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 and Roasted Broccoli

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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:Quick PrepFamily 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

227 g

Broccoli, florets

1 tbsp

Garlic Puree

½ tbsp

Italian Seasoning

3 tbsp

Sour Cream


1 unit

Chicken Broth Concentrate

56 g

Red Onion, sliced

Not included in your delivery

2 tbsp

Unsalted Butter*


1.5 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1090 kcal
Fat58 g
Saturated Fat19 g
Carbohydrate83 g
Sugar7 g
Dietary Fiber5 g
Protein61 g
Cholesterol185 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
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. Toss broccoli, onions, 1/2 tbsp Italian Seasoning and 1 tbsp oil (dbl both for 4 ppl) on one side of 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 broth comes to a boil, add cheese, spinach, garlic puree and 2 tbsp room temperature butter (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then mash together with a fork to combine. Set aside. Add rice to the 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 the centre of each chicken breast parallel to cutting board, leaving 1-inch intact on the other end. Open up chicken like a book and season with salt and pepper. Top one side of each chicken breast with filling, then fold other side over filling to close.


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 pan from heat and allow to cool slightly before making sauce. Transfer chicken to the other side of the baking sheet with broccoli. Bake in the middle of the oven until broccoli 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). Whisk, 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 and cover loosely with foil. Set aside to cool, 4-5 min. Divide chicken, rice and broccoli between plates. Drizzle pesto sauce over rice and chicken.