Q: Can I prepare stuffed chicken breasts in advance?

A: Yes! You can stuff the chicken ahead of time and refrigerate it, covered, for up to 24 hours before cooking.

Q: How do I know when stuffed chicken is fully cooked?

A: The internal temperature should reach 165°F (74°C). Use a meat thermometer for accuracy.

Q: Can I freeze stuffed chicken breasts?

A: Yes, freeze them uncooked and well-wrapped. Thaw in the fridge overnight before cooking.

Q: Can I use different cheeses?

A: Definitely. Try feta, goat cheese, or even a sharp cheddar for a unique flavor.

Q: Can I pan-fry instead of baking?

A: Searing is important, but baking ensures even cooking and melted cheese. You can finish on the stovetop with a lid if preferred.

Spinat og ost fylt kyllingbryst med hvitløkssmør

Spinach and Cheese Stuffed Chicken Breast with Garlic Butter

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

15 minutes

Cook Time

25 minutes

Calories

390

There’s something undeniably satisfying about slicing into a perfectly baked chicken breast and finding a rich, cheesy filling tucked inside.

This stuffed chicken breast recipe combines juicy, tender meat with a creamy blend of spinach, mozzarella, and cream cheese, all wrapped up in a golden crust and topped with fragrant garlic butter. It looks impressive enough for guests, but it's shockingly easy to make — and cooks in under an hour.

The filling is savory, slightly tangy, and loaded with nutrients thanks to the fresh spinach. Searing the chicken locks in flavor and gives the outside that irresistible golden finish. Garlic butter adds a luxurious note that ties the whole dish together beautifully.

Whether you're serving this with roasted vegetables, mashed cauliflower, or a crisp side salad, it hits all the right notes: hearty but not heavy, rich but balanced, and indulgent while still feeling wholesome.

Image of Spinach and Cheese Stuffed Chicken Breast with Garlic Butter

Ingredients

4 boneless skinless chicken breasts
1 cup baby spinach, chopped
1/2 cup cream cheese, softened
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
2 cloves garlic, minced
1/2 tsp onion powder
Salt and pepper, to taste
1 tbsp olive oil

For Garlic Butter

3 tbsp unsalted butter, melted
1 clove garlic, minced
1 tsp parsley, chopped

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Directions

Preheat oven to 375°F (190°C).
In a small bowl, combine cream cheese, mozzarella, Parmesan, spinach, garlic, onion powder, salt, and pepper.
Slice a deep pocket into the side of each chicken breast, being careful not to cut all the way through.
Stuff each chicken breast with the spinach and cheese mixture, securing with toothpicks if needed.
Season the outside of the chicken with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear each chicken breast for 2–3 minutes per side until golden.
Transfer chicken to a baking dish. Mix melted butter, minced garlic, and parsley and brush over the tops.
Bake for 20–25 minutes, or until chicken is cooked through (internal temp 165°F / 74°C).
Rest for 5 minutes before serving. Remove toothpicks before eating.

Nutrition

Serving Size: 1
per serving: Calories; 390

Amount/Serving % Daily Value

Fat: 25 grams; 32%
Saturated Fat: 12 grams; 60%
Cholesterol: 120 milligrams; 40%
Sodium: 380 milligrams; 17%
Carbs: 4 grams; 1%
Protein: 35 grams
Sugar: 1 grams
Fiber: 1 grams

10 tips for når du lager denne retten

Bruk en skarp kniv til å lage lommen - ikke skjær gjennom.
Myk opp kremosten helt før du blander for jevn tekstur.
Bruk tannpirkere for å feste fyllet om nødvendig.
Tørk kyllingen før den stekes for en god skorpe.
Ikke fyll for mye, da vil det sive ut under steking.
La kyllingen hvile etter steking for å beholde saften.
Tilsett røde pepperflak til fyllet for varme.
Bruk et kjøtttermometer for å unngå under-/overkoking.
Pensle hvitløkssmør på to ganger - før og etter steking.
Sett sammen med en side som suger opp det ekstra hvitløkssmøret!

Server den med forslag

Stekt hvitløkstappede poteter
Dampet brokkoli eller asparges
Blomkålris for et lavkarboalternativ
Urtecouscous eller quinoa
Hagesalat med sitronvinaigrette

Vanlige spørsmål

Spørsmål: Kan jeg tilberede fylte kyllingbryst på forhånd?
A: Ja! Du kan fylle kyllingen på forhånd og avkjøle den, tildekket, i opptil 24 timer før tilberedning.

Spørsmål: Hvordan vet jeg når fylt kylling er ferdigstekt?
A: Den indre temperaturen skal nå 165 °F (74 °C). Bruk et kjøtttermometer for nøyaktighet.

Spørsmål: Kan jeg fryse fylte kyllingbryst?
A: Ja, frys dem ukokte og godt innpakket. Tin i kjøleskapet over natten før steking.

Spørsmål: Kan jeg bruke forskjellige oster?
A: Definitivt. Prøv fetaost, geitost eller til og med en skarp cheddar for en unik smak.

Spørsmål: Kan jeg steke i panne i stedet for å bake?
A: Å brenne er viktig, men baking sørger for jevn matlaging og smeltet ost. Du kan avslutte på komfyrtopp med lokk om ønskelig.

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Spinat og ost fylt kyllingbryst med hvitløkssmør

Spinach and Cheese Stuffed Chicken Breast with Garlic Butter

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

For Garlic Butter

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

10 tips for når du lager denne retten

Server den med forslag

Vanlige spørsmål

Chef's Recommendation

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Spinach and Cheese Stuffed Chicken Breast with Garlic Butter

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

For Garlic Butter

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

10 tips for når du lager denne retten

Server den med forslag

Vanlige spørsmål

Chef's Recommendation

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