Description
Delicious and easy-to-make Spinach Herb Baked Chicken featuring juicy chicken breasts stuffed with a creamy mixture of fresh spinach, cream cheese, mozzarella, and aromatic herbs. This low-carb, gluten-free main course is perfect for a nutritious weeknight dinner.
Ingredients
Scale
Chicken and Filling
- 4 boneless skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking
- 1 tablespoon olive oil
Instructions
- Prepare the Filling: In a medium bowl, mix together the chopped spinach, softened cream cheese, shredded mozzarella, minced garlic, dried basil, dried thyme, onion powder, salt, and black pepper until well combined.
- Prepare the Chicken: Using a sharp knife, create a pocket in each chicken breast by cutting horizontally, being careful not to cut all the way through.
- Stuff the Chicken: Spoon the spinach and herb mixture into each chicken breast pocket. Use toothpicks if necessary to secure the filling inside.
- Sear the Chicken: Heat olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for 2 to 3 minutes on each side until golden brown.
- Bake the Chicken: Transfer the seared chicken breasts to a baking dish. Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes or until the internal temperature reaches 165°F (74°C).
- Rest and Serve: Allow the chicken to rest for 5 minutes after baking before serving to let the juices redistribute.
Notes
- Frozen spinach can be used instead of fresh, just make sure it is thawed and well-drained.
- For extra flavor, sprinkle Parmesan cheese on top of the chicken before baking.
- Pair with roasted vegetables or a crisp side salad for a complete meal.
