Creamy Spinach Stuffed Chicken

• Chicken breasts: Try to use medium to large chicken breasts so you have enough room to cut and stuff them. If they’re very thick, you can trim them slightly or pound them a bit for more even cooking.
• Spinach: Fresh spinach works best here since it cooks down nicely into the filling. Make sure to cook off extra moisture so the filling doesn’t get watery.
• Cream cheese: Let the cream cheese soften first so it mixes smoothly with the spinach mixture. Full-fat cream cheese gives the richest texture.
• Mozzarella cheese: Mozzarella adds that melty texture to the filling. Low-moisture shredded mozzarella works really well in this recipe.
• Parmesan cheese: Freshly grated parmesan gives the best flavor, but pre-grated works too if that’s what you have on hand.
• Cajun seasoning: This adds extra flavor and a little kick to the chicken. If your Cajun seasoning is salty, you can slightly reduce the added salt.
• Paprika: Paprika adds color and mild flavor to the outside of the chicken. You can use smoked paprika for a deeper flavor.
• Oregano, garlic powder, and onion powder: These seasonings keep the recipe simple but flavorful and work well in both the filling and on the chicken.
• Olive oil: Used for both the filling and the chicken, olive oil helps everything cook evenly and adds flavor.
• Toothpicks: These help keep the stuffed chicken closed while cooking. Just remember to remove them before serving.

• Do not overfill the chicken breasts or the filling may spill out while cooking.
• Secure the opening well with toothpicks so the chicken stays closed as it sears and bakes.
• Sear the chicken first for color and flavor, but do not worry about fully cooking it in the pan since it will finish in the oven.
• Cook the spinach mixture until the extra moisture has evaporated so the filling stays thick and creamy.
• Let the cream cheese soften before mixing so the filling comes together smoothly.
• Let the chicken rest for a few minutes after baking before removing the toothpicks and serving.

Storage: Store leftover creamy spinach stuffed chicken in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in the microwave in short intervals or warm in a covered dish in the oven at 350°F until heated through.

Make ahead: You can prepare the spinach filling and stuff the chicken ahead of time, then keep it covered in the fridge until ready to cook.

Freezing: You can freeze the stuffed uncooked chicken or fully cooked leftovers in an airtight container. Thaw in the fridge overnight before baking or reheating.

Stir a few chopped sundried tomatoes into the filling for a little sweetness against the cream cheese.

Swap the spinach for chopped kale, but wilt it first since it holds more water and needs squeezing dry.

Wrap each breast in a slice of bacon or prosciutto before searing if you want a salty, crisp outside.

Air fryer: 375F for 18 to 20 minutes, checking that the centre reaches 165F before serving.