The cream cheese and Parmesan add tons of flavor to this spinach-stuffed chicken, and the entire dish only takes a few minutes to prepare, making it a new low-carb family favorite.
My 13-year-old daughter, who is sweet and beautiful, doesn’t like vegetables much. I try to keep in mind that I also didn’t eat vegetables as a child and I survived, so this is probably pretty normal. I still keep trying to push the veggies though.
Yesterday, for dinner, I told her we were having chicken. Cheese stuffed chicken breast, to be exact.
I failed to mention that there was spinach in the cheese. She wasn’t blind, so she was fully aware of it there and simply went with it.
You guys. She ate that entire piece of chicken. Alongside a serving of pan fried Brussels sprouts. Like, woah.
Anyway, I’ve come to think that this recipe for baked stuffed chicken breast is magical. You’ll adore it and it’s also simple and delicious.
How to Make Spinach Stuffed Chicken Breast
Pro tip: To reduce the likelihood of the filling leaking out, avoid cutting all the way through the chicken. If so, no problem; simply use a toothpick to seal the other side.
How To Make This Cheese Stuffed Chicken Breast:
You’re going to start by mixing up your spinach filling. You’ll need some spinach that has been chopped, cream cheese, Parmesan, a little mayo, and seasonings. Basic stuff, friends.
In a small bowl, combine everything, and then set it aside.
Grab a pack of boneless, skinless chicken breasts. The filling should be the perfect amount for 4 breasts.
After seasoning the chicken breasts, make a small pocket in one of the breasts with a sharp knife. I accomplish this by holding the chicken steady with one hand while using a sharp knife to cut halfway through the breast, as you would if you were butterflying it, but stopping about halfway into the chicken.
If this step seems difficult, watch my video below to see how to do it. It really is easy, promise.
Simply begin spooning the spinach filling into the chicken’s pocket now.
These should be baked for 25 minutes, or until the chicken is thoroughly cooked.
Why You Will Love Stuffed Chicken Breast
We adore stuffed chicken breast recipes, including Chicken Pesto Roll-Ups, Easy Chicken Kiev, and Stuffed Chicken Parmesan. This spinach-stuffed chicken is a must-try if you’re looking for fresh chicken dinner suggestions!
My brother-in-law Vitalik shared this Spinach Chicken with my husband and we lost no time in recreating the dish. Tender chicken stuffed with cream cheese, mozzarella, parmesan, and fresh chopped spinach. It was love at first bite! The filling becomes super creamy and cheesy in the oven and it keeps the chicken breast really juicy.
Making excellent stuffed chicken breasts requires the use of pieces of a consistent size. This way they all finish baking at the same time.
FAQ
What’s the best way to stuff chicken breast?
To flavor the meat, simple ingredients can be placed in the cavity or under the skin of the chicken, such as onions, garlic, lemon, herbs, and spices. Sausage, chopped or ground giblet pieces, vegetables, herbs, and spices can all be used in bread- or grain-based stuffing.
What can you stuff inside a chicken?
The most common method for stuffing chicken breasts involves making a side pocket that will hold the stuffing mixture by making a two to three-inch lengthwise slit into the thickest part of the breast. If you don’t have any on hand, using toothpicks to seal the pocket helps keep the filling in place.
How do you seal a stuffed chicken?
The range for roasting or baking is 325 to 450 degrees Fahrenheit. A good rule of thumb when roasting a whole chicken is to start the oven at 400 to 425 degrees F, reduce the temperature to 350 after 15 minutes, and cook the chicken until the internal temperature registers between 165 and 175 degrees F.
