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Creamy Stuffed Chicken

This Creamy Stuffed Chicken is filled with a cheesy spinach and roasted red pepper mixture, and topped with a delicious creamy sauce!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 chicken breasts

Ingredients

For the chicken:

  • 4 boneless, skinless chicken breasts
  • dash of black pepper
  • dash of salt
  • 4 ounces cream cheese, softened
  • 6 ounces spinach, chopped roughly
  • ⅓ cup roasted red peppers, chopped
  • 2 TBS shredded parmesan cheese
  • 2 cloves garlic
  • ½ teaspoon dried basil

For the sauce:

  • 2 TBS butter
  • 2 cloves garlic, minced
  • 2 stalks green onions, chopped
  • 3 ounces cream cheese
  • 1 cup milk (I used almond milk but you can use any variety)
  • 1 cup parmesan cheese
  • remaining spinach mixture

Instructions

For the chicken:

  1. Mix cream cheese, spinach, roasted red peppers, parmesan cheese, garlic, and basil in a bowl.

  2. Slice a pocket into the chicken breasts, taking care not to slice through the bottom or opposite side. **I recommend using a small paring knife for this step.

  3. Stuff about ⅓ cup of the spinach mixture into the pocket, then seal the seam with a toothpick or two. Reserve remaining spinach mixture.

  4. Season tops and bottoms of chicken breasts with salt and pepper. 

  5. Using a grill pan or an actual grill, place chicken breasts over medium heat, and cook for about 5 minutes on each side or until cooked through. Remove from heat and set aside.

For Sauce:

  1. In a small sauce pot, melt butter and sauté garlic. Add chopped green onions, cream cheese, milk, and parmesan cheese; mix until melted and well combined.

  2. Add remaining spinach mixture to the sauce; stir in using a fork. Simmer until thickened and everything is melted and combined. 

  3. Keep over low heat, mixing occasionally until the chicken and pasta are ready.

Recipe Notes

First published in April 2018. Updated April 2022.