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Spinach Cream Cheese Stuffed Chicken

Spinach Cream Cheese Stuffed Chicken

Spinach Cream Cheese Stuffed Chicken

By recipes genie | Published on December 28, 2024

Tools & Equipment

1
Large Skillet
2
Cutting Board
3
Sharp Knife
4
Medium Bowl
5
Spoon
6
Small Bowl
7
Meat Thermometer
8
Baking Dish

Ingredients

Protein

  • 1
    4 pieces boneless, skinless chicken breasts

Filling

  • 1
    5 ounces ounces fresh spinach
  • 2
    4 ounces ounces cream cheese
  • 3
    0.5 cup cup shredded mozzarella cheese
  • 4
    2 cloves cloves garlic
  • 5
    0.25 teaspoon teaspoon salt
  • 6
    0.25 teaspoon teaspoon black pepper

Seasoning

  • 1
    1 tablespoon tablespoon olive oil
  • 2
    0.5 teaspoon teaspoon paprika
  • 3
    0.25 teaspoon teaspoon garlic powder
  • 4
    0.25 teaspoon teaspoon onion powder

Directions

1

Preheat Oven

Preheat your oven to 375°F (190°C). This ensures the oven is at the correct temperature when the chicken is ready to bake. Use an oven thermometer for accuracy. While the oven is preheating, prepare your ingredients.

2

Sauté Garlic

Wash the spinach thoroughly under cold water to remove any dirt or grit. Place a large skillet over medium heat. Add a little olive oil and let it heat up for about a minute. Add garlic and saute until fragrant, about 30 seconds to 1 minute, being careful not to burn the garlic.

3

Wilt Spinach

Add the spinach to the skillet. Cook until it wilts, which will take 2-3 minutes. The spinach will reduce in volume significantly. Remove from heat and let it cool slightly. This will make it easier to handle.

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4

Prepare Filling

In a medium bowl, combine the slightly cooled spinach, softened cream cheese, shredded mozzarella cheese, salt, and pepper. Mix well until all ingredients are evenly distributed. This is your filling mixture. Let the filling sit while preparing the chicken.

5

Create Chicken Pockets

Place each chicken breast on a cutting board. Use a sharp knife to carefully cut a slit into the side of each chicken breast, creating a pocket for the filling. Be cautious when using sharp knives to avoid any injuries. The pocket should be large enough to hold a generous amount of the spinach and cheese filling without tearing the chicken.

6

Stuff Chicken

Stuff each chicken breast pocket with the spinach and cream cheese mixture. Use a spoon or your fingers to carefully fill each pocket. Don't overstuff, or the filling will spill out during cooking. It should be generously filled, but the pocket should close easily.

7

Mix Seasonings

In a small bowl, mix together olive oil, paprika, garlic powder, and onion powder. This will be your seasoning mix. Make sure all spices are well incorporated with the oil.

8

Season Chicken

Brush or drizzle the seasoning mix over the stuffed chicken breasts. Ensure all sides of the chicken are coated for even flavor distribution. This will give the chicken a nice color and crust while it bakes.

9

Prepare Baking Dish

Place the stuffed chicken breasts in a baking dish. If you don’t have a baking dish, a sheet pan or any oven-safe dish that holds the chicken works as well. Arrange them so they are not too crowded.

10

Bake Chicken

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to check for doneness. The chicken should be firm to touch and juices should run clear when pierced with a fork.

11

Rest and Serve

Remove the chicken from the oven. Let it rest for 5-10 minutes before serving. This allows the juices to redistribute, making the chicken more tender and flavorful. Be careful when handling the hot dish. Serve hot and enjoy!

Recipe Tips

  • Use fresh spinach for the best flavor. Frozen spinach can be used as well, but make sure it is thawed and well-drained to avoid excess water in the filling.
  • For a richer flavor, use a flavored cream cheese like garlic and herb.
  • To make cleanup easier, line your baking dish with parchment paper.
  • If you don't have a meat thermometer, ensure that the juices run clear and the meat is opaque throughout before serving.
  • Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
  • Serve with a side of roasted vegetables or a fresh salad for a complete meal.

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

8g

Protein

38g

Fat

18g

Fiber

2g

Sugar

3g

Sat. Fat

8g

Sodium

500mg

Trans Fat

0.5g

Cholesterol

150mg

Potassium

500mg

Vitamin A

500%

Vitamin C

15%

Calcium

100%

Iron

2%

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