Spinach and Parmesan Baked Chicken
Elevate your weeknight dinner game with this irresistible Spinach and Parmesan Baked Chicken recipe—an elegant yet easy dish that's loaded with flavor. Juicy, tender chicken breasts are stuffed with a creamy mixture of sautéed spinach, Parmesan, and cream cheese, creating a perfect balance of richness and freshness. The chicken pockets are sealed with toothpicks and baked to golden perfection, infused with aromatic garlic, paprika, and Italian seasoning. This simple recipe requires just 20 minutes of prep and is baked to savory, melt-in-your-mouth deliciousness in 30 minutes. Perfect for family dinners or special occasions, this wholesome dish pairs beautifully with roasted vegetables or a crisp side salad. Ready in under an hour, Spinach and Parmesan Baked Chicken is your new favorite go-to meal for an effortless yet gourmet experience!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 3 cups Fresh spinach
- 1 cup Parmesan cheese
- 4 ounces Cream cheese
- 2 pieces Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 teaspoon Italian seasoning
- 8 pieces Toothpicks
Instructions
Preheat your oven to 375°F (190°C). Grease a baking dish with a drizzle of olive oil and set aside.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the fresh spinach to the skillet and cook, stirring occasionally, until wilted, about 3 minutes. Set aside to cool slightly.
In a mixing bowl, combine the cooked spinach, cream cheese, Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir until the mixture is evenly combined.
Lay the chicken breasts flat on a cutting board. Using a sharp knife, carefully cut a pocket into the thickest side of each chicken breast, being careful not to cut all the way through.
Stuff each chicken breast pocket with the spinach-Parmesan mixture, securing the edges with toothpicks to keep the filling inside.
Brush the outside of each stuffed chicken breast with the remaining 1 tablespoon of olive oil. Season with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, paprika, and Italian seasoning.
Place the stuffed chicken breasts into the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
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 or a fresh salad. Enjoy!
Nutrition Facts
Calories |
2229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 795 mg | 265% | |
| Sodium | 3945 mg | 172% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.4 g | ||
| Protein | 257.8 g | 516% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1198 mg | 92% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1996 mg | 42% | |
*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.
