Irresistible Spinach Stuffed Chicken Recipe You’ll Love

When it comes to culinary delights, few dishes can rival the whimsical charm of spinach stuffed chicken. Picture tender chicken breasts bursting with a creamy, flavorful stuffing that combines fresh spinach, garlic, and cheese. The aroma wafts through your kitchen, promising a meal that’s not just food but an experience to savor.

Now, let me take you back to the first time I made this dish. I was attempting to impress my family with my gourmet cooking skills. Laughter erupted when my younger sibling took one bite and exclaimed that it tasted like a fancy restaurant right in our kitchen. That moment sealed my love for spinach stuffed chicken and made it a staple in our household.

I still remember the delight on my family’s faces as they devoured every last morsel of this delicious dish.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Choose 3-4 medium-sized breasts for even cooking and easier stuffing.

• Fresh Spinach: Opt for bright green leaves—washed and chopped—because freshness makes all the difference.

• Garlic Cloves: Fresh garlic adds an aromatic kick; don’t skimp on this essential flavor booster.

• Cream Cheese: Softened cream cheese creates a rich, creamy base that ties the filling together beautifully.

• Parmesan Cheese: Grated Parmesan lends a salty depth; mix it in for added flavor complexity.

• Italian Seasoning: A blend of herbs enhances the overall taste; ensure it’s fresh for the best results.

• Olive Oil: Use high-quality olive oil for sautéing and drizzling over the chicken before baking.

• Salt and Pepper: Essential seasonings to elevate all those incredible flavors we’ve gathered.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Oven and Chicken: Preheat your oven to 375°F (190°C). While it’s warming up, lightly grease a baking dish with olive oil so nothing sticks later.

Sauté the Spinach Mixture: In a skillet over medium heat, add olive oil and minced garlic until fragrant. Toss in the chopped spinach until wilted; this should take about 3 minutes.

Create the Stuffing Mix: Transfer sautéed spinach into a bowl. Combine with softened cream cheese, Parmesan cheese, and Italian seasoning for an irresistible filling that tastes like heaven.

Stuff Those Chicken Breasts!: Carefully slice each chicken breast horizontally to create pockets without cutting all the way through. Generously stuff each pocket with your creamy spinach mixture—don’t be shy!

Bake Until Perfectly Cooked: Place stuffed chicken into your prepared baking dish. Drizzle olive oil over each piece and sprinkle salt and pepper on top. Bake in your preheated oven for about 25-30 minutes or until cooked through, reaching an internal temperature of 165°F (74°C).

StrongServe With Style**: Once out of the oven, let them rest for a few minutes before slicing into these beauties. Serve alongside roasted veggies or a light salad to balance out those creamy flavors.

This recipe not only fills your belly but fills your heart with joy as you gather around with loved ones enjoying something truly special together!

Perfecting the Cooking Process

Sear the chicken first until golden brown, then bake it with the spinach filling for juicy perfection.

Add Your Touch

Feel free to swap spinach for kale or add sun-dried tomatoes for extra flavor and texture.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven.

It was during one of those impromptu dinner parties when I first made spinach stuffed chicken. Everyone raved about it, and my friend’s mom even asked for the recipe.

FAQ

What can I substitute for spinach in spinach stuffed chicken?

You can use kale, Swiss chard, or even arugula as tasty alternatives.

How long should I cook spinach stuffed chicken?

Bake at 375°F for 25-30 minutes or until the internal temperature reaches 165°F.

Can I freeze spinach stuffed chicken?

Yes, you can freeze it before baking. Just thaw and bake when ready to serve.

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Spinach Stuffed Chicken

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• Author: Ethan Brooks
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Spinach stuffed chicken is a delightful dish that combines tender chicken breasts with a creamy filling made from fresh spinach, garlic, and cheese. This recipe is not only easy to prepare but also visually appealing, making it perfect for weeknight dinners or special occasions. Impress your family and friends with this gourmet meal that’s bursting with flavor!

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, washed and chopped
• 3 garlic cloves, minced
• 8 oz cream cheese, softened
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a skillet over medium heat, sauté minced garlic in olive oil until fragrant. Add chopped spinach and cook until wilted (about 3 minutes).
3. In a bowl, combine the sautéed spinach with cream cheese, Parmesan cheese, and Italian seasoning.
4. Slice each chicken breast horizontally to create pockets without cutting all the way through. Generously stuff each pocket with the spinach mixture.
5. Place stuffed chicken in the baking dish, drizzle with olive oil, and sprinkle with salt and pepper.
6. Bake for 25-30 minutes or until the internal temperature reaches 165°F (74°C). Let rest before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 chicken breast (170g)
• Calories: 400
• Sugar: 2g
• Sodium: 800mg
• Fat: 24g
• Saturated Fat: 11g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 120mg

Keywords: For added flavor, marinate the chicken overnight. Substitute spinach with kale or add sun-dried tomatoes for extra taste. Store leftovers in an airtight container for up to three days; reheat gently in the oven.