Description
A delicious and creamy Spinach Stuffed Chicken recipe featuring tender boneless chicken breasts filled with a flavorful mixture of sautéed spinach, garlic, cream cheese, Parmesan, and mozzarella. Perfectly seared and baked to juicy perfection, this dish makes a satisfying and impressive dinner option for any night of the week.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Toothpicks (optional, for securing chicken pockets)
Spinach Filling
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish
- 1 tablespoon fresh basil or parsley (optional)
Instructions
- Prepare the Chicken: Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels, then carefully cut a pocket into the side of each breast without slicing all the way through. Season both sides of the chicken breasts with salt and pepper to taste.
- Make the Spinach Filling: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and allow the mixture to cool slightly.
- Stuff the Chicken: In a bowl, combine the cooked spinach mixture with softened cream cheese, Parmesan cheese, mozzarella cheese, and crushed red pepper flakes if using. Mix until well blended. Stuff this mixture evenly into the pockets of each chicken breast. Secure the openings with toothpicks if necessary to keep the filling inside during cooking.
- Cook the Chicken: Heat a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 2-3 minutes on each side until they develop a golden brown crust. Transfer the skillet to the preheated oven and bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (75°C) ensuring the chicken is fully cooked.
- Serve: Remove toothpicks if used and garnish the chicken breasts with fresh basil or parsley. Serve hot alongside your favorite sides for a complete meal.
Notes
- Be sure not to cut all the way through the chicken breasts when making pockets to prevent the filling from leaking out.
- You can substitute fresh spinach with frozen spinach, but be sure to thaw and drain it well to avoid excess moisture in the filling.
- Use an instant-read thermometer to ensure the chicken is safely cooked to 165°F (75°C).
- For a spicier kick, increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper to the filling.
- Let the chicken rest for a few minutes after baking to retain juices and enhance flavor.
