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- 4 boneless, skinless chicken breasts - 2 cups fresh spinach, chopped - 4 oz cream cheese, softened - 1/2 cup feta cheese, crumbled - 1/2 cup shredded mozzarella cheese - 2 cloves garlic, minced - 1/2 teaspoon onion powder - 1/4 teaspoon black pepper - 1/4 teaspoon salt - 1 tablespoon olive oil - 1 lemon, juiced - Fresh parsley, for garnish This dish needs fresh and creamy flavors. You want to use fresh spinach to keep it bright. The cream cheese will add richness, while feta gives a tangy kick. The mozzarella melts beautifully, making the filling gooey and delicious. Garlic and onion powder add depth to the taste. You’ll also need chicken breasts that are boneless and skinless. They hold the filling well and cook evenly. A splash of lemon juice adds a zesty touch that brightens the whole dish. Fresh parsley makes for a lovely garnish and adds color. Each serving is packed with protein and healthy fats. The cheese provides calcium, while spinach offers iron and vitamins. This dish is balanced and satisfying, making it great for dinner. - Sharp knife for slicing - Mixing bowl for the filling - Skillet for cooking spinach - Baking dish for roasting - Toothpicks or kitchen twine to secure chicken Having the right tools makes cooking easier. A sharp knife helps you create pockets in the chicken easily. Mixing bowls let you combine the filling well. A skillet is perfect for sautéing the spinach. Lastly, a baking dish will hold everything as it cooks in the oven. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This step warms up the oven, so the chicken cooks well. Gather all your ingredients. You will need chicken breasts, spinach, cream cheese, feta cheese, mozzarella cheese, garlic, and spices. Make sure to chop the spinach and mince the garlic before you begin. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute. The garlic should smell nice. Next, add the chopped spinach. Cook it until it wilts, which will take about 2-3 minutes. Once done, remove the skillet from heat and let it cool for a bit. Take each chicken breast and use a sharp knife. Slice it horizontally to create a pocket. Be careful not to cut all the way through. In a bowl, mix the cooked spinach with cream cheese, feta cheese, mozzarella cheese, onion powder, black pepper, and salt. Make sure everything blends well. Now, fill each chicken breast pocket with this tasty mixture. If needed, use toothpicks to hold the filling inside. Place the stuffed chicken in a baking dish. Squeeze fresh lemon juice over the tops of each breast. This adds flavor and keeps the chicken moist. Bake the chicken in your preheated oven for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). Once done, let it rest for 5 minutes. Finally, remove the toothpicks and slice the chicken for serving. To keep chicken moist, start with good quality meat. Choose fresh, boneless, skinless chicken breasts. Use a meat thermometer to check the temperature. Cook to an internal temp of 165°F (75°C). This ensures safe eating while keeping it juicy. Also, let the chicken rest after cooking. This helps the juices spread evenly. For the best filling, use fresh spinach. Cook it until wilted but not mushy. Mix it well with cream cheese, feta, and mozzarella. Each cheese adds its own flavor. Garlic gives a nice aroma. Don’t forget to season with onion powder, salt, and pepper. Taste the filling before stuffing to ensure it’s just right. When securing the stuffed chicken, both toothpicks and kitchen twine work well. Toothpicks are easy to use but can be hard to spot. Make sure to remove them before serving. Kitchen twine can hold the filling better and looks nice for presentation. If you use twine, tie it gently to avoid tearing the chicken. Pro Tips Choose Fresh Spinach: Opt for fresh, vibrant spinach for the best flavor and texture in your stuffed chicken. Avoid wilted or yellowing leaves. Proper Stuffing Technique: Ensure you create a deep pocket in the chicken breasts for ample stuffing. This helps avoid any spillage during cooking. Temperature Check: Always use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (75°C) for safe consumption. Let It Rest: Allow the stuffed chicken to rest for a few minutes before slicing. This helps retain juices, ensuring a moist and flavorful dish. {{image_2}} You can change the cheese for new flavors. Instead of cream cheese, try ricotta or goat cheese. These cheeses add a creamy texture. They also give a unique taste to your chicken. Feta