Name: Spinach Stuffed Chicken Breasts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 1 tablespoon olive oil or avocado oil; 1 teaspoon paprika; 1 teaspoon salt (divided); 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 4 ounces cream cheese, softened; 1/4 cup grated Parmesan cheese; 2 tablespoons mayonnaise; 1 1/2 cups chopped fresh spinach; 1 teaspoon minced garlic; 1/2 teaspoon red pepper flakes

Spinach Stuffed Chicken Breasts are more than just a meal; they’re a culinary embrace, a dish that whispers comfort and elegance in every bite. We all crave those recipes that feel both sophisticated enough for a dinner party and simple enough for a weeknight treat, and these Spinach Stuffed Chicken Breasts absolutely deliver. What’s not to love about tender, juicy chicken breast encasing a creamy, flavorful filling of vibrant spinach and rich cheese? It’s this delightful contrast of textures and tastes that makes them so universally adored. The magic lies in how the simple ingredients transform into something truly special, a testament to how a little culinary creativity can elevate everyday poultry into a showstopper. Get ready to impress yourself and your loved ones with this incredibly satisfying and visually appealing creation.

Ingredients:

4 boneless, skinless chicken breasts
1 tablespoon olive oil or avocado oil
1 teaspoon paprika
1 teaspoon salt (divided)
¼ teaspoon garlic powder
¼ teaspoon onion powder
4 ounces cream cheese, softened
¼ cup grated Parmesan cheese
2 tablespoons mayonnaise
1 ½ cups chopped fresh spinach
1 teaspoon minced garlic
½ teaspoon red pepper flakes

Preparing the Spinach Filling

The first step towards creating these delicious Spinach Stuffed Chicken Breasts is to prepare the flavorful filling. In a medium bowl, combine the softened cream cheese, grated Parmesan cheese, and mayonnaise. Using a fork or a spatula, mix these ingredients until they are well incorporated and form a smooth, creamy base. This mixture will serve as the binder for our spinach and seasoning. Don’t worry if it’s not perfectly smooth; a few small lumps of cream cheese are perfectly fine and will melt beautifully during cooking.

Next, add the chopped fresh spinach to the cream cheese mixture. It’s important to use fresh spinach here as it has a better texture and flavor when cooked compared to frozen, which can release a lot of excess water. Gently fold the spinach into the cream cheese mixture until it’s evenly distributed. You want to see flecks of vibrant green throughout the creamy filling. Finally, stir in the minced garlic and red pepper flakes. The garlic will add a wonderful aromatic depth, while the red pepper flakes provide a subtle hint of warmth and spice that complements the richness of the cream cheese and the earthiness of the spinach. Season this filling with about half a teaspoon of your total salt. Mix everything thoroughly to ensure all the flavors are well distributed. Set this delicious filling aside for now; we’ll be using it shortly to stuff our chicken breasts.

Preparing the Chicken Breasts

Now, let’s turn our attention to the chicken breasts. We need to create a pocket within each chicken breast to hold our prepared spinach filling. Take one chicken breast at a time and place it on a clean cutting board. Using a sharp knife, carefully slice horizontally into the thickest part of the chicken breast, about two-thirds of the way through. The goal is to create a pocket without cutting all the way through to the other side. Imagin extracte you’re opening a book, but stop before you reach the other cover. Repeat this process for all four chicken breasts, ensuring each one has a generous pocket.

Once the pockets are created, it’s time to season the chicken. In a small bowl, whisk together the paprika, garlic powder, onion powder, and the remaining half teaspoon of salt. This simple yet effective seasoning blend will add a lovely color and savory flavor to the exterior of the chicken. Generously sprinkle and rub this spice mixture all over the outside of each chicken breast, making sure to get some into the pockets as well for extra flavor. If you’re using avocado oil instead of olive oil, this is the time to drizzle it over the seasoned chicken breasts. Rub the oil in gently; it will help the spices adhere better and contribute to a lovely golden-brown crust when cooked.

