Follow these steps to prepare chicken breasts filled with a rich, creamy spinach and cheese mixture, baked until golden brown.
Author:Ahazzam
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:American
Diet:Low Carb
Ingredients
Scale
4 boneless, skinless chicken breasts
8 ounces cream cheese, softened
1 cup frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/2 cup chicken broth
Instructions
Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish.
In a medium bowl, combine the softened cream cheese, dried spinach, Parmesan cheese, minced garlic, salt, and pepper. Mix until the filling is smooth and well combined.
Place a chicken breast on a cutting board. Carefully cut a deep pocket horizontally into the thickest side of the chicken breast, being careful not to cut all the way through.
Spoon about 1/4 of the creamy spinach mixture into the pocket of each chicken breast. Secure the opening with toothpicks if necessary.
Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until lightly browned.
Pour the chicken broth into the skillet around the chicken breasts.
Transfer the skillet to the preheated oven. Bake for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
Remove the chicken from the oven, let it rest for 5 minutes before serving. Remove any toothpicks before serving.
Notes
Squeeze as much liquid as possible from the thawed spinach to keep your filling thick.
If you do not have an oven-safe skillet, sear the chicken in a regular pan and then transfer it to your prepared baking dish before adding the broth and baking.
Use a meat thermometer to check for doneness to prevent overcooking and drying out the chicken.