You know, sometimes chicken can feel like the plain Jane of the dinner table, right? But let me tell you, this creamy spinach stuffed chicken breast is anything but ordinary. It’s like a warm hug wrapped in juicy, tender chicken—perfect for those nights when you just want something comforting and a tad bit fancy, without the fuss.
Steps
- Preheat the oven to 400°F. In a small bowl, mix together softened cream cheese, parmesan cheese, mozzarella cheese, chopped spinach, pressed garlic, salt, garlic powder, and red pepper flakes until well combined. Set this filling mixture aside.
- In another small bowl, combine Italian seasoning, salt, garlic powder, paprika, and black pepper to create a seasoning blend for the chicken.
- Place the boneless, skinless chicken breasts on a cutting board. Using a sharp knife, carefully cut a pocket into the side of each breast, making sure not to cut all the way through.
- Coat both sides of the chicken breasts with olive oil. Rub the prepared seasoning blend onto both sides of the chicken breasts.
- Spoon the spinach and cheese filling evenly into the pockets of each chicken breast.
- Arrange the stuffed chicken breasts in a 9×13-inch baking dish. Bake uncovered for 25-30 minutes or until a meat thermometer reads 165°F in the thickest part of the chicken.
- Remove the chicken from the oven and let it rest for a few minutes to allow the juices to redistribute. Serve while hot and enjoy your meal!
Ingredients
- 4 oz. cream cheese, softened
- ? cup shredded parmesan cheese
- ¼ cup shredded mozzarella cheese
- 2 cups baby spinach, chopped
- 2 cloves of garlic, pressed
- ¼ tsp salt
- ? tsp garlic powder
- ? tsp red pepper flakes
- 4 boneless, skinless chicken breasts (approximately 2 lbs. total)
- 2 tsp Italian seasoning
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp freshly cracked black pepper
- 1 ½ Tbsp olive oil
FAQ
- What is the best method for stuffing a chicken breast?
- To stuff a chicken breast, lay it flat on a cutting board and use a sharp knife to carefully slice a pocket into the side. Be careful not to cut all the way through. This pocket will hold the filling without needing to use toothpicks, which can be tricky to remove after cooking.
- How can I ensure the chicken is fully cooked?
- Use an instant-read thermometer to check the internal temperature of the chicken. It should reach 165°F in the thickest part of the breast, not the filling, to ensure it is cooked safely.
- Can I use frozen spinach instead of fresh?
- Yes, frozen spinach can be used, but make sure to thaw it first and squeeze out any excess moisture to prevent the filling from becoming too watery.
- How should I store and reheat leftovers?
- Leftover stuffed chicken breasts can be stored in the fridge for 3-4 days. Reheat them in the microwave or oven. If using the oven, add a little water or chicken stock to the baking dish and cover it with foil to prevent the chicken from drying out.
- What are some suggested side dishes to serve with the stuffed chicken?
- A simple side salad pairs well with the stuffed chicken breasts, providing a fresh contrast to the cheesy filling. For a more filling meal, consider serving them with rice or mashed potatoes.
Tips
- Soften Cream Cheese Ahead of Time: To make mixing easier, let the cream cheese sit at room temperature for about 30 minutes before starting. This will ensure it blends smoothly with the other filling ingredients.
- Cut a Pocket, Not a Slice: When preparing the chicken breasts, carefully cut a pocket into the side without slicing all the way through. Keeping the top and bottom intact helps contain the filling and prevents it from leaking out during baking.
- Season Before Stuffing: Apply the seasoning blend to the chicken breasts before adding the spinach filling. This ensures that both the inside and outside of the chicken are well-flavored.
- Check Internal Temperature Accurately: To ensure the chicken is fully cooked, use an instant-read thermometer to check the internal temperature. Be sure to measure the thickest part of the chicken breast, avoiding the cheesy filling. The temperature should reach 165°F.
Equipment
- Garlic Press – If you don’t already have one, a garlic press can be useful for breaking down garlic cloves.
- Instant-Read Meat Thermometer – This ensures the chicken is cooked to the correct internal temperature of 165°F.
- 9×13-Inch Baking Dish – A large baking dish is needed for baking the stuffed chicken breasts.
- Sharp Small Knife – Necessary for cutting pockets into the chicken breasts; a high-quality sharp knife may be beneficial if you don’t have one already.
