Cream Cheese And Spinach Stuffed Chicken Breast- Pan-seared chicken breasts filled with a creamy spinach, parmesan, mozzarella, and cream cheese mixture. The end product is soft grilled chicken stuffed with a gooey trio of cheeses that melts in your mouth. This way of cooking provides the chicken a beautiful, crispy coating without adding anything additional. The filling is a combination of cream cheese (low-fat if desired), parmesan, mozzarella, and spinach. You may use fresh or frozen spinach, but I suggest thinly sliced fresh spinach. Because the spinach melts right into the filling and is barely apparent, this is a fantastic way to obtain a few servings of spinach. This recipe is really juicy and delicious. Searing on the stove and finishing in the oven ensures that the center is properly done. The spinach cream cheese filled chicken breast is wrapped up and cooked with panko parmesan breadcrumbs.
Why Will You Enjoy Cream Cheese And Spinach Stuffed Chicken Breast?
From Filled Chicken Parmesan to Easy Chicken Kiev, and don’t forget about Chicken Pesto Roll-Ups, we love stuffed chicken breast dishes. This Spinach Stuffed Chicken is a must-try if you’re seeking for fresh chicken supper ideas!
Tender chicken filled with cream cheese, mozzarella, parmesan, and fresh spinach. At first mouthful, it was love at first bite! In the oven, the filling turns extremely creamy and cheesy, and it keeps the chicken breast moist.
Stuffed Chicken Ingredients:
The secret to producing delicious filled chicken breasts is to utilize uniformly sized pieces. As a result, they all finish baking at the same time.
- We use 3 big, boneless, skinless chicken breasts totaling around 1 3/4 to 2 lbs.
- Seasoning – season the exterior of the chicken with salt, black pepper, garlic powder, and paprika.
- 4 oz. chilled block-style cream cheese
- Mayonnaise — makes the filling very creamy, allowing it to melt without curdling. Mayonnaise improves a wide range of foods!
- Garlic — adding fresh garlic cloves to the stuffing is a necessity. For this, we utilize a garlic press.
- Spinach – fresh chopped spinach is excellent. See our remarks about frozen substitutions below.
- The mix of mozzarella and parmesan cheeses gives the right blend of saltiness and melty cheesiness.
How To Make Cream Cheese And Spinach Stuffed Chicken Breast?
Stuffed chicken breasts are really simple to prepare. Here’s all you need to know:
- Make the filling with the cheese and spinach. If you are using frozen spinach, thaw it fully before cooking it to eliminate as much moisture as possible.
- Butterfly the chicken breast to make a pocket in the center of the flesh.
- 1/4 of the filling should be filled into each chicken breast and secured with toothpicks.
- Bake for 25-30 minutes, uncovered, at 375°F. If you have a meat thermometer, put it into the thickest portion of the chicken and the internal temperature should be 165° F (75° Celsius).
- For a “Cordon Bleu” variation on this dish, add ham and swiss to the filling.
- Before preparing the sauce, fry up some sliced mushrooms, chopped broccoli, or asparagus.
- Chicken breasts can also be filled with chopped sautéed peppers or jalapenos, coated with Panko and Parmesan, and baked until the exterior is crispy.
This Cream Cheese Filled Chicken Breast Dish Is Ideal For a Ketogenic Diet:
I could practically live on cream cheese, and it’s ideal for keto. So low in carbohydrates, rich in fat, and poor in protein.
Spinach is an excellent source of potassium. I’m a stickler about keeping my electrolytes in check. I can always tell when they’re out of whack, and that spoils my entire day. Nobody wants to walk about feeling like they’re about to pass out, you know?
Do you keep a careful eye on your electrolytes when living the keto lifestyle? It is really essential!
What Should You Serve With Stuffed Chicken Breast?
Serve with roasted brussels sprouts or roasted carrots, a bright and zesty tossed salad, and some delicious breadsticks to mop up all that sauce!
Tips And Tricks:
- This recipe is suitable for both breasts and thighs. Turn the thigh inside out and load with a smaller quantity of spinach stuffing, then wrap up and fasten with toothpicks. This recipe makes enough stuffing for 8 chicken thighs.
- I prefer Boursin Herb Cream Cheese, but homemade scallion herb cream cheese would also be great.
- Cook the chicken to an internal temperature of 165 degrees using a meat thermometer, being careful not to overbake it.
- Do not be concerned if you unintentionally cut a hole in the bottom, top, or side of the chicken breasts. The spinach cream stuffing is fairly thick and will most likely stay contained, but be cautious not to enlarge the hole by making too many incisions.
- Freshly grated cheese is preferable for this dish since it has the greatest taste and is free of chemicals and anti-clumping agents.
- Cover the chicken loosely with aluminum foil and let aside for 7-10 minutes after removing it from the oven.
- Refrigerate any leftovers in an airtight container. To reheat, cover loosely with a paper towel and microwave at 50-60% power for 1-2 minutes, depending on the size of the chicken breast.
