– **Title**: Spinach Stuffed Chicken Breast
– **Ingredients**:
– 4 boneless, skinless chicken breasts
– 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
– 1/2 cup cream cheese, softened
– 1/2 cup mozzarella cheese, shredded
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/2 tsp onion powder
– 1/4 tsp red pepper flakes (optional)
– Salt and pepper to taste
– 2 tbsp olive oil
– Fresh parsley, chopped (for garnish)
– **Instructions**:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the chopped spinach, cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, onion powder, red pepper flakes (if using), salt, and pepper. Mix until well combined and set aside.
3. Using a sharp knife, make a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through.
4. Stuff each chicken breast with the spinach mixture, securing the opening with toothpicks if necessary.
5. Season the outside of the chicken breasts with salt and pepper.
6. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the stuffed chicken breasts and sear for about 3-4 minutes on each side, until golden brown.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 74°C).
8. Remove from the oven, let rest for a few minutes, and garnish with fresh parsley before serving. Enjoy your delicious spinach stuffed chicken breast!
Ingredients & Substitutions
Chicken Breasts: I recommend using boneless, skinless breasts for easy handling and cooking. If you’re looking for a healthier option, you could use turkey breasts instead, which is another lean meat.
Spinach: Fresh spinach is great here, but you can use frozen spinach if fresh isn’t available. Make sure to thaw and squeeze out excess water, so it’s not soggy.
Sun-Dried Tomatoes: These add a sweet, tangy flavor. If you don’t have them, you could substitute with fresh cherry tomatoes or roasted red peppers for a different twist.
Cream Cheese: This gives nice creaminess. You could swap it out for ricotta or a dairy-free cream cheese if you’re keeping it plant-based.
Cheeses: I love the mix of mozzarella and Parmesan. If you’re out of mozzarella, you can use provolone or fontina. For Parmesan, nutritional yeast offers a cheesy taste for a vegan option!
How Can I Ensure the Chicken Breasts Are Cooked Through and Still Juicy?
Getting perfectly cooked chicken that’s juicy can be tricky! Here’s how to do it right:
- Firstly, preheat your oven to 375°F (190°C) to ensure even cooking.
- When you sear the stuffed chicken, make sure the skillet is hot. This seals in juices, making the chicken tender. Sear for 4-5 minutes on each side until golden brown.
- Use a meat thermometer to check the internal temperature. It should reach 165°F (74°C) for safety and doneness.
- After baking, let the chicken rest a bit before slicing. This helps the juices redistribute, making for more flavorful bites!
How to Make Spinach Stuffed Chicken Breast
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Filling:
- 2 cups fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
For Garnish (Optional):
- Fresh basil or parsley for garnish
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and 30 minutes to cook. You’ll spend a few minutes mixing the filling, preparing the chicken, and then just bake it until it’s perfectly cooked. A fantastic meal ready in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it will be ready when you’re done preparing your chicken.
2. Prepare the Filling:
In a medium bowl, combine the chopped spinach, sun-dried tomatoes, cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Mix it up well until everything is combined into a nice filling.
3. Prepare the Chicken Breasts:
Take each chicken breast and make a pocket by carefully cutting a slit into the side with a sharp knife. Make sure not to cut all the way through—keep the top and bottom edges connected. It’s like creating a little pouch for the delicious filling!
4. Stuffing the Chicken:
Generously stuff each chicken breast with the spinach mixture. Use your fingers or a spoon to pack it in there but be careful not to overstuff and burst the chicken.
5. Season and Sear:
Season the outside of the chicken breasts with a sprinkle of salt, pepper, and a drizzle of olive oil. Then, heat a skillet over medium heat and sear the chicken for about 4-5 minutes on each side until they are golden brown. This adds a lovely crisp and flavor to the chicken!
6. Baking the Chicken:
Transfer the seared chicken breasts to a baking dish and pop them into your preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through (you want it to reach an internal temperature of 165°F / 74°C).
7. Rest and Serve:
Once the chicken is done, let it rest for a few minutes to keep it juicy. If you like, garnish with fresh basil or parsley for a pop of color and flavor. Then, slice it up and serve warm!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thoroughly thaw them first. The best way to thaw chicken is overnight in the refrigerator. If you’re in a hurry, place the sealed chicken in a bowl of cold water for about an hour, changing the water halfway through. This ensures that your chicken cooks evenly!
What Can I Substitute for Cream Cheese?
If you’re looking for a lighter alternative, you can substitute cream cheese with Greek yogurt or ricotta cheese. Both options provide a creamy texture with fewer calories. Just keep in mind that Greek yogurt will give a tangy flavor, while ricotta is milder. Adjust the seasoning to taste!
How to Store Leftover Stuffed Chicken?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This will help maintain the chicken’s moisture and flavor!
Can I Add More Vegetables to the Filling?
Absolutely! Feel free to get creative with your filling. Chopped bell peppers, mushrooms, or even artichokes would work beautifully in this recipe. Just make sure to chop them finely and sauté any firmer vegetables slightly before mixing them in to ensure they soften during cooking.
