Apricot and Spinach Stuffed Baked Chicken Breasts

Just a few common ingredients create a classic stuffing flavor in these wholesome Apricot and Spinach Stuffed Baked Chicken Breasts. One bite and you’re transported to family favorite meals of the past.

Comfort food was a cherished memory as a child. Dinner time was an important ritual in our household and often consisted of rich, carb-heavy food. Those starchy, creamy and cheese-based foods hold an important place in my heart, but my new comfort food favorites are lighter and healthier, and can be enjoyed on a more regular basis.

Healthy Stuffed Baked Chicken Breasts

Today’s comfort food is food you feel comfortable eating. These Apricot and Spinach Stuffed Chicken Breasts are a prime example of that. Ideal for cozy fall meals, holiday entrees, or easy chicken dinner recipes, it’s a simple dish full of fresh, clean, and wholesome ingredients.

Ingredients for Stuffed Chicken Breasts

• Olive oil – for cooking the chicken
• Celery – sliced
• Yellow onion – chopped
• Italian seasoning – for added flavor you can use any dried herbs in this recipe
• Salt and pepper – for seasoning
• Fresh spinach leaves – coarsely chopped
• Dried apricots – adds a delicious sweetness to the filling
• Whole-wheat panko crumbs – use gluten-free if needed
• Chicken breasts – boneless, skinless and high quality

Besides vegetables, lean protein is the biggest part of my diet. Quality meat means quality nutrients that help support a healthy lifestyle. I feel great knowing my chicken is vegetarian fed and locally grown, without unwanted additives.

As part of your new comfort food routine, look for Simply Raised Chicken, along with fresh and organic vegetables, for easy and flavorful comfort food recipes you’ll remember for years to come.

How to make Stuffed Chicken Breasts in the oven

1. Heat olive oil in a large skillet or nonstick pan. Add celery, onion, Italian seasoning and salt and pepper to taste. Cook until tender. Stir in spinach, dried apricots and panko crumbs. Cook until spinach is wilted. Remove from heat.
2. On a flat surface, pound chicken breasts flat with a mallet. Remove breasts and carefully cut a slit horizontally into the sides to create a pocket.
3. Evenly stuff with prepared stuffing mixture. Lightly sprinkle both sides with salt and pepper, and remaining Italian seasoning. If desired, secure opening with toothpicks.
4. Place on a foil-lined baking sheet and bake at 375° for 20-25 minutes, or until internal temp reaches 165 F.

Tips for stuffing: Stuffing chicken breasts is super easy all you need to do is create a pocket for stuffing. To do this, cut the breast using a sharp knife starting from the middle of the thickest part of the breast. Cut diagonally until you have created a pocket, be careful not to cut all the way through.

Pro Tip: Secure the filling with wooden toothpicks to ensure nothing escapes during cooking.

Safe internal temp for stuffed chicken 

If you are unsure if the chicken is cooked all the way through you can use a meat thermometer to check. Once the internal temperature reaches 165 F the chicken is cooked and ready. Rest for  5 minutes before serving to hold in moisture and create moist stuffed chicken breasts. 

If you’re interested in learning more about chicken cooking methods check out my guide for Baked Chicken Breast and Grilled Chicken Breast. These are great guides with lots of tips and tricks for cooking chicken breasts perfectly!

Other stuffing ideas for chicken breasts

I love the balance of sweet and savory flavors in these stuffed chicken breasts but you don’t need to stop there. There is a whole range of ingredients you could stuff the chicken with, here are some ideas:

• Sundried tomatoes
• Feta
• Fresh tomatoes
• Olives
• Mozzarella or any good melting cheese
• Squash
• Couscous
• Fresh herbs
• Cream cheese

Extra tips for making this recipe 

• Pound chicken breasts in a Ziploc bag or covered in plastic wrap for easy cleanup.
• Pound the chicken with a meat mallet or rolling pin to make them larger and flatter.
• When cutting a pocket to stuff be careful not to cut the chicken in half.
• You can prep the chicken in advance, stuff them with the filling and keep in the fridge 1-2 days covered until you are ready to bake.
• Whole wheat breadcrumbs are a more nutritious alternative to white breadcrumbs.
• Use GF breadcrumbs if needed.
• Leftovers can be stored in a sealed container in the fridge for 2-3 or freeze for longer storage.

