This spinach and cheese stuffed chicken breast is one of my signature dishes. I could make it blindfolded and it would be yummy as ever. Tender chicken breasts stuffed with a creamy and garlicky filling and covered in a white thick cream.
This recipe is pretty simple and it can be achieved in 30 minutes or less. First, we need to make the filling that just has three main ingredients: Cream cheese — I use low fat cream cheese just because I like to feel less guilty — fresh spinach and garlic. The garlic is the ingredients that have the strongest flavor and it works beautifully with the spinach.
To stuff the chicken breast you need to make a cut lengtwise, without separating the breast into two separated pieces. You just need to make the “pocket” for the filling. Usually, a big chicken breast can hold up to 2 tbsp of filling.
Finally, the cream is just a classic white cream: butter, flour, and milk. Remember to be careful because of you brown your butter in excess you can end with a brown roux that may be great for another recipe but definitely not for this chicken. So, before cooking your chicken in the oven, sprinkle with some parmesan to make a crispy crust — my favorite part of this dish.
This stuffed chicken breast is a winner for a weeknight family dinner for sure. Enjoy this delicious recipe with a glass of white wine and I see you next time!
Tender chicken breast stuffed with a super yummy and creamy spinach filler and cover with white sauce.
- 2 chicken breasts
- 4 cups fresh spinach
- 1 tbsp butter
- 2 garlic cloves thinly sliced
- 1/4 cup cream cheese
- 2 tbsp grated parmesan cheese
- Black pepper
- Garlic powder
- 1 tbsp butter
- 1/2 cup milk
- 1 tbsp flour
- 1/2 teaspoon nutmeg
- Salt and Black pepper
Heat a small pan over medium heat. Melt the butter and cook the garlic until fragrant.
Preheat the oven to 180º C (350º F)
Toss the spinach and cook until loses a lot of water and it reduces in size. Add the cream cheese and mix until a creamy paste is formed.
Season the chicken with salt, black pepper, and garlic powder. Cut lengthwise and create the space for the filling.
Stuff the chicken breasts. and place in an oven tray --- you can use a cast iron pan.
To prepare the sauce: In a pot, over medium heat melt the butter. Add the flour and slowly the milk. Whisk continuously to avoid lumps of flour. Cook until the sauce is thick enough. Season with salt, black pepper, and nutmeg.
Cover the chicken with the sauce and sprinkle the parmesan cheese. Cook in the oven for 20 minutes.