Stuffed Chicken
A delectable stuffed chicken breast filled with creamy cheese and fresh spinach, perfectly seared and baked for a delightful dining experience.
Ingredients
For the stuffing
- 8 oz cream cheese, softened Use full-fat for the creamiest texture.
- 2 cups fresh spinach, chopped Can substitute with kale.
- 1 cup shredded mozzarella cheese Cheddar or provolone can also be used.
- 1 tsp garlic powder Adjust according to taste.
- 1 tsp Italian seasoning
- ¼ cup grated Parmesan cheese
For the chicken
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil For searing the chicken.
- 1 cup low-sodium chicken broth
- 2 tbsp fresh lemon juice For added brightness in flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Carefully cut pockets into each chicken breast.
- In a mixing bowl, combine the cream cheese, chopped spinach, mozzarella, garlic powder, and Italian seasoning. Mix until everything is well-combined and smooth.
- Generously stuff each chicken pocket with the mixture and secure the openings with toothpicks to prevent the filling from escaping.
Cooking
- Heat the olive oil in an oven-safe skillet over medium heat. Sear each chicken breast on both sides for about 3–4 minutes, until golden brown.
- Pour the chicken broth around the chicken in the skillet, and drizzle with fresh lemon juice.
- Bake uncovered for 25–30 minutes, or until the internal temperature reaches 165°F (75°C).
- Remove from the oven and sprinkle Parmesan cheese over the chicken while it’s still hot. Let it rest for 5 minutes before serving.
Notes
Serve with buttery mashed potatoes or a vibrant salad. For storage, keep uneaten chicken in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.