HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpinach And Cheese Stuffed Chicken
Spinach and Cheese Stuffed Chicken

Spinach and Cheese Stuffed Chicken

with Basmati Rice

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We love stuffed chicken here at HelloFresh! Mozzarella and spinach stuffed chicken breasts get an upgrade with a finishing drizzle of pesto sauce. This stuffed chicken dream is served over fluffy basmati rice.

Tags:Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

56 g

Baby Spinach

¾ cup

Mozzarella Cheese, shredded


¼ cup

Basil Pesto


¾ cup

Basmati Rice

200 g


3 g


½ tbsp

Italian Seasoning

3 tbsp

Sour Cream


1 unit

Chicken Broth Concentrate

Not included in your delivery

2 tbsp

Unsalted Butter*


1 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4100 kJ
Calories980 kcal
Fat43 g
Saturated Fat18 g
Carbohydrate72 g
Sugar4 g
Dietary Fiber3 g
Protein59 g
Cholesterol185 mg
Sodium1070 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pot
Parchment Paper
Measuring Cups
Measuring Spoons
Small Bowl
Paper Towel
Large Non-Stick Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature! Finely chop spinach.

Cut zucchini lengthwise, then into 1/2-inch thick half-moons. Peel, then mince or grate garlic. Toss zucchini, 1/2 tbsp Italian Seasoning and 1/2 tbsp oil (dbl both for 4 ppl) on a baking sheet. Set aside. Add 1 1/4 cups water (dbl for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat.


While the broth comes to a boil, add cheese, spinach, garlic and 2 tbsp room temperature butter (dbl for 4 ppl) to a small bowl. Mash together with a fork to combine. Season with salt and pepper. Set aside. Add rice to the pot of boiling broth. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, pat chicken dry with paper towels. Carefully slice into centre of each breast parallel to cutting board, leaving 1-inch intact on the other end. Open up each breast like a book and season with salt and pepper. Divide cheese filling equally between breasts, then fold closed.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden-brown, 2-3 min per side. Remove the pan from heat and allow to cool slightly before making sauce. Transfer chicken to the baking sheet with zucchini. Bake in the middle of the oven, until zucchini is tender and chicken is cooked through, 10-12 min.**


Once cooled, heat the same pan over medium. When hot, add pesto, sour cream and 2 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until pesto is warmed through, 2-3 min. Fluff rice with a fork, then season with salt.


When chicken is done, transfer to a plate. Cover loosely with foil and set aside to cool, 4-5 min. Divide stuffed chicken, rice and zucchini between plates. Drizzle pesto sauce over rice and chicken.