Serving suggestions

These stuffed chicken breasts are great served with a fresh salad or grilled or roasted vegetables such as eggplant, zucchini, and potatoes. They’d also be delicious served with mashed potatoes or squash if you’re looking for extra comforting sides.

Stuffed Chicken Breasts recipe at-a-glance:

Flavor profiles: Savory herbed chicken with fruity apricot stuffing center.
Texture: Tender moist chicken with fluffy filling.
Dietary Options/Substitutions: Use gluten-free bread crumbs if needed.

More Chicken Dinner Recipes You Might Like:

• Lightened Up Lemon Chicken Pasta with Brocolli
• One Pot Chicken Minestrone Soup
• Easy Slow Cooker Chicken Pho Soup

Leave a comment below and star rating if you made this recipe or want to share your thoughts.

 

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5 from 5 votes

Apricot and Spinach Stuffed Baked Chicken Breasts

No elaborate stuffing recipe is needed to create these Apricot and Spinach Stuffed Chicken Breasts. Just a few ingredients create a classic stuffing flavor with dried apricots.

Course Entree

Cuisine American

Keyword baked stuffed chicken breasts, spinach stuffed chicken breast, stuffed chicken breasts

Prep Time 8 minutes minutes

Cook Time 22 minutes minutes

Total Time 30 minutes minutes

Calories 359kcal

Servings 4 servings

Author: Matt Ivan

Did you know? Servings and ingredient amounts can be adjusted on all my recipes. Click the green number above to change.

Ingredients

• ▢ 1 tablespoon light olive oil
• ▢ 1 stalk celery, sliced
• ▢ 1 medium yellow onion, chopped
• ▢ 1 tablespoon Italian seasoning, divided
• ▢ Salt and pepper to taste, about ½ teaspoon
• ▢ 3 cups packed fresh spinach leaves, coarsely chopped
• ▢ ⅓ cup chopped dried apricots
• ▢ ⅓ cup whole-wheat panko crumbs, use gluten-free if needed
• ▢ 2 pounds chicken breasts, boneless, skinless (about 4 breasts)

Instructions

• Preheat oven to 375° F. Line a baking sheet with foil or parchment paper and set aside.
• Heat olive oil to medium heat in a large skillet or nonstick pan. Add celery, onion, ½-tablespoon Italian seasoning and salt and pepper to taste. Cook until tender, 5-7 minutes, stirring often. 
• Stir in spinach, dried apricots and panko crumbs. Cook 2-3 minutes more, until spinach is wilted. Remove from heat.
  
• On a flat surface, pound chicken breasts flat with a mallet to about ¾-inch thick. Remove breasts and carefully cut a slit horizontally into the sides to create a pocket; do not cut completely in half.
• Evenly stuff with prepared stuffing mixture. Lightly sprinkle both sides with salt and pepper, and remaining Italian seasoning. If desired, secure opening with toothpicks.
• Place on prepared baking sheet with space between them. Bake for 20-25 minutes, or until internal temp reaches 165 F. Let rest 5 minutes and serve.

Notes

• Pound chicken breasts in a Ziploc bag or covered in plastic wrap for easy cleanup.
• Pound the chicken with a meat mallet or rolling pin to make them larger and flatter.
• When cutting a pocket to stuff be careful not to cut the chicken in half.
• You can prep the chicken in advance, stuff them with the filling and keep in the fridge 1-2 days covered until you are ready to bake.
• Whole wheat breadcrumbs are a more nutritious alternative to white breadcrumbs.
• Use GF breadcrumbs if needed.
• Use a meat thermometer if unsure the chicken is cooked through.
• Leftovers can be stored in a sealed container in the fridge for 2-3 or freeze for longer storage.

Nutrition Facts

Apricot and Spinach Stuffed Baked Chicken Breasts

Amount Per Serving

Calories 359 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Cholesterol 149mg50%

Sodium 344mg15%

Potassium 1172mg33%

Carbohydrates 21g7%

Fiber 2g8%

Sugar 7g8%

Protein 50g100%

Vitamin A 2635IU53%

Vitamin C 11.4mg14%

Calcium 70mg7%

Iron 2.3mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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