cheese brings a nice salty touch. You can mix in some cheddar for a sharp flavor. Just make sure the cheese melts well. This keeps your stuffing moist and tasty. Want to make it heartier? Add proteins or extra veggies! You can include cooked chicken or turkey in the filling. This adds protein and makes it filling. For veggies, try sun-dried tomatoes or artichokes. They give a nice burst of flavor. You can also add bell peppers for sweetness. The spinach is great, but feel free to swap it for kale or Swiss chard. These changes keep your dish fresh and exciting. You don't have to bake your chicken. Grilling is a tasty option. It adds a smoky flavor that pairs well with the filling. Just be careful not to overcook the chicken. You can also pan-sear it for a golden crust. This method seals in the juices. Cook the chicken on medium heat until it’s done. Both methods give you different textures and flavors. Try them out for a fun twist on the classic dish! After cooking, let the chicken cool. Place it in an airtight container. Store in the fridge for up to three days. Make sure it is sealed well to keep it fresh. When you're ready to eat, simply take it out. If you want to save some for later, freezing works great. Wrap each chicken breast in plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. Don’t forget to label the bag with the date! To reheat, you have a few options. The oven is best for even warmth. Preheat it to 350°F (175°C). Place the chicken in a baking dish and cover with foil. Heat for about 15-20 minutes. You can also use a microwave. Just place the chicken on a microwave-safe plate. Heat it in short bursts, checking often to avoid drying it out. Enjoy your tasty leftovers! You can tell the chicken is done by checking the internal temperature. Use a meat thermometer and make sure it reads 165°F (75°C). The chicken will also look golden brown on the outside. If the juices run clear when you cut into it, that means it's cooked well. Yes, you can prepare the stuffed chicken a day in advance. After stuffing the chicken, cover it and store it in the fridge. This way, it will blend the flavors better. Just remember to bake it right before serving for a fresh taste. This dish pairs well with many sides. Try serving it with roasted vegetables, like carrots, broccoli, or zucchini. A fresh salad with a light dressing also works great. You can even add some rice or quinoa for a heartier meal. To stop the filling from leaking, make sure to seal the chicken well. Use toothpicks to close the openings after stuffing. You can also not cut the chicken pocket too deep, as this helps keep the filling inside. If you bake the chicken at the right temperature, it helps seal the edges too. This recipe for spinach stuffed chicken breast is simple and tasty. It features chicken, spinach, cream cheese, and feta. You learned how to prepare, stuff, and bake the chicken perfectly. With tips for moisture and storage, your dish will stay fresh. Feel free to change up the ingredients for new flavors. Whether you serve it with sides or enjoy it alone, this meal is sure to please. Enjoy cooking and sharing this delicious dish!

Spinach & Cream Cheese Stuffed Chicken Breast

Delicious chicken breasts stuffed with a creamy spinach and cheese mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 2 cups fresh spinach, chopped
  • 4 oz cream cheese, softened
  • 1 2 cups feta cheese, crumbled
  • 1 2 cups shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon salt
  • 1 tablespoon olive oil
  • 1 piece lemon, juiced
  • 1 bunch fresh parsley, for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  • Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and allow to cool slightly.
  • In a mixing bowl, combine the softened cream cheese, feta cheese, mozzarella cheese, sautéed spinach, onion powder, black pepper, and salt. Mix until all ingredients are well incorporated.
  • Using a sharp knife, create a pocket in each chicken breast by slicing horizontally along the side, ensuring not to cut all the way through.
  • Stuff each chicken breast with the spinach and cheese mixture. Secure the openings with toothpicks if needed.
  • Place the stuffed chicken breasts in a baking dish. Drizzle lemon juice over the tops of each breast.
  • Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
  • Let the chicken rest for 5 minutes before removing toothpicks and slicing.

Notes

Serve with a side of roasted vegetables or a fresh salad.
Keyword chicken, cream cheese, spinach, stuffed chicken