Go Back
- 4 boneless, skinless chicken breasts - 2 cups fresh spinach, chopped - 1 cup cream cheese, softened - 1/2 cup grated Parmesan cheese - 1/2 cup shredded mozzarella cheese - 2 cloves garlic, minced - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 tablespoon olive oil - 1 tablespoon lemon juice - 1/4 teaspoon red pepper flakes (optional) - Fresh parsley, chopped (for garnish) You can change up the flavors in this dish. Try adding some sun-dried tomatoes. They add a nice tang. You can also use different cheeses. Feta or goat cheese work well too. If you like spice, add more red pepper flakes. For a zesty touch, try mixing in some lemon zest. These swaps keep the recipe fun and fresh! First, gather all your ingredients. You will need chicken breasts, spinach, cream cheese, Parmesan, mozzarella, garlic, onion powder, salt, black pepper, olive oil, lemon juice, and red pepper flakes. Next, preheat your oven to 375°F (190°C). This step is key for even cooking. Now, chop the spinach finely. In a medium bowl, mix the chopped spinach with cream cheese, Parmesan, mozzarella, garlic, onion powder, salt, black pepper, lemon juice, and red pepper flakes if you like a little heat. Make sure everything is well blended. Then, take each chicken breast and create a pocket. Slice them horizontally, but don’t cut all the way through. Stuff each chicken breast with the creamy spinach mixture. If the stuffing spills out, use toothpicks to secure the opening. Heat olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the stuffed chicken breasts. Sear them for 4-5 minutes on each side until they turn golden brown. This step adds flavor and texture. Now, transfer the skillet to your preheated oven. Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). This ensures your chicken is safe to eat. Once the chicken is cooked, take it out of the oven. Let it rest for 5 minutes. This helps the juices redistribute, making it moist and tasty. If you used toothpicks, carefully remove them. Sprinkle fresh parsley on top for a pop of color. Serve your creamy spinach stuffed chicken warm. This dish pairs well with rice or a fresh salad. For the full recipe, check out the detailed steps! When making creamy spinach stuffed chicken, avoid overstuffing the chicken. Too much filling can cause it to spill out while cooking. Also, make sure to season the spinach mixture well. This ensures every bite is flavorful. Lastly, don’t skip the resting time after baking. This step helps the juices settle, making the chicken juicier. For the best stuffing, use fresh spinach. It gives a brighter taste. Mix the cheeses until smooth; this helps them blend better. I love adding a splash of lemon juice for zest. If you want a kick, try adding red pepper flakes. It makes the dish more exciting. Be sure to taste the mixture before stuffing. Adjust seasonings as needed for your taste. To prepare this dish, you’ll need a sharp knife. A cutting board is also essential for safe slicing. Use a medium bowl to mix your stuffing. A large oven-safe skillet works best for searing the chicken. Finally, toothpicks are great for holding the chicken closed. These tools make the process easy and fun. For more detailed steps, check the Full Recipe. {{image_2}} You can change the flavors of your creamy spinach stuffed chicken easily. Try using ricotta cheese instead of cream cheese for a lighter filling. You can also swap fresh spinach for kale or Swiss chard. If you want a kick, add chopped sun-dried tomatoes or roasted red peppers. For a smoky taste, mix in some crumbled feta cheese or smoked gouda. These swaps keep the dish exciting and fun. Pair this dish with simple sides to enhance its flavors. A fresh salad with mixed greens and a light vinaigrette works well. You can also serve it with garlic bread or rice for a filling meal. For a low-carb option, try steamed broccoli or cauliflower rice. Each side brings out the creamy goodness of the chicken. To make this dish gluten-free, simply skip any breading or serve it with gluten-free sides. For a low-carb option, use vegetables like zucchini or spaghetti squash instead of rice or pasta. You can enjoy the creamy spinach stuffed chicken while sticking to your diet plan. These adjustments let you savor every bite without worry. After you finish your meal, let the chicken cool down to room temperature. Place any leftovers in an airtight container. This helps keep them fresh. Store the container in the fridge. Enjoy your creamy spinach stuffed chicken within three days for the best taste. To reheat your chicken, preheat your oven to 350°F (175°C). Place the chicken in a baking dish. Cover it with foil to keep it moist. Heat for about 15-20 minutes or until warm. You can also use a microwave. Place the chicken on a microwave-safe plate. Heat for one to two minutes, checking to avoid overcooking. If you want to save some for later, freezing is a great option. Wrap each stuffed chicken breast tightly in plastic wrap. Then place them in a heavy-duty freezer bag or airtight container. Make sure to label the bag with the date. You can freeze for up to three months. When ready to eat, thaw in the fridge overnight before reheating. For the full recipe, check the earlier sections. You can tell the chicken is done when it reaches 165°F (74°C). Use a meat thermometer to check the thickest part of the chicken. The juices should run clear, not pink. If the chicken is still pink, it needs more time. Always let it rest for five minutes after cooking. This helps keep it juicy and tender. Yes, you can make the filling a day before. Just store it in the fridge in an airtight container. This saves time on dinner night. When you're ready, stuff the chicken as usual. The flavors will meld together, making it even tastier. You can serve this dish with a variety of sides. Here are some ideas: - Roasted vegetables - Mashed potatoes - Rice pilaf - Fresh salad - Garlic bread These pair well with the creamy flavors of the chicken. Each choice adds a nice touch to your meal. For the full recipe, check out the recipe link. This blog post guides you through making creamy spinach stuffed chicken. You learned about the ingredients, with options for custom flavors. The step-by-step instructions make cooking simple, while tips help you avoid mistakes. Variations let you swap ingredients for new tastes, ensuring everyone enjoys this dish. Plus, you now know how to store leftovers and reheat them. Remember, cooking is about trying new things and enjoying the process. Dive in and get creative!

Creamy Spinach Stuffed Chicken

Indulge in the deliciousness of Creamy Spinach Stuffed Chicken! This easy recipe combines tender chicken breasts with a rich filling of fresh spinach, cream cheese, and savory cheeses, making a perfect weeknight dinner. Follow our simple steps to create this impressive dish that's sure to impress your family and friends.
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

2 cups fresh spinach, chopped

1 cup cream cheese, softened

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

2 cloves garlic, minced

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1 tablespoon lemon juice

1/4 teaspoon red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 375°F (190°C).

    In a medium bowl, combine the chopped spinach, cream cheese, Parmesan cheese, mozzarella cheese, minced garlic, onion powder, salt, black pepper, lemon juice, and red pepper flakes. Mix until well blended to create the stuffing.

      Carefully cut a pocket into each chicken breast by slicing them horizontally, being careful not to cut all the way through.

        Stuff each chicken breast with the creamy spinach mixture, using toothpicks to secure if needed.

          In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the stuffed chicken breasts and sear for 4-5 minutes on each side until golden brown.

            Transfer the skillet to the preheated oven and bake for an additional 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).

              Once cooked, remove from the oven and let the chicken rest for 5 minutes.

                Remove toothpicks if used, sprinkle with fresh parsley, and serve warm.

                  Prep Time: 15 mins | Total Time: 50 mins | Servings: 4