Spinach & Cream Cheese Stuffed Chicken Breast

$- 4 boneless, skinless chicken breasts - 2 cups fresh spinach, finely chopped - 4 oz cream cheese, softened - 1/2 cup feta cheese, crumbled - 1/2 cup shredded mozzarella cheese - 2 cloves garlic, minced - 1/2 teaspoon onion powder - 1/4 teaspoon black pepper - 1/4 teaspoon salt - 1 tablespoon olive oil - 1 lemon, juiced - Fresh parsley, chopped for garnish To make this dish, you need fresh and tasty ingredients. First, let’s talk about the chicken. You want boneless, skinless chicken breasts for easy cooking and a nice flavor. Fresh spinach adds a healthy touch. Cream cheese helps bind the filling and gives it a smooth texture. Crumbled feta cheese adds a salty kick, while mozzarella brings a lovely meltiness. Garlic gives the dish a nice aroma. Onion powder, black pepper, and salt bring out all the flavors. Olive oil is key for sautéing the garlic and spinach. Fresh lemon juice brightens the dish and adds a zesty flair. Lastly, fresh parsley makes for a lovely garnish. - Alternatives for cream cheese: You can use ricotta or Greek yogurt if you want a lower-fat option. - Gluten-free options: This recipe is naturally gluten-free, so no changes are needed. - Dairy-free cheese substitutes: Look for dairy-free cream cheese or nut-based cheeses for a great taste. These substitutions let you adjust the recipe to fit your needs. Whether it's for health, taste, or allergies, you can still enjoy this dish! {{ingredient_image_2}} 1. Preheating the oven Start by preheating your oven to 375°F (190°C). This step is key for even cooking. 2. Sautéing garlic and spinach In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute. You want the garlic to smell great, but not brown. Next, add 2 cups of finely chopped fresh spinach. Stir it often until the spinach wilts, which should take 2-3 minutes. Once done, remove it from heat and let it cool. 1. Creating pockets in the chicken breasts Take 4 boneless, skinless chicken breasts. Use a sharp knife to slice horizontally into each breast. Be careful not to cut all the way through. You want to create a pocket for the filling. 2. Filling with spinach and cheese mixture In a bowl, mix the sautéed spinach, 4 oz of softened cream cheese, 1/2 cup of crumbled feta cheese, and 1/2 cup of shredded mozzarella cheese. Add 1/2 teaspoon of onion powder, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt. Stir until everything blends well. Stuff each chicken breast pocket with this creamy mixture. If needed, use toothpicks to keep them closed. 1. Baking times and temperature details Place the stuffed chicken breasts in a baking dish. Squeeze the juice of 1 lemon over the tops for extra flavor. Bake in the preheated oven for 25-30 minutes. Your chicken should reach an internal temperature of 165°F (75°C). 2. Resting period before serving After baking, let the chicken rest for 5 minutes. This helps keep the juices inside. Before slicing, remove any toothpicks. Enjoy your meal! To make your spinach stuffed chicken even tastier, add spices or herbs. Fresh herbs like basil or thyme bring a bright flavor. You can also use dried herbs if fresh ones are not available. Try adding a pinch of red pepper flakes for a slight kick. For juicier chicken, make sure not to overcook it. Use a meat thermometer to check for doneness. The chicken should reach 165°F (75°C). Also, letting it rest for five minutes before slicing keeps it moist. If you want to switch things up, try grilling or air frying your stuffed chicken. Grilling gives a nice smoky flavor, while air frying makes it crispy and quick. When baking, keep your oven at 375°F (190°C). This temperature cooks the chicken evenly and ensures the filling warms through. Plating is key to a great meal! Place the stuffed chicken on a clean plate. You can slice it to show the colorful filling inside. For garnishing, sprinkle fresh parsley over the top. Lemon slices add a pop of color and a touch of brightness. You can arrange them around the chicken for a beautiful look. Pro Tips Prevent Dry Chicken: To keep the chicken moist, avoid overcooking. Use a meat thermometer to check for an internal temperature of 165°F (75°C). Flavor Boost: Marinate the chicken breasts in lemon juice and olive oil for at least 30 minutes before stuffing for extra flavor. Cheese Variations: Feel free to mix and match cheeses. Adding a bit of parmesan or gouda can elevate the flavor profile. Perfectly Sautéed Spinach: Make sure to remove excess moisture from the sautéed spinach before mixing with the cheeses to prevent a watery filling. {{image_4}} For a vegetarian option, swap out the chicken for large portobello mushrooms. Remove the stems and gills, then stuff them with the spinach and cheese mixture. Bake them until tender. You can also try other tasty fillings. Sun-dried tomatoes add a sweet and tangy flavor. Chopped artichokes make for a nice twist. Mushrooms can add a savory touch. Mix and match these to find your favorite combo! Pair your spinach stuffed chicken with a fresh salad. A light arugula salad with lemon dressing works great. Roasted vegetables also make a good side. Think carrots, zucchini, or bell peppers. For sauces, I recommend a tangy lemon sauce. You can also use a creamy garlic sauce. These will enhance the dish and add extra flavor. In spring, add seasonal veggies like asparagus or peas to the filling. This fresh twist brightens up the dish. For holidays, make a festive version. Mix in cranberries for a sweet touch. Add some herbs like thyme or rosemary for a holiday feel. These variations make the dish special for any season. To keep your spinach stuffed chicken breast fresh, place it in an airtight container. Store it in the fridge. It stays good for up to four days. If you want to keep it longer, consider freezing it. When reheating, use the oven to keep it juicy. Set your oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Heat for about 15-20 minutes. You can also use a microwave, but it may dry out. For freezer storage, wrap each piece tightly in plastic wrap, then foil. This keeps the chicken safe for up to three months. You can prepare the filling in advance. Store it in the fridge for up to two days. This makes your cooking time shorter later. If you want to freeze, fill the chicken breasts and wrap them well. Freeze them before baking. This way, you can enjoy a tasty meal anytime! To know when chicken is done, use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). This ensures it is safe to eat. Insert the thermometer into the thickest part of the chicken breast. Make sure it does not touch bone. If you don’t have a thermometer, cut the chicken open. The juices should run clear, not pink. This gives you a good sign it is fully cooked. Yes, you can prepare this dish ahead of time. You can stuff the chicken breasts and store them in the fridge for up to 24 hours. This helps the flavors blend well. Just cover them tightly with plastic wrap or foil. When ready to cook, take them out and let them sit for about 15 minutes at room temperature. This helps them cook evenly. You have many great options for sides. Here are a few ideas: - Roasted vegetables, like carrots and bell peppers - A fresh green salad with a light vinaigrette - Garlic mashed potatoes for a comforting touch - Quinoa or rice for a hearty addition - Steamed broccoli for a healthy crunch These sides complement the flavors of the chicken well. Enjoy your meal! This blog post has guided you through making delicious Spinach Stuffed Chicken. We detailed every ingredient, including alternatives, and provided clear steps for cooking and serving. Remember, creativity enhances your dish, so feel free to try new flavors or add sides. With proper storage, you can enjoy leftovers and even prep meals in advance. Use the tips and variations for a unique touch every time. Enjoy making this tasty dish!$

