Hasselback Chicken Cajun with Pepper Jack Spinach
Elevate your dinner game with this Hasselback Chicken Cajun with Pepper Jack Spinach—a show-stopping dish that's as flavorful as it is visually stunning. Tender chicken breasts are scored and seasoned with bold Cajun spices, creating perfect pockets for a creamy spinach and cream cheese stuffing, all crowned with melty slices of pepper jack cheese. This easy yet impressive recipe comes together in just 45 minutes, making it ideal for weeknight indulgence or entertaining guests. The smoky heat of Cajun seasoning pairs beautifully with the rich, cheesy filling, while optional paprika adds a finishing pop of color. Serve this baked chicken masterpiece alongside roasted vegetables or a crisp salad for a satisfying, low-carb meal that's sure to delight!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Cajun seasoning
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cups Fresh spinach
- 4 ounces Cream cheese
- 2 cloves Garlic, minced
- 4 ounces Pepper jack cheese, sliced
- 0.5 teaspoon Paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Using a sharp knife, cut 4-5 slits across the top of each chicken breast, ensuring you don’t cut all the way through. These slits will serve as pockets for the stuffing.
Rub the chicken breasts all over with Cajun seasoning, salt, and black pepper. Drizzle with olive oil and set aside.
In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté the minced garlic until fragrant, about 1 minute.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
In a bowl, combine the cooked spinach with the cream cheese and mix until well incorporated.
Stuff each slit in the chicken breasts with a small amount of the spinach and cream cheese mixture, followed by a slice of pepper jack cheese.
Place the stuffed chicken breasts in the greased baking dish. If desired, sprinkle paprika over the top for extra color.
Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Serve warm and enjoy your Hasselback Chicken Cajun with Pepper Jack Spinach!
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.4 g | 159% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 788 mg | 263% | |
| Sodium | 6691 mg | 291% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 4.5 g | ||
| Protein | 247.6 g | 495% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1087 mg | 84% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 296 mg | 6% | |
*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.
