Creamy Spinach & Herb Stuffed Chicken

$- Boneless, skinless chicken breasts: These are the stars of the dish. They cook evenly and stay juicy. You can find them fresh or frozen. - Cream cheese: This is the key to creaminess. It gives the dish a rich taste and smooth texture. Make sure to soften it for easy mixing. - Fresh spinach: Spinach adds color and nutrition. It wilts down nicely and blends well with the cream cheese. You can also use other veggies if you like. - Garlic and fresh herbs: Garlic brings a lovely aroma. Fresh basil and parsley add brightness and flavor. They make the dish feel fresh and homemade. - Salt, pepper, and olive oil: These basic seasonings enhance the flavor. A little salt and pepper go a long way in making the chicken taste great. Olive oil helps in cooking and adds richness. - Sun-dried tomatoes and Parmesan cheese: Sun-dried tomatoes give a sweet and tangy taste. They also add a pop of color. Parmesan cheese adds a sharp flavor that pairs well with the other ingredients. {{ingredient_image_1}} To start, we need to make the cream cheese filling. First, take 8 ounces of softened cream cheese. If it’s too cold, it won’t mix well. I usually let it sit at room temperature for about 30 minutes. In a medium bowl, add the cream cheese. Then, toss in 1 cup of chopped fresh spinach, 1/2 cup of chopped sun-dried tomatoes, and 1/4 cup of grated Parmesan cheese. Add 2 cloves of minced garlic, 1 tablespoon of chopped fresh basil, and 1 tablespoon of chopped fresh parsley. Don’t forget to sprinkle in salt and pepper to taste. Mix everything until it’s smooth and creamy. This filling gives the chicken a great taste. Now, let’s stuff the chicken breasts. First, take 4 boneless, skinless chicken breasts. You will need a sharp knife. Carefully slice the chicken horizontally to make a pocket, but don’t cut all the way through. This way, the filling will stay inside. Once you have the pocket, use a spoon to fill each chicken breast with the cream cheese mixture. Make sure to distribute the filling evenly among the breasts. If the filling spills out, don’t worry. You can secure the openings with toothpicks if needed. For cooking, I love using a two-step method. First, heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once the oil is hot, add the stuffed chicken breasts. Sear each side for 3-4 minutes until they turn golden brown. This step locks in flavor. Next, transfer the skillet to your preheated oven at 375°F (190°C). Bake the chicken for 20-25 minutes. To check if it’s done, look for an internal temperature of 165°F (75°C). Once cooked, let the chicken rest for about 5 minutes. This helps keep it juicy. To ensure your chicken is tender, always start with boneless, skinless breasts. They cook evenly and stay juicy. When seasoning, use salt and pepper generously. This helps bring out the flavors of the cream cheese and herbs. One common mistake is overstuffing the chicken. If you add too much filling, it can ooze out while cooking. Make sure to create a nice pocket, but do not overfill. Another mistake is overcooking the chicken. Always check the internal temperature. It should reach 165°F (75°C) for safe eating. For ideal side dishes, serve roasted vegetables or a light salad. They complement the rich flavors of the chicken. To make your meal appealing, garnish with fresh herbs. Arrange the chicken on a plate with colorful sides for a beautiful presentation. Pro Tips Use Fresh Ingredients: Fresh spinach and herbs will enhance the flavor and texture of your stuffing, making the dish more vibrant and delicious. Don’t Overstuff: Be careful not to overstuff the chicken breasts, as this can cause them to burst during cooking. A generous amount is fine, but keep it manageable. Let it Rest: Allowing the chicken to rest for a few minutes after baking helps the juices redistribute, resulting in a juicier and more flavorful dish. Experiment with Cheese: Try different cheeses like feta or goat cheese for a unique twist on the stuffing, adding different flavors to suit your taste. {{image_2}} You can easily change up the flavor in your Cream Cheese Chicken. Try using different herbs and spices. Here are some great options: - Thyme: Adds a nice earthy taste. - Oregano: Gives a warm, robust flavor. - Smoked Paprika: Adds a hint of smokiness. You can also mix in more vegetables. For example: - Mushrooms: Add a meaty texture. - Bell Peppers: Bring in some sweetness and color. - Zucchini: Offers a light, fresh taste. Looking for a low-carb or keto option? You can make this dish fit your needs. Here are some tips: - Use Chicken Thighs: They have more fat and