Chicken breasts are such a supper staple that it’s often hard to think of them as anything special, but let me tell you this: Splitting chicken breasts and filling them with your favorite flavors makes them anything but ordinary. Spinach, two kinds of cheese, and garlic come together here to stuff golden chicken breasts with a flavorful, cheesy filling.
INGREDIENTS
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds total)
- 1 teaspoon kosher salt, divided
- 4 ounces cream cheese, at room temperature
- 2 ounces shredded mozzarella cheese (about 1/2 cup)
- 1 (10-ounce) box frozen spinach, thawed and squeezed to remove excess moisture
- 1/2 small sweet onion, grated
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Filling the Chicken Breasts: The Step-By-Step Guide
- Split the breast and season with salt. Use a sharp knife to make a pocket in each breast, then season each breast inside and out with salt.
- Make the filling. Grate the cheese and onion. Mix together the cream cheese, spinach, and garlic and add the grated cheese and onion.
- Fill the breast. Use a soup spoon or your hands to scoop the filling into the pocket of each breast.
- Pin the breast closed. Use a toothpick to hold each pocket closed by inserting it on either side of the pocket.
- Brown the breasts. Brown the breast in a large skillet until golden on each side and the breast reaches 165°F in the thickest part.
INSTRUCTIONS
Make a pocket in the chicken breasts and season. Place a chicken breast on a cutting board. Press a hand on top of the breast and carefully insert the tip of a chef's knife into the thickest part of the chicken breast. Cut an opening about 3 inches wide, then cut 3/4 of the way through the breast to create a pocket without cutting all the way through. Repeat with the remaining breasts. Thoroughly dry the chicken on all sides with paper towels. Season on all sides and inside the pockets with 1/2 teaspoon of the salt.
Make the filling. Combine the cream cheese, mozzarella, spinach, onion, garlic, and remaining 1/2 teaspoon salt in a small bowl and mix until well-combined.
Stuff the chicken breasts. Spoon the filling into the pocket of each chicken breast.
Heat the oil over medium-high heat in a large skillet. Heat the oil in a 10-inch or larger skillet (preferably straight-sided and not nonstick; cast iron is a great option) over medium-high heat until shimmering, about 3 minutes.
Carefully add the chicken to the hot pan and cook for 5 to 7 minutes. Swirl the pan just before adding the breasts to evenly distribute the oil. Carefully add the chicken and do not touch, poke, or move the chicken for 5 to 7 minutes. If you try to turn the chicken and it feels stuck, it isn't golden and crispy or ready to flip.
Flip the chicken and cook until it reaches 165°F, 5 to 7 minutes more. Flip the breasts over and add the butter right between them. Pick up the pan and give it a gentle swirl to distribute the melting butter. Cook until they reach an internal temperature of 165°F, 5 to 7 minutes more.
Slice and serve. Remove the chicken breasts to a plate or clean cutting board. Let rest for 3 minutes before slicing and serving.
RECIPE NOTES
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.