Description
This Spinach Stuffed Chicken is juicy, flavorful, and packed with a creamy spinach and cheese filling. It’s an easy, restaurant-quality dish that’s perfect for a weeknight dinner or a special occasion. Made with simple ingredients, this low-carb meal is both healthy and delicious!
Ingredients
Units
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
For the Filling:
- 2 cups fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Preheat Oven – Preheat your oven to 375°F (190°C).
- Prepare the Chicken – Using a sharp knife, cut a pocket into the side of each chicken breast. Be careful not to cut all the way through.
- Make the Filling – In a bowl, mix together the chopped spinach, cream cheese, mozzarella, Parmesan, minced garlic, and red pepper flakes. Stir until well combined.
- Stuff the Chicken – Evenly distribute the filling into each chicken breast pocket. Secure with toothpicks if needed.
- Season the Chicken – Rub each stuffed chicken breast with salt, black pepper, garlic powder, and paprika.
- Cook the Chicken – Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown.
- Bake – Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
- Rest & Serve – Let the chicken rest for 5 minutes before serving. Remove toothpicks and enjoy!
Notes
- Make it Keto: Use full-fat cream cheese and mozzarella for a keto-friendly version.
- Dairy-Free Option: Swap cream cheese with dairy-free alternatives and use nutritional yeast instead of Parmesan.
- Serving Suggestion: Pair with roasted vegetables, a fresh salad, or cauliflower rice for a balanced meal.