Spinach Cream Cheese Stuffed Chicken

Name: Spinach Cream Cheese Stuffed Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1½ lb Potato; 2 tbsp Olive Oil; 1 tsp Salt; 3½ oz Baby Spinach; 4 oz Cream Cheese; 1 clove Garlic; 1½ lb Chicken Breast; ½ tsp Black Pepper; 14 oz Green Beans

By Eatpace

Chicken breasts filled with spinach and cream cheese bake alongside potatoes and green beans. Starting the potatoes first gives them time to brown while you prepare the chicken.

Total: 50 min; 15 prep · 35 cook
Serves: 4; Scale it below
Calories: 548; kcal per serving
Protein: 47g; per serving

Plan this dinner Jump to recipe

Spinach and cream cheese stuffed chicken breast with roasted potatoes and green beans.

50 min

Ingredients

9 ingredients

4 servings

1½ lb Potato, cut into 1-inch pieces
2 tbsp Olive Oil
1 tsp Salt
3½ oz Baby Spinach, chopped
4 oz Cream Cheese, softened
1 clove Garlic, minced
1½ lb Chicken Breast (4 boneless, skinless breasts)
½ tsp Black Pepper
14 oz Green Beans, trimmed

Contains dairy. Always check labels.

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Nutrition per serving

Estimated

548 kcal

Protein: 47 g
Carbs: 41 g
Fat: 22 g
Fiber: 7 g

By EatpaceHow we write and check our recipes

Method

7 steps Oven 425°F 15 min prep · 35 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Toss Potato with half the Olive Oil and half the Salt on a large sheet pan. Roast until the edges begin to brown, about 15 minutes.
Step 2. Meanwhile, microwave Baby Spinach in a covered, microwave-safe bowl until wilted, about 2 minutes. Let cool enough to handle, then squeeze dry.
Step 3. Mix the spinach with Cream Cheese and Garlic.
Step 4. Cut a pocket into the side of each Chicken Breast, leaving the other sides intact. Fill with the spinach mixture and secure with toothpicks if needed. Season with the rest of the Salt and Black Pepper.

Cook

Step 5. Push the potatoes to one side of the sheet pan and add the chicken. Bake until the chicken begins to turn opaque, about 10 minutes.
Step 6. Toss Green Beans with the rest of the Olive Oil. Add to the pan and bake until the beans are tender, the potatoes are browned, and the chicken has no pink inside, about 10 minutes.

Finish & serve

Step 7. Rest the chicken for 5 minutes, then remove any toothpicks and serve with the potatoes and green beans.

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Tips

Good to know

Check the chicken and filling with an instant-read thermometer; both should reach 165°F.

Swap it

Use thawed frozen spinach in place of fresh, squeezing it dry before mixing with the cream cheese.

Leftovers

Refrigerate leftovers within 2 hours and eat within 3 to 4 days, reheating the chicken to 165°F.

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