Name: Juicy Cheesy Spinach Stuffed Chicken
Ingredients: Chicken Breasts: 4 boneless, skinless chicken breasts, about 6-8 ounces each. Opt for breasts that are similar in size and thickness for even cooking. Choosing high-quality, air-chilled chicken breasts will contribute to a more tender and juicy final product. If your chicken breasts are very thick, you may want to butterfly or pound them to an even thickness of about ½ inch to ensure they cook through at the same rate as the filling.; Fresh Spinach: 5 ounces (about 5 cups loosely packed) of fresh spinach. Baby spinach is a great choice due to its tender leaves and mild flavor. Make sure to thoroughly wash and dry the spinach before using it. If you prefer, you can substitute frozen spinach, but be sure to thaw it completely and squeeze out as much excess water as possible. Fresh spinach will offer a brighter flavor and better texture in the filling.; Cream Cheese: 4 ounces of cream cheese, softened to room temperature. Full-fat cream cheese will provide the richest flavor and creamiest texture, but you can use reduced-fat cream cheese if you prefer a lighter option. Ensure the cream cheese is properly softened; otherwise, it won’t blend smoothly into the filling.; Shredded Cheese Blend: 1 cup of shredded cheese. A blend of cheeses works wonderfully in this recipe, adding complexity to the flavor profile. Consider using a combination of: Mozzarella: For its melty, stretchy quality. Low-moisture, part-skim mozzarella is a good option to prevent excess moisture in the filling.; Monterey Jack: For its mild, buttery flavor and excellent melting properties.; Provolone: For a slightly sharper, more pronounced cheese flavor.; Cheddar (Mild or Sharp): For a classic, familiar cheesy taste. Sharp cheddar will add a bolder flavor.; Parmesan Cheese (grated): A small amount of grated Parmesan adds a salty, umami depth to the cheese blend.; Garlic: 2 cloves of garlic, minced. Freshly minced garlic is crucial for the best flavor. If you don’t have fresh garlic, you can use ½ teaspoon of garlic powder, but fresh is highly recommended. Garlic adds a pungent, aromatic base to the spinach filling.; Onion: ¼ cup of finely diced yellow onion. Yellow onion provides a mild, slightly sweet flavor that complements the spinach and garlic. You can substitute shallots for a milder, more delicate onion flavor. Make sure to dice the onion finely so it cooks through quickly and evenly.; Olive Oil: 2 tablespoons of olive oil. Extra virgin olive oil is preferred for its flavor and health benefits. Olive oil is used for sautéing the spinach, garlic, and onion, and for drizzling over the chicken breasts.; Dried Italian Seasoning: 1 teaspoon of dried Italian seasoning. This blend of herbs typically includes oregano, basil, rosemary, thyme, and marjoram. It adds a classic Italian flavor profile to the dish. You can adjust the amount to your preference or create your own blend using individual dried herbs.; Red Pepper Flakes (optional): ¼ teaspoon of red pepper flakes. For a subtle kick of heat, a pinch of red pepper flakes adds a nice dimension to the filling. Omit if you prefer a completely mild flavor.; Salt: ¾ teaspoon of salt, or to taste. Salt enhances the flavors of all the ingredients. Adjust the amount to your preference, considering the saltiness of your cheese blend.; Black Pepper: ½ teaspoon of black pepper, freshly ground. Freshly ground black pepper offers a more robust and aromatic flavor compared to pre-ground pepper. Adjust the amount to your preference.; Paprika: 1 teaspoon of paprika. Paprika adds a subtle smoky and slightly sweet flavor, as well as a beautiful color to the chicken. You can use regular paprika or smoked paprika for a more intense smoky flavor.; Chicken Broth or White Wine (optional): ¼ cup of chicken broth or dry white wine. Adding a splash of liquid to the baking dish helps to keep the chicken moist and creates a flavorful pan sauce. Chicken broth adds savory depth, while white wine provides a touch of acidity and brightness. Water can be used as a substitute if you don’t have broth or wine.

