Description
Spinach Stuffed Chicken Breasts
Ingredients:
4 boneless, skinless chicken breasts
2 cups fresh spinach, chopped
1/2 cup cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
Directions:
Preheat oven to 375°F (190°C).
Using a sharp knife, cut a pocket into each chicken breast without slicing through.
In a bowl, mix spinach, cream cheese, Parmesan, garlic powder, and onion powder until combined.
Stuff each chicken breast with the spinach mixture and secure with toothpicks if necessary.
Rub chicken with paprika, salt, and pepper.
Heat olive oil in a skillet over medium heat and sear chicken for 3 minutes per side until golden.
Transfer to a baking dish and bake for 20-25 minutes, or until the chicken is cooked through.
Prep Time: 30 minutes
Kcal: 340 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect stuffed chicken every time. First, place a chicken breast flat on your cutting board. Using a sharp paring knife, carefully slice horizontally into the thickest side of the breast to create a deep pocket. Stop about 1/2 inch from the opposite edge and sides to ensure the filling stays sealed inside. Repeat for all breasts. For the filling, ensure the cream cheese is fully softened at room temperature for easy mixing. Thoroughly combine it with the chopped spinach, Parmesan, and spices until uniform. Divide the mixture into four equal portions. Using a small spoon, gently stuff each chicken pocket, pressing the filling to the back without overfilling. Secure the opening with 2-3 toothpicks. Pat the outside of the chicken dry with a paper towel before seasoning; this ensures a better sear.
Serving Suggestions
This elegant yet easy dish pairs beautifully with a variety of sides. For a classic, wholesome meal, serve alongside garlic mashed potatoes or buttery orzo. To keep it light, opt for roasted asparagus, lemon-herb quinoa, or a simple arugula salad with a balsamic vinaigrette. Drizzle the pan juices from the baking dish over the sliced chicken for added flavor. Garnish with fresh herbs like chopped parsley or thyme for a pop of color and freshness.
How-to Summary
Create a pocket in each chicken breast. Mix softened cream cheese, spinach, Parmesan, garlic powder, and onion powder. Stuff the mixture into the chicken pockets and secure with toothpicks. Season the outside with paprika, salt, and pepper. Sear in hot oil until golden, then bake at 375°F (190°C) for 20-25 minutes until cooked through.
Frequently Asked Questions
Can I use frozen spinach? Yes, but you must thaw and thoroughly squeeze out ALL excess liquid using a clean kitchen towel. Excess moisture will make the filling runny and prevent proper cooking.
How do I know when the chicken is fully cooked? The safest method is to use a meat thermometer. Insert it into the thickest part of the chicken (avoiding the filling). It should read 165°F (74°C). The juices should also run clear.
Can I prepare this dish ahead of time? Absolutely. You can stuff and season the chicken breasts, then store them covered in the refrigerator for up to 24 hours before searing and baking. This can enhance the flavor.
What can I use instead of cream cheese? For a similar texture, try ricotta cheese or goat cheese. For a dairy-free option, a thick, plain plant-based cream cheese can work.
My filling is leaking out. What went wrong? The pocket was likely cut too deep or too close to the edges. Ensure you leave a 1/2-inch border. Also, avoid overstuffing, and ensure your toothpicks are securely closing the opening.
Common Mistakes to Avoid
- Overstuffing the Chicken: This causes the filling to leak during cooking and can prevent the chicken from cooking evenly.
- Skipping the Sear: Searing creates a flavorful golden crust and locks in juices. Don’t rush this step.
- Using Cold Cream Cheese: Hard, cold cream cheese won’t mix smoothly and can tear the chicken pocket when stuffing.
- Not Securing the Pocket: Always use toothpicks to seal the opening; this is crucial for keeping the filling intact.
- Cutting the Pocket All the Way Through: This creates a butterflied breast instead of a pocket, making it difficult to contain the filling.
Conclusion
Spinach Stuffed Chicken Breast is a versatile and impressive dish that is deceptively simple to master. By following the step-by-step guide and heeding the common pitfalls, you can create a juicy, flavorful meal perfect for both weeknight dinners and special occasions. The creamy spinach and cheese filling elevates basic chicken into something extraordinary. With the provided serving suggestions and make-ahead tips, this recipe is sure to become a reliable favorite in your culinary repertoire.