Mozzarella Spinach Chicken Breasts — Seriously cheesy and bursting with flavors, this delicious dinner for two comes together so easy and cooks in about 30 minutes, making it perfect for a busy night after work.
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Ingredients list for the Mozzarella Spinach Stuffed Chicken Breasts
Serves 2
- 2 boneless skinless chicken breasts, butterflied
- 3 tablespoons olive oil, divided
- 2 slices of fresh mozzarella cheese
- 2 cups fresh baby spinach
- 4 cloves garlic, minced
- 1 small onion, minced
- 1 can low-sodium crushed tomatoes
- 1 tablespoon sugar
- 1/2 teaspoon balsamic vinegar
- 1/2 cup (125ml) chicken stock
- Crushed red pepper flakes, to taste (optional)
- Salt and fresh cracked pepper
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. In a skillet, saute onion and 2 cloves minced garlic in a tablespoon olive oil for 3 – 4 minutes, until fragrant and translucent. Add tomato and chicken stock, bring to a boil and simmer over low-medium heat until the sauce reduces and starts to thicken, about 15 – 20 minutes. Stir in sugar and balsamic, adjust seasoning with salt and pepper, then set aside in a large bowl.
2. In the mean time: In another skillet or frying pan, add olive oil and garlic, sauté over medium heat for 1-2 minutes. Add spinach and stir frequently until wilted and cooked, about 2-3 minutes. Set garlic and spinach aside.
3. Butterfly chicken breasts, slice lengthwise down the middle but not all the way through. Season chicken with salt and pepper on both sides. Place a slice of mozzarella over each chicken breast. Add Spinach and garlic on top. Fold chicken in half like a sandwich, keeping the stuffing in. Sprinkle top of chicken with red chili pepper flakes.
4. Heat a skillet over medium heat with a tablespoon olive oil. Sear and cook chicken on both sides for 5 minutes each, until golden and cooked through. Cheese should be melted and bubbly. Pour the tomato sauce around chicken to reheat quickly until simmering. Serve immediately, enjoy!
Recipe note: You can cook spinach and chicken while the sauce is simmering, and assemble when chicken is done.
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Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
I tried it last night and definitely will make it again (I used the tips from others). A 5/5 would include more seasoning (and spice) for the chicken since the mozzarella is so mild, and update the directions to include Sarah's comment and ensure the middle of the chicken isn't raw). I will try again and add the balsamic vinegar to the checked. Red pepper flakes helped, and I will add more next time.
How long can this be stored in an airtight container? I also appreciate folks' notes and will brown the inside for 1-2 minutes before assembling.
Very good but the middle of the chicken did not cook, I had to rip it apart to brown the center. In the future I would brown the inside for a minute or two before assembling the cheese and spinach.
1st time making this and I'll tell you what...this was so full of flavor..I used diced tomatoes with sweet onions and garlic instead of the plain crushed tomatoes which made it oh so much better..one of my favorite dishes so far..will definitely make agian
