Creamy Stuffed Chicken Recipe
- Total Time: 45 Minutes
- Yield: 4 servings 1x
Description
This Creamy Stuffed Chicken is a show-stopping dish that combines tender, juicy chicken breasts with a rich and flavorful filling of cream cheese, spinach, garlic, and Parmesan. Perfectly baked to golden perfection, this recipe is as elegant as it is comforting, making it ideal for date nights, dinner parties, or special occasions. The creamy, cheesy filling pairs beautifully with the savory chicken, while a quick pan sauce adds an extra layer of indulgence. Whether you’re serving it alongside mashed potatoes, roasted vegetables, or a fresh salad, this dish is sure to impress. With its simple preparation and restaurant-quality results, this Creamy Stuffed Chicken is a must-try for any home cook looking to elevate their meal game!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- Toothpicks or kitchen twine (to secure stuffing)
For the Filling:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach (or frozen spinach, thawed and drained)
- 4 oz cream cheese, softened
- ½ cup grated Parmesan cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Optional: Red pepper flakes for heat
For the Pan Sauce (Optional):
- 1 tablespoon butter
- 1 clove garlic, minced
- ½ cup chicken broth
- ¼ cup heavy cream
- 1 teaspoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Chicken Breasts:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Using a sharp knife, slice each chicken breast horizontally almost all the way through, creating a pocket for stuffing. Be careful not to cut all the way through. Season the inside and outside of the chicken with salt and pepper.
2. Make the Filling:
- Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Add the spinach and cook until wilted (if using fresh spinach) or heated through (if using frozen spinach). Remove from heat and let cool slightly.
- In a mixing bowl, combine the cooked spinach, cream cheese, Parmesan cheese, garlic powder, onion powder, and red pepper flakes (if using). Mix until smooth and well combined.
3. Stuff the Chicken:
- Divide the filling evenly among the chicken breasts, spooning it into the pockets. Secure the openings with toothpicks or tie with kitchen twine to keep the filling intact.
4. Bake the Chicken:
- Place the stuffed chicken breasts on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C).
5. Make the Pan Sauce (Optional):
- In the same skillet used for the spinach, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the heavy cream and lemon juice, and simmer for 2-3 minutes until slightly thickened.
6. Serve and Garnish:
- Remove the chicken from the oven and let it rest for 5 minutes before removing the toothpicks or twine.
- Spoon the pan sauce over the chicken and garnish with freshly chopped parsley. Serve hot with your favorite sides like mashed potatoes, roasted vegetables, or a crisp salad.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Main course
- Cuisine: American
