Chicken is an all-time favorite for dinner at my house. Chicken is the star many one-pot pasta dishes, grain bowls, cozy soups, and salads. Its applications are seemingly endless. Typically, though, I reach for chicken thighs rather than breasts. They’re fattier and more forgiving, so I don’t have to worry about drying them out when cooking. That extra fat does double duty, adding not only moisture, but flavor. However, I recently discovered my new favorite technique, that has put chicken breasts back in the rotation: stuffing. You can stuff chicken breasts with anything from grapes and hazelnuts to goat cheese and garlic. These spinach and cheese stuffed chicken breasts are the perfect answer to my “boring, dry chicken breast” woes.

Filling chicken breasts with spinach, two kinds of cheese, and garlic is a simple way to bring big flavor to the dinner table. Splitting the breast helps both sides cook more quickly and evenly, and the filling adds moisture and flavor to the meat. Besides being easy, spinach-stuffed chicken breasts are also impressive enough to serve to guests.

Why you’ll love it

Key ingredients in spinach stuffed chicken breasts

Spinach Stuffed Chicken Breasts

Served 4

1/2 small sweet onion

1 clove garlic

1 (10-ounce) box frozen spinach, thawed and squeezed to remove excess moisture

4 ounces cream cheese, at room temperature

2 ounces shredded low-moisture mozzarella cheese (about 1/2 cup)

1 teaspoon kosher salt, divided

4 small boneless, skinless chicken breasts (about 1 1/2 pounds total)

2 tablespoons olive oil

1 tablespoon unsalted butter

Freshly ground black pepper (optional)

1. Use the large holes of a box grater to grate 1/2 small sweet onion. Mince or grate one garlic clove on the small holes of the box grater. Place both in a medium bowl.

2. Add 10 ounces spinach, 4 ounces cream cheese, 2 ounces shredded mozzarella cheese, and 1/2 teaspoon kosher salt, and mix until combined.

3. Place one boneless, skinless 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 side of the chicken breast. Cut an opening about three 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 three breasts. Thoroughly dry the chicken on all sides with paper towels. Season on all sides and inside the pockets with the remaining 1/2 teaspoon kosher salt.

4. Use your hands to transfer the filling into the pocket of each chicken breast.

5. Heat 2 tablespoons olive 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.

6. Swirl the pan just before adding the breasts to evenly distribute the oil. Carefully add the chicken and cook, undisturbed, for 5 to 7 minutes. If you try to turn the chicken and it feels stuck, it isn't ready to flip.

7. Use a spatula to flip the breasts over and add 1 tablespoon unsalted butter to the center of the pan. Pick up the pan and give it a gentle swirl to distribute the melting butter. Cook until the breasts reach an internal temperature of at least 165 F, 5 to 7 minutes more.

8. Transfer the chicken breasts to a plate or clean cutting board. Let rest for three minutes before slicing and serving. Season with freshly ground black pepper if desired.

Recipe notes: Leftovers can be refrigerated in an airtight container up to four days.

(Meghan Splawn was the editor for Skills content and Andrea Rivera Wawrzyn is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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