Butter Flied Chicken Stuffed
Elevate your dinner game with this irresistible Butterflied and Stuffed Chicken recipe, a perfect combination of juicy, tender chicken and a rich, creamy spinach filling. Each chicken breast is expertly butterflied and filled with a blend of sautéed fresh spinach, garlic, cream cheese, and Parmesan, creating a savory, melt-in-your-mouth experience in every bite. Lightly seared to golden perfection and finished in the oven, these stuffed chicken breasts are seasoned with aromatic spices like paprika and oregano for a flavorful, well-rounded dish. Ideal for weeknight meals or impressive dinner parties, this entrée pairs beautifully with roasted vegetables, mashed potatoes, or a crisp salad. Ready in under an hour, this stuffed chicken recipe is as convenient as it is delicious, making it a must-try for anyone seeking a gourmet meal made easily at home!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 cups Fresh spinach
- 2 pieces Garlic cloves
- 4 ounces Cream cheese
- 1 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Dried oregano
- 8 pieces Toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Place each chicken breast on a cutting board. Using a sharp knife, carefully slice lengthwise through the middle of the breast, stopping just before cutting it fully in half. Open the chicken breast up like a book to butterfly it. Repeat for all pieces.
Season the inside and outside of each butterflied chicken breast with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of paprika, and 1/2 teaspoon of dried oregano.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh spinach and minced garlic (finely chop the garlic cloves beforehand). Cook until the spinach wilts, about 2-3 minutes. Remove from heat and let it cool slightly.
In a medium bowl, combine the cooked spinach mixture with the cream cheese and grated Parmesan cheese. Mix well until evenly combined.
Divide the spinach and cheese mixture into four equal portions. Spread one portion onto one side of each butterflied chicken breast, then fold the other side over to enclose the filling. Secure the edges with two toothpicks per chicken breast.
In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear each stuffed chicken breast for 2-3 minutes per side, until golden brown. Work in batches if necessary.
Transfer the seared chicken breasts to a baking dish and place in the preheated oven. Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let rest for 5 minutes. Carefully remove the toothpicks before serving.
Serve warm with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 766 mg | 256% | |
| Sodium | 4633 mg | 201% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.4 g | ||
| Protein | 254.7 g | 509% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1134 mg | 87% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 219 mg | 5% | |
*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.
