Spinach and Cream Cheese Stuffed Chicken Breasts
In short: Chicken breasts cut open and stuffed with spinach, garlic and cream cheese, then baked until golden. Impressive yet easy to prepare. It takes about 50 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 420 kcal
Cutting a pocket into a chicken breast and filling it makes an ordinary dinner feel special, with very little extra work. The filling here is a soft mix of wilted spinach, cream cheese, garlic and Parmesan that melts into the meat as it bakes. A quick sear gives color before the oven finishes the job. Serve with roasted potatoes or a green salad and spoon the pan juices over.
Instructions
- Heat the oven to 200°C (400°F). Warm the teaspoon of oil in a skillet over medium heat. Add the garlic and spinach and stir for 2 minutes until wilted. Tip into a sieve, press out the liquid and chop finely.
- Mix the spinach with the cream cheese, Parmesan, nutmeg, salt and the pinch of pepper until smooth.
- Cut a deep pocket into the side of each breast with a sharp knife, without cutting through the other side. Spoon in the filling and close the opening with toothpicks.
- Season the outside of the breasts with the salt, pepper and paprika.
- Heat the tablespoon of oil in an oven-safe skillet over medium-high heat. Sear the breasts for 3 minutes per side until golden, then pour the stock around them.
- Move the skillet to the oven and bake for 18 to 22 minutes, until the chicken reads 74°C (165°F) in the thickest part.
- Rest for 5 minutes, remove the toothpicks, slice and spoon the pan juices over.
Tips
- Squeeze the spinach really dry or the filling turns watery and leaks out. Frozen spinach works too: thaw it and wring it out in a clean cloth.
- Do not overfill the pockets. Chilling the stuffed breasts for 15 minutes before searing helps them hold their shape.
Questions and answers
Can I prepare stuffed chicken breasts ahead of time?
Yes. Stuff and season them up to a day ahead, cover and refrigerate. Sear just before baking and add 3 to 5 minutes to the oven time if they are cold.
How do I keep the filling inside?
Cut the pocket without going through the edges, do not overfill, and close it with toothpicks or twine. Searing the opening side first helps seal it.
Can I use a different filling?
Yes. Try sun-dried tomatoes and mozzarella, or roasted peppers and goat cheese. Keep the filling thick, not wet.
How long does it take to make Spinach and Cream Cheese Stuffed Chicken Breasts?
About 50 min in total: 20 min of preparation and 30 min of cooking.
How many calories are in Spinach and Cream Cheese Stuffed Chicken Breasts?
About 420 kcal per serving, with 51 g of protein, 4 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 51 g |
| Carbohydrates | 4 g |
| Fat | 22 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 820 mg |
Estimated values, calculated from the ingredients.
