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- 4 boneless, skinless chicken breasts - 2 cups fresh spinach, roughly chopped - 1 cup cream cheese, softened - 1/2 cup mozzarella cheese, shredded - 1/4 cup grated Parmesan cheese - 2 garlic cloves, minced - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 tablespoon olive oil - 1/2 teaspoon Italian seasoning These ingredients come together to create a tasty filling. I love how the soft cream cheese mixes with the fresh spinach. The mozzarella and Parmesan add a great cheesy flavor. - Fresh basil leaves Adding fresh basil really makes the dish pop! It adds color and a bright flavor. You can sprinkle it on top just before serving. If you don't have certain items, here are some swaps: - For cream cheese, use ricotta or goat cheese. - Instead of mozzarella, try Gruyère or cheddar. - You can use frozen spinach if fresh is not available. Just make sure to thaw and drain it well. These options can still give you a creamy, savory dish. Don't hesitate to get creative with what you have! {{ingredient_image_1}} First, set your oven to 375°F (190°C). Preheating ensures even cooking. This step is key for a juicy chicken. Grab a medium bowl. Combine 2 cups of chopped spinach, 1 cup of cream cheese, 1/2 cup of mozzarella cheese, and 1/4 cup of Parmesan cheese. Add 2 minced garlic cloves, 1 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix everything well. You want a creamy, tasty filling. Set this bowl aside for later. Take each chicken breast and place it on a cutting board. Use a sharp knife to slice each breast horizontally. Go slow and make a pocket, but don’t cut all the way through. This pocket will hold the tasty stuffing. Now, it’s time to fill the chicken. Take the spinach mixture and generously fill each pocket. If needed, use toothpicks to keep the stuffing in place. This will help during cooking. You want it all to stay inside while it cooks. To make creamy spinach stuffed chicken, follow a few simple steps. Start by preheating your oven to 375°F (190°C). This ensures even cooking. Next, when you butterfly the chicken, be careful. Cut a pocket but do not slice all the way through. This keeps the stuffing inside. Sear the chicken in a hot skillet for a nice golden crust. This step adds flavor and texture. Finally, bake the chicken until it reaches 165°F (75°C). This keeps it juicy and safe to eat. One common mistake is overcooking the chicken. This can make it dry and tough. Always check the internal temperature with a meat thermometer. Another mistake is under-seasoning the stuffing. The spinach, cream cheese, and spices should blend well. If the flavors are weak, the dish won’t taste great. Lastly, don’t skip resting the chicken after cooking. This helps the juices redistribute, making each bite tender. To bring out more flavor, use fresh ingredients. Fresh spinach and garlic make a big difference. You can also try adding herbs like thyme or rosemary. These herbs pair well with chicken and spinach. Another tip is to experiment with cheese. Try feta or goat cheese for a different taste. Lastly, drizzle a bit of lemon juice before serving. This adds a bright flavor that lifts the dish. Pro Tips Use Fresh Spinach: Fresh spinach provides a vibrant flavor and a wonderful texture. Avoid using frozen spinach as it may contain excess water, which can make the filling too runny. Secure the Chicken: If the filling is spilling out, use toothpicks to secure the opening of the chicken breast. This will keep the stuffing intact while cooking. Check the Temperature: Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safety. Use a meat thermometer for the most accurate results. Let it Rest: Allow the chicken to rest for about 5 minutes after baking. This helps the juices redistribute, keeping the chicken moist and tender. {{image_2}} You can switch up the cheeses in this dish. Instead of mozzarella, try gouda for a smoky flavor. Feta cheese adds a tangy kick that pairs well with spinach. If you love blue cheese, mix it in for a bold taste. Each cheese brings its own flair, so feel free to experiment! Want more color and crunch? Add vegetables like sun-dried tomatoes or bell peppers to the filling. You can also throw in mushrooms for an earthy taste. Zucchini or artichokes can add a nice twist. Mixing veggies not only boosts nutrition but also gives your dish more depth. If you like heat, add red pepper flakes to the stuffing. A dash of hot sauce can also spice things up. For a milder flavor, skip the spice or use sweet paprika. Adjusting the spice level lets you tailor the dish to your taste. Don't be afraid to play around! To keep your creamy spinach stuffed chicken fresh, let it cool first. Place the chicken in an airtight container. Store it in the fridge for up to three days. This way, you can enjoy your meal later without losing flavor. If you want to save your chicken for later, freezing is a great option. Wrap each stuffed chicken breast tightly in plastic wrap. Then, place them in a freezer-safe bag. You can freeze them for up to three months. Just remember to label the bag with the date so you know when you made it. To reheat, take the chicken out of the fridge or freezer. If frozen, let it thaw overnight in the fridge. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish, cover it with foil, and heat for about 20-25 minutes. Check that the internal temperature reaches 165°F (75°C). This keeps the chicken moist and tasty. You can also use a microwave, but it may not heat evenly. You can serve this dish with many sides. Here are some great options: - Rice or quinoa for a hearty base. - Mashed potatoes for a creamy touch. - Steamed vegetables, like broccoli or carrots, for color and crunch. - A fresh salad to add brightness to the meal. - Garlic bread to soak up any sauce. These sides will complement the rich flavors of the chicken. Feel free to mix and match! Check the internal temperature of the chicken. It should reach 165°F (75°C). Use a meat thermometer for accuracy. Insert it into the thickest part of the chicken, avoiding the stuffing. If you don't have a thermometer, cut into the chicken. The juices should run clear, and the meat should no longer be pink. Yes, you can prepare the chicken ahead. Stuff the chicken breasts and cover them. Store them in the fridge for up to 24 hours. When ready to cook, remove them from the fridge. Let them sit at room temperature for about 15 minutes before searing. This helps them cook evenly. You can also freeze the stuffed chicken. Just thaw it overnight in the fridge before cooking. In this article, we covered ingredients and step-by-step instructions for creamy spinach stuffed chicken. You learned useful tips to avoid common mistakes and ways to enhance flavor. We explored different variations, storage info, and answered key questions. Remember, cooking is fun. Don't hesitate to experiment with flavors and techniques. Each dish is a chance to improve your skills. Enjoy your culinary journey and happy cooking!

Creamy Spinach Stuffed Chicken

Delicious chicken breasts stuffed with a creamy spinach and cheese mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 2 cups fresh spinach, roughly chopped
  • 1 cup cream cheese, softened
  • 1 2 cups mozzarella cheese, shredded
  • 1 4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 2 teaspoon salt
  • 1 4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 2 teaspoon Italian seasoning
  • leaves Fresh basil leaves for garnish (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a medium bowl, combine the chopped spinach, cream cheese, mozzarella, Parmesan, minced garlic, onion powder, salt, pepper, and Italian seasoning. Mix until well combined and set aside.
  • Place each chicken breast on a cutting board. Using a sharp knife, carefully slice each breast horizontally to create a pocket, being careful not to cut all the way through.
  • Generously fill each chicken breast pocket with the spinach mixture. Secure the openings with toothpicks if necessary, to prevent the stuffing from leaking out during cooking.
  • In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the stuffed chicken breasts and sear for about 3-4 minutes on each side until golden brown.
  • Once seared, transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  • Remove the skillet from the oven and let the chicken rest for 5 minutes before removing toothpicks. Garnish with fresh basil leaves if desired. Serve warm.

Notes

Garnish with fresh basil leaves for added flavor.
Keyword chicken, creamy, dinner, spinach, stuffed chicken