Spinach Stuffed Chicken Breasts- Chicken breast is having a moment, and it’s creamy, cheesy, herby, and precisely what I’d like someone to prepare me any night of the week. Chicken breasts that are tender This dish is incredibly easy to make and will instantly enhance your night. It’s filled with a creamy, nutty, and cheesy spinach filling, spiced up with Italian herbs, and lightly grilled outside and juicy within. The filling insulates and flavors an otherwise boring cut of beef, and it opens up a plethora of delectable alternatives. This simple filled chicken breast dish will quickly become a low carb family favorite! Anyway, I’m convinced that this baked stuffed chicken breast dish is a work of sorcery. It’s also simple and tasty, and you’ll adore it!
Spinach Stuffed Chicken Breasts:
This dish for stuffed chicken breast is one of our favorites! The Spinach Stuffed Chicken dish has rapidly become one of my all-time favorites. This simple chicken dish is packed with sautéed spinach and Boursin cheese, giving it the flavor of spinach dip.
When I was preparing it, I was very happy because I knew it would be simple, delicious, CHEESY, and easy…all of the wonderful things. There’s just one pot to clean, and it’s perfect for leftovers. What isn’t to love? Let’s get started.
This nutritious spinach and chicken dish is delicious. Aside from being really excellent, the concept of a cheesy filling lying within each piece transforms it into a gift on your plate.
Why Will You Enjoy 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 – It is essential to use fresh garlic cloves in the stuffing. 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 Spinach Stuffed Chicken Breasts?
This baked filled chicken breast dish begins with a little pan sear on the stove and then bakes in the oven.
There is no cream cheese in this spinach-stuffed chicken breast. Instead, I was inspired by spanakopita and utilized feta. It had the perfect creamy texture and salty flavor.
- Make slits in the breasts of the chicken. Dry the chicken and season it with salt.
- Sauté the shallot in a little olive oil.
- Add the spinach and mix well. Turn off the heat in the skillet.
- Combine the walnuts and cheeses in a mixing bowl.
- Fill the chicken breasts with the spinach filling.
- Toothpicks are used to close the gaps.
- In a skillet, sear the chicken with butter.
- Bake for 12 to 15 minutes at 425°F. Place the chicken on a dish and let aside to rest. Finish with a squeeze of lemon juice and ENJOY!
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?
Tips And Tricks:
- The hack portion of this Easy Chicken Breast Recipe comes when you make the “spinach dip” to place into the chicken breast.
- I discovered that you could create spinach dip with only two ingredients: Boursin cheese and sautéed spinach (I’d want to attempt this for a simple dip sometime). Cheesy, herbaceous, incredible deliciousness.
The spinach dip complements the chicken well, and you may use as little or as much as you prefer.
- When you buy pre-made spinach dip, it contains a slew of unnecessary ingredients.
- It’s best to make our own with only baby spinach and herbed cream cheese!
Chicken In a Single Pan!
A scrumptious stuffed chicken dish that isn’t too good to be true!
This one-pot dinner has me completely smitten. If you don’t use all of the “spinach dip,” save the remainder in the refrigerator and use it on anything and everything for the next week!
I like it spread on baked potatoes, as a cracker dip, on STEAK…anything. You’re going to adore it!
What is The Temperature Of Cooked Chicken Inside?
When your chicken reaches an internal temperature of 165°F, it is completely cooked. Make sure to verify the temperature of the real meat, not the spinach dip filling, when making this Stuffed Chicken Breast Recipe.
How Long Does It Take To Cook Chicken?
Because you’re chopping the chicken in half and filling it with cheese, each side is pretty thin. This implies that each side will cook in less time than you are accustomed to.
Each side took approximately 3-4 minutes to cook all the way through (ZERO pink), but it’s always a good idea to check your internal temperature.
- To stuff a chicken breast, cut a pocket in the side of the breast, taking care not to cut all the way through.
- I like to put my palm on top of the breast to feel how far the knife is entered.
- After you’ve sliced the pocket, stuff it with your filling using a tiny spoon or your fingers.
- Secure the filling with a toothpick to prevent it from leaking out.
- You can use crumbled goat cheese instead of feta, or make spinach and mozzarella filled chicken using shredded mozzarella and/or shredded provolone cheese.
- If you have your heart set on spinach cream cheese filled chicken breast, I believe you may experiment with cream cheese here as well.
- Omit the cheese and replace it with 3 to 4 tablespoons nutritional yeast for a dairy-free filled chicken breast. Instead of butter, use olive oil.
- 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.
What Should You Serve With This Recipe?
Serve leftovers with red sauce over spaghetti, or try this spinach filled chicken breast with cream sauce (like in this Chicken Alfredo Bake). This stuffed chicken would also be delicious served over a bed of Quick Garlic Pasta with Olive Oil & Parmesan.
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:
For the chicken breasts, prepare the following:
- 3 big boneless, skinless chicken breasts
- 3/4 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 1/2 tablespoons olive oil
To make the filling:
- 4 ounces chilled cream cheese
- 1 tablespoon mayonnaise
- 2 squeezed garlic cloves
- 1/4 teaspoon salt
- 1 1/2 cups chopped baby spinach leaves
- 1/4 cup mozzarella cheese
- 1/4 cup grated parmesan cheese
Preheat the oven to 425°F and place a rack in the center. Mash together cream cheese, mayo, and garlic in a mixing bowl with a fork, then whisk in mozzarella, parmesan, and chopped spinach leaves until mixed.
Place the chicken on a flat surface and cut a slit 3/4 of the way through, but not all the way through. Stuff 1/4 of the mixture inside each chicken breast and seal horizontally with a toothpick (make sure the chicken breast can rest flat on the sides for searing).
Season the exterior of the chicken breast with 3/4 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika, or season to taste.
In an oven-proof pan, such as cast iron, or a big heavy-bottomed skillet, heat 1 1/2 tablespoon olive oil over medium heat. Cook the chicken for 4 minutes per side, or until golden brown on both sides.
Flip the skillet a second time and immediately place it in the preheated oven. Bake at 425 degrees Fahrenheit for 10-15 minutes, or until a thermometer inserted into the thickest portion of the chicken reads 165 degrees Fahrenheit. Allow the chicken to rest for 5 minutes before slicing. To serve, spoon pan juices over chicken.
TO STORE: Place the chicken in an airtight container and refrigerate for up to 3 days.
REWARMING: Rewarm the chicken in a baking dish in the oven at 350°F.
TO FREEZE: Place leftovers in an airtight freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition InformationServing Size 1
Amount Per Serving Calories 290Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 95mgSodium 622mgCarbohydrates 4gFiber 1gSugar 1gProtein 30g