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Shocking Parmesan Spinach Stuffed Chicken: 40g Protein

Parmesan Spinach Stuffed Chicken

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Create a gourmet, creamy, and juicy Parmesan Spinach Stuffed Chicken breast for an elevated weeknight dinner. This foolproof recipe fixes common stuffing issues, giving you perfect results every time.

Ingredients

Scale
  • 4 Boneless, skinless chicken breasts
  • 1 tablespoon Olive oil
  • Salt and black pepper to taste
  • 8 ounces Fresh spinach, chopped
  • 4 ounces Cream cheese, softened
  • 1/2 cup Grated Parmesan cheese
  • 2 cloves Garlic, minced
  • 1/4 teaspoon Nutmeg
  • 1/4 cup Chicken broth

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. If the chicken breasts are thick, butterfly them carefully, cutting a pocket almost all the way through without cutting through the other side.
  3. In a bowl, mix the chopped spinach, softened cream cheese, Parmesan cheese, minced garlic, and nutmeg until well combined. This is your creamy filling.
  4. Divide the cheese and spinach mixture evenly and stuff it into the pockets of the chicken breasts. Secure the openings closed with toothpicks if necessary.
  5. Season the outside of the stuffed chicken breasts generously with salt and pepper.
  6. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown.
  7. Pour the chicken broth into the skillet around the chicken.
  8. Transfer the skillet to the preheated oven. Bake for 18-22 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
  9. Remove from the oven and let the chicken rest for 5 minutes before serving. Remove any toothpicks before serving.

Notes

  • For an extra crispy finish, you can skip the broth and bake the chicken on a lightly oiled baking sheet.
  • If you do not have an oven-safe skillet, sear the chicken in any skillet and then transfer it to a baking dish before adding the broth and placing it in the oven.
  • Ensure your cream cheese is fully softened to prevent a lumpy filling texture.

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