Best 9 Gruyere And Spinach Stuffed Chicken Breasts Recipes

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Indulge in a culinary journey with our exquisite Gruyère and Spinach Stuffed Chicken Breasts, where flavors intertwine to create a symphony of taste. This delectable dish tantalizes the senses with tender chicken breasts meticulously stuffed with a flavorful blend of Gruyère cheese, fresh spinach, aromatic herbs, and a hint of garlic. Each bite is a harmonious fusion of textures, from the crispy golden-brown exterior to the succulent and juicy interior. Accompanying this main course are three enticing side dishes: a refreshing Spinach Salad with a tangy Lemon Vinaigrette, creamy Mashed Potatoes infused with roasted garlic, and a medley of Sautéed Asparagus with a touch of Parmesan cheese. Prepare to embark on a culinary adventure that will leave your taste buds in awe.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED CHICKEN BREASTS



Stuffed Chicken Breasts image

Tender stuffed chicken is baked and served in a creamy spinach sauce!

Provided by Holly Nilsson

Categories     Chicken     Dinner     Entree     Main Course

Time 40m

Number Of Ingredients 11

4 chicken breasts (boneless and skinless, about 7 ounces each)
8 slices mozzarella cheese (about 4 ounces total)
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic (minced)
1 tablespoon flour
½ cup chicken broth
¾ cup heavy cream
2 cups fresh spinach (or ½ cup frozen spinach, thawed and squeezed)
2 tablespoons parmesan (grated)

Steps:

  • Preheat oven to 425°F.
  • Butterfly each chicken breast and fill it with two slices of mozzarella cheese. Season with salt and pepper. Fold chicken breasts closed.
  • Heat olive oil in an ovenproof skillet over medium high heat. Brown chicken breasts until golden, about 2-3 minutes per side. Place the skillet in the oven and bake the chicken for 18-20 minutes.
  • While the chicken is baking, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Stir in the flour and cook 1 minute.
  • Add the chicken broth while whisking until smooth. Whisk in heavy cream and continue to stir until bubbly and thickened, about 3-4 minutes.
  • Stir in the spinach and parmesan cheese and cook for 2-3 minutes or until the spinach is wilted.
  • Remove the chicken from the oven and add to the saucepan simmering them together for 2 minutes.
  • Serve over rice or potatoes if desired.

Nutrition Facts : Calories 575 kcal, Carbohydrate 4 g, Protein 57 g, Fat 36 g, SaturatedFat 18 g, Cholesterol 237 mg, Sodium 642 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, ServingSize 1 serving

CHEESY SPINACH STUFFED CHICKEN BREASTS



Cheesy Spinach Stuffed Chicken Breasts image

Cream Cheese Spinach Stuffed Chicken is so juicy and tasty. Searing on the stove first gives it beautiful color, then finishing it off in the oven ensures it's cooked without drying out. This recipe serves 6 if you cut the stuffed chicken breasts in half.

Provided by Natasha Kravchuk

Categories     Easy/Medium

Time 30m

Number Of Ingredients 13

3 large chicken breasts (boneless, skinless (1 3/4 to 2 lbs, even-sized pieces))
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika
1 1/2 Tbsp olive oil
4 oz cream cheese (cold)
1 Tbsp mayonnaise
2 garlic cloves (pressed)
1/4 tsp salt
1 1/2 cups baby spinach leaves, chopped
1/4 cup mozzarella cheese
1/4 cup parmesan cheese

Steps:

  • Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined.
  • Lay chicken on a flat surface and cut slit 3/4 of the way through without cutting all the way through. Stuff each chicken breast with 1/3 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
  • Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp paprika, or season to taste.
  • Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
  • Flip a second time and immediately transfer skillet to preheated oven. Bake at 425˚F for 10-15 minutes until thermometer inserted into the thickest part of the chicken registers at 165˚F. Rest chicken 5 minutes before slicing. Spoon pan juices over chicken to serve.

Nutrition Facts : Calories 211 kcal, Carbohydrate 2 g, Protein 16 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 65 mg, Sodium 628 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SPINACH STUFFED CHICKEN BREAST RECIPE



Spinach Stuffed Chicken Breast Recipe image

Spinach stuffed chicken breasts are a family favorite. If you're looking for a quick, 30 minute weeknight meal, you came to the right place!

