Creamy Spinach Stuffed Chicken Breasts

The secret to a good old fashion creamy spinach is the sauteed garlic and the cream cheese. This recipe is one of my mom’s favorite side dishes and it’s so easy to make that you’ll never need to go to the frozen section for creamed spinach ever again! Now add this amazing creamy spinach into American’s second best protein and your taste buds will thank you, nom! Juicy chicken *Rice nor pasta required*. 

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Creamy Spinach Stuffed Chicken Breasts
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 375 degrees. Place the chicken breasts on a cutting board and drizzle lightly with olive.
  2. Combine, 1/2 teaspoon salt, black pepper, garlic powder, and onion powder in a small bowl. Sprinkle evenly over both sides of the chicken breast.
  3. I personally sauteed my chicken in a heated pan for a minute or two in order to get a nice brown color then let it cool... Use a sharp knife to cut a pocket into the side of each chicken breast. Set chicken aside.
  4. Bring 5 cups of water to boil in a skillet or pot. ***takes about 5 minutes***
  5. Add 2 teaspoons of salt to boiling water.
  6. Add bag of spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander ***Try to squeeze out as much liquid as possible***
  7. On a cutting board place wilted spinach and cut into squares and set aside.
  8. Heat skillet over medium heat; add your 6 diced smashed garlic cloves, wheel of diced onion, and spinach.
  9. At this time add your creme cheese and gradually add milk or heavy cream until everything is mixed and thicken. ***let it slightly cool off**
  10. Last but not least, spoon the spinach mixture into each chicken breast evenly. Place the chicken breasts in a baking dish. Bake, uncovered, for 15-20 minutes or until chicken is cooked through.
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