Description
Spinach Stuffed Chicken is a delicious and healthy dish featuring tender chicken breasts filled with a creamy mixture of fresh spinach, cream cheese, garlic, and cheeses like Parmesan and mozzarella. This flavorful and low-carb meal is perfect for weeknight dinners or special occasions, combining easy preparation with impressive presentation. Seared and baked to perfection, it offers a savory blend of creamy and juicy textures topped with fresh herbs for garnish.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
Spinach Filling
- 2 cups fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon dried Italian seasoning (optional)
For 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. Using a sharp knife, carefully cut a horizontal pocket into the side of each chicken breast without cutting all the way through. Season both sides of the chicken with salt and pepper to taste.
- Make the Spinach Filling: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly. In a bowl, combine the cooked spinach, cream cheese, Parmesan, mozzarella, optional Italian seasoning, salt, pepper, and optional crushed red pepper flakes until well blended.
- Stuff the Chicken: Fill each chicken breast pocket with an equal amount of the spinach mixture. Secure the openings with toothpicks if necessary to prevent the filling from escaping during cooking.
- Cook the Chicken: Heat an oven-safe skillet over medium-high heat on the stovetop. Add the stuffed chicken breasts and sear for 2-3 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through.
- Serve: Remove the toothpicks and garnish the stuffed chicken breasts with fresh basil or parsley if desired. Serve warm with your preferred side dishes.
Notes
- You can substitute cream cheese with ricotta or goat cheese for different flavor variations.
- For extra flavor, add a pinch of nutmeg or a squeeze of lemon juice to the spinach filling.
- Use low-fat cream cheese and mozzarella for a lighter option.
- Lightly pound thicker chicken breasts to an even thickness to ensure even cooking.
- Don’t overstuff the chicken to prevent filling leakage.
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (75°C).
- Stuff the chicken the night before and refrigerate for convenience.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Reheat covered in the oven at 350°F (175°C) for 10-15 minutes to avoid dryness.
