Mix up your weeknight dinners with these delicious spinach stuffed chicken breasts. Ready to enjoy in 30 minutes, they are stuffed with spinach, tomatoes, green chilies and cream cheese for one flavorful bite. Perfect for the whole family, and fancy enough to serve to company!
Course Main Course
Keyword cheesy stuffed chicken breasts, chicken stuffed with cream cheese and spinach, cream cheese spinach stuffed chicken
4boneless and skinless chicken breast filetspatted dry
1/2Teaspoonof Black Pepper
1/2Teaspoonof Onion Powder
1/2Teaspoonof Garlic Powder
Preheat the oven to 425 degrees. Grease a 3-quart baking dish and set aside.
In a skillet or cast iron pan, heat 1 teaspoon of vegetable oil over medium-high heat.
Once the pan is hot, add onions sauté until translucent, about 4-6 minutes. Add garlic and sauté for an additional minute.
Add diced tomatoes and green chilies and season with 1/4 teaspoon of Italian seasoning.
Add spinach to the skillet and stir. Once when spinach begins to wilt, add cream cheese and Italian blend cheese and stir until the cheese has melted and it’s all combined. Remove from heat and set aside.
Cut chicken breasts in half, but do not cut all the way through. Leave them connected so you can fold them back over.
Season both sides of the chicken breasts with remaining Italian seasoning, salt, black pepper, paprika, onion powder, and garlic powder. Add spinach mixture to the center of the breasts and fold back over. Place in the baking dish.
Bake in the preheated oven for 18-20 minutes or until they reach an internal temperature of 165 degrees Fahrenheit.
Take care not to cut the chicken breasts all of the way through or the spinach filling will fall out during baking.
If you are having difficulty closing the chicken breast over the filling, you can secure it with some toothpicks. Just make sure you remove them before serving!
For best results, let the chicken breasts rest for 5 minutes before serving. This helps to make them nice and juicy.