Stuffed Chicken Breasts with Vegetable Rice


Try this twist on the classic chicken and rice recipe. Spinach, basil and cheese make each bite of this stuffed chicken breast full of flavor. Serve with vegetable rice for a baked chicken dish your family is sure to love.

Stuffed Chicken Breasts with Vegetable Rice
Prep Time:
35 mins
Cook Time:
45 mins
Bake Time:
30 mins
Stand Time:
5 mins
Total Time:
1 hrs 55 mins
4 chicken breasts plus 2 2/3 cup rice


  • 4 5-6 ounce skinless, boneless chicken breast halves

  • 2 cup fresh spinach leaves

  • ¼ cup fresh basil leaves

  • ¼ cup shredded Parmesan cheese (about 1 ounce)

  • 1 tablespoon olive oil

  • 2 teaspoon olive oil

  • 1 ½ cup sliced fresh mushrooms (4 ounces)

  • ¼ cup chopped onion

  • 2 cloves garlic, minced

  • cup uncooked regular brown rice

  • 1 ⅓ cup reduced-sodium chicken broth

  • ½ teaspoon dried Italian seasoning, crushed

  • ¼ teaspoon salt

  • teaspoon ground black pepper

  • 1 cup seeded and chopped roma tomatoes (3 medium)

  • Nonstick cooking spray


  1. Preheat oven to 350°F. Line a baking sheet with foil; set aside. Using a sharp knife, cut each chicken breast half horizontally through the thickest portion to, but not through, the opposite side. Lay each breast open.

  2. In a small food processor combine spinach, basil, 2 tablespoons of the cheese, and the 1 tablespoon oil. Cover and process until well mixed. Spread mixture onto cut surfaces of chicken and fold closed; set aside.

  3. In a medium saucepan heat the 2 teaspoons oil over medium heat. Add mushrooms, onion, and garlic; cook for 5 to 6 minutes or just until mushrooms are tender, stirring occasionally. Stir in rice; cook and stir for 1 minute more. Add broth, Italian seasoning, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 45 minutes or until rice is tender and liquid is absorbed. Remove from heat. Stir in tomatoes. Cover and let stand for 5 minutes.

  4. Meanwhile, coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Cook chicken in hot skillet for 4 to 5 minutes or until brown, turning once. Place chicken on the prepared baking sheet. Bake for 20 to 25 minutes or until chicken is no longer pink (170°F). Sprinkle with the remaining 2 tablespoons cheese. Serve chicken with rice mixture.

Nutrition Facts (per serving)

380 Calories
12g Fat
30g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 380
% Daily Value *
Total Fat 12g 15%
Saturated Fat 3g 15%
Cholesterol 94mg 31%
Sodium 608mg 26%
Total Carbohydrate 30g 11%
Total Sugars 3g
Protein 38g
Vitamin C 18.5mg 93%
Calcium 125mg 10%
Iron 2.6mg 14%
Potassium 892mg 19%
Folate, total 83.3mcg
Vitamin B-12 0.4mcg
Vitamin B-6 1.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles