Amazing Creamy Spinach Stuffed Chicken Breast
Introduction
This Amazing Creamy Spinach Stuffed Chicken Breast is the perfect centerpiece for a special dinner. Juicy chicken breasts are stuffed with a rich, creamy spinach and cheese filling, then baked until golden. The result is an impressive, restaurant-quality meal that feels gourmet but is surprisingly simple to make. Ideal for date night, family gatherings, or any time you want a comforting and delicious dinner.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1 tbsp olive oil
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil or cooking spray.
- In a medium bowl, combine the thawed and squeezed spinach, cream cheese, mozzarella, Parmesan, minced garlic, salt, pepper, paprika, and onion powder. Mix well until fully combined.
- Pat the chicken breasts dry with paper towels. Use a sharp knife to carefully cut a horizontal pocket into the thickest part of each breast, being careful not to cut all the way through.
- Divide the spinach mixture evenly among the four chicken breasts (roughly 1/4 cup each), stuffing it into the pockets. Secure the openings with toothpicks to prevent the filling from leaking.
- Place the stuffed chicken breasts in the prepared baking dish. Brush the tops with olive oil and sprinkle with Italian seasoning.
- Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). If the tops aren't golden, broil for 2-3 minutes at the end.
- Remove from the oven and let the chicken rest for 5 minutes before carefully removing the toothpicks and serving.
Pro Tips & Notes
- The Dryer, The Better: Make sure to squeeze every last drop of water from the thawed spinach. A dry filling gives you maximum flavor and prevents a soggy chicken breast.
- Even Cooking: If your chicken breasts vary in thickness, pound them to an even 1-inch thickness before stuffing. This guarantees they all finish cooking at the same time.
- Don't Overstuff: While it's tempting to add more filling, overstuffing can cause the pocket to burst open while baking. Aim for a generous 1/4 cup per breast.
- Check the Temp: For perfect results, use a meat thermometer. The thickest part of the chicken (not the filling) should register 165°F (74°C).
Nutrition Facts (per serving)
- Calories: 315
- Protein: 35g
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 4g
- Fiber: 2g
- Sugar: 1g
- Sodium: 580mg
- Cholesterol: 110mg
Frequently Asked Questions
- Q: Can I use fresh spinach instead of frozen? A: Absolutely. Sauté about 6-8 cups of fresh spinach with a little garlic until fully wilted. Make sure to drain and squeeze it dry just as you would with frozen spinach before mixing it with the cheeses.
- Q: What can I substitute for cream cheese? A: You can use mascarpone or a mix of ricotta and a tablespoon of milk or cream to achieve a similar creamy texture. Goat cheese also works for a tangier flavor.
- Q: How do I prevent the cheese from oozing out? A: Letting the chicken rest for 5 minutes after baking is crucial. This allows the filling to set slightly. Also, securing the opening well with toothpicks helps.
- Q: Can I prepare this dish ahead of time? A: Yes. You can stuff the chicken breasts, place them in the baking dish, cover, and refrigerate for up to 24 hours in advance. Let them sit at room temperature for 15-20 minutes before baking.