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Stuffed Chicken

This stuffed chicken is simple and tasty, using cream cheese and spinach for a soft filling that cooks quickly and looks beautiful on the plate.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. 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.
  3. Carefully slice each chicken breast horizontally to create a pocket for all that delicious stuffing.
  4. Stuff each chicken breast generously with the creamy spinach mixture.
Cooking
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Sear the stuffed chicken breasts for about 4-5 minutes on each side until they are beautifully golden brown.
  3. Transfer the seared chicken to a baking dish and pop it in the oven.
  4. Bake for about 20-25 minutes, or until the chicken is thoroughly cooked.
  5. Let the chicken rest for a few minutes before serving to keep all those flavors intact!

Notes

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). Cool leftover chicken to room temperature for up to two hours before storing.