Spinach & Cream Cheese Stuffed Chicken Breast

A delicious and creamy stuffed chicken breast filled with spinach and cheeses, perfect for a hearty meal.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
2 cups fresh spinach, finely chopped
4 oz cream cheese, softened to room temperature
1 2 cups feta cheese, crumbled
1 2 cups shredded mozzarella cheese
2 cloves garlic, minced
0.5 teaspoon onion powder
0.25 teaspoon black pepper
0.25 teaspoon salt
1 tablespoon olive oil
1 lemon juiced
to taste none fresh parsley, chopped, for garnish

Instructions

Preheat your oven to 375°F (190°C), ensuring it reaches temperature before placing the chicken inside.
In a skillet, warm the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, or until it becomes fragrant but not browned.
Introduce the chopped spinach to the skillet, stirring occasionally. Cook until the spinach is wilted, which should take around 2-3 minutes. Remove from heat and set aside to cool slightly.
In a mixing bowl, thoroughly combine the softened cream cheese, crumbled feta cheese, shredded mozzarella cheese, sautéed spinach, onion powder, black pepper, and salt. Mix well until the filling is smooth and all ingredients are evenly distributed.
Carefully create a pocket in each chicken breast: take a sharp knife and slice horizontally along one side of the breast, making sure not to cut completely through to maintain the structure.
Fill each chicken pocket generously with the spinach and cheese mixture. If necessary, secure the openings with toothpicks to prevent the filling from spilling out during cooking.
Arrange the stuffed chicken breasts in a baking dish. Squeeze fresh lemon juice over the tops of each breast for added flavor and moisture.
Bake the chicken in the preheated oven for 25-30 minutes, or until the chicken is cooked through and has reached an internal temperature of 165°F (75°C).
After baking, allow the chicken to rest for 5 minutes. Carefully remove any toothpicks before slicing to serve.

Notes

Serve alongside roasted vegetables or a fresh salad. Garnish with parsley for added color.

Keyword chicken, cream cheese, spinach, stuffed chicken