Spinach Stuffed Chicken Breast
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
40 mins
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Additional Time
10 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
466 kcal
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Course
Main Course
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Cuisine
American
Spinach Stuffed Chicken Breast
Description
This recipe starts by sautéing fresh chopped spinach and minced garlic in olive oil until wilted and fragrant. This mixture is combined with softened cream cheese, mayonnaise, grated Parmesan cheese, and red pepper flakes to create a creamy filling. Chicken breasts are carefully slit on the side to form pockets without cutting through completely, then seasoned with salt, garlic powder, paprika, and black pepper. The pockets are stuffed with the spinach mixture and secured if needed.
The chicken breasts are first browned in olive oil for added flavor and texture, then baked in the same skillet. This method locks in juiciness while creating a golden crust. The filling stays creamy and tender inside, providing a contrast to the well-seasoned chicken exterior.
Serve this stuffed chicken as a main dish for dinner, pairing well with side vegetables or grains. The red pepper flakes give a subtle heat to the mild cheese and spinach filling, balancing the rich and savory profile.
Take care not to cut through the chicken breast while creating pockets to prevent leakage. Using room temperature cream cheese helps achieve a smooth filling. Allowing the chicken to rest after cooking distributes juices evenly for moist slices. Leftover spinach artichoke dip can substitute for the filling if preferred.
Ingredients
- 4 tablespoons olive oil divided (60ml)
- 4 cups spinach 2 ounces/56g, chopped, fresh
- 2 garlic minced, cloves
- 4 ounces cream cheese softened (113g)
- 2 tablespoons mayonnaise
- ½ cup Parmesan Cheese 40g, grated
- ½ teaspoon red pepper flakes
- 4 chicken breast boneless skinless
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper ground
Instructions
- Preheat the oven to 350°.
- In a large, oven-safe skillet over medium heat, add 2 tablespoons of olive oil. Add the spinach and garlic. Cook, stirring occasionally until the garlic is fragrant and spinach is wilted and vibrant green, about 3 to 5 minutes. Transfer to a medium bowl.
- To the spinach mixture, add the cream cheese, mayonnaise, parmesan, and red pepper flakes. Mix until fully combined. Set aside.
- Create pockets in the chicken breasts by cutting a slit on one long end of the breast and cutting into the center of each piece, being careful not to cut through the back or sides of the breast.
- In a small bowl, whisk together salt, garlic powder, paprika, and pepper. Sprinkle the spice mixture all over the outside of the chicken breasts. Stuff each piece with spinach mixture (about ¼ cup each), sealing the open end with a toothpick to secure if needed.
- In the same skillet over medium-high heat, heat the remaining 2 tablespoons of olive oil. Add the chicken breasts and cook until browned, about 2 to 3 minutes on each side.
- Place the skillet in the oven and bake for 30 to 35 minutes or until an instant-read thermometer inserted into the thickest portion of the chicken registers 165°F. Remove the chicken from the skillet and let rest for 10 minutes. Serve warm.
Notes
- Be careful not to cut through the chicken breast pocket to prevent filling leakage; secure with toothpicks if needed and remove them before serving.
- Room temperature cream cheese mixes more easily; soften in the microwave if needed.
- Browning chicken breasts adds flavorful crust and texture before baking.
- Let cooked chicken rest to redistribute juices and keep meat moist.
- Use leftover spinach artichoke dip as a filling substitute if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 6g | 2% |
| Protein | 31g | 62% |
| Fat | 36g | 55% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 115mg | 38% |
| Sodium | 1094mg | 46% |
| Potassium | 682mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3662IU | 73% |
| Vitamin C | 10mg | 11% |
| Calcium | 181mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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