Description
This Spinach Stuffed Chicken Breast recipe is a delicious and easy-to-make dish featuring tender chicken breasts stuffed with a flavorful mixture of cream cheese, parmesan, mozzarella, spinach, and seasonings. Baked to perfection, it makes a perfect weeknight meal that is both budget-friendly and satisfying.
Ingredients
Scale
Spinach Filling
- 4 oz. cream cheese, softened
- ⅓ cup shredded parmesan cheese
- ¼ cup shredded mozzarella cheese
- 2 cups baby spinach, chopped
- 2 cloves garlic, pressed
- ¼ tsp salt
- ⅛ tsp garlic powder
- ⅛ tsp red pepper flakes
Chicken Seasoning
- 2 tsp Italian seasoning
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp freshly cracked black pepper
Chicken and Others
- 4 boneless, skinless chicken breasts (about 2 lbs.)
- 1 ½ Tbsp olive oil
Instructions
- Prepare Oven and Filling: Preheat the oven to 400°F. In a small bowl, combine the softened cream cheese, parmesan cheese, mozzarella cheese, chopped spinach, pressed garlic, salt, garlic powder, and red pepper flakes. Stir until the mixture is well blended. Set aside.
- Make Chicken Seasoning: In another small bowl, mix together the Italian seasoning, salt, garlic powder, paprika, and freshly cracked black pepper. Set this seasoning mix aside.
- Prepare Chicken Breasts: Place the chicken breasts on a cutting board. Using a sharp small knife, carefully cut a slit in the side of each breast about ¾ of the way through, being careful not to cut all the way through to create a pocket for stuffing.
- Season Chicken: Rub olive oil evenly over both sides of the chicken breasts. Then, evenly coat each breast on both sides with the prepared seasoning mixture.
- Stuff Chicken: Stuff each chicken breast pocket evenly with the spinach and cheese filling, dividing it equally among the four breasts.
- Bake: Place the stuffed chicken breasts into a 9×13-inch baking dish, uncovered. Bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F.
- Rest and Serve: Remove from the oven and let the chicken rest for a few minutes to allow juices to redistribute. Serve hot and enjoy!
Notes
- This recipe is easy to prepare and budget-friendly, making it an ideal choice for a satisfying weeknight dinner.
- Ensure not to cut through the chicken breasts completely when making pockets to prevent losing the filling during baking.
- Using fresh baby spinach is recommended, but you can substitute with frozen spinach that is well-drained.
- For added flavor, you can garnish with fresh herbs like parsley or basil before serving.
Nutrition
- Serving Size: 1 stuffed chicken breast (about 8 oz)
- Calories: 340 kcal
- Sugar: 1 g
- Sodium: 1138 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 110 mg
