Skip to Content
Menu

Spinach-Stuffed Chicken Breasts

  • Save Recipe
  • Prep 30 min
  • Total 55 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Stuffed chicken breasts are a great way to make your chicken dinner fun again. Served on a bed of rice or with a side of vegetables, they make an easy weeknight dinner that comes together in a flash. These Spinach-Stuffed Chicken Breasts don’t skimp on flavor – they’re also filled with bacon, onion, and cheese, and seasoned with garlic, thyme and pepper. The best part? They’re ready to eat in under an hour.
By Betty Crocker Kitchens
Updated Mar 8, 2016
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 4 slices bacon, chopped
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 box (9 oz) frozen spinach, thawed, squeezed to drain
  • 1 egg, slightly beaten
  • 1/2 teaspoon dried thyme leaves
  • 1 cup shredded Italian cheese blend (4 oz)
  • 6 boneless skinless chicken breasts (4 oz each)
  • 1/2 teaspoon pepper
  • 2 tablespoons olive or vegetable oil
  • Hot cooked rice or rice pilaf, if desired

Steps

  • 1
    In 12-inch skillet, cook bacon over medium heat 5 to 8 minutes, stirring occasionally, until crisp. Remove bacon from skillet, reserving fat in skillet. Drain bacon on paper towels; crumble and set aside.
  • 2
    In same skillet, cook onion and garlic in bacon fat over medium-high heat 2 to 3 minutes, stirring frequently, until onion is tender. Remove skillet from heat; set aside. In medium bowl, mix spinach, egg, thyme and cheese. Stir in onion mixture and bacon.
  • 3
    In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup spinach mixture into pocket in each chicken breast. Sprinkle pepper over chicken.
  • 4
    In same skillet, heat oil over medium-high heat. Add chicken; cook uncovered 8 to 10 minutes, turning once, until light brown on all sides. Reduce heat to low. Cover; cook 10 to 20 minutes longer, turning if necessary, until chicken is no longer pink in center (170°F). Serve immediately with rice.

Tips from the Betty Crocker Kitchens

  • tip 1
    No thyme in your cupboard? Basil makes a good stand-in with a little different flavor.
  • tip 2
    Prepare chicken breasts up to a day ahead. Cover with plastic wrap, and refrigerate. Bake just before serving.

Nutrition

300 Calories, 17g Total Fat, 34g Protein, 4g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
150
Total Fat
17g
25%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
125mg
41%
Sodium
390mg
16%
Potassium
380mg
11%
Total Carbohydrate
4g
1%
Dietary Fiber
1g
6%
Sugars
1g
Protein
34g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 1 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
© 2023 ®/TM General Mills All Rights Reserved