Description
Tender chicken breasts stuffed with a creamy spinach and parmesan filling, seared and oven-baked, then finished with a bright lemon herb pan sauce.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 2 cups fresh spinach, chopped
- 4 oz cream cheese, softened
- 1/4 cup grated parmesan cheese
- 3 cloves garlic, minced
- 1/4 cup chicken broth
- 2 tablespoons fresh lemon juice
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté minced garlic and spinach in a pan until wilted. Stir in cream cheese and parmesan; remove from heat and cool slightly.
- Cut a pocket into the thickest part of each chicken breast, being careful not to cut through.
- Stuff each breast with the spinach-cheese mixture and secure the edges with toothpicks if necessary.
- Season chicken with salt and pepper. Heat olive oil and 1 tablespoon of butter in an oven-proof skillet over medium-high heat.
- Sear chicken for 3-5 minutes per side until golden brown.
- Transfer the skillet to the oven and bake for 10-15 minutes until the internal temperature reaches 165°F.
- Remove chicken from the pan and let rest on a plate for 5 minutes.
- Place the skillet back on the stove. Add chicken broth and lemon juice, scraping the pan bits.
- Stir in the remaining butter and parsley, simmering for 2 minutes until thickened.
- Pour the sauce over the chicken and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Searing and Baking
- Cuisine: American