Baked Spinach Stuffed Chicken
Highlighted under: Sweet & Baked
I love making Baked Spinach Stuffed Chicken for a cozy dinner! The combination of tender chicken breast filled with flavorful spinach and cream cheese creates a dish that feels both comforting and gourmet. Every bite bursts with freshness, and it’s surprisingly simple to prepare. I often serve it with a side of roasted potatoes or a crisp salad, making it a perfect weeknight meal or a special occasion dish. Trust me, it’s a crowd-pleaser that you’ll find yourself making again and again!
When I first tried making Baked Spinach Stuffed Chicken, I was amazed at how easy it was to create a dish that seemed so fancy. The key is sautéing the spinach until it wilts, allowing it to blend seamlessly with the cream cheese and garlic. I found that using fresh spinach makes all the difference; it adds a vibrant color and flavor that frozen spinach can’t match.
This recipe has become my go-to when I want to impress my guests without spending hours in the kitchen. It’s great served alongside a simple sauce, like a lemon butter sauce, to elevate the flavors even more. Trust me, once you try it, you’ll understand why it’s a favorite!
Why You'll Love This Recipe
- Rich, savory filling that surprises with every bite
- Perfectly tender chicken that stays juicy
- Quick and easy preparation that saves you time
Choosing the Right Chicken
When selecting chicken breasts for this recipe, look for larger, thicker pieces that will hold up well to stuffing. Thin breasts may dry out during cooking or be difficult to stuff properly. If you only have thin pieces on hand, consider butterflying them to create a pocket. This method allows them to cook evenly and still provides a generous area for your flavorful filling.
Ensure that the chicken is fresh, and check for any signs of discoloration or smell. If you’re working with frozen chicken, thaw it in the fridge overnight rather than using the microwave. This preserves texture and flavor for your dish.
Perfecting the Spinach Filling
The spinach filling not only adds color and nutrition but also moisture to the chicken. To ensure a creamy texture, make sure your cream cheese is softened at room temperature before mixing. This allows it to blend seamlessly with the other ingredients. If you have leftover filling, it makes a delicious dip for crackers or veggies! Just add a touch more seasoning and serve it with your favorite crunchy snacks.
For a twist, consider adding other ingredients to the filling. Sun-dried tomatoes can introduce a sweet tang, while a pinch of red pepper flakes provides a spicy kick. Adjust the flavors according to your palate, but ensure that the base remains predominantly spinach and cream cheese for that signature richness.
Serving Suggestions and Storage
This Baked Spinach Stuffed Chicken pairs excellently with a variety of sides. Roasted potatoes or a refreshing salad work beautifully to balance the richness of the dish. For an all-in-one meal, consider preparing a quinoa salad with a light lemon vinaigrette that complements the chicken's flavor profile.
If you have leftovers, the stuffed chicken can be stored in an airtight container in the fridge for up to three days. For longer storage, wrap each piece tightly in aluminum foil and freeze for up to three months. When ready to eat, reheat in the oven at 350°F (175°C) until warmed through, about 20 minutes.
Ingredients
Gather the following ingredients to prepare your delicious stuffed chicken:
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/2 teaspoon lemon juice
Make sure to have these ingredients on hand for a delightful experience!
Instructions
Follow these simple steps to create your Baked Spinach Stuffed Chicken:
Prepare the filling
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly. In a bowl, mix the spinach with cream cheese, Parmesan cheese, onion powder, lemon juice, salt and pepper until well combined.
Stuff the chicken
Preheat your oven to 375°F (190°C). Carefully slice a pocket into each chicken breast, ensuring not to cut all the way through. Spoon the spinach mixture into each pocket, securing it with toothpicks if necessary. Season the outside of the chicken with salt and pepper.
Bake
Place the stuffed chicken breasts in a baking dish. Bake in the preheated oven for 30 minutes, or until the chicken is cooked through and no longer pink in the center. Allow it to rest for 5 minutes before serving.