Provided by Natalya Drozhzhin

Categories     Meats

Time 25m

Number Of Ingredients 9

4 boneless and skinless chicken breasts
2 tbsp garlic parsley salt
1 tbsp paprika
4 tbsp Unsalted Butter
6 oz softened cream cheese
1/3 cup parmesan cheese
2 tbsp mayonnaise
1 cup chopped spinach
2 galic cloves (pressed)

Steps:

  • In a large bowl, combine softened cream cheese, mayonnaise, parmesan cheese, garlic and chopped spinach. Set aside.
  • Butterfly the chicken breasts (see detailed instructions above).
  • Season each breast with garlic parsley salt and paprika on all sides.
  • Stuff each chicken breast with the cheese mixture. To keep the filling inside, seal each end of the breast with a toothpick.
  • Preheat a skillet with butter over medium-heat. Brown all sides of the chicken. Continue cooking over medium-heat until the internal temperature reaches 165 °F.

Nutrition Facts : Calories 533 kcal, Carbohydrate 4 g, Protein 30 g, Fat 44 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 154 mg, Sodium 1832 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 20 g, ServingSize 1 serving

CREAMED SPINACH WITH GRUYERE



Creamed Spinach with Gruyere image

Provided by Anne Burrell

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Extra-virgin olive oil, for the pan
4 cloves garlic, smashed
Crushed red pepper
2 1/2 pounds baby spinach
Kosher salt
1 shallot, diced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup heavy cream
1/2 cup grated Gruyere cheese
1/2 cup grated Parmigiano, plus more for garnish

Steps:

  • Coat a large, straight-sided saute pan with olive oil and heat over medium heat. Add 2 cloves of garlic and a pinch of crushed red pepper and cook until the garlic is golden, about 1 minute. Remove the garlic and discard.
  • Add half of the spinach to the pan, season with salt and saute until gently wilted. Remove the spinach from the pan to a towel-lined colander set inside a bowl to let the spinach drain and cool. Repeat the process with the remaining garlic and spinach and another pinch of crushed red pepper. Squeeze the towel to remove most of the liquid from the spinach.
  • Remove any liquid from the bottom of the saute pan and coat lightly with olive oil. Heat the oil over medium heat, add the shallots and season with salt and a pinch of crushed red pepper. Saute until the shallots are translucent and very aromatic, 5 to 7 minutes. Add the butter and, when melted, stir in the flour. Cook until it is the texture of wet sand, 5 to 6 minutes. Whisk in the milk and heavy cream. Taste for seasoning and season with salt, if needed, (it will). Bring the milk and heavy cream to a boil, then reduce the heat and simmer for 5 to 6 minutes, stirring occasionally so the milk doesn't scorch on the bottom. Stir in the Gruyere and Parmigiano until melted. Add the reserved spinach and stir to combine. Taste and adjust the seasoning, if needed. Transfer to a serving bowl, top with a sprinkle of Parmigiano and serve.

CHICKEN BREASTS STUFFED WITH SPINACH



Chicken Breasts Stuffed with Spinach image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 pound fresh spinach or a 10-ounce package of frozen
2 tablespoons butter
2 tablespoons finely minced shallots
1 clove garlic, minced
1/2 teaspoon dried sage
2 tablespoons walnuts
2 tablespoons freshly grated Italian Parmesan cheese
Salt and freshly ground pepper
8 small boned and skinned chicken breasts, about 2 1/2 ounces each, pounded thin
4 tablespoons flour
2 tablespoons olive oil
1 cup dry red wine
2 tablespoons balsamic vinegar

Steps:

  • Trim the spinach of any coarse stems, wash it very well and chop it. If using frozen spinach, defrost it. Heat butter in a large skillet. Add one tablespoons of the shallots and the garlic and saute over medium low heat until tender. Add the fresh or frozen spinach and cook until the spinach is completely wilted and any excess liquid evaporated from the pan.
  • Transfer spinach to a food processor; add sage, walnuts and cheese and process to a fine puree. Season to taste with salt and pepper.
  • Spread about a tablespoon of this mixture on each flattened chicken breast, roll the chicken around the filling and secure with toothpicks or tie with butcher's cord. Dust each roll lightly with flour.
  • Heat the olive oil in a large skillet. Add the chicken and saute quickly over medium high heat until golden brown on all sides. Remove chicken from the pan, add the remaining tablespoon of shallots and saute briefly. Stir in the red wine.
  • Return the chicken to the pan, baste with the sauce, cover and cook over low heat for 35 minutes, basting once or twice more.
  • Remove chicken from the pan and transfer to a serving dish. Cover and keep warm.
  • Add the vinegar to the pan, stir, then taste for seasoning. Heat briefly and then spoon sauce over chicken and serve.