How Long Should Chicken Breasts Be Cooked?
This is a bit of a loaded issue because I’ve seen chicken breasts ranging in size from 3 ounces all the way up to 11 ounces, so obviously the smaller breasts will cook much quicker than the bigger ones. Depending on the size of the chicken breast, 5-7 minutes per side on the grill should enough. A tiny, thin breast may be fully cooked in a skillet in the time it takes to brown each side. When baking chicken breasts without browning, 15-22 minutes at 375 degrees be enough, however this may vary depending on size. An instant read thermometer is the simplest and most accurate way to determine whether your chicken breast is done. The temperature should be 165 degrees.
How to Stuff a Chicken Breast Quickly?
The secret to ensuring that the filled chicken breasts stay full even as they bake is to seal the stuffed pocket with a toothpick after you prepare the stuffed chicken breast filling and place it all in the breast with the spinach and cream cheese. Then, in a heated skillet, sear both sides of the filled chicken breast until golden brown—tongs come in useful for this operation. After they’ve been browned, place them in the oven to bake until thoroughly done.
Is It Necessary To Remove The Connected Chicken Tenders?
A strip of chicken soft flesh may be connected to certain particularly big chicken breasts. Tenders should be removed and used to make Crispy Chicken Tenders.
Is It Okay To Use Chicken Thighs?
Chicken thighs are more difficult to seal and require more fat cutting, but stuffing thighs might work. Follow the same steps as in our Stuffed Chicken Thighs Recipe.
Is It Okay To Use Frozen Spinach?
Frozen spinach can be used provided it is thawed and pressed dry to remove extra moisture.
How Many People Will Be Served By This?
You can easily serve 6 people with around 5 Oz of chicken apiece if you chop three chicken breasts in half. You may also use four tiny chicken breasts to make four ample servings; just be sure to shorten the cooking time appropriately with smaller chicken breasts.
Reheating Stuffed Chicken:
Because chicken breast is a lean protein, it can be difficult to reheat without it becoming rough or tasting like reheated chicken. Although stuffed chicken is best served fresh, it reheats well. Using a thermometer, check that the chicken reaches 165°F in the middle.
- The oven is the recommended way. Preheat oven to 325 degrees Fahrenheit, cover with foil to avoid drying, and bake for 10-15 minutes, or until heated.
- Cook on the stovetop in a lightly oiled pan over low heat, covered, until heated. At least once, flip the chicken.
- Microwave – this is the least desired option, but if you must, split the chicken in half to allow the heat to enter more deeply. Sprinkle water and any pan juices over the chicken, heat on 50% power, and check every 30-45 seconds until it’s boiling hot all the way through.
MORE DELICIOIUS RECIPES HERE:
- Filling with spinach and cream cheese:
- 4 ounces cream cheese
- 1/2 cup chopped packed baby spinach
- 2 finely sliced scallions
- 3 minced garlic cloves
- 1/2 minced jalapeno (optional)
- 1/2 teaspoon crushed red pepper flakes
- a half teaspoon of salt
- 1/4 teaspoon black pepper, ground
- For the filled chicken breasts, follow these steps:
- 4 skinless boneless chicken breasts
- 4 swiss cheese slices (or mozzarella)
- 2 gently beaten eggs
- 1 1/2 cup Panko bread crumbs (regular or whole wheat)
- 1/2 cup parmesan cheese, freshly grated
- 1/2 tsp Italian seasoning
- a quarter teaspoon salt
- 1 tsp freshly grated black pepper
Filling with spinach and cream cheese:
Combine all of the ingredients in a medium mixing basin. To ensure that all of the ingredients are evenly distributed, use a rubber spatula.
For the filled chicken breasts, follow these steps:
Preheat the oven to 350 degrees F and position a rack in the middle. Set aside a baking sheet lined with parchment paper or a silicone mat.
Butterfly the chicken breasts and flatten each one to approximately a 1/2 inch with a meat mallet or rolling pin.
Top each chicken breast with a quarter of the mixture and a slice of swiss cheese. Roll the chicken carefully and fasten with toothpicks.
In a small plate, place the beaten eggs. Combine Panko crumbs, parmesan cheese, Italian seasoning, salt, and pepper in a separate shallow dish. Each chicken breast should be dipped in the eggs and then in the panko parmesan mixture. Ensure that the breasts are thoroughly coated. Any leftover mixture should be discarded.
Place the chicken on the baking sheet that has been prepared. Bake for 40-45 minutes, or until the chicken is no longer pink in the inside and golden brown on the exterior. Serve hot.
You may prepare the stuffing ingredients up to a day ahead of time. Place the mixture in the refrigerator to chill. You may also slice the chicken breasts up to 1 day ahead of time and chill them until ready to fill.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 751Total Fat 35gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 13gCholesterol 294mgSodium 1245mgCarbohydrates 37gFiber 4gSugar 4gProtein 70g