Description
This cream cheese stuffed chicken breast is filled with a creamy mixture of cheeses, spinach, garlic, and crispy bacon, with a hint of honey for a unique touch. It’s seared for a golden crust and baked to juicy perfection. This recipe is great for a weeknight meal or a special dinner and pairs wonderfully with a variety of sides.
Equipment Needed
- Sharp knife
- Cutting board
- Mixing bowl
- Oven-safe skillet
- Toothpicks
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 cup fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 4 slices cooked bacon, crumbled
- 1 tbsp honey (optional, for a slight sweetness)
- 1 tbsp fresh chives, chopped
- 1 tsp fresh thyme, chopped
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Precook the Bacon: Precook the bacon on the stovetop or in the oven to a crispy finish. Cool completely on paper towels to drain.
- Chop the Spinach: Lay your spinach out on a cutting board and run your knife through it a few time to leave a rough chop. Set aside for filling.
- Prepare the Filling In a large mixing bowl, combine the softened cream cheese, chopped spinach, shredded mozzarella, Parmesan, minced garlic, crumbled bacon, honey (optional), chives, and thyme. Season with salt and pepper, and mix until well incorporated.
- Prepare the Chicken: Place each chicken breast on a cutting board. Use a sharp knife to carefully slice horizontally, creating a pocket for the filling without cutting all the way through.
Season the inside and outside of each chicken breast with salt and pepper. - Stuff the Chicken: Divide the cream cheese mixture evenly among the chicken breasts, filling each pocket. Secure the edges of the chicken breasts with toothpicks to keep the filling intact during cooking.
- Sear the Chicken: In an oven-safe skillet, heat the olive oil over medium-high heat. Add the stuffed chicken breasts and sear for about 2-3 minutes on each side, until a golden crust forms.
- Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Serve: Remove the toothpicks before serving. Let the chicken rest for a few minutes to allow the juices to settle. Serve warm, garnished with additional fresh herbs if desired.
Notes
The honey in the cream cheese mixture adds a unique, subtle sweetness that balances the savory flavors of the bacon and cheeses. This touch of sweetness complements the overall flavor profile and adds an unexpected depth that makes this dish stand out from classic recipes. If you prefer a purely savory profile, you can omit the honey without compromising the integrity of the recipe.
Cooking Tips
- Ensure the cream cheese is at room temperature for easy mixing.
- Searing the chicken helps lock in moisture and creates a beautiful crust. For a crispier exterior, broil the chicken for the last 2 minutes of baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Serving Suggestions
- This stuffed chicken breast pairs beautifully with roasted vegetables, mashed potatoes, or a fresh garden salad. For a low-carb option, try serving it alongside cauliflower rice or steamed green beans.
Nutrition
- Serving Size: 1 Chicken Breast
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 32g
- Saturated Fat: 14g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 150mg