Spinach Stuffed Chicken Breast
Spinach Stuffed Chicken Breast is ready in 30 minutes and is a family favorite!
Servings: 4 servings
Calories: 480kcal
Ingredients
- 4 large chicken breasts boneless & skinless
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 3/4 tsp salt divided
- Ground black pepper to taste
- 4 oz cream cheese softened
- 1/4 cup Parmesan cheese grated
- 1 tbsp mayo
- 1 1/2 cups fresh baby spinach finely chopped
- 2 large garlic cloves grated
- 1/4 tsp red pepper flakes
- 2 tbsp oil for frying
Instructions
- In a medium bowl, add cream cheese, Parmesan cheese, mayo, spinach, garlic, 1/2 tsp salt and red pepper flakes. Stir with a fork until well combined. Refrigerate.
- In a small bowl, combine smoked paprika, garlic powder, 1/4 tsp salt and pepper. Stir with a fork and set aside.
- With a sharp filet knife, slice each chicken breast in half but not through, creating a pocket. If you unfold it, it looks like a heart. Sprinkle with seasonings from previous step on both sides.
- Stuff each breast with spinach mixture. You can secure it with a toothpick.
- Preheat cast iron skillet on medium-high heat and swirl oil to coat. Add stuffed chicken breasts and cook for 5 minutes. Carefully flip, reduce heat to low and cook for another 5 minutes. Then cover with a lid and cook until internal temperature reaches 165 degrees F.
- Serve warm or cold with juices from the bottom of the pan.
Notes
- Store and reheat: Refrigerate leftovers in an airtight container for up to 5 days. Simmer with a splash of broth, in a skillet, on low while covered for 5-10 minutes.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat as per instructions above.
- Frozen spinach: Replace fresh spinach with 1/2 cup thawed and well squeezed previously frozen spinach.
Nutrition
Serving: 1breast | Calories: 480kcal | Carbohydrates: 4g | Protein: 53g | Fat: 27g | Saturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 179mg | Sodium: 660mg | Fiber: 1g | Sugar: 1g