This creamy, cheesy, and flavorful stuffed chicken breast recipe is a weeknight winner. It's surprisingly simple to make, yet delivers restaurant-quality taste and impressive presentation. Perfect for a family dinner or a special occasion, this dish is sure to become a new favorite.
What Makes This Stuffed Chicken Recipe So Good?
The magic lies in the combination of creamy cream cheese, savory spinach, and the tender, juicy chicken breast. The spinach adds a touch of healthy greens, balancing the richness of the cream cheese. The entire dish is incredibly versatile; feel free to experiment with different herbs and spices to customize it to your taste.
Ingredients You'll Need:
- 4 boneless, skinless chicken breasts
- 4 ounces cream cheese, softened
- 10 ounces fresh spinach, chopped (or 1 package frozen, thawed and squeezed dry)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Optional additions: sun-dried tomatoes, roasted red peppers, mushrooms, or your favorite herbs (like chives or dill)
Step-by-Step Instructions:
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Prepare the Filling: In a medium bowl, combine the softened cream cheese, chopped spinach, Parmesan cheese, minced garlic, salt, and pepper. Mix well until everything is thoroughly combined. If using optional ingredients, add them now and mix thoroughly.
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Butterfly the Chicken: Using a sharp knife, carefully slice each chicken breast horizontally almost all the way through, creating a pocket. Be careful not to cut all the way through! Gently open the chicken breast to create a butterfly shape.
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Stuff the Chicken: Evenly distribute the cream cheese and spinach mixture into each chicken breast pocket.
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Secure the Chicken: Use toothpicks or kitchen twine to secure the chicken breasts, ensuring the filling stays inside.
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Sear and Bake: Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side, until lightly browned.
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Bake to Perfection: Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
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Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before removing the toothpicks or twine. Serve immediately and enjoy!
Frequently Asked Questions (FAQ):
How do I know if the chicken is cooked through?
Use a meat thermometer to check the internal temperature of the thickest part of the chicken breast. It should reach 165°F (74°C) for safe consumption.
Can I use frozen spinach?
Yes, you can use frozen spinach. Just make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the filling. Excess water will make the filling too thin.
What other vegetables can I add to the filling?
Feel free to get creative! Sun-dried tomatoes, roasted red peppers, mushrooms, and artichoke hearts are all delicious additions.
Can I make this ahead of time?
You can prepare the filling ahead of time and store it in the refrigerator. Stuff the chicken breasts just before cooking.
What side dishes pair well with this dish?
This stuffed chicken pairs perfectly with roasted vegetables, a simple salad, or mashed potatoes.
How do I prevent the chicken from drying out?
Don't overcook the chicken! Use a meat thermometer to ensure it's cooked to the proper temperature. Letting the chicken rest for a few minutes after cooking also helps retain moisture.
This delicious stuffed chicken breast recipe is a guaranteed crowd-pleaser. The combination of creamy cream cheese, savory spinach, and tender chicken is simply irresistible. Enjoy!
