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Creamed Spinach Stuffed Chicken

What’s simpler than stuffing chicken breasts? Maybe eating them! And that’s exactly what you’ll be doing with this mashup. It’s so darn good. Oh, and it’s so darn easy. Just mix everything in a bowl, stuff, season, and roast (pan searing is completely optional). Literally, the oven does all the work!

Creamed Spinach Stuffed Chicken

2 chicken breast

1 teaspoon of Kosher salt

1/2 teaspoon of black pepper

1 teaspoon of Cajun seasoning

1 tablespoon of olive oil

For the filling:

2 cups of frozen spinach, drained & defrosted

1 teaspoon of garlic powder

1/2 teaspoon of onion powder

1 cup of grated Parmesan cheese

1 cup of plain Greek yogurt (or cream cheese)

1/2 teaspoon of Kosher salt

To start, preheat the oven to 400 degrees. Then, cut a pocket inside the chicken breast and set aside. Next, to prepare the filling, add all of the ingredients to a bowl. Mix together well to combine and stuff the filling inside the two chicken breasts. Liberally season the outside of the chicken breasts with salt, pepper, and Cajun seasoning. Then, drizzle with olive oil.

You can add the chicken straight to the hot oven and let it cook through. If you want a pan seared effect, just sear the chicken breasts on both sides in a hot skillet, then add the skillet to a hot oven.

For a quick pan sauce (if you want one), I just took the chicken breast out of the oven when they were done and set them aside. In the same pan, I added shallots, a few dashes of Worcestershire sauce, black pepper, and heavy cream. I let that cook together for a bit until it was slightly thickened and served it over mashed potatoes. Listen, they were instant – lol. In a pinch, those work just as well.

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