Description

This Spinach and Goat Cheese Stuffed Chicken is a delicious, elegant dish featuring tender chicken breasts filled with a creamy goat cheese and spinach mixture, seared to golden perfection, and finished with a flavorful lemon and white wine sauce. Perfect for a weeknight dinner or special occasion, this recipe balances rich, tangy flavors with fresh herbs for a satisfying meal.

Ingredients

Scale

For the Filling:

4 ounces goat cheese, at room temperature
4 ounces frozen spinach, defrosted and drained
1 teaspoon garlic powder
½ teaspoon lemon zest
Pinch of red pepper flakes (optional)

For the Chicken:

4 skinless boneless chicken breasts, 6-8 ounces each
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons vegetable oil (olive oil or avocado oil recommended)

For the Sauce:

2 tablespoons unsalted butter
1 shallot, minced
½ cup white wine (or chicken stock as substitute)
2 tablespoons lemon juice
Handful of fresh basil leaves, torn (optional)
1 tablespoon balsamic glaze (optional, for finishing)

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Instructions

Preheat Oven: Preheat the oven to 375 degrees F to prepare for baking the stuffed chicken later.
Prepare the Filling: In a medium bowl, combine goat cheese, defrosted and drained spinach, garlic powder, lemon zest, and red pepper flakes if using. Mix until fully blended and set aside.
Season Chicken: Pat the chicken breasts dry with paper towels. Season each breast evenly on all sides with kosher salt and black pepper.
Create Chicken Pockets: Carefully cut a horizontal slit through the thickest part of each chicken breast to form a pocket, ensuring not to cut all the way through.
Stuff the Chicken: Spoon about 2 tablespoons of the goat cheese filling into each chicken pocket. Gently press to distribute evenly inside and secure each breast with 2-3 toothpicks.
Sear the Chicken: Heat vegetable oil in a 10 or 12-inch ovenproof skillet (preferably cast iron) over medium-high heat until shimmering. Sear each stuffed chicken breast for 4-5 minutes per side, until golden brown. Work in batches if necessary. Remove the semi-cooked chicken to a plate and cover loosely with aluminum foil.
Prepare the Sauce: In the same skillet, melt the unsalted butter over medium heat. Add minced shallots and cook, stirring constantly, for about 1 minute until fragrant. Pour in white wine and use a wooden spoon to scrape up any browned bits from the pan. Let the wine simmer and reduce by half over 2-3 minutes, then stir in lemon juice.
Bake the Chicken: Return the stuffed chicken breasts to the skillet with the sauce. Transfer the skillet to the preheated oven and bake for 18-20 minutes or until the internal temperature reaches 165 degrees F, indicating the chicken is fully cooked.
Serve: Carefully remove toothpicks from the chicken breasts. Drizzle with pan sauce. Optionally, garnish with torn fresh basil leaves and a drizzle of balsamic glaze. Serve immediately for best flavor.

Notes

Do not overfill chicken breasts with goat cheese mixture; use only 2-3 tablespoons per breast to prevent cheese leakage during cooking.
If chicken breasts weigh more than 8 ounces, gently pound them with a meat mallet for even thickness before stuffing.
Use a cast iron or stainless steel pan for searing and wait for the chicken to release naturally before flipping to achieve a perfect golden crust.
Sear chicken in batches if necessary to avoid overcrowding and ensure even browning.
Check doneness with a meat thermometer; chicken must reach an internal temperature of 165°F for safety.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers gently in a 300°F oven for 10-15 minutes to prevent drying out.

Nutrition

Serving Size: 1 stuffed chicken breast with sauce
Calories: 380
Sugar: 2g
Sodium: 450mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 40g
Cholesterol: 120mg