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Juicy Spinach Cream Cheese Stuffed Chicken Breast

spinach cream cheese stuffed chicken breast - featured image
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A simple and satisfying recipe featuring boneless chicken breasts stuffed with a creamy spinach and herb filling, perfect for quick weeknights or elegant dinner parties.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz or 170 g each), pounded thin
  • 2 cups fresh spinach (about 60 g), roughly chopped and lightly sautéed
  • 8 oz cream cheese (225 g), softened
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1/4 cup Parmesan cheese (25 g), freshly grated (optional)
  • Zest of 1 lemon
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Prep the Spinach Filling (10 minutes): Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Toss in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly. In a mixing bowl, combine the sautéed spinach, softened cream cheese, grated Parmesan, fresh herbs, lemon zest, red pepper flakes (if using), and salt and pepper to taste. Mix until smooth and well combined.
  2. Prepare the Chicken Breasts (10 minutes): Place each chicken breast between two sheets of plastic wrap or parchment. Using a meat mallet or rolling pin, gently pound each breast to about 1/2 inch (1.3 cm) thickness. Be careful not to tear the meat. Season both sides generously with salt and pepper.
  3. Stuff the Chicken (5 minutes): Spoon an even amount of the spinach cream cheese mixture onto the center of each chicken breast. Fold the breasts over or roll them up to encase the filling. Secure with toothpicks if needed to keep the filling inside during cooking.
  4. Sear the Chicken (5 minutes): Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the stuffed chicken breasts seam side down. Sear for 3-4 minutes on each side until golden brown. Be gentle when turning to avoid spilling the filling.
  5. Bake to Finish (15 minutes): Preheat the oven to 375°F (190°C). If your skillet is oven-safe, transfer it directly to the oven. If not, move the chicken breasts to a baking sheet. Bake for 15 minutes or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing to seal in the juices.

Notes

Pound chicken breasts evenly to ensure even cooking. Squeeze out excess moisture from spinach to avoid soggy filling. Use toothpicks to secure the chicken if filling oozes out during searing. Use a meat thermometer to avoid overcooking. Let chicken rest under foil after baking to keep it juicy.

Nutrition

Keywords: stuffed chicken breast, spinach cream cheese, easy dinner, herb stuffing, quick chicken recipe, weeknight meal, creamy filling

Find it online: https://bitesienna.com/juicy-spinach-cream-cheese-stuffed-chicken-breast-recipe-easy-homemade-herb-stuffing/