Table of Contents

introduction

This stuffed chicken is simple and tasty. It uses cream cheese and spinach to make a soft filling. It cooks quickly and looks nice on the plate. If you like baked chicken ideas, you can also try a baked chicken parmesan for another easy meal.

why make this recipe

Make this recipe when you want a quick, filling dinner. It needs few ingredients and little time. The cream cheese keeps the chicken moist. The spinach adds color and a gentle taste. This recipe is a good choice for family meals or a small gathering. For a different flavor, see a simple baked fajita chicken breasts idea.

how to make Stuffed Chicken

Follow these clear steps to make the stuffed chicken. Work with clean hands and a sharp knife. Take your time to make a proper pocket in each breast so the filling stays inside. After searing, finish in the oven for even cooking.

Ingredients :

4 large boneless, skinless chicken breasts
8 oz cream cheese, softened
2 cups fresh spinach, chopped
Salt to taste
Pepper to taste
Garlic powder (optional)
Olive oil

Directions :

Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the softened cream cheese and chopped spinach; season with salt, pepper, and a pinch of garlic powder if you’re feeling adventurous.
Carefully slice each chicken breast horizontally to create a pocket for all that delicious stuffing.
Stuff each chicken breast generously with the creamy spinach mixture.
Heat olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts for about 4-5 minutes on each side until they are beautifully golden brown.
Transfer the seared chicken to a baking dish and pop it in the oven. Bake for about 20-25 minutes, or until the chicken is thoroughly cooked.
Let the chicken rest for a few minutes before serving to keep all those flavors intact!

how to serve Stuffed Chicken

Slice the chicken to show the filling. Serve with a side of rice, steamed vegetables, or a simple salad. A light sauce or pan juices spooned over the top adds nice flavor. For a sweeter or fruit side, try pairing with dishes like a blueberry thyme chicken for contrast.

how to store Stuffed Chicken

Cool the chicken to room temperature for up to two hours. Wrap tightly in foil or place in an airtight container. Store in the fridge for up to 3 days. To freeze, put in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating. Reheat in the oven at 350°F (175°C) until warm.

tips to make Stuffed Chicken

Pat chicken dry to help sear well.
Do not overstuff the pockets; too much filling can spill during searing.
Use a sharp knife to make the pocket safely.
Sear on medium-high heat to get a good crust before baking.
Use a meat thermometer; chicken is done at 165°F (74°C).

variation (if any)

Add shredded mozzarella or cheddar to the filling for a cheesy version.
Swap spinach for cooked mushrooms or sun-dried tomatoes.
Use herbs like basil or thyme for extra flavor.
Try turkey or pork chops the same way if you want a change.

FAQs

Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out extra water before mixing with cream cheese.

Q: Can I make this ahead of time?
A: Yes. Stuff the chicken and keep it covered in the fridge for a few hours before cooking.

Q: What if my chicken is thick?
A: Pound it to an even thickness so it cooks evenly and makes filling easier.

Q: Can I bake without searing first?
A: Yes, but searing adds color and flavor. You can skip searing if you short on time.

Q: How do I know the chicken is fully cooked?
A: Use a meat thermometer. The internal temp should read 165°F (74°C).

Conclusion

For more stuffed chicken ideas and step-by-step photos, check a different take at Stuffed Chicken Breast – The Cozy Cook. If you want another spinach-stuffed version with tips on prep, see Spinach Stuffed Chicken Breast – Budget Bytes.

Stuffed Chicken

Author: lamharmalmehdi25
Total Time: 45 minutes
Yield: 4 servings
Diet: Gluten-Free

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Description

This delicious stuffed chicken is filled with a creamy spinach mixture, making it a quick and tasty meal.

Ingredients

4 large boneless, skinless chicken breasts
8 oz cream cheese, softened
2 cups fresh spinach, chopped
Salt to taste
Pepper to taste
Garlic powder (optional)
Olive oil

Instructions

Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the softened cream cheese and chopped spinach; season with salt, pepper, and a pinch of garlic powder if you’re feeling adventurous.
Carefully slice each chicken breast horizontally to create a pocket for all the filling.
Stuff each chicken breast generously with the creamy spinach mixture.
Heat olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts for about 4-5 minutes on each side until they are beautifully golden brown.
Transfer the seared chicken to a baking dish and bake for about 20-25 minutes, or until the chicken is thoroughly cooked.
Let the chicken rest for a few minutes before serving to keep all those flavors intact!

Notes

Pat chicken dry for better searing. Do not overstuff to avoid spilling during cooking.

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

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 45g
Cholesterol: 110mg

Keywords: stuffed chicken, chicken recipe, quick dinner, family meal