Cheesy Spinach-Stuffed Chicken Will Change the Way You Think About Dinner


Preparation Time:

25 minutes

Cooking Time:

20 minutes



Nutritional Information:

Free of Sesame, Nuts, Soy, Eggs, and Gluten; High in Protein


- 1 (10-ounce) package of frozen spinach, thawed and drained

- 1 cup of shredded fontina cheese

- 2 tablespoons of chopped fresh parsley, plus more for garnish

- 2 teaspoons of lemon zest

- 1 teaspoon of garlic powder

- 1 teaspoon of onion powder

- 1 teaspoon of salt, divided

- 1/8 teaspoon of ground nutmeg

- 4 boneless, skinless chicken breasts

- 1/4 teaspoon of ground pepper

- 1 tablespoon of olive oil

- 1 tablespoon of lemon juice, plus extra for serving



1. Preheat the oven to 425°F. In a medium bowl, mix together the spinach, fontina cheese, parsley, lemon zest, garlic powder, onion powder, 1/2 teaspoon of salt, and nutmeg.

2. Cut a horizontal slit in the thickest part of each chicken breast to create a pocket. Season the chicken with pepper and the remaining 1/2 teaspoon of salt. Stuff each pocket with approximately 1/2 cup of the spinach mixture, then secure with wooden picks around the edges.

3. Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the stuffed chicken breasts top-side down in the pan and cook until golden, approximately 4 minutes.


Carefully flip the chicken and transfer the skillet to the oven.

4. Bake until the chicken reaches an internal temperature of 165°F, about 15 to 18 minutes. Allow the chicken to rest for 5 minutes before removing the wooden picks. Slice each breast crosswise, transfer to a serving platter, drizzle with lemon juice, and garnish with parsley. Serve with lemon wedges if desired.