Description
This Spinach Stuffed Chicken Breasts recipe features tender, juicy chicken breasts filled with a creamy mixture of spinach, cream cheese, Parmesan, and spices. Baked to perfection, it’s a flavorful and satisfying dish perfect for a wholesome weeknight dinner or special occasion.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon salt (divided)
Stuffing
- 4 ounces cream cheese (softened)
- ¼ cup grated Parmesan cheese
- 1½ cups chopped fresh spinach
- 2 tablespoons mayonnaise
- 1 teaspoon garlic (minced)
- ½ teaspoon red pepper flakes
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready when you finish preparing the chicken for baking.
- Prepare Chicken: Drizzle olive oil over the chicken breasts, then season them evenly with paprika, garlic powder, and half of the salt to enhance flavor.
- Cut Pockets: Carefully cut horizontal pockets into the sides of each chicken breast without cutting all the way through, creating space to hold the stuffing.
- Make Stuffing: In a mixing bowl, combine softened cream cheese, grated Parmesan, mayonnaise, chopped fresh spinach, minced garlic, red pepper flakes, and the remaining salt. Mix thoroughly until well blended.
- Stuff Chicken: Spoon the spinach and cheese mixture into each chicken pocket, pressing gently to fill completely without overstuffing.
- Bake: Place the stuffed chicken breasts into a greased baking dish and bake them in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and juices run clear.
Notes
- Use a sharp knife for cutting pockets to avoid tearing the chicken breasts.
- Ensure the cream cheese is softened to make mixing easier.
- Check chicken doneness with a meat thermometer; internal temperature should reach 165°F (74°C).
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
