Description
This Spinach Stuffed Chicken Breast recipe features tender chicken breasts filled with a creamy mixture of sautéed spinach, garlic, shallots, cream cheese, and parmesan, seasoned with Italian herbs and a hint of crushed red pepper flakes. Baked to perfection, it offers a flavorful and nutritious meal perfect for a family dinner or special occasion.
Ingredients
Scale
Chicken
- 4 Boneless Chicken Breasts
- 3 Tablespoons Olive Oil (1 Tablespoon Divided)
Stuffing
- 2 Shallots (Peeled and Minced)
- 2 Garlic Cloves (Minced)
- 3 Cups Chopped Fresh Spinach
- 4 Ounces Cream Cheese (Softened)
- 1 Cup Grated Parmesan Cheese
Seasonings
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1 Teaspoon Italian Seasoning
- 1/4 Teaspoon Crushed Red Pepper Flakes
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 375°F (190°C). Butter or spray a 9×13-inch baking dish. Lay chicken breasts flat and carefully cut a horizontal slit to create a pocket inside each, ensuring not to cut through.
- Sauté Shallots and Garlic: Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced shallots and garlic, sautéing until fragrant and slightly softened, about 2 minutes.
- Cook Spinach: Add chopped spinach to the skillet and cook until wilted, approximately 2-3 minutes. Remove skillet from heat and set aside.
- Mix Seasonings: In a small bowl, combine salt, black pepper, Italian seasoning, and crushed red pepper flakes. Divide this spice blend in half.
- Prepare Stuffing Mixture: In a mixing bowl, blend softened cream cheese, grated parmesan, half of the spice mixture, and the sautéed spinach, shallots, and garlic until thoroughly combined.
- Season Chicken: Drizzle the remaining 2 tablespoons of olive oil over the chicken breasts and rub evenly. Season the outside of each breast with the remaining half of the spice mixture.
- Stuff Chicken Breasts: Evenly distribute the spinach and cheese mixture into the pockets of each chicken breast, stuffing them carefully.
- Bake: Arrange the stuffed chicken breasts in the prepared baking dish. Bake in the preheated oven for 30 to 45 minutes or until the chicken is fully cooked and juices run clear. Check that the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove chicken from oven and let rest for a few minutes to allow juices to redistribute. Serve warm and enjoy your flavorful stuffed chicken breast.
Notes
- For extra flavor, you can add a sprinkle of fresh herbs like basil or parsley to the stuffing mixture.
- Make sure to not overstuff the chicken breasts to prevent the filling from spilling out during baking.
- If desired, wrap the stuffed chicken breasts with bacon before baking for a smoky twist.
- Use fresh spinach for best results, but frozen spinach can be substituted if thoroughly drained to avoid excess moisture.
- Internal temperature is key for safety; use a meat thermometer to ensure chicken is properly cooked.
