Baked Stuffed Boneless Chicken Breasts
Elevate your weeknight dinners with these savory Baked Stuffed Boneless Chicken Breasts, a restaurant-quality dish made easy at home! Tender, juicy chicken breasts are filled with a rich and creamy mixture of sautéed spinach, garlic, and Parmesan-laced cream cheese, creating an irresistible balance of flavors and textures. Perfectly seasoned with paprika, salt, and pepper, these stuffed chicken breasts are baked to golden perfection, ensuring a deliciously crisp exterior while keeping the filling flavorful and moist. Quick to prepare and ready in under an hour, this protein-packed recipe is ideal for impressing guests or enjoying a comforting family meal. Serve alongside roasted vegetables, mashed potatoes, or a crisp green salad for a complete and satisfying dinner. Whether you’re a fan of low-carb recipes or simply looking to spice up your baked chicken repertoire, this dish brings gourmet flair to your table with minimal fuss. Perfect for meal prep or special occasions alike!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups baby spinach leaves
- 4 ounces cream cheese, softened
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 tablespoon olive oil
- 8 pieces toothpicks
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut through completely.
In a mixing bowl, combine the spinach, softened cream cheese, minced garlic, grated Parmesan cheese, salt, and black pepper. Mix until well blended.
Divide the spinach mixture evenly among the chicken breasts, stuffing the pockets with the mixture. Secure the openings with toothpicks to keep the filling inside during cooking.
Rub the outside of each chicken breast with olive oil, then season with paprika, and a pinch of additional salt and pepper.
Place the stuffed chicken breasts in the prepared baking dish. Cover loosely with aluminum foil to prevent excessive browning.
Bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 5 minutes to let the tops brown slightly.
Check for doneness by ensuring the internal temperature reaches 165°F (74°C) using a meat thermometer.
Remove the chicken from the oven and let it rest for 5 minutes. Remove the toothpicks before serving.
Serve warm with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh green salad.
Nutrition Facts
Calories |
2017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 797 mg | 266% | |
| Sodium | 4637 mg | 202% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.4 g | ||
| Protein | 256.8 g | 514% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1123 mg | 86% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2168 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
