Spinach Crab Stuffed Chicken
Elevate your dinner game with this irresistible Spinach Crab Stuffed Chicken—a gourmet dish that's surprisingly simple to make! Juicy, boneless chicken breasts are filled with a decadent mixture of sautéed spinach, creamy cream cheese, flaky lump crabmeat, and gooey mozzarella, all seasoned with garlic and Italian herbs for a flavor-packed bite. A quick sear on the stovetop gives the chicken a golden crust, while a gentle bake in the oven ensures it’s perfectly tender and succulent. Perfect for a weeknight dinner or a special occasion, this elegant meal pairs beautifully with steamed vegetables, rice, or a crisp green salad. Impress your family and guests with this savory, protein-rich recipe brimming with flavor and elegance!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 cups Fresh spinach
- 1 cup Lump crabmeat
- 4 ounces Cream cheese
- 1 cup Shredded mozzarella cheese
- 2 cloves Garlic, minced
- 1 teaspoon Paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 12 pieces Toothpicks
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set it aside.
Place the chicken breasts on a cutting board. Using a sharp knife, make a horizontal slit into the thickest part of each breast to create a pocket, being careful not to cut all the way through.
In a medium-sized skillet over medium heat, add 1 tablespoon of olive oil. Sauté the minced garlic until fragrant, about 30 seconds.
Add the spinach to the skillet and sauté until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
In a mixing bowl, combine the sautéed spinach, lump crabmeat, cream cheese, shredded mozzarella, and half of the Italian seasoning, salt, and black pepper. Mix well until creamy and evenly distributed.
Stuff each chicken breast with 1/4 of the spinach-crab mixture, ensuring the filling is packed inside without overfilling. Secure the edges with toothpicks to keep the filling in place.
Season the outside of the chicken breasts with paprika, the remaining Italian seasoning, salt, and black pepper.
Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes. Carefully remove the toothpicks before serving.
Serve warm with your choice of side dishes, such as steamed vegetables, rice, or a crisp salad.
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 911 mg | 304% | |
| Sodium | 6578 mg | 286% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.6 g | ||
| Protein | 300.6 g | 601% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1254 mg | 96% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2742 mg | 58% | |
*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.