Stuffing and Securing the Chicken

With our chicken breasts prepped and our spinach filling ready, it’s time for the stuffing! Take a portion of the spinach and cream cheese mixture and carefully spoon it into the pocket of each chicken breast. Don’t overstuff them, as you want to be able to close the pocket securely. Aim to fill the pocket about two-thirds to three-quarters full. Once stuffed, gently press the edges of the pocket together to enclose the filling as much as possible. To prevent the filling from leaking out during cooking, it’s a good idea to secure the chicken breasts. You can do this by inserting toothpicks through the opening of the pocket, effectively “sealing” it. Alternatively, you can tie each chicken breast snugly with kitchen tgrape juice, which also helps them maintain a neat, uniform shape while cooking. Ensure the toothpicgrape juicer twine are tight enough to hold everything in place but not so tight that they pierce too deeply into the meat.

Cooking the Spinach Stuffed Chicken Breasts

Now for the exciting part – cooking! Heat the tablespoon of olive oil or avocado oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the stuffed chicken breasts into the hot skillet. You should hear a satisfying sizzle as they hit the pan. Sear the chicken breasts for about 3 to 4 minutes per side, until they develop a beautiful golden-brown crust. This searing step is crucial for locking in the juices and building a fantastic depth of flavor. Don’t overcrowd the pan; if necessary, sear the chicken in batches to ensure proper browning.

After searing, transfer the skillet to a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius). Allow the Spinach Stuffed Chicken Breasts to bake for approximately 20 to 25 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius) when checked with a meat thermometer inserted into the thickest part of the breast. The cooking time will vary depending on the thickness of your chicken breasts. If you don’t have an oven-safe skillet, you can transfer the seared chicken to a baking dish lined with parchment paper before placing it in the oven.

Resting and Serving

Once the Spinach Stuffed Chicken Breasts have reached the correct internal temperature and are cooked through, carefully remove the skillet from the oven. It’s important to let the chicken rest before slicing and serving. Tent the chicken loosely with aluminum foil and let it sit for about 5 to 10 minutes. This resting period allows the juices within the chicken to redistribute, resulting in a more tender and moist final product. Skipping this step can lead to the juices running out onto the plate when you cut into the chicken. After resting, remove any toothpickgrape juice kitchen twine. You can then slice the chicken breasts crosswise to reveal the creamy, spinach-filled center, or serve them whole. These Spinach Stuffed Chicken Breasts are wonderfully versatile and pair well with a variety of sides, such as roasted vegetables, a fresh salad, or fluffy rice.

Conclusion:

You’ve now mastered the art of creating delicious Spinach Stuffed Chicken Breasts, a dish that’s as impressive to look at as it is delightful to eat. This recipe offers a wonderful balance of tender chicken and a creamy, savory spinach filling, making it a fantastic option for weeknight dinners or special occasions. The versatility of Spinach Stuffed Chicken Breasts means you can easily adapt it to suit your taste preferences. We’ve explored some exciting serving suggestions, from a classic pairing with roasted asparagus and creamy mashed potatoes to a lighter option with a fresh side salad and quinoa. Remember, the key to success is ensuring the chicken is cooked through while remaining moist and juicy. Don’t be afraid to experiment with different cheeses in the stuffing, like a touch of Parmesan for an extra salty kick, or a sprinkle of nutmeg for warmth. We encourage you to get creative in the kitchen and enjoy the process of making this delightful dish.

Frequently Asked Questions:

Can I make Spinach Stuffed Chicken Breasts ahead of time?

Yes, you can prepare the stuffed chicken breasts up to a day in advance. Assemble them completely, cover them tightly with plastic wrap, and refrigerate. When you’re ready to cook, simply remove them from the refrigerator and proceed with the recipe as usual, adjusting the cooking time slightly if necessary as they might be slightly colder than fresh.

What if I don’t have fresh spinach? Can I use frozen?

Absolutely! If using frozen spinach, make sure to thaw it completely and squeeze out as much excess water as possible before incorporating it into the filling. This is crucial to prevent the filling from becoming watery and affecting the texture of your Spinach Stuffed Chicken Breasts.