Spinach Stuffed Chicken with Parmesan Crust
Indulge in the deliciousness of Spinach Stuffed Chicken with Parmesan Crust, a dish that combines tender chicken breasts filled with a creamy spinach and cheese mixture, all topped with a crispy Parmesan crust. Perfect for impressing guests or making family dinners special, this recipe is both simple to prepare and visually stunning. With vibrant flavors and appealing presentation, this dish is sure to be a hit at any table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 4 oz cream cheese, softened
- 1 cup grated Parmesan cheese (divided)
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Prepare chicken breasts by cutting pockets into each without cutting all the way through.
- In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Add chopped spinach and cook until wilted.
- In a bowl, mix the sautéed spinach with cream cheese and half of the grated Parmesan until creamy.
- Generously stuff each chicken breast pocket with the spinach mixture, securing openings with toothpicks if necessary.
- Season both sides of the chicken breasts with salt and pepper. Top each breast with the remaining Parmesan cheese.
- Place stuffed chicken in an oiled baking dish and bake for 25-30 minutes or until golden brown and juices run clear.
Nutrition
- Serving Size: 1 stuffed chicken breast (approximately 6 oz)
- Calories: 360
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 130mg
Keywords: Feel free to substitute spinach with kale or Swiss chard for variations in flavor. Experiment with different cheeses such as feta or mozzarella to personalize your filling. Store leftovers in an airtight container in the fridge for up to three days; reheat in an oven to maintain crispiness.