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To make Creamy Garlic Spinach Stuffed Chicken, you will need: - 4 boneless, skinless chicken breasts - 2 cups fresh spinach, chopped - 1 cup cream cheese, softened - 1/2 cup grated Parmesan cheese - 3 garlic cloves, minced - 1/2 teaspoon onion powder - 1/2 teaspoon black pepper - 1/2 teaspoon salt - 1 tablespoon olive oil - 1 tablespoon lemon juice - 1/4 teaspoon red pepper flakes (optional) Using fresh, high-quality ingredients makes a big difference in taste. Choose organic spinach when possible. Fresh garlic cloves will give a stronger flavor than pre-minced options. Use full-fat cream cheese for a rich and creamy filling. Grated Parmesan should be fresh for the best taste and texture. If you don't have fresh spinach, you can use frozen spinach. Just make sure to thaw and drain it well before using. For cream cheese, a dairy-free alternative can work if you want a vegan option. Nutritional yeast can replace Parmesan cheese for a cheesy flavor without dairy. If you want less salt, you can skip the added salt in the filling. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This step is key for even cooking. While the oven heats, gather all your ingredients. You need chicken breasts, spinach, cream cheese, Parmesan cheese, garlic, onion powder, black pepper, salt, olive oil, lemon juice, and optional red pepper flakes. Having everything ready makes cooking smooth and fun. In a skillet, heat one tablespoon of olive oil over medium heat. Add three minced garlic cloves. Sauté for about one minute until the garlic smells great. Next, add two cups of chopped spinach. Cook it for 2-3 minutes. Stir it occasionally until the spinach wilts down. After that, take it off the heat and let it cool a bit. Now, take your four boneless, skinless chicken breasts. Carefully slice a pocket into each one, but don’t cut all the way through. Season the outside with a bit of salt and black pepper. In a mixing bowl, combine your cooled spinach, cream cheese, grated Parmesan, onion powder, salt, black pepper, and red pepper flakes if you like some heat. Mix it well. Spoon this creamy spinach mixture into the pockets of each chicken breast, filling them generously. Place the stuffed chicken in a baking dish. Drizzle some fresh lemon juice on top. Then, cover the dish with aluminum foil. Bake in the preheated oven for 25-30 minutes. After that, remove the foil and bake for another 10 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C). Let the chicken rest for about five minutes before slicing. Enjoy your delicious meal! To make the filling great, start with fresh spinach. It adds bright flavor. Sauté the garlic first for a sweet taste. Cook it for just one minute. Then, add the spinach to the skillet. Stir until it wilts, about two to three minutes. Let it cool before mixing it with the cream cheese and Parmesan. This step keeps the filling smooth. If you like heat, add red pepper flakes. It gives a nice kick! Proper cooking makes the chicken juicy. First, preheat your oven to 375°F (190°C). When stuffing, make sure not to cut through the chicken. This keeps the filling inside. Season the outside with salt and pepper for extra taste. Bake covered for 25-30 minutes. Then, remove the foil and bake for another 10 minutes. Use a meat thermometer to check the inside. It should reach 165°F (75°C). Let it rest for five minutes before slicing. This helps keep the juices in. Serving is key to impressing guests. Place the stuffed chicken on a nice platter. Drizzle a little olive oil for shine. Sprinkle extra Parmesan on top for flavor. Add fresh spinach leaves or herbs for color. This makes the dish look vibrant and inviting. It’s not just about taste; it’s about the look too! Pro Tips Tip Title: Sauté the Spinach Properly: Make sure to sauté the spinach just until wilted to maintain its bright color and nutritional value. Overcooking can lead to a mushy texture. Tip Title: Cheese Variations: Feel free to experiment with different cheeses. Adding mozzarella or feta can enhance the flavor profile of the stuffing. Tip Title: Chicken Breast Thickness: Ensure your chicken breasts are of even thickness for uniform cooking. Using a meat mallet can help achieve this. Tip Title: Resting Time: Let the chicken rest for at least 5 minutes after baking. This allows the juices to redistribute, keeping the meat moist and flavorful. {{image_2}} You can change up the stuffing in your chicken for different tastes. Try using ricotta cheese instead of cream cheese for a lighter touch. You can mix in sun-dried tomatoes for a burst of flavor. Adding mushrooms gives a nice earthy taste. You may also try using cooked quinoa or rice for a heartier filling. Each option can give your dish a unique spin! Want to boost the flavors? Add fresh herbs like basil or thyme to the spinach mix. These herbs add freshness and depth. For a spicy kick, mix in jalapeños or a dash of hot sauce. You can also switch the cheeses. Use feta for a tangy twist or mozzarella for a gooey inside. Each choice will change the dish's character beautifully! You don't have to bake the chicken! Try grilling it for a smoky flavor. Just make sure to keep the heat low to avoid drying it out. You can also pan-sear the chicken first to get a nice crust. Then, finish it in the oven. This method keeps the chicken juicy while adding a delightful texture. Each cooking style brings a new taste experience! To store leftovers, let the chicken cool to room temperature. Place it in an airtight container. This keeps it fresh and prevents odors. Store the container in the fridge for up to three days. If you want, you can cut the chicken into slices before storing. This makes reheating easier. You can freeze this dish if you want to keep it longer. Wrap each stuffed chicken breast tightly in plastic wrap. After that, place them in a heavy-duty freezer bag. Make sure to squeeze out as much air as possible. This helps prevent freezer burn. The stuffed chicken can last up to three months in the freezer. Remember to label the bag with the date. To reheat, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the stuffed chicken in a baking dish. Add a splash of chicken broth to keep it moist. Cover it with foil and bake for about 20 minutes or until heated through. If using a microwave, place the chicken on a microwave-safe plate. Heat for 2-3 minutes, checking often to avoid drying it out. To make this dish dairy-free, swap the cream cheese and Parmesan cheese with dairy-free alternatives. You can use cashew cream or a dairy-free cream cheese. Nutritional yeast can add a cheesy flavor in place of Parmesan. This dish pairs well with many sides. Here are some ideas: - Roasted vegetables - Mashed potatoes - Rice or quinoa - A fresh green salad These sides balance the rich flavors of the chicken and add color to your plate. Yes, you can prep this dish ahead of time. Stuff the chicken breasts and store them in the fridge for up to a day. Just cover them well to keep them fresh. Bake them when you're ready for a quick meal. To check if the chicken is cooked through, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The meat should be white, not pink. This blog post covered all you need to know about making Creamy Garlic Spinach Stuffed Chicken. We explored the key ingredients, how to prepare them, and step-by-step cooking instructions. I shared tips for perfecting your dish and ideas for variations. Additionally, we discussed storage and answered common questions. Remember, cooking is fun and creative. Don’t be afraid to experiment with flavors. Enjoy your meal and share it with others!

