding smoked paprika or crushed red pepper flakes gives a nice warming kick if you’re into a little heat.
- Make it Gluten-Free: This recipe naturally is gluten-free, making it a safe and tasty choice for many dietary needs.
How to Make Stuffed Chicken Breast with Spinach and Goat Cheese Recipe
Step 1: Prep the Chicken with Care
Start by preheating your oven to 375°F. Use a sharp knife to create six slits in the top of each chicken breast, being careful not to cut all the way through. This “hasselback” style is the game-changer—it lets you stuff the spinach and goat cheese right into the chicken, creating pockets of gooey flavor. After you slice, drizzle each breast with olive oil and season well with salt and pepper. Set these aside while you work on the filling.
Step 2: Cook the Spinach and Prepare the Goat Cheese Filling
In a large ovenproof skillet, heat half a tablespoon of olive oil over medium-high heat. Toss in the fresh spinach and sprinkle with garlic powder. Stir occasionally until the spinach is completely wilted and tender—this only takes a few minutes! Transfer the spinach to a medium bowl and mix in the goat cheese, stirring until smooth and creamy. This luscious filling is the heart of the recipe.
Step 3: Stuff the Chicken and Sauté the Veggies
Fill each of the slits you made in the chicken with the spinach and goat cheese mixture—you might find a small spoon or even your fingers work best here. Now, add another tablespoon of olive oil to the same skillet. Toss in your sliced onions, mushrooms, fresh thyme, and a sprinkle of salt and pepper. If you’re using balsamic vinegar, add it here for that extra punch of sweetness. Sauté until the onions caramelize and the mushrooms turn golden brown. Push those veggies to the sides to make room for the stuffed chicken breasts.
Step 4: Bake to Perfection
Place the stuffed chicken breasts in the skillet, spacing them so they’re not crowded. Pop the skillet into the preheated oven and bake for 20-30 minutes, or until the chicken reaches an internal temperature of 165°F. I always use a meat thermometer here because it guarantees juicy, perfectly cooked chicken every time. When done, the skin should be golden and the filling oozy but not runny.
Pro Tips for Making Stuffed Chicken Breast with Spinach and Goat Cheese Recipe
- Don’t Overstuff: Filling too much can cause the chicken breasts to split while cooking—just a moderate amount ensures a perfect pocket every time.
- Use a Meat Thermometer: This takes the guesswork out of cooking chicken, helping you avoid dryness.
- Wilt Spinach Well: Fully cooking the spinach before mixing with goat cheese avoids excess water making the filling soggy.
- Caramelize Slowly: Don’t rush the onions and mushrooms; slow caramelizing brings out their natural sweetness that elevates the whole dish.
How to Serve Stuffed Chicken Breast with Spinach and Goat Cheese Recipe
Garnishes
I love topping this dish with a sprinkle of fresh thyme or chopped parsley for a splash of green and fresh aroma. Sometimes a light drizzle of extra virgin olive oil or a dash of flaky sea salt after baking really makes the flavors pop and adds a lovely finish.
Side Dishes
This stuffed chicken pairs beautifully with garlic mashed potatoes or creamy polenta to soak up all those caramelized onions and mushroom juices. For a lighter option, roasted asparagus or a crisp green salad brightens up the meal and balances the richness.
Creative Ways to Present
For special occasions, I like to slice the chicken breast after baking into medallions arranged on a platter, letting the creamy filling show. Adding a drizzle of balsamic glaze or a few whole thyme sprigs can make it look extra elegant—and your guests will definitely notice the effort.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed chicken breast keeps well in an airtight container in the refrigerator for up to 3 days. I usually portion them out so I can easily reheat single servings. Make sure to cool them fully before storing to maintain texture.
Freezing
I’ve frozen this recipe successfully by wrapping individual stuffed breasts tightly in plastic wrap and then foil before popping them in the freezer. When ready to eat, thaw overnight in the fridge and reheat gently in the oven to keep the filling creamy and texture intact.
Reheating
To reheat leftovers, I like to place the chicken breasts in a baking dish with a splash of chicken broth or water, covering with foil to keep moisture in. Heat at 350°F for about 15-20 minutes until warmed through—this helps avoid drying out the chicken or the filling.
