Spinach Stuffed Chicken

Spinach Stuffed Chicken is a simple dish that looks complex. Perfectly seasoned, juicy chicken breast, stuffed to the brim with a creamy and delicious spinach filling. If you like this recipe, make sure to check out my stuffed chicken recipes, like Jalapeno Popper Stuffed Chicken or Asparagus Stuffed Chicken!Spinach Stuffed ChickenStuffed Chicken is kind of my jam lately.  It is such an easy way to dress up regular old chicken.  This method is relatively easy, with low clean up and it tastes delicious!  This is a great weeknight meal when your feeling rushed too, it only takes a few minutes to prepare and then it is hot and ready on your dining room table.  This particular recipe is one of my favorites because it is a sneaky way to get my kids to eat spinach😂.How to Make Spinach Stuffed ChickenTo make Spinach Stuffed Chicken, start by seasoning the top and bottom sides of the chicken with salt and pepper.  Set that aside while you make the filling.  You will need a large bowl to mix together the spinach filling.  Mix together cream cheese, spinach, mozzarella cheese, parmesan cheese, garlic powder, and red pepper flakes.  Next, using a sharp paring knife, cut a slit into the thick side of the chicken.  You want this pocket to be at least two inches long, but be careful not to cut through the chicken.  You can also butterfly the chicken and roll it up too.  Either way works, with the pocket method, you won’t need toothpicks to seal the chicken shut.  Stuff the chicken with a few large spoonfuls of the cream cheese and spinach mixture. (about 2 tablespoons)Move to your skillet, turn the temperature to medium and add your oil.  You want to make sure that the oil is at a high enough temperature before you add the chicken, and a good indicator is if the oil starts to sizzle when you drop a little water into the pan.  Add your chicken and cook about 6 minutes on one side.  Flip the chicken and add butter and lemon juice into the pan.  Cook another 6 minutes.Note about Chicken:  Chicken cooking times can really vary based on what pan you use, how hot your pan is, and how large the chicken breast is.  Your best bet is to use a meat thermometer and check for doneness.  Chicken needs to be at 165°F.  It helps to stick the thermometer into the thickest part of the chicken.What to Serve with Spinach Stuffed Chicken?When it comes to stuffed chicken like this recipe, you will probably want a few side options.  Chicken is filling but I tend to always want a little something extra to pair with it.  These options are always winners in my book!  Most of them are super easy and a great way to add a little extra veggies to the table!Garlic Roasted AsparagusParmesan Roasted Brussel SproutsBalsamic Roasted Brussel SproutsRoasted Carrots Looking for More Chicken Recipes?Make sure to try these family-tested favorites!Bacon and Cream Cheese Stuffed ChickenAsparagus Stuffed ChickenJalapeno Chicken SaladHomemade Chicken Noodle SoupSpinach Stuffed Chicken is a simple dish that looks complex. Perfectly seasoned, juicy chicken breast, stuffed to the brim with a creamy and delicious spinach filling. If you like this recipe, make sure to check out my Jalapeno Popper Stuffed Chicken or my Asparagus Stuffed Chicken! Course: Main Course Cuisine: American Keyword: Spinach Stuffed Chicken Servings: 4 Calories: 530 kcal Author: Amanda Rettke 4  6-oz. chicken fillets 1/2 teaspoon Kosher salt 1/2 teaspoon Freshly ground black pepper 4 ounces block cream cheese, softened 1/2 cup shredded mozzarella 1/3 cup Parmesan cheese 1/2 cup frozen spinach, defrosted 1/4 teaspoon garlic powder Pinch red pepper flakes 2 tablespoons extra-virgin olive oil 2 tablespoons butter Juice of 1/2 lemonSeason chicken all over with salt and pepper. In a large bowl, mix together cream cheese, mozzarella, parmesan, spinach, garlic powder, and red pepper flakes.Using a paring knife, slice a slit in each chicken breast to create a pocket. Stuff pockets with cream cheese mixture.In a large skillet over medium heat, heat oil. Add chicken and cook until seared, about 6 minutes, then flip chicken. Add butter and squeeze lemon juice all over.Continue cooking until Chicken is no longer pink or reaches an internal temperature of 165°F.Serve warm.TO STORE LEFTOVERS:  Leftover chicken can be stored in the refrigerator for up to 3-4 days in an airtight container.  Best if wrapped tightly in plastic wrap. meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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