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Chicken stuffed with a cheesy, spinachy, sun-dried tomato mix is simple and tasty. This dish comes together fast, is easy to switch up, and shines at weeknight dinners or when you want to wow friends.
Delicious Fancy Chicken Option
I stumbled across this idea while trying to give my usual chicken a glow up, and now it's what I make to impress. Cream cheese melts all through the spinach while the chicken stays juicy and flavorful. When you slice through, the gorgeous filling shows off in every piece.
You’ll Gather These
- Butter: Tosses in flavor while browning everything up.
- Seasoning: Think salt, smoked paprika, some black pepper—really brings out everything.
- Feta Cheese: Creamy and crumbly types make the filling smooth.
- Parmesan Cheese: Grab the fresh stuff so it melts right and brings that tang.
- Sun-Dried Tomatoes: Go for the ones in oil and cut into strips for the best punch.
- Cream Cheese: Let it get soft so it all stirs together easily. Full-fat wins here.
- Spinach: Fresh baby spinach chopped up makes everything creamy, skip the frozen bags.
- Chicken Breast: Go for boneless, skinless—dry them before adding spices or you’ll miss that tasty crust.
Here’s How You Make It
- Cook
- Let those chicken breasts get some color in buttery heat. Aim for 165°F (74°C) inside so they’re safe and juicy.
- Stuff and Secure
- Spoon the filling in, fold the chicken, and poke in toothpicks to keep everything snug.
- Mix Up the Filling
- Blend spinach, cream cheese, feta, parmesan, and sun-dried tomatoes till you’ve got a creamy combo.
- Get the Chicken Ready
- Slice open the breasts with a sharp knife and season with paprika, pepper, and salt.
Tips for Nailing It
After a bunch of tries, here's what works: Let your cream cheese get super soft for a creamy inside. Always make sure the chicken is dry before you sprinkle your spices—that's how you get crisp, golden skin. And give the meat a few minutes to chill before serving so it’s extra juicy.
Keeping Leftovers Awesome
This chicken tastes its best right away, but you can stash it in the fridge for up to four days and it'll be just fine. I like reheating it in the oven, not the microwave, so it stays juicy outside and in. Cold pieces on a salad are amazing too if you want a quick lunch.
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Frequently Asked Questions
- → What’s the best way to cut chicken for stuffing?
Slice the breast halfway open, stopping just before you cut through. This makes a pocket for fillings while keeping it together.
- → How should I reheat stuffed chicken?
Use the oven or a covered skillet to gently warm them back up. Microwaving is quicker but dries the chicken out a little.
- → Can you freeze stuffed chicken?
Yes, let the cooked chicken cool down completely, then freeze for two months max. Thaw it in the fridge before reheating.
- → How do I check the doneness of chicken?
The internal temperature should hit 165°F. Turning the chicken in the pan ensures it cooks evenly.
- → What if the stuffing comes out while cooking?
It’s fine if some spills out. Toothpicks can help keep it together during cooking, but a little mess is normal.
Conclusion
Enjoy a simple, delicious way to cook stuffed chicken breasts with a creamy filling. Fast to make, full of flavor, and a perfect go-to for busy evenings.