FAQs
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Can I use frozen spinach instead of fresh for this recipe?
Yes, you can substitute frozen spinach, but be sure to fully thaw and squeeze out all excess moisture before using it in the filling. This prevents the stuffing from becoming watery and keeps the texture right.
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What if I don’t have a meat thermometer—how can I tell when the chicken is done?
While a meat thermometer is the most reliable, you can check by cutting into the thickest part of the breast—the juices should run clear, and the meat should be white with no pink. That said, using a thermometer is the best way to avoid over- or under-cooking.
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Can I prepare the chicken breasts ahead of time and bake later?
Absolutely! You can prep and stuff the chicken breasts a few hours in advance, then cover and refrigerate until ready to cook. Just bring them to room temperature before baking for even cooking.
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Is there a way to make this recipe dairy-free?
For a dairy-free version, you can replace the goat cheese with a dairy-free cream cheese alternative and ensure any other ingredients don’t contain hidden dairy. The spinach and seasonings still bring loads of flavor on their own!
Final Thoughts
I absolutely love how this Stuffed Chicken Breast with Spinach and Goat Cheese Recipe comes together so easily but tastes like you spent hours in the kitchen. It’s become one of those go-to meals I make when I want something special but can’t spend all day cooking. Trust me, once you try it, you’ll want to make it again and again—my family can’t get enough! Give it a shot, and don’t be surprised if it quickly becomes a favorite in your household too.
Print
Stuffed Chicken Breast with Spinach and Goat Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Goat Cheese & Spinach Stuffed Chicken Breast with Caramelized Onions and Mushrooms is a flavorful and elegant dish featuring tender chicken breasts stuffed with a creamy spinach and goat cheese mixture. Caramelized onions and sautéed baby bella mushrooms add a rich, savory component. Baked to perfection, this recipe is perfect for a special weeknight dinner or entertaining guests.
Ingredients
Chicken & Filling
- 4 chicken breasts (about 4-6 ounces each)
- 2 tablespoons olive oil, divided
- 4 cups organic spinach
- ½ teaspoon garlic powder
- 2 ounces goat cheese
- Freshly ground salt and pepper, to taste
Vegetables & Seasoning
- 1 white onion, sliced
- 8 ounces sliced baby bella mushrooms
- 1 teaspoon fresh thyme
- Optional: 1 tablespoon balsamic vinegar
Instructions
- Prepare Chicken Breasts: Preheat your oven to 375°F. Using a sharp knife, make 6 slits in a hasselback style into the top of each chicken breast, being careful not to cut all the way through. Drizzle each breast with some olive oil and season generously with salt and pepper. Set aside.
- Cook Spinach: Heat ½ tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the spinach and sprinkle with garlic powder. Cook, stirring occasionally, until the spinach is fully wilted. Transfer the cooked spinach to a medium bowl.
- Make Goat Cheese Mixture: Add the goat cheese to the wilted spinach and stir well until fully combined. Stuff the spinach and goat cheese mixture into each of the slits made in the chicken breasts.
- Sauté Onions and Mushrooms: In the same skillet, add 1 tablespoon olive oil. Add the sliced onions, mushrooms, and fresh thyme. Optionally add balsamic vinegar. Season with a bit of salt and pepper. Sauté until the onions begin to caramelize and the mushrooms are golden brown. Push the mushrooms and onions to the sides of the skillet to make room for the chicken.
- Cook Chicken in Oven: Place the stuffed chicken breasts into the skillet, keeping space between them. Rearrange the vegetables if needed. Transfer the skillet to the preheated oven and bake for 20-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Serve: Remove from the oven and let rest slightly before serving. Enjoy the chicken breasts with caramelized onions and mushrooms on the side.
Notes
- You can substitute cream cheese for goat cheese; adding ¼ cup mozzarella mixed in with the cream cheese will enhance the flavor and texture.
- Ensure not to cut all the way through the chicken breasts when making the slits to keep the filling inside.
- Use an ovenproof skillet to avoid transferring the dish between pans.
- Check the chicken temperature with a meat thermometer for perfect doneness.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 380
- Sugar: 4g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg
