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This dish features juicy chicken filled with a creamy mixture of cheese, sun-dried tomatoes, and spinach. It's super fast to whip up, you can swap ingredients if you feel like it, and it never fails to impress, whether it's a busy weeknight or you want to make something a little fancy.
Tasty Simple Chicken
I tried making this when I wanted to jazz up plain chicken breast, and it's been my favorite for impressing folks ever since. The way creamy cheese blends into the spinach is awesome, and the chicken always comes out so moist. Slicing into it to see that swirl of filling just looks great on any plate.
What to Grab
- Parmesan Cheese: Freshly shredded melts perfectly and tastes best.
- Chicken Breast: Go for boneless and skinless. Dry them off first to help the seasonings stick.
- Seasoning: You'll want smoked paprika, salt, and black pepper to punch up the flavor.
- Spinach: Use fresh, chopped baby spinach—it mixes in easily. Skip frozen spinach.
- Butter: Makes the chicken taste rich and helps with browning.
- Feta Cheese: Use a soft, creamy option for extra tang.
- Sun-Dried Tomatoes: Pick the oil-packed kind, sliced thin for lots of flavor.
- Cream Cheese: Let it soften so you get a super smooth mix. Full-fat is best.
Let's Make This Together
- Get Cooking
- Sear in butter on medium heat until the inside hits 165°F (74°C).
- Fill and Close Up
- Stuff the seasoned chicken with your cheese-spinach filling, then fold it over and stick toothpicks in to hold it.
- Mix Up the Filling
- Stir together feta, cream cheese, parmesan, spinach, and sun-dried tomatoes until nice and creamy.
- Prep the Chicken
- Slice the chicken breasts open like a book and sprinkle with paprika, salt, and pepper.
Nailing It Every Time
After tweaking this dish so many times, I've picked up a few must-do things. Let your cream cheese soften fully or the filling won't go smooth. Dry off your chicken first for that awesome golden color. Oh, and after cooking, give the chicken a few minutes to sit—it keeps it from drying out and locks those juices in.
Keeping Leftovers Fresh
This chicken tastes best right off the stove, but it'll be fine in the fridge for up to four days. I like to reheat mine in the oven instead of the microwave to keep the nice texture. Leftover slices are really great cold on salads, too. Give it a try!
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Frequently Asked Questions
- → How do I cut the chicken for stuffing?
Cut across the middle but stop before reaching the other side. This creates an opening for all that tasty stuffing.
- → What’s the best way to heat leftovers?
Warm it up in a covered pan or oven to keep the juiciness. Microwaves can dry out the chicken if you're too quick.
- → Can I freeze it after cooking?
Yes! Once cooled, put it in a container and freeze for up to 8 weeks. Thaw overnight for reheating later.
- → How do I know when the chicken is properly cooked?
Use a thermometer—165°F confirms it's done! Avoid raw spots by browning all sides in the skillet evenly.
- → What if some filling leaks out while cooking?
That’s totally okay! Secure with toothpicks to keep most in, but don’t stress if some spills out—it happens!
Conclusion
This dish turns your chicken dinner into a treat by stuffing life into it with spinach, cheese, and sun-dried tomatoes. It’s quick, satisfying, and simple to tweak.