Published: · Modified: by Stacey
Jump to Recipe·Print Recipe·4 from 1 review
Stuffing bone-in chicken breast is really easy. No butterflying, rolling or toothpicking needed. You'll slide your fingers under the skin of the chicken breast and create a pocket to stuff your spinach and gouda into. This bone-in stuffed chicken breast recipe is also a sheet pan dinner. Woo hoo! Stuffed chicken and rosemary potatoes on a sheet pan. Super simple weeknight dinner to the rescue!
The Stuffed Chicken Breast Series: An Easy, Gourmet Treat
But before I get into that, I'd like to welcome you to my Stuffed Chicken Breast Series. Yes, I'm going all in with stuffed chicken breast recipes. A while back, I posted an Easy Baked Chicken Cordon Bleu which is my mom's recipe and I've always loved it. So awesome. Now, I want to dedicate some time and attention to more stuffed chicken breast recipes and techniques.
For example, there are methods to choose from. The first is butterfly, stuff & fold, like my cordon bleu. Next option, slice down the top of breast to make a pocket, stuff crumpled tin foil into the pocket, sear it, then add the filling into the pocket. This seems like it will work if you have a creamier filling. Lastly, there is the rolling method: butterfly the breast, pound it thin, lay out/spread your filling onto the chicken, then roll the breast. For this type of technique your filling should lay flat and not be bulky. There are so many exciting combinations and methods to try! Also, yes, there are many more variations on how best to stuff your boneless chicken breast. These are simply a jumping off point!
Stuffed Chicken Breast with Spinach and Gouda is an Easy Weeknight Staple
Since I've dedicated many recipes now to stuffing boneless breast of chicken, I thought it would be prudent to try bone-in stuffed chicken breast. This cut of the chicken is perhaps even more bland than boneless breast of chicken. So what do we do? We have to make it taste like something. Pick your favorite flavors and stuff that dang chicken! For this, I opted for spinach and gouda. I must admit, this recipe was my mom's idea. She randomly made it once and I absolutely loved it. I realized not only do a lot of people like the bone-in variety of chicken breast, but it's on sale a lot. Next time that sale happens at your local market - pick some up and make this recipe! You'll thank me later.
Easy to Stuff, Easy to Season: Sheet Pan Dinners Rock!
If you're obsessed with stuffing chicken (like me), try these:
- Stove Top Stuffing Chicken Rolls
- Stuffed Chicken Pepperoni Pizza Bake
- Jalapeno Popper Chicken Wrapped in Bacon
- Cheesy Fajita Stuffed Chicken
- Bacon Ricotta Stuffed Chicken
- Asparagus and Cheese Stuffed Chicken
I highly encourage all of you to get to your kitchens and make homemade food. Sharing meals with our loved ones is a precious opportunity to talk and laugh and love those we are closest to. Cooking doesn't have to be intimidating and take a lot of time either. If you need assistance all my recipes are accompanied by step-by-step instructional videos. I'll be with you the whole time. Now go forth and cook!
Bone-in Stuffed Chicken Breast with Spinach and Gouda
5 Stars4 Stars3 Stars2 Stars1 Star
4 from 1 review
- Author: Stacey
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 portions 1x
Description
Sheet pan dinner to the rescue with my bone-in stuffed chicken breast with spinach and Gouda cheese. You’ll love this one!
Ingredients
Scale
- 4 bone-in chicken breasts
- 1 package frozen spinach (10 ounce pack)
- 1 package Gouda cheese (7.6 ounce pack)
- 2 teaspoons olive oil
- 1 teaspoon salt, divided
- ½ teaspoon pepper, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon paprika, divided
- Chopped parsley, optional garnish
- Red pepper flakes, optional garnish
For the potatoes
- 4 red bliss potatoes (or Yukon or Russet)
- 1 teaspoon of fresh rosemary, finely diced (2-3 large sprigs)
- 1 ½ tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cut the red potatoes into cubes. Easiest way is to cut them in half, then in half again, then into bite-sized pieces. Put them in a large bowl.
- Pull the rosemary leaves from the stems by running your hand down the stem. Finely dice them and add them to the potato bowl. Add the olive oil, salt and pepper then toss to coat with your hands. Set aside. I also chopped a little extra to sprinkle on the top after they're out of the oven.
- Cut the Gouda cheese into strips about ¼” in thickness. See video.
- The spinach. Be sure to take the spinach out of the freezer the day before to defrost in your refrigerator. Drain the water from the frozen spinach. Two options for this: put in a strainer over a bowl and press with a fork to squeeze the water out, then blot with paper towel. OR, use cheesecloth. I prefer cheesecloth. Cut a large piece, place it in a bowl, add the spinach, then wrap the cheese cloth around the spinach and squeeze out the water until fully drained.
- The chicken. There is one side of the chicken skin that has an access point. Find it and slide your fingers underneath the skin detaching it from the chicken meat. Push through to the other side of the breast, but don’t let your finger poke through to the other side. Do this for all the chicken breasts. My video show this well.
- Start sliding the cheese slices under the chicken skin, then the spinach. You should use all the cheese and all the spinach. Do this for all the chicken breasts.
- Season the chicken with salt, pepper, garlic powder and paprika. Use half the amount listed above for each side (this is why I labeled them “divided”). Add a drop of olive oil to each breast and rub the seasoning all around the chicken. Do this on BOTH sides of the chicken.
- Put the stuffed and seasoned chicken on a large sheet pan with the rosemary potatoes. Cook in a preheated oven at 400 for 50 minutes or until the internal temperature of the chicken is 165 degrees. Turn the potatoes once half-way through. If you want things a little crispier you could broil on high for five minutes at the end. I didn’t do that and mine came out crispy, but everyone’s ovens are different.
- While the chicken is cooking, if you are using the optional parsley garnish now would be a good time to chop that.
Notes
- Depending on the size of your chicken breasts, this meal can potentially feed more than four people. Especially if you also make a side salad which I did.
More Stuffed Chicken Breast Series
- Dinner for Two: Stuffed Chicken with Mushrooms and Gouda
- Dinner for Two: Ground Chicken Kiev
- Stuffed Chicken Breast with Roasted Tomatoes, Goat Cheese and Leeks
- Cranberry Brie Stuffed Chicken
Reader Interactions
Comments
Molly A Hammon
Easy to make and turns out super juicy. You can substitute the gouda for a cheese of your preference.
Reply
Stacey
Hey Molly! Thanks for trying it - so happy you enjoyed it. Yes, choose your cheese! 🙂
Reply
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