flavor. - Skip the Parmesan: Leave it out to cut carbs. If you want a dairy-free version, try these substitutes for cream cheese: - Tofu: Blend it until smooth. - Cashew Cream: Soak cashews and blend with water for a creamy texture. Want to spice things up? Add a cultural twist to your Cream Cheese Chicken! Here are some ideas: - Italian-Inspired: Mix in basil and sun-dried tomatoes. Top with marinara sauce before baking. - Mexican Flavors: Use taco seasoning and add black beans. Serve with salsa for a zesty kick. These variations keep the dish exciting and can fit different tastes and diets! To store leftover cream cheese chicken, let it cool first. Then, place it in an airtight container. This keeps the chicken fresh and tasty. You can store it in the fridge for up to three days. Make sure to check for any unusual smells or colors before eating. Freezing cream cheese chicken is easy. Wrap each piece in plastic wrap, then place it in a freezer-safe bag. This helps to keep out air and prevent freezer burn. You can freeze it for up to three months. When you are ready to eat, thaw the chicken in the fridge overnight. To reheat, place it in the oven at 350°F (175°C) until warmed through. This helps keep the chicken moist and tender. Avoid using the microwave, as it can dry out the chicken. How to know when chicken is fully cooked? You can check the chicken's doneness by using a meat thermometer. The safe internal temperature is 165°F (75°C). If you don’t have a thermometer, cut into the thickest part of the chicken. The meat should be white, and the juices should run clear, not pink. Can I use chicken thighs instead of breasts? Yes, chicken thighs work great too! They are more juicy and tender. Just remember they may take a bit longer to cook compared to breasts. Thighs also add more flavor to the dish. What can I use instead of cream cheese? You can use ricotta cheese for a lighter option. Greek yogurt also works well for a tangy taste. If you need a dairy-free option, try cashew cream blended with a bit of lemon juice. Alternatives for fresh spinach and sun-dried tomatoes For spinach, you can use kale or Swiss chard. If you don’t have sun-dried tomatoes, try roasted red peppers or even fresh tomatoes. Just chop them small for a nice mix. Can this recipe be made in a slow cooker? Yes, you can adapt this recipe for a slow cooker. Sear the chicken first, then place it in the slow cooker. Cook on low for about 4-5 hours or until the chicken is tender. How to adjust baking time for thicker chicken breasts? For thicker chicken breasts, increase the baking time. Check after 25 minutes, and keep baking until you reach the right temperature. You might need 5-10 extra minutes depending on thickness. This article guides you through making delicious cream cheese chicken. You learned about the main ingredients, like chicken breasts, cream cheese, and veggies. We covered seasonings, cooking methods, and practical tips to avoid common mistakes. Try different flavors and modifications that suit your diet. Remember, proper storage keeps leftovers tasty. With this knowledge, you can confidently create a flavorful meal. Enjoy experimenting with your variations and impressing everyone at the table!$

Creamy Spinach & Herb Stuffed Chicken

Delicious chicken breasts stuffed with a creamy mixture of spinach, sun-dried tomatoes, and herbs.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
8 oz cream cheese, softened
1 cup fresh spinach, chopped
0.5 cup sun-dried tomatoes, chopped (not in oil)
0.25 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
to taste salt and pepper
1 tablespoon olive oil

Instructions

Preheat your oven to 375°F (190°C).
In a medium bowl, combine the softened cream cheese, chopped spinach, sun-dried tomatoes, Parmesan cheese, garlic, basil, parsley, and a pinch of salt and pepper. Mix until well combined.
Using a sharp knife, make a pocket in each chicken breast by slicing them horizontally, being careful not to cut all the way through.
Stuff each chicken breast with the cream cheese mixture, evenly distributing it among the breasts. Secure the openings with toothpicks if necessary.
In an oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the stuffed chicken breasts and sear for 3-4 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F/75°C).
Remove from the oven and let the chicken rest for 5 minutes before removing toothpicks.
Slice and serve warm.

Notes

Serve the stuffed chicken on a plate garnished with extra fresh herbs and a side of roasted vegetables or a light salad for a colorful and appealing meal.

Keyword chicken, herbs, spinach, stuffed chicken