1. Prepare the Chicken
Preheat the oven to 375°F (190°C). Pat the chicken breasts dry and set aside. Using a sharp knife, carefully cut a pocket into each breast without cutting all the way through. This will hold the spinach and cheese filling.
2. Make the Seasoning Blend
In a small bowl, mix 2 tablespoons olive oil with salt, black pepper, smoked paprika, garlic powder, and onion powder. Rub this seasoning evenly over both sides of the chicken breasts.
3. Sauté the Spinach Filling
Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 3–4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant. Stir in the fresh spinach and cook until wilted, about 2–3 minutes. Remove from heat and allow to cool slightly.
4. Combine with Cheese
In a medium bowl, combine the sautéed spinach mixture with cream cheese, shredded mozzarella, and grated parmesan. Mix until well combined.
5. Stuff the Chicken
Carefully spoon the spinach and cheese mixture into the pocket of each chicken breast. Use toothpicks to secure the opening if needed.
6. Bake
Place the stuffed chicken breasts in a greased baking dish. Bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through and juices run clear. For a golden, bubbly topping, broil for an additional 2–3 minutes.
7. Rest and Serve
Allow the chicken to rest for 5 minutes before slicing. Garnish with extra parmesan or fresh parsley if desired and serve warm.
Serving and Storage:
Serve the spinach stuffed chicken with roasted vegetables, mashed potatoes, or a simple salad for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain the creamy filling.
Tips:
- Use fresh spinach for the best flavor, but baby kale or Swiss chard can also work.
- Allow the filling to cool slightly before stuffing to prevent the cheese from melting too early.
- Don’t overstuff the chicken to avoid tearing the meat during baking.
- Optional: sprinkle extra mozzarella on top for a cheesy crust.
- To make slicing easier, remove toothpicks carefully before serving.
Conclusion:
Cheesy Spinach Stuffed Chicken Breasts are a perfect blend of juicy chicken, creamy cheese, and flavorful spinach. This easy yet elegant recipe is ideal for weeknight dinners or special occasions, impressing family and guests with minimal effort. The combination of fresh ingredients and simple preparation ensures a delicious, satisfying meal every time.
FAQ:
Can I use frozen spinach?
Yes, but make sure it’s fully thawed and excess liquid is squeezed out before mixing with the cheese.
Can this recipe be made ahead of time?
Yes, you can stuff the chicken and refrigerate for up to 24 hours before baking.
What other cheeses can I use?
Gruyère, fontina, or provolone can be used in place of mozzarella for different flavor profiles.
Can I cook this on the stovetop instead of baking?
Yes, sear the chicken in a skillet and then finish in a covered pan over low heat until fully cooked.
How do I know when the chicken is done?
Use a meat thermometer; the internal temperature should reach 165°F (74°C) at the thickest part.