Cheesy Spinach Stuffed Chicken with Lemony Rice and Garlic Zucchini

This stuffed chicken recipe is a complete meal that’s sure to impress. Tender chicken cutlets are filled with a creamy mixture of spinach, cream cheese and mozzarella, then seared and baked to perfection. The chicken is served over fluffy rice infused with fresh lemon zest, accompanied by sautéed zucchini with garlic. A quick pan sauce made with chicken stock, Dijon mustard and lemon juice adds a bright, tangy finish.

Each component comes together in about 30 minutes, making this an ideal weeknight dinner. The combination of flavors and textures-creamy filling, crispy chicken, zesty rice and tender zucchini-creates a satisfying dish that feels special without requiring hours in the kitchen.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the middle position and preheat the oven to 425°F. Wash and dry all produce. In a small pot, combine the rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender, 15-20 minutes. Keep covered off the heat until ready to serve.
2. While the rice cooks, trim the zucchini and halve it lengthwise; slice crosswise into ¼-inch-thick half-moons. Peel and mince the garlic. Zest the lemon and quarter it.
3. Heat a drizzle of oil in a large pan over high heat. Add the spinach and cook, stirring, until wilted, 2-3 minutes. Transfer the spinach to a medium bowl. Heat another drizzle of oil in the same pan over medium-high heat. Add the zucchini and garlic; season with salt and pepper. Cook, stirring, until the zucchini is browned and tender, 4-5 minutes. Transfer to a plate. Reserve the pan.
4. To the bowl with the spinach, add the cream cheese, mozzarella, half the Italian seasoning, salt and pepper. Stir until well combined. Pat the chicken cutlets dry with paper towels. Holding your knife parallel to the cutting board, carefully cut a horizontal slit into the center of each cutlet, leaving 1 inch intact on the opposite side (be careful not to cut all the way through). Open each cutlet like a book; divide the spinach-cheese filling between the cutlets, then fold closed. Season the outside of the chicken with the remaining Italian seasoning, salt and pepper.
5. Heat a drizzle of oil in the pan used for the vegetables over medium-high heat. Add the chicken and cook until golden, 2-3 minutes per side. Transfer the chicken to a baking sheet. Bake on the middle rack until the chicken is cooked through, 10-12 minutes. Melt 1 tablespoon butter (2 tablespoons for 4 servings) in the pan used for the chicken over medium heat. Add the stock concentrate, mustard, ¼ cup water (½ cup for 4) and juice from half the lemon. Cook, stirring occasionally, until the mixture has thickened, 2-3 minutes. Taste and season with salt and pepper.
6. Add the lemon zest to the pot with the rice; fluff with a fork. Divide the rice, zucchini and chicken between plates. Top the chicken with the pan sauce; serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the cream cheese with ricotta or goat cheese and the mozzarella with provolone or Monterey Jack.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) or when the juices run clear when pierced with a knife.

Can I make this dish ahead of time?

You can prepare the filling and stuff the chicken up to a day in advance. Store in the refrigerator and cook when ready.