Stuffed Chicken with Creamy Spinach and Mozzarella Over Lemon Rice

This stuffed chicken recipe is a crowd-pleaser that brings together tender chicken, a rich and creamy spinach-mozzarella filling and bright citrus flavors. The chicken cutlets are carefully sliced open, stuffed with a savory mixture of sautéed spinach, cream cheese, mozzarella and Italian seasoning, then seared until golden and finished in the oven.

Serve the chicken over fluffy lemon rice alongside garlicky zucchini, all topped with a buttery lemon-mustard pan sauce. Every bite is packed with flavor, making it a perfect weeknight dinner that feels special.

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Ingredients

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, cover, reduce heat to low and cook until tender, 15-20 minutes. Keep covered off heat.
2. Trim and halve zucchini lengthwise, then slice crosswise into ¼-inch half-moons. Mince garlic. Zest and quarter the lemon.
3. Heat a drizzle of oil in a large pan over high heat. Add spinach and cook until wilted, 2-3 minutes. Transfer to a medium bowl. Heat another drizzle of oil in the same pan over medium-high heat. Add zucchini and garlic; season with salt and pepper. Cook until browned and tender, 4-5 minutes. Transfer to a plate.
4. To the bowl with spinach, add cream cheese, mozzarella, half the Italian seasoning, salt and pepper. Stir to combine. Pat chicken dry. Carefully cut a horizontal slit into each cutlet, leaving 1 inch intact on the opposite side. Open like a book and divide the filling among them. Fold closed. Season outside with remaining Italian seasoning, salt and pepper.
5. Heat a drizzle of oil in the pan used for veggies over medium-high heat. Add chicken and cook until golden, 2-3 minutes per side. Transfer to a baking sheet and bake on the middle rack until cooked through, 10-12 minutes. Meanwhile, melt 1 tablespoon butter in the same pan over medium heat. Add stock concentrate, mustard, ¼ cup water and juice from half the lemon. Cook, stirring, until thickened, 2-3 minutes. Season with salt and pepper.
6. Add lemon zest to the rice and fluff with a fork. Divide rice, zucchini and chicken among plates. Top chicken with pan sauce and serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different cheese instead of mozzarella?

Yes, provolone or Monterey Jack would work well as substitutes.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Can I make this dish ahead of time?

You can prepare the stuffing and stuff the chicken a day ahead. Refrigerate until ready to cook.