Creamy Garlic Spinach Stuffed Chicken

Delicious chicken breasts stuffed with a creamy spinach and garlic filling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 2 cups fresh spinach, chopped
  • 1 cup cream cheese, softened
  • 0.5 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 0.25 teaspoon red pepper flakes (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a skillet, heat the 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, stirring occasionally. Remove from heat and let cool slightly.
  • In a mixing bowl, combine the softened cream cheese, grated Parmesan cheese, cooked spinach, onion powder, salt, black pepper, and red pepper flakes if using. Mix until well blended.
  • Carefully slice a pocket into each chicken breast without cutting all the way through. Season the outside of the chicken with salt and black pepper.
  • Spoon the creamy spinach mixture into each pocket of the chicken breasts, filling generously.
  • Place the stuffed chicken in a baking dish, drizzle with lemon juice, and cover the dish with aluminum foil.
  • Bake in the preheated oven for 25-30 minutes. Then remove the foil and bake for an additional 10 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
  • Allow the chicken to rest for 5 minutes before slicing.

Notes

Serve the stuffed chicken on a platter with a drizzle of olive oil and a sprinkle of extra Parmesan cheese on top. Garnish with fresh spinach leaves or chopped herbs for a pop of color.
Keyword chicken, garlic, spinach, stuffed chicken