Pin it
Tender chicken wrapped around a creamy blend of cheese, spinach, and sun-dried tomatoes makes this stuffed chicken breast both fancy and straightforward. It comes together quickly, can be tweaked to your taste, and works great for both weeknight dinners and fancy get-togethers.
A Sophisticated Yet Effortless Creation
I stumbled upon this idea when trying to jazz up boring chicken breasts and now it's my favorite impressive meal. The way cream cheese blends with spinach inside the juicy chicken is absolutely wonderful. It also makes a stunning presentation when cut open to reveal the colorful filling swirls.
Ingredients List
- Chicken Breast: Go for boneless and skinless ones. Wipe them dry for better seasoning and cooking results.
- Spinach: Pick fresh baby spinach and chop it up. Skip the frozen stuff for this dish.
- Cream Cheese: Make sure it's room temperature. Stick with full-fat for the creamiest outcome.
- Sun-Dried Tomatoes: Choose the ones packed in oil and cut into thin strips for rich flavor.
- Parmesan Cheese: Grate it yourself for better melt and flavor punch.
- Feta Cheese: Look for the smooth, creamy types.
- Seasoning: You'll need salt, black pepper, and a touch of smoked paprika.
- Butter: This adds a lovely richness when cooking.
Step-By-Step Guide
- Ready the Chicken
- Cut chicken breasts open like a book, then add salt, pepper, and paprika.
- Mix Your Filling
- Stir together cream cheese, parmesan, feta, spinach, and sun-dried tomatoes until smooth.
- Fill and Close
- Spoon filling onto chicken, fold it over, and stick toothpicks in to hold everything together.
- Time to Cook
- Get them golden in butter on medium heat until they reach 165°F (74°C) inside.
Tips For Success
After making this dish countless times, I've learned a few key things. Always get your cream cheese completely soft for that velvety filling texture. Drying the chicken thoroughly before adding seasonings really helps you get that nice golden outside. And don't rush the resting period after cooking, it's crucial for keeping all the juicy goodness inside the chicken.
Keeping Leftovers
This chicken tastes best right after cooking but it stays good in your fridge for about four days. When you want to eat leftovers, warming them in the oven works better than the microwave and keeps the texture right. Sometimes I even enjoy cold slices on top of a fresh salad for a totally different but equally yummy meal.
Pin it
Frequently Asked Questions
- → What’s the trick to butterflying chicken breasts?
Cut horizontally through the chicken, stopping short of splitting it fully. This pocket will hold the filling while keeping the piece together.
- → How should I warm up leftovers?
Best to heat in the oven or a covered pan, avoiding the microwave to keep the chicken from drying out.
- → Can I store this in the freezer?
Absolutely, after it’s cooked and cooled, freeze for up to 2 months in a shallow container. Let it thaw in the fridge before reheating.
- → How can I tell if my chicken is cooked through?
Make sure the inside hits 165°F. Cook evenly by browning all sides in the skillet.
- → What if I lose some filling during cooking?
No problem if a bit spills. Hold things together with toothpicks—it’s okay for some to escape while cooking.
Conclusion
Here’s a speedy way to make cheesy, stuffed chicken breasts that are full of flavor. Great for those rushed evenings and easy to adjust to your tastes.