Creamy Spinach and Cheese Stuffed Chicken
Creamy Spinach and Cheese Stuffed Chicken
Ingredients
For the Stuffed Chicken
- 4 boneless, skinless chicken breasts, about 6-8 ounces each
- 5 ounces fresh spinach
- 4 ounces cream cheese, softened
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Cream Sauce
- 1 tablespoon butter
- 1 clove garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 2 min•🌡️ 375
- 2
Prepare the spinach: Heat a large skillet over medium heat. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat, let cool slightly, then squeeze out as much excess liquid as possible. Roughly chop the spinach.
⏱️ 5 min
- 3
Make the filling: In a medium bowl, combine the softened cream cheese, grated Parmesan cheese, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chopped, squeezed spinach and mix until well combined.
⏱️ 5 min
- 4
Prepare the chicken: Place each chicken breast on a cutting board. Using a sharp knife, carefully slice horizontally through the thickest part of each chicken breast, almost all the way through, to create a pocket. Be careful not to cut all the way through.
⏱️ 5 min
- 5
Stuff the chicken: Divide the spinach and cheese filling evenly among the chicken breasts. Spoon the filling into each pocket and gently close the chicken breast around the filling. You can secure the opening with toothpicks if desired, but it's often not necessary.
⏱️ 5 min
- 6
Sear the chicken: Heat 1 tablespoon of olive oil in an oven-safe skillet (preferably cast iron) over medium-high heat. Carefully place the stuffed chicken breasts in the hot skillet and sear for 3-4 minutes per side, until golden brown. This helps to lock in juices and flavor.
⏱️ 8 min
- 7
Bake the chicken: Transfer the skillet with the seared chicken to the preheated oven. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer.
⏱️ 20 min•🌡️ 375
- 8
Make the cream sauce: While the chicken bakes, melt 1 tablespoon of butter in a small saucepan over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
⏱️ 5 min
- 9
Whisk in the heavy cream, dried Italian seasoning, red pepper flakes (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it thickens slightly. Taste and adjust seasonings as needed.
⏱️ 5 min
- 10
Serve: Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes before serving. Drizzle the creamy sauce generously over the stuffed chicken breasts. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Spinach and Cheese Stuffed Chicken
Ingredients
For the Stuffed Chicken
- 4 boneless, skinless chicken breasts, about 6-8 ounces each
- 5 ounces fresh spinach
- 4 ounces cream cheese, softened
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Cream Sauce
- 1 tablespoon butter
- 1 clove garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 2 min•🌡️ 375 - 2
Prepare the spinach: Heat a large skillet over medium heat. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat, let cool slightly, then squeeze out as much excess liquid as possible. Roughly chop the spinach.
⏱️ 5 min - 3
Make the filling: In a medium bowl, combine the softened cream cheese, grated Parmesan cheese, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chopped, squeezed spinach and mix until well combined.
⏱️ 5 min - 4
Prepare the chicken: Place each chicken breast on a cutting board. Using a sharp knife, carefully slice horizontally through the thickest part of each chicken breast, almost all the way through, to create a pocket. Be careful not to cut all the way through.
⏱️ 5 min - 5
Stuff the chicken: Divide the spinach and cheese filling evenly among the chicken breasts. Spoon the filling into each pocket and gently close the chicken breast around the filling. You can secure the opening with toothpicks if desired, but it's often not necessary.
⏱️ 5 min - 6
Sear the chicken: Heat 1 tablespoon of olive oil in an oven-safe skillet (preferably cast iron) over medium-high heat. Carefully place the stuffed chicken breasts in the hot skillet and sear for 3-4 minutes per side, until golden brown. This helps to lock in juices and flavor.
⏱️ 8 min - 7
Bake the chicken: Transfer the skillet with the seared chicken to the preheated oven. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer.
⏱️ 20 min•🌡️ 375 - 8
Make the cream sauce: While the chicken bakes, melt 1 tablespoon of butter in a small saucepan over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
⏱️ 5 min - 9
Whisk in the heavy cream, dried Italian seasoning, red pepper flakes (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it thickens slightly. Taste and adjust seasonings as needed.
⏱️ 5 min - 10
Serve: Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes before serving. Drizzle the creamy sauce generously over the stuffed chicken breasts. Garnish with fresh chopped parsley.
⏱️ 5 min