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Stuffed Chicken

A homemade meal inspired by a favorite steakhouse classic, featuring buttery richness and herbs, perfect for a comforting weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts, about 6 ounces each Pound to 1/2-inch thickness
  • 2 tablespoons unsalted butter, softened Plus 2 tablespoons for finishing
  • 2 tablespoons olive oil
For the Filling
  • 1 cup fresh spinach, roughly chopped Can swap with kale for a stronger flavor
  • 1/2 cup cream cheese, softened Greek yogurt is a lighter alternative
  • 1/2 cup shredded Gruyère or Swiss cheese Parmesan adds a sharper bite
  • 2 cloves garlic, minced Roasted garlic deepens the sweetness
  • 1 teaspoon Dijon mustard Honey mustard for a touch of sweetness
  • 1 teaspoon fresh lemon zest Brightens and balances richness
  • 1/2 teaspoon smoked paprika Or regular paprika for mildness
Garnish
  • fresh parsley chopped For garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
  2. Make the filling: In a bowl, combine the softened butter, cream cheese, shredded Gruyère, minced garlic, Dijon mustard, lemon zest, smoked paprika, chopped spinach, and a pinch of salt and pepper. Stir until smooth.
  3. Prepare the chicken breasts: Lay each pounded chicken breast flat. Spoon an even amount of the filling onto the center of each breast, then fold or roll to encase the filling. Secure with toothpicks if needed.
Cooking
  1. Heat a large oven-safe skillet over medium-high heat. Add the olive oil until it shimmers.
  2. Sear the stuffed chicken for 2 to 3 minutes per side until golden brown.
  3. Transfer the skillet to the preheated oven and bake for 20 to 25 minutes until the internal temperature reaches 165°F (74°C).
  4. In the last 2 minutes of baking, dot the chicken with the remaining 2 tablespoons of softened butter.
  5. Remove from oven, let rest for 5 minutes, remove toothpicks, and sprinkle with fresh parsley.
  6. Slice and serve warm, letting the cheesy filling ooze slightly.

Notes

For a gluten-free option, this recipe is naturally gluten-free. To make it dairy-free, substitute plant-based cream cheese and a dairy-free butter alternative. Can be assembled and refrigerated up to 24 hours before baking.