Serve your stuffed chicken with your favorite sides and enjoy!
Pro Tips
- For added flavor, consider adding sun-dried tomatoes or chopped artichokes to the filling. Additionally, make sure the cream cheese is at room temperature to mix easily with the spinach.
Troubleshooting Common Issues
If your chicken is not cooking evenly, check that your oven's temperature is calibrated correctly. An oven thermometer can help you achieve the precise heat required to ensure thorough cooking without dryness. If you notice the filling leaking out while baking, you may need to secure the openings better with toothpicks or kitchen twine next time you make the dish.
Another common issue can be overcooked chicken, leading to dryness. To avoid this, use an instant-read thermometer to check the chicken's internal temperature, aiming for 165°F (74°C). Once you reach this temperature, take it out of the oven to preserve juiciness. Allowing it to rest after cooking also helps redistribute the juices.
Meal Prep and Variations
Preparing the filling ahead of time is a great way to save time on busy weeknights. You can make the filling a day in advance and store it in the fridge. Just be sure to stir it well before stuffing the chicken, as it may firm up in the fridge.
For a healthier twist, you can swap out the cream cheese for Greek yogurt or cottage cheese. This change will still provide creaminess while lowering the calorie count. Additionally, experimenting with other leafy greens like kale or arugula in the filling can introduce new flavors and health benefits.
Scaling the Recipe
This recipe can easily be scaled up or down depending on your needs. For a larger gathering, simply multiply the ingredients proportionally. Keep in mind that if you're using a bigger baking dish, you may need to extend the cooking time by 5 to 10 minutes, particularly if you’re adding more stuffed breasts.
If you're preparing for fewer people, consider stuffing the extra chicken breasts anyway, and freeze them uncooked. They can be a quick meal solution on busy nights—just bake them from frozen, adding a few extra minutes to the cooking time, and enjoy a freshly cooked dinner in no time.
Questions About Recipes
→ Can I use frozen spinach instead?
Yes, but make sure to thaw and drain it well before using to avoid excess moisture.
→ What side dishes pair well with this chicken?
It goes well with roasted vegetables, mashed potatoes, or a fresh salad.
→ Can I prepare this ahead of time?
Absolutely! You can stuff the chicken ahead of time and refrigerate it until you’re ready to bake.
→ Is there a substitute for cream cheese?
Yes, you can use ricotta or vegan cream cheese for a lighter or dairy-free version.
Baked Spinach Stuffed Chicken
I love making Baked Spinach Stuffed Chicken for a cozy dinner! The combination of tender chicken breast filled with flavorful spinach and cream cheese creates a dish that feels both comforting and gourmet. Every bite bursts with freshness, and it’s surprisingly simple to prepare. I often serve it with a side of roasted potatoes or a crisp salad, making it a perfect weeknight meal or a special occasion dish. Trust me, it’s a crowd-pleaser that you’ll find yourself making again and again!
Created by: Josie Lambert
Recipe Type: Sweet & Baked
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/2 teaspoon lemon juice
How-To Steps
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly. In a bowl, mix the spinach with cream cheese, Parmesan cheese, onion powder, lemon juice, salt and pepper until well combined.
Preheat your oven to 375°F (190°C). Carefully slice a pocket into each chicken breast, ensuring not to cut all the way through. Spoon the spinach mixture into each pocket, securing it with toothpicks if necessary. Season the outside of the chicken with salt and pepper.
Place the stuffed chicken breasts in a baking dish. Bake in the preheated oven for 30 minutes, or until the chicken is cooked through and no longer pink in the center. Allow it to rest for 5 minutes before serving.
Extra Tips
- For added flavor, consider adding sun-dried tomatoes or chopped artichokes to the filling. Additionally, make sure the cream cheese is at room temperature to mix easily with the spinach.
Nutritional Breakdown (Per Serving)
- Calories: 400 kcal
- Total Fat: 26g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 600mg
- Total Carbohydrates: 5g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 36g