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Creamy Spinach Stuffed Chicken Breast

Cross-section of a perfectly cooked Creamy Spinach Stuffed Chicken Breast showing melted cheese and spinach filling.
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Follow these steps to make moist chicken breasts filled with a rich, creamy spinach and cheese mixture, perfect for any dinner.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 4 ounces cream cheese, softened
  • 1/2 cup frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup heavy cream
  • 1/4 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking dish.
  2. Prepare the chicken: Place each chicken breast between two sheets of plastic wrap. Pound the thickest part of the breast until it is an even thickness, about 1/2 inch thick.
  3. Make the filling: In a medium bowl, combine the softened cream cheese, dried spinach, Parmesan cheese, minced garlic, heavy cream, and mozzarella cheese. Mix until fully combined and creamy.
  4. Stuff the chicken: Cut a deep pocket into the side of each pounded chicken breast, being careful not to cut all the way through. Spoon the creamy spinach mixture evenly into the pockets of the four chicken breasts. Secure the opening with toothpicks if necessary.
  5. Season the chicken: Rub the outside of the stuffed chicken breasts with olive oil. Season all sides with salt, pepper, and garlic powder.
  6. Cook the chicken: Place the stuffed chicken breasts in the prepared baking dish. Bake for 20 to 25 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the juices run clear.
  7. Rest and serve: Remove the chicken from the oven. Let it rest for 5 minutes before slicing and serving. Remove any toothpicks before serving.

Notes

  • Squeeze as much water out of the thawed spinach as possible to prevent a watery filling.
  • If you prefer a browned exterior, sear the stuffed chicken breasts in an oven-safe skillet on the stovetop for 2 minutes per side before transferring the skillet to the oven for baking.
  • Use Boursin cheese instead of cream cheese for an added herb flavor.

Nutrition

Find it online: https://magazinemeal.com/creamy-spinach-stuffed-chicken-breast-recipe/