Stuffed Chicken with Cream Cheese (Print-Friendly Version)
Juicy chicken breasts filled with cream cheese and spinach, baked until golden for an impressive yet simple main course.
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
2 cloves garlic, minced
04 -
2 cups fresh spinach
05 -
1/2 teaspoon salt
06 -
1/4 teaspoon black pepper
07 -
4 oz cream cheese, softened
08 -
1/4 cup grated Parmesan cheese
09 -
1/2 teaspoon onion powder
10 -
1/4 teaspoon crushed red pepper flakes (optional)
11 -
1/2 cup shredded mozzarella cheese (optional topping)
12 -
Toothpicks for securing
# Steps:
01 -
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
02 -
In a skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute. Add spinach and sauté until wilted. Remove from heat and let cool slightly.
03 -
In a bowl, mix cream cheese, Parmesan, onion powder, red pepper flakes (if using), salt, pepper, and the cooled spinach mixture.
04 -
Cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
05 -
Stuff each breast with the cream cheese mixture and secure with toothpicks if needed.
06 -
Place chicken breasts in the prepared baking dish. Optionally, top with shredded mozzarella. Bake for 25–30 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
07 -
Let rest for 5 minutes before serving. Remove toothpicks and enjoy.
# Notes & Tips:
01 -
Use thawed frozen spinach (squeezed dry) as an alternative to fresh.
02 -
Add chopped sun-dried tomatoes or herbs to the filling for extra flavor.
03 -
Pairs well with roasted veggies, salad, or cauliflower mash.