Description
This Spinach Stuffed Chicken Breast recipe features tender boneless chicken breasts filled with a creamy mixture of spinach, cream cheese, and parmesan. Seared shallots and garlic add depth of flavor, while Italian seasoning and crushed red pepper flakes give a balanced savory and lightly spicy kick. This baked dish is perfect for a healthy, protein-packed dinner with a rich, cheesy filling that stays moist and delicious.
Ingredients
Scale
Chicken
- 4 Boneless Chicken Breasts
- 3 Tablespoons Olive Oil (divided, 1 Tbsp and 2 Tbsp)
Filling
- 2 Shallots, peeled and minced
- 2 Garlic Cloves, minced
- 3 Cups Chopped Fresh Spinach
- 4 Ounces Cream Cheese, softened
- 1 Cup Grated Parmesan Cheese
Seasonings
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1 Teaspoon Italian Seasoning
- 1/4 Teaspoon Crushed Red Pepper Flakes
Instructions
- Preheat and Prepare Chicken: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Lay chicken breasts flat and carefully slice a horizontal pocket in each breast without cutting through.
- Sauté Shallots and Garlic: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced shallots and garlic and sauté until fragrant and slightly softened.
- Cook Spinach: Add chopped spinach to the skillet and cook until wilted, about 2–3 minutes. Remove from heat and set aside.
- Mix Spices: Combine salt, black pepper, Italian seasoning, and crushed red pepper flakes in a small bowl.
- Prepare Filling: In a mixing bowl, combine softened cream cheese, grated parmesan, half of the spice mixture, and the sautéed spinach mixture. Stir well to incorporate.
- Season Chicken: Drizzle the remaining 2 tablespoons of olive oil over chicken breasts and rub evenly. Season with the remaining half of the spice blend.
- Stuff Chicken Breasts: Evenly divide the spinach and cheese filling into the pockets of each chicken breast.
- Bake: Place stuffed chicken breasts into the prepared baking dish and bake for 30–45 minutes until cooked through and juices run clear, reaching an internal temperature of 165°F (74°C).
- Rest and Serve: Remove from oven and let the stuffed chicken breasts rest a few minutes before serving to allow juices to redistribute.
Notes
- Ensure the pocket in the chicken is deep enough to hold the filling but does not cut through completely.
- You can substitute cream cheese with ricotta for a lighter filling.
- For extra flavor, sprinkle additional parmesan on top before baking.
- Serve with a side of roasted vegetables or a fresh salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
