Goat Cheese & Spinach Stuffed Chicken Breast
Juicy, cheesy, and packed with flavor—this Goat Cheese & Spinach Stuffed Chicken Breast is a game-changer for weeknight dinners!
With minimal prep and maximum flavor, this dish features tender chicken stuffed hasselback-style with creamy goat cheese and nutrient-rich spinach.
Finished with golden caramelized onions and mushrooms, it’s a low-carb, keto-friendly meal that feels restaurant-worthy—without the hassle.
Craving a meal that’s easy, healthy, and seriously delicious? This one’s a keeper!
For the Stuffed Chicken Breast
- Chicken Breasts – Boneless, skinless chicken breasts work best. Cutting them hasselback-style makes stuffing easier.
- Olive Oil – Used to keep the chicken moist and help with browning.
- Spinach – Adds a nutritious, fresh element to the filling.
- Garlic Powder – Infuses extra flavor into the spinach mixture.
- Goat Cheese – Creamy, tangy, and pairs perfectly with spinach.
- Salt & Pepper – Essential for seasoning the chicken.
For the Caramelized Onions & Mushrooms
- White Onion – Sliced and caramelized for a rich, slightly sweet flavor.
- Baby Bella Mushrooms – Adds an earthy, umami depth to the dish.
- Fresh Thyme – Brings a light, herby aroma to complement the dish.
- Balsamic Vinegar (Optional) – Enhances the caramelization process and deepens the flavors.
- Olive Oil – Helps soften and brown the onions and mushrooms.
Goat Cheese & Spinach Stuffed Chicken Breast with Caramelized Onions & Mushrooms
Ingredients
- 4 boneless, skinless chicken breasts (4-6 oz each)
- 2 tbsp olive oil, divided
- 4 cups fresh spinach
- ½ tsp garlic powder
- 2 oz goat cheese
- 1 white onion, thinly sliced
- 8 oz baby bella mushrooms, sliced
- 1 tsp resh thyme
- 1 tbsp balsamic vinegar (optional)
- Salt & freshly ground black pepper, to taste
Instructions
1.Prep the Chicken
- Preheat oven to 375°F (190°C).
- Using a sharp knife, cut 6 slits into the top of each chicken breast, being careful not to slice all the way through.
- Drizzle each breast with olive oil, then season with salt and pepper. Set aside.
2. Make the Spinach & Goat Cheese Filling
- Heat ½ tbsp olive oil in an ovenproof skillet over medium-high heat.
- Add spinach and garlic powder, cooking until fully wilted.
- Transfer spinach to a bowl and mix in goat cheese until well combined.
- Stuff each slit in the chicken breasts with the spinach-goat cheese mixture.
3. Caramelize the Onions & Mushrooms
- In the same skillet, heat 1 tbsp olive oil over medium heat.
- Add onions, mushrooms, fresh thyme, and optional balsamic vinegar.
- Sauté until the onions caramelize and mushrooms become golden brown, about 5-7 minutes.
- Move the onion-mushroom mixture to the edges of the skillet to make space for the chicken.
4. Bake the Chicken
- Place the stuffed chicken breasts in the skillet, ensuring there is space between each piece.
- Transfer the skillet to the preheated oven and bake for 20-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Serve hot with the caramelized onions and mushrooms.
Notes
- Swap goat cheese for cream cheese if desired. For extra flavor, mix ¼ cup shredded mozzarella into the filling.
- Check the full post for storage & freezing instructions.
Nutrition
1. Can I make the filling ahead of time?
Absolutely! The spinach and goat cheese mixture can be prepared a day in advance. Just store it in an airtight container in the fridge until you’re ready to stuff the chicken.
2. What if I don’t have an ovenproof skillet?
No worries! Simply sear the chicken in a regular skillet, then transfer everything to a baking dish before popping it into the oven.
3. How do I know the chicken is fully cooked?
Use a meat thermometer! The thickest part of the chicken should reach 165°F (75°C). No guessing, no dry chicken—just perfectly juicy results!
4. Can I swap out the goat cheese?
Of course! If goat cheese isn’t your thing, cream cheese or mozzarella work just as well. Want extra flavor? Try a mix of feta and ricotta!
5. Is there a dairy-free option?
Yes! Swap the goat cheese for a dairy-free cream cheese alternative. Also, use olive oil instead of butter when sautéing the onions and mushrooms.
