Cheesy Spinach Stuffed Chicken
with Caprese Salad & Toasted Basil Ciabatta
- Milk
- Wheat
- Soy
- Eggs
Spinach always gives your plate needs a pop of color—but this leafy green has so much more to offer! That’s why our chefs finally gave spinach the starring role it deserves. Sautéed shallot and spinach are mixed with melty Italian cheese, then stuffed inside chicken that's topped with a golden panko crust. A garlicky sauce, caprese salad, and toasted ciabatta ties it all together. Show-stopping spinach? You saw it here first, folks!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Ciabatta
(Contains: Wheat, Soy)
5 ounce
Spinach
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
1 tablespoon
Italian Seasoning
5 teaspoon
Basil Oil
½ cup
Italian Cheese Blend
(Contains: Milk)
4 ounce
Grape Tomatoes
1 unit
Chicken Demi-Glace
(Contains: Milk)
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
1 unit
Shallot
4 ounce
Fresh Mozzarella
(Contains: Milk)
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and thinly slice shallot. • Heat a drizzle of oil in a large pan over medium-high heat. Add half the shallot (you’ll use the rest later) and cook, stirring occasionally, until softened, 2-3 minutes. • Add half the spinach (you’ll use the rest later) and cook, stirring often, until just wilted, 1-2 minutes. • Turn off heat; transfer to a medium bowl and immediately stir in Italian cheese blend and a pinch of salt and pepper. Wipe out pan.
• Reserve 1⁄2 tsp Italian Seasoning for step 5. Place 2 TBSP butter (4 TBSP for 4 servings) in a small, microwave-safe bowl. Microwave until melted, 1 minute. • In a second medium bowl, combine panko, remaining Italian Seasoning, melted butter, salt (we used 1⁄2 tsp; 1 tsp for 4 servings), and pepper. Transfer panko mixture to a shallow dish. Wipe out bowl used for butter.
• Pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄4 inch thick. Remove and discard top layer of plastic wrap. Season chicken all over with salt and pepper. • Keeping chicken on plastic wrap, add spinach filling to the bottom third of each cutlet. Tightly roll up chicken over filling, starting with filled sides and removing plastic wrap as you go.
• Brush stuffed chicken all over with sour cream (including the open ends). Working one piece at a time, press chicken into panko mixture to coat on all sides. • Place stuffed chicken on a lightly oiled baking sheet. Roast on top rack until cooked through, about 18 minutes. • Set oven to broil and roast until golden brown, 1-3 minutes more. TIP: Watch closely to avoid burning.
• Halve tomatoes lengthwise. Halve ciabatta lengthwise. Cut mozzarella into 1⁄2-inch cubes. • In a large bowl, toss together tomatoes, remaining shallot, a drizzle of olive oil, and a pinch of salt and pepper. Set aside. • Heat a drizzle of olive oil in pan used for spinach over medium heat. Stir in reserved Italian Seasoning, then immediately add ciabatta, cut sides down, to pan. Press down lightly and cook until cut sides are golden, 3-6 minutes. • Transfer to a cutting board; sprinkle with a pinch of salt and pepper and drizzle with basil oil to taste. Halve on a diagonal.
• In bowl used for butter, whisk together demi-glace, half the garlic powder (all for 4 servings), and 2 tsp water (4 tsp for 4) until combined. • Microwave until warmed through, 30-45 seconds. Stir in 1 TBSP butter (2 TBSP for 4) until melted and combined.
• Reheat sauce in microwave for 15 seconds if needed. • To bowl with tomatoes and shallot, add dressing, mozzarella, and remaining spinach; toss to combine. Taste and season with salt and pepper if desired. • Divide chicken, salad, and ciabatta between plates. Top chicken with sauce and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the juicy, flavorful chicken, though some found the sauce overpowering; adjust seasoning to taste 🍗.
- Ease of prep: Several noted it was more complex than expected, but most agreed the extra effort was worthwhile.
- Suggestions: Consider reducing cheese in stuffing for a lighter flavor; try baking the ciabatta instead of pan-frying.
- Portions: Some wanted more spinach for both the stuffing and salad to balance the rich chicken.
- Pairings: The caprese salad was a hit; a few suggested swapping honey mustard for balsamic dressing.
Reviews from our home cooks
A little more prep than I would have liked, but the chicken breast stuffed with spinach was 100% delish. I wish I could duplicate the ingredients for the stuffed chicken breast alone. Not too much of a spinach salad type
When I see a caprese dish, I love to try it! This dish was amazing! If it comes up as an option, I will definitely order it again. I had never made stuffed chicken before, the directions made it very simple!
Salad was delicious! My boys really liked the stuffed chicken as it was moist and tender. Ciabatta was good and garlic salt would be good to add to the ciabatta.
The stuffed chicken was good and nice for something different to try! We did not care for the sauce on top though. Also the bread was a let down. Does not come out well with this cooking method. Would probably have worked better if the butter was spread on bread and then fried or if it was made in the oven. I won't cook like that again. Would like to try more stuffed chicken recipes.
Working with a more substantial chicken breast would have created enough room for the generous amount of filling. We probably would have preferred turning the ciabatta into croutons and creating a Panzanella salad. Overall though, the meal was tasty.
This was amazing! The only thing I didn't like was honey mustard dressing with my caprese salad. Next time, I'll use my own balsamic and olive oil.
The salad was fabulous. My only issue with the inundation of Italian seasoning. It overwhelmed the bread and the chicken. The salad gave welcome relief from it but not enough. Next time I will know not to use all the seasoning.
I absolutely loved the technique for the ciabatta (I also have a cast iron press that I put to work). This dish was satiating with the mozzarella and the chicken.
This one was delicious!!!! My husband and I prepared this one together. I know I mentioned this one previously but these recipes get me thinking outside of the box. Especially how they use sour cream. This is definitely worth the investment. On the nights we don't have anything ready to go we grab a Hello Fresh recipe and everything is ready to get going on dinner.
The chicken was easier to put together than I thought it would be. Very special!
