Spinach Stuffed Chicken Breasts

Spinach Stuffed Chicken Breasts

If you love spinach dip, this recipe is definitely for you! Make a pocket in a chicken breast, fill it with a creamy spinach stuffing. This recipe is easy to make on a sheet pan, so there’s little mess to clean up afterwards – just throw out the aluminum foil. If you like, you can also roast vegetables like carrots, Brussels sprouts, or potatoes on the sheet pan with the chicken for a one pot meal. Did you tweak the filling at all? Let us know what you think of the recipe in the comments below.

Spinach Stuffed Chicken Breasts

Lake Geneva Country Meats

Servings

4

Prep Time

10 minutes

If you love spinach dip, this recipe is definitely for you! Make a pocket in a chicken breast, fill it with a creamy spinach stuffing. This recipe is easy to make on a sheet pan, so there’s little mess to clean up afterwards – just throw out the a...

Spinach Stuffed Chicken Breasts

Ingredients

  • 2 cup Spinach (chopped)
  • 4 oz Cream Cheese (softened)

  • 4 oz Sour Cream

  • 2 Tbsp Parmesan Cheese (grated)
  • 2 clove(s) Garlic (minced)
  • 2 LGCM Chicken Breast (use 2 full breasts separated into 4 pieces)

  • Salt

  • Pepper

Directions

  1. Add the spinach, cream cheese, sour cream, parmesan cheese, and minced garlic to a mixing bowl and stir to combine. Add more or less spinach to your taste. Add 1 tsp. red pepper flakes if you would like a touch of spice in the mixture. Set aside.

  2. Take the chicken breasts, and cut a pocket into the side of each chicken breast. Stuff the spinach mixture into each chicken breast, then season the outside of the chicken to your taste with salt and pepper.

  3. Place the stuffed chicken breasts on a foil lined sheet pan, and place in an oven preheated to 375ºF. Cook for 30 minutes, or until the chicken is cooked through. Remove and serve warm.
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