Description
Creamy Bacon and Spinach Stuffed Chicken
Ingredients
3 large chicken breasts
1 tbsp olive oil
1 tsp paprika
Salt and pepper (to taste)
4 slices cooked bacon (crumbled)
1 cup fresh spinach (chopped)
1 cup mushrooms (sliced)
1 cup heavy cream
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
Preheat the oven: Heat your oven to 375°F (190°C).
Season and sear the chicken: Season chicken breasts with paprika, salt, and pepper. Heat olive oil in a skillet over medium heat and sear the chicken on both sides until golden (about 3 minutes per side). Transfer to a baking dish.
Prepare the filling: In the same skillet, sauté mushrooms until softened. Add chopped spinach and cook until wilted. Stir in crumbled bacon and remove from heat.
Make the sauce: Add heavy cream, Parmesan, and mozzarella to the skillet. Stir until the cheese melts and the sauce thickens slightly.
Assemble and bake: Pour the creamy mixture over the chicken breasts in the baking dish. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Serve: Garnish with extra bacon bits or parsley if desired, and serve hot with roasted vegetables or a fresh salad.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 3
Calories: 400 kcal per serving
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Step-by-Step Guide
1. Prep the Chicken: Place each chicken breast flat on a cutting board. Using a sharp knife, carefully slice a deep pocket horizontally into the thickest side of each breast, being careful not to cut all the way through. This creates a pouch for the filling.
2. Sear for Flavor: Pat the chicken dry, then season inside and out with paprika, salt, and pepper. In an oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken for 2-3 minutes per side until a golden-brown crust forms. Remove and set aside.
3. Create the Filling: In the same skillet, sauté the sliced mushrooms until they release their moisture and brown. Add the chopped spinach and cook just until wilted. Remove from heat and stir in the crumbled bacon.
4. Stuff the Chicken: Carefully spoon the bacon, spinach, and mushroom mixture into the pocket of each chicken breast. Press gently to close.
5. Make the Cream Sauce: With the skillet still over medium heat, pour in the heavy cream. Bring to a gentle simmer, then whisk in the grated Parmesan and shredded mozzarella until the sauce is smooth and slightly thickened.
6. Bake to Perfection: Return the stuffed chicken breasts to the skillet, nestling them into the sauce. Transfer the entire skillet to the preheated oven and bake for 20-25 minutes, or until the chicken’s internal temperature reaches 165°F (74°C).
Serving Suggestions
This rich and creamy dish pairs beautifully with sides that can soak up the delicious sauce. Serve it over a bed of garlic mashed potatoes, buttered egg noodles, or creamy polenta. For a lighter option, accompany it with roasted asparagus, green beans, or a simple arugula salad with a lemon vinaigrette to cut through the richness.
How-to Summary
Butterfly chicken breasts to create a pocket. Sear the seasoned chicken for color. Sauté mushrooms and spinach, then mix with bacon for the filling. Stuff the chicken. Create a creamy cheese sauce in the same pan, return chicken to the sauce, and bake until cooked through.
Frequently Asked Questions
Can I use chicken thighs instead? Yes, boneless, skinless chicken thighs work well. You may need to adjust the bake time slightly, as they can cook faster. Ensure they reach 165°F internally.
How can I make this dish less rich? Substitute half-and-half or whole milk for the heavy cream, though the sauce will be thinner. You can also use reduced-fat cheeses, but they may not melt as smoothly.
Can I prepare this stuffed chicken ahead of time? You can stuff the chicken breasts, cover, and refrigerate for up to 4 hours before searing and baking. For best results, make the sauce fresh.
What’s the best way to store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a splash of cream or broth to refresh the sauce.
My sauce is too thin. How can I thicken it? After baking, transfer the chicken to a plate and simmer the sauce on the stovetop for a few minutes. A slurry of 1 tsp cornstarch mixed with 1 tbsp cold water, whisked into the simmering sauce, will also thicken it quickly.
Common Mistakes to Avoid
- Overfilling the Pocket: This can cause the filling to spill out during cooking. Fill just enough to close the chicken without forcing it.
- Skipping the Sear: Searing locks in juices and creates foundational flavor in the pan for the sauce. Don’t rush this step.
- Using Wet Spinach: Ensure your spinach is thoroughly dried after washing. Excess water will make the filling soggy and dilute the sauce.
- Overcooking the Chicken: Use a meat thermometer. Baking past 165°F will result in dry, tough chicken.
Conclusion
This Creamy Bacon and Spinach Stuffed Chicken is a guaranteed crowd-pleaser that transforms simple ingredients into an elegant, comforting dinner. The combination of savory bacon, earthy mushrooms, and creamy cheese sauce delivers restaurant-quality flavor with straightforward steps. By following this guide and avoiding common pitfalls, you can master this impressive one-pan meal perfect for any weeknight or special occasion.