Spinach & Goat Cheese Stuffed Chicken

With a well-balanced mix of protein, leafy greens, and healthy fats, this spinach and goat cheese stuffed chicken serves as a nutritious meal suitable for any evening of the week!

Spinach and Goat Cheese Stuffed Chicken

This stuffed chicken features a delectable filling of goat cheese and basil. Feel free to experiment with your favorite combination of fresh herbs!

Ingredients

4 boneless, skinless chicken breasts
4 ounces of soft goat cheese
3–4 leaves of fresh basil, finely chopped
2 cups of roughly chopped spinach
1 cup of orzo
2 cups of chicken broth or water
1 diced onion
2 cloves of minced garlic
1 tablespoon of olive oil, plus extra as needed
Sea salt
Black pepper

Instructions

Preheat your oven to 425°F.
In a small bowl, combine the goat cheese and chopped basil, mashing them gently until well mixed.
Place the chicken breasts on a cutting board and slice each one horizontally at its thickest point, creating a pocket about 1.5″ to 2″ long, with the ends still attached. Once you’ve formed the pockets, stuff each chicken breast with 1/4 of the goat cheese mixture. After stuffing, generously season the chicken breasts on all sides with salt and pepper.
Heat the olive oil in a large skillet or heavy-bottomed pan over medium-high heat. Once it’s warm, transfer the stuffed chicken breasts to the pan and cook them for 3-4 minutes on each side until they turn golden. Once they’re cooked, carefully remove the chicken breasts from the pan and set them aside.
In the same pan, add the diced onion and minced garlic, seasoning them with a pinch of salt and pepper, and cook for 2-3 minutes until they become tender. (You may need to add a little extra olive oil to assist in cooking.)
Add the orzo and spinach, stirring to coat them with the onion mixture, and let them cook for about 1 minute until the spinach wilts slightly. Cover everything with broth, mix thoroughly, and bring it to a boil.
Once it’s boiling, reduce the heat to a simmer and return the chicken breasts to the pan, submerging them halfway in the broth.
Transfer the pan to the oven and bake for 20-25 minutes, or until all the broth has been absorbed.
Remove it from the oven, fluff the orzo with a fork, and let it cool slightly before serving.