Ingredients

To create this delectable Juicy Cheesy Spinach Stuffed Chicken, you’ll need a selection of fresh, high-quality ingredients that work together to build layers of flavor and texture. Here’s a comprehensive list to ensure you have everything on hand:

Chicken Breasts: 4 boneless, skinless chicken breasts, about 6-8 ounces each. Opt for breasts that are similar in size and thickness for even cooking. Choosing high-quality, air-chilled chicken breasts will contribute to a more tender and juicy final product. If your chicken breasts are very thick, you may want to butterfly or pound them to an even thickness of about ½ inch to ensure they cook through at the same rate as the filling.
Fresh Spinach: 5 ounces (about 5 cups loosely packed) of fresh spinach. Baby spinach is a great choice due to its tender leaves and mild flavor. Make sure to thoroughly wash and dry the spinach before using it. If you prefer, you can substitute frozen spinach, but be sure to thaw it completely and squeeze out as much excess water as possible. Fresh spinach will offer a brighter flavor and better texture in the filling.
Cream Cheese: 4 ounces of cream cheese, softened to room temperature. Full-fat cream cheese will provide the richest flavor and creamiest texture, but you can use reduced-fat cream cheese if you prefer a lighter option. Ensure the cream cheese is properly softened; otherwise, it won’t blend smoothly into the filling.
Shredded Cheese Blend: 1 cup of shredded cheese. A blend of cheeses works wonderfully in this recipe, adding complexity to the flavor profile. Consider using a combination of:
- Mozzarella: For its melty, stretchy quality. Low-moisture, part-skim mozzarella is a good option to prevent excess moisture in the filling.
- Monterey Jack: For its mild, buttery flavor and excellent melting properties.
- Provolone: For a slightly sharper, more pronounced cheese flavor.
- Cheddar (Mild or Sharp): For a classic, familiar cheesy taste. Sharp cheddar will add a bolder flavor.
- Parmesan Cheese (grated): A small amount of grated Parmesan adds a salty, umami depth to the cheese blend.
You can also use pre-shredded Italian cheese blend for convenience. Experiment with different cheese combinations to find your favorite flavor profile!
Garlic: 2 cloves of garlic, minced. Freshly minced garlic is crucial for the best flavor. If you don’t have fresh garlic, you can use ½ teaspoon of garlic powder, but fresh is highly recommended. Garlic adds a pungent, aromatic base to the spinach filling.
Onion: ¼ cup of finely diced yellow onion. Yellow onion provides a mild, slightly sweet flavor that complements the spinach and garlic. You can substitute shallots for a milder, more delicate onion flavor. Make sure to dice the onion finely so it cooks through quickly and evenly.
Olive Oil: 2 tablespoons of olive oil. Extra virgin olive oil is preferred for its flavor and health benefits. Olive oil is used for sautéing the spinach, garlic, and onion, and for drizzling over the chicken breasts.
Dried Italian Seasoning: 1 teaspoon of dried Italian seasoning. This blend of herbs typically includes oregano, basil, rosemary, thyme, and marjoram. It adds a classic Italian flavor profile to the dish. You can adjust the amount to your preference or create your own blend using individual dried herbs.
Red Pepper Flakes (optional): ¼ teaspoon of red pepper flakes. For a subtle kick of heat, a pinch of red pepper flakes adds a nice dimension to the filling. Omit if you prefer a completely mild flavor.
Salt: ¾ teaspoon of salt, or to taste. Salt enhances the flavors of all the ingredients. Adjust the amount to your preference, considering the saltiness of your cheese blend.
Black Pepper: ½ teaspoon of black pepper, freshly ground. Freshly ground black pepper offers a more robust and aromatic flavor compared to pre-ground pepper. Adjust the amount to your preference.
Paprika: 1 teaspoon of paprika. Paprika adds a subtle smoky and slightly sweet flavor, as well as a beautiful color to the chicken. You can use regular paprika or smoked paprika for a more intense smoky flavor.
Chicken Broth or White Wine (optional): ¼ cup of chicken broth or dry white wine. Adding a splash of liquid to the baking dish helps to keep the chicken moist and creates a flavorful pan sauce. Chicken broth adds savory depth, while white wine provides a touch of acidity and brightness. Water can be used as a substitute if you don’t have broth or wine.

