Description
Juicy chicken breasts stuffed with a creamy spinach and cheese filling, topped with a flavorful Parmesan crust.
Ingredients
- 4 medium to large boneless skinless chicken breasts
- 8 oz cream cheese
- 2 cups fresh spinach (or 1 cup frozen spinach, thawed and squeezed dry)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- Salt, to taste
- Pepper, to taste
- Seasonings: Italian seasoning, paprika, etc.
- Optional add-ins: chopped sun-dried tomatoes, lemon zest, mozzarella cheese
Instructions
- Preheat your oven to 400°F (200°C). Lightly oil a baking dish or sheet pan.
- Mix softened cream cheese with spinach, Parmesan, garlic, and a pinch of salt and pepper until it looks like a thick dip.
- Slice a pocket into the side of each chicken breast; do not cut all the way through. Season the outside of the chicken on both sides.
- Spoon the filling into the pocket and press the opening closed. Secure with toothpicks if necessary.
- Sprinkle Parmesan and a pinch of seasonings over the top of each stuffed chicken.
- Bake for 22 to 28 minutes, until the chicken reaches an internal temperature of 165°F (74°C). Let it rest for 5 minutes before slicing.
Notes
Ensure the spinach is well-drained to prevent the filling from leaking. For meal prep, store in airtight containers for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American