Spinach Stuffed Chicken Breasts
A wholesome meal with tender chicken breasts stuffed with a creamy spinach filling, perfect for family dinners or festive gatherings.
Ingredients
Main Ingredients
- 4 pieces Boneless, skinless chicken breasts Choose medium-sized for even cooking.
- 2 cups Fresh spinach Can substitute with frozen spinach, thawed and drained.
- 8 ounces Cream cheese Greek yogurt can be used as a lighter alternative.
- 1/2 cup Feta cheese Swap with goat cheese for a milder flavor.
- 3 cloves Garlic Minced; onion can be added for additional depth.
- 2 tablespoons Olive oil Avocado oil works well too.
- to taste Salt Essential seasoning.
- to taste Pepper Essential seasoning.
- 1/4 cup Parmesan cheese Optional; adds a delightful crust when sprinkled before baking.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the fresh spinach, cream cheese, feta, minced garlic, salt, and pepper. Mix until everything is well-combined.
- Using a sharp knife, make a pocket in each chicken breast by cutting into the side. Carefully stuff each pocket with the spinach mixture.
Cooking
- In a large oven-safe skillet, heat olive oil over medium-high heat. Add the stuffed chicken breasts and sear each side for about 4-5 minutes, or until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through (internal temperature reaches 165°F or 74°C).
- Let the chicken rest for 5 minutes before slicing and serving.
Notes
For a fun twist, consider adding sun-dried tomatoes or artichokes to the filling. Don't have feta? Substitute shredded mozzarella for a milder, cheesier experience. Add spices like red pepper flakes or Italian seasoning for a kick. Use chicken thighs instead of breasts for a juicier option.