Description
This Spinach Stuffed Chicken recipe is a delicious and creamy main course that combines tender chicken breasts with a flavorful spinach and cheese filling. Perfectly seared and baked, this dish offers a satisfying low-carb option that’s packed with protein and bursting with taste.
Ingredients
Chicken and Seasoning
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1 tablespoon butter
Spinach Filling
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 4 ounces cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
Instructions
- Prepare the chicken: Preheat your oven to 375°F. Using a sharp knife, carefully cut a pocket into the side of each chicken breast without slicing all the way through to create space for the filling.
- Season the chicken: Season both sides of the chicken breasts evenly with salt, black pepper, garlic powder, and paprika to infuse flavor.
- Sauté the spinach and garlic: In a skillet over medium heat, melt the butter. Add minced garlic and sauté for about 30 seconds until fragrant. Then, add the chopped spinach and cook until wilted, about 2 to 3 minutes. Remove from heat.
- Prepare the filling: Stir the softened cream cheese, shredded mozzarella, grated Parmesan, and Italian seasoning into the spinach mixture until fully combined to create a creamy filling.
- Stuff the chicken: Spoon the spinach and cheese mixture evenly into each chicken breast pocket. Secure the openings with toothpicks if needed to hold the filling inside during cooking.
- Sear the chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3 to 4 minutes per side until they develop a golden brown crust.
- Bake the chicken: Transfer the skillet to the preheated oven and bake for 18 to 22 minutes, or until the internal temperature of the chicken reaches 165°F, ensuring it is cooked through.
- Rest and serve: Remove the skillet from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute and the flavors to settle.
Notes
- Be sure not to overfill the chicken breasts to prevent the filling from spilling out during cooking.
- You can substitute frozen spinach if fresh is unavailable; just thaw and squeeze out excess moisture first.
- For extra flavor, add a pinch of red pepper flakes to the filling.
