Spinach and blue cheese stuffed chicken breasts! An easy, healthy dinner recipe the whole family will love. This healthy, low carb, high protein and gluten free meal comes together in just 30-40 minutes and requires only eight ingredients. Busy week coming up? Stuff your chicken breasts ahead of time, refrigerate them in an air-tight food storage container and bake later for super convenient weeknight cooking!
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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?
- Autumn Harvest Salad & Sweet Cinnamon Vinaigrette
- Roasted Beet & Goat Cheese Salad
- Simple Roasted Asparagus
- Mashed Cauliflower “Potatoes”
- Roasted Carrots With Honey & Feta
- Healthy Greek Yoghurt Egg Salad
- Chips & Homemade Guacamole
- Cheesy Twice Baked Potatoes
HOW LONG DO YOU COOK STUFFED CHICKEN BREASTS FOR ?
Preheat your oven to 400°F. In a frying pan on the stovetop, quickly sear chicken in olive oil on both sides. Bake for 20-25 minutes or until chicken reaches an internal temperature of 165°F. You’ll find that a meat/food thermometer is endlessly handy in the kitchen and they’re typically very affordable. I HIGHLY recommend you purchase one if you haven’t already. This is the one I use – I can’t believe I ever lived without it!
- 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.
LET’S GET STARTED!
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 note below
- 1 teaspoon salt
- ¾ teaspoon ground pepper
- 4 small chicken breasts *see note below
- 1 tablespoon extra virgin olive oil
Recipe notes: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!
- 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!
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