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Instructions

Follow these step-by-step instructions to create perfectly Juicy Cheesy Spinach Stuffed Chicken:

Prepare the Chicken Breasts: Begin by placing the chicken breasts on a cutting board. Pat them dry with paper towels. This step is crucial as it helps the chicken brown better and prevents it from steaming. Using a sharp knife, carefully cut a slit lengthwise into the side of each chicken breast, creating a pocket for the filling. Be careful not to cut all the way through; you want to create a pouch, not split the breast in half. If your chicken breasts are very thick, consider gently pounding them to an even thickness of about ½ inch after creating the pocket. This will ensure even cooking and prevent the outside from drying out before the inside is cooked through. Pounding also tenderizes the chicken. You can place the chicken breasts between two sheets of plastic wrap or parchment paper before pounding with a meat mallet or rolling pin.
Sauté the Spinach Filling Ingredients: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic. Sauté for 2-3 minutes, or until the onion becomes translucent and the garlic is fragrant, being careful not to burn the garlic. Burnt garlic can become bitter. Add the fresh spinach to the skillet in batches. It will seem like a lot at first, but spinach wilts down significantly as it cooks. Stir continuously until the spinach is completely wilted, which should take about 3-5 minutes. Once wilted, remove the skillet from the heat.
Combine the Filling: In a medium bowl, combine the softened cream cheese, the wilted spinach mixture, ½ cup of the shredded cheese blend, Italian seasoning, red pepper flakes (if using), ¼ teaspoon of salt, and ¼ teaspoon of black pepper. Mix everything together until well combined and creamy. Taste the filling and adjust seasonings as needed. You may want to add a pinch more salt, pepper, or Italian seasoning to enhance the flavor.
Stuff the Chicken Breasts: Spoon the spinach and cheese filling evenly into the pockets of the chicken breasts. Don’t overstuff them, as the filling might ooze out during baking. Use your fingers or a small spoon to gently press the filling into the pockets. If desired, you can secure the openings with toothpicks to prevent the filling from escaping, although this is usually not necessary if you don’t overfill them.
Season the Chicken: In a small bowl, combine the remaining 1 tablespoon of olive oil, paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Brush this mixture evenly over the top and sides of the stuffed chicken breasts. This oil and spice mixture will help the chicken brown beautifully in the oven and add another layer of flavor.
Bake the Chicken: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or oven-safe skillet with cooking spray or a little olive oil. Place the stuffed chicken breasts in the prepared baking dish. If using, pour chicken broth or white wine into the bottom of the dish. This will create some steam and keep the chicken moist. Bake for 25-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the chicken (avoiding the filling). The cooking time will vary depending on the thickness of your chicken breasts.
Melt the Remaining Cheese: In the last 5 minutes of baking time, sprinkle the remaining ½ cup of shredded cheese blend evenly over the stuffed chicken breasts. Return to the oven to bake until the cheese is melted and bubbly, and lightly golden brown. Keep a close eye on it to prevent the cheese from burning.
Rest and Serve: Once cooked, remove the baking dish from the oven and let the chicken rest for 5-10 minutes before serving. This resting time allows the juices to redistribute throughout the chicken, resulting in even more tender and flavorful meat. If you used toothpicks to secure the chicken, remove them before serving. Serve hot and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 550
Fat: 35g
Saturated Fat: 18g
Protein: 60g