Nutrition Facts : @context http, Calories 474, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 28 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 834 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN GRUYERE WITH SAUTEED MUSHROOMS



Chicken Gruyere with Sauteed Mushrooms image

Chicken breasts are browned in butter, then baked with mushrooms, onion, and white wine. The finishing touch is an exquisite layer of melted Gruyere cheese on the top. If you enjoy rich French cooking then you will love this recipe. Serve hot over rice.

Provided by Rebecca

Categories     World Cuisine Recipes     European     French

Time 45m

Yield 4

Number Of Ingredients 11

¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon chopped fresh parsley
½ teaspoon dried dill weed
¼ cup butter, divided
4 boneless, skinless chicken breast halves
1 pound fresh mushrooms
1 onion, sliced into rings
½ cup white wine
8 ounces Gruyere cheese, shredded

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
  • In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
  • Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.

Nutrition Facts : Calories 557 calories, Carbohydrate 13.5 g, Cholesterol 160 mg, Fat 33.2 g, Fiber 1.9 g, Protein 46.2 g, SaturatedFat 18.9 g, Sodium 630.4 mg, Sugar 3.6 g

CHEESE, SPINACH & MUSHROOM STUFFED CHICKEN



Cheese, spinach & mushroom stuffed chicken image

Amp up this dinner party classic by stuffing three types of cheese, spinach and mushroom into the chicken and wrap with prosciutto. It's modern retro

Provided by John Torode

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 10

40g dried porcini mushrooms
3 tbsp olive oil
1 shallot , finely chopped
1 garlic clove , finely chopped
100g baby leaf spinach
150g ricotta
50g firm mozzarella , coarsely grated
20g parmesan , finely grated
4 skinless chicken breasts
4 slices prosciutto

Steps:

  • Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
  • Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
  • Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
  • To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.

Nutrition Facts : Calories 397 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 1 milligram of sodium

SPINACH STUFFED CHICKEN BREAST



Spinach Stuffed Chicken Breast image

This is a spicier version of spinach stuffed chicken breasts. They are both tender and delicious, and they look good too.

Provided by JERSEYGIRL_CHELL

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 7

1 (10 ounce) package fresh spinach leaves
½ cup sour cream
½ cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
  • Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
  • Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 5.7 g, Cholesterol 113.4 mg, Fat 20.5 g, Fiber 1.7 g, Protein 36.5 g, SaturatedFat 9.5 g, Sodium 564.7 mg, Sugar 0.4 g

GRUYERE AND SPINACH STUFFED CHICKEN BREASTS



GRUYERE AND SPINACH STUFFED CHICKEN BREASTS image

Categories     Poultry     Bake     Quick & Easy

Yield 4 servings

Number Of Ingredients 7

3 T. Olive oil
4 boneless skinless chicken breast, pounded to 1/4 inch
1 C coarsly chopped fresh spinach
4 oz. grated Gruyere cheese
4 sun dried tomatos,coarsly chopped
3/4 C. white wine
2 t. capers

Steps:

  • Pre heat oven to 350 degrees In each chicken breast place 1/4 of cheese, spinach, and sun dried tomato Roll chicken breasts with mixture and secure with tooth picks Heat oil in oven proof skillet until shimmering Brown chicken approx. 5 min per side Place skilet with breast into preheated oven for 30 min Remove chicken and keep warm. Deglaze skillet with wine, add capers and reduce by 1/2 Pour sauce over chicken and broccoli

Tips:

  • Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling around in the middle of cooking.
  • Choose High-Quality Ingredients: The quality of your ingredients will greatly affect the final dish. Use fresh, organic ingredients whenever possible.
  • Season Generously: Don't be afraid to season your food liberally. Salt and pepper are essential, but you can also add other spices and herbs to taste.
  • Don't Overcook the Chicken: Chicken breasts are very lean and can dry out quickly. Cook them until they are cooked through, but not overcooked.
  • Let the Chicken Rest: After you cook the chicken, let it rest for a few minutes before slicing it. This will help the juices redistribute and make the chicken more tender.

Conclusion:

Gruyère and Spinach Stuffed Chicken Breasts is a delicious and impressive dish that is perfect for a special occasion or a weeknight meal. The combination of tender chicken, creamy Gruyère cheese, and flavorful spinach is sure to please everyone at the table. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a new recipe to try, give Gruyère and Spinach Stuffed Chicken Breasts a try. You won't be disappointed!

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