Description
This Spinach Herb Baked Chicken recipe features juicy boneless, skinless chicken breasts stuffed with a flavorful mixture of fresh spinach, feta cheese, cream cheese, Parmesan, and aromatic herbs. The chicken is seared to golden perfection on the stovetop before being baked until tender and juicy. It’s a delicious and wholesome meal perfect for a family dinner or meal prep.
Ingredients
Scale
Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
Stuffing:
- 2 cups fresh spinach, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup cream cheese, softened
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken breasts to perfection.
- Prepare Filling: In a mixing bowl, combine the chopped spinach, crumbled feta cheese, softened cream cheese, grated Parmesan, garlic powder, onion powder, salt, pepper, and dried oregano. Stir well until all ingredients are thoroughly mixed to create a flavorful stuffing.
- Make Chicken Pockets: Using a sharp knife, carefully cut a horizontal slit along the thickest part of each chicken breast to create a pocket, ensuring you do not slice all the way through.
- Stuff Chicken Breasts: Spoon the spinach and cheese mixture into each chicken pocket. Use toothpicks to secure the openings if needed to keep the stuffing inside during cooking.
- Sear Chicken: Heat the olive oil in a skillet over medium-high heat. Add the stuffed chicken breasts and sear them for 2-3 minutes on each side until golden brown. This step locks in the juices and adds flavor.
- Bake: Transfer the seared chicken breasts to a baking dish and place in the preheated oven. Bake for 20-25 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove the chicken from the oven and allow it to rest for a few minutes to retain juices before serving. Remove toothpicks and enjoy your flavorful Spinach Herb Baked Chicken!
Notes
- You can substitute fresh spinach with frozen spinach that has been thawed and well drained.
- Ensure the chicken is cooked through by using a meat thermometer to check for an internal temperature of 165°F (74°C).
- Use toothpicks to secure the chicken pockets and prevent the stuffing from leaking during cooking.
- Serve with a side of roasted vegetables, rice, or a fresh salad for a well-rounded meal.
- For a low-fat option, use reduced-fat cream cheese and less cheese overall.
