It is 6pm and your family is hungry. You want something healthy but also very satisfying. This spinach stuffed chicken is the answer to your busy night.
This dish feels like a special treat. It is perfect for a healthy reset after a long week. You get a meal that is fresh, light, and packed with protein.
Why This Recipe Is a Winner
This recipe is a total winner for busy weeknights. It feels fancy but takes very little effort. You only need one skillet and a few simple items. It is budget-friendly and filling for everyone.
The cream cheese keeps the chicken very moist. Even beginners can make this look like a restaurant dish. It is a great way to eat more greens. Your kids might even enjoy the creamy spinach filling.
Simple Cooking Method
Do not be nervous about stuffing the chicken. It is much easier than it looks. You just need a sharp knife and a little patience. Searing the meat first locks in all the savory juices.
The oven does most of the hard work for you. You can clean up the kitchen while it bakes. This recipe is virtually foolproof for home cooks.
Ingredients You’ll Need
Most of these items are already in your kitchen. Fresh spinach is best for the brightest flavor. Use full-fat cream cheese for the best texture.
- 4 boneless skinless chicken breasts
- 5 oz fresh baby spinach, chopped
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 2 tbsp olive oil
Step-by-Step Directions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine softened cream cheese, chopped spinach, Parmesan cheese, and minced garlic until well incorporated.
- Using a sharp knife, cut a pocket into the side of each chicken breast, ensuring you do not cut all the way through to the other side.
- Spoon the spinach mixture evenly into the pocket of each chicken breast and secure the opening with toothpicks if necessary.
- Season the exterior of the chicken breasts with salt, pepper, and smoked paprika.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear the chicken for 3 to 5 minutes per side until a golden-brown crust forms.
- Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove from oven and let the chicken rest for 5 minutes before removing toothpicks and serving.
Best Ways to Enjoy It
Serve this chicken while it is hot and juicy. The cheese will be perfectly melted and creamy. Pair it with a fresh garden salad for a light meal. It also goes well with roasted carrots.
If you want a heartier dinner, try mashed potatoes. A side of quinoa is also a great choice. Set the table and enjoy a stress-free family dinner together.
How to Store Leftovers
You can store any leftovers in an airtight container. They will stay fresh in the fridge for three days. This dish is excellent for meal prep lunches. You can reheat it in the oven at 350°F.
Avoid using the microwave if you have time. The oven helps keep the chicken from getting rubbery. You can also freeze the stuffed breasts before cooking them.
Tips for Best Results
- Use toothpicks to keep the filling inside the chicken.
- Dry the chicken with paper towels before seasoning it.
- Let the cream cheese soften at room temperature first.
- Do not overcook the chicken or it will be dry.
- Use a meat thermometer to check for 165°F exactly.
- Chop the spinach very finely for a smoother filling.
- Sear the chicken in a very hot skillet for color.
- Let the meat rest for five minutes before slicing.
Easy Flavor Ideas
- Add chopped sundried tomatoes for a Mediterranean twist.
- Swap Parmesan for feta cheese to add a salty tang.
- Use kale instead of spinach for a sturdier texture.
- Add a pinch of red pepper flakes for heat.
- Try adding fresh basil for a garden-fresh aroma.
Common Questions
Can I use frozen spinach?
Yes, you can use frozen spinach for this recipe. Just make sure to squeeze out all the water first. Excess moisture will make the filling too runny.
How do I keep the chicken moist?
The cream cheese filling helps keep the meat tender. Searing the outside quickly also locks in the natural juices. Always let the chicken rest before serving.
What if I don’t have an oven-safe skillet?
You can sear the chicken in a regular pan. Then, move the breasts to a baking dish. It works just as well for the final bake.
I hope this simple meal brings a little calm to your busy evening. It is proof that healthy food can be truly delicious. Happy cooking!
— Katie Wood
Ingredients
- 4 boneless skinless chicken breasts
- 5 oz fresh baby spinach, chopped
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic , minced
- 1 tsp sal t
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine softened cream cheese, chopped spinach, Parmesan cheese, and minced garlic until well incorporated.
- Using a sharp knife, cut a pocket into the side of each chicken breast, ensuring you do not cut all the way through to the other side.
- Spoon the spinach mixture evenly into the pocket of each chicken breast and secure the opening with toothpicks if necessary.
- Season the exterior of the chicken breasts with salt, pepper, and smoked paprika.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear the chicken for 3 to 5 minutes per side until a golden-brown crust forms.
- Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove from oven and let the chicken rest for 5 minutes before removing toothpicks and serving.
