Description
Deliciously tender chicken breasts are filled with a creamy spinach and cheese mixture, then baked to perfection. This Spinach Stuffed Chicken is a flavorful and satisfying dish, ideal for any occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium skillet over medium heat, add a splash of olive oil. Add the chopped spinach and sauté for about 2-3 minutes until it wilts.
- In a mixing bowl, combine the sautéed spinach, softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, onion powder, Italian seasoning, salt, and pepper. Mix until well combined and creamy.
- Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
- Season both sides of the chicken breasts with salt, pepper, and a sprinkle of Italian seasoning.
- Stuff each chicken breast pocket with the spinach filling. Secure with toothpicks if necessary.
- In the same skillet, add more olive oil and heat over medium-high heat. Sear the stuffed chicken breasts for about 3-4 minutes on each side until golden brown.
- Transfer the seared chicken to a baking dish. Pour chicken broth and lemon juice over the top.
- Cover with aluminum foil and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Remove foil for the last 10 minutes for a crispy top.
- Let the chicken rest for about 5 minutes after baking.
- Remove toothpicks, transfer to a serving platter, drizzle with pan juices, and garnish with chopped parsley.
Notes
- Pair with roasted vegetables, a fresh salad, or creamy mashed potatoes for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For freezing, prepare and stuff the chicken, then wrap tightly in plastic wrap and foil. Thaw in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes