Description

Juicy stuffed chicken breasts filled with creamy cheese, spinach, and bacon, served with buttery sautéed vegetables. A delicious and easy dinner idea!

Recipe Introduction

This creamy stuffed chicken breast recipe is a perfect blend of comfort and flavor. Tender chicken is filled with a cheesy mixture of cream cheese, cheddar, spinach, and crispy bacon, then baked until golden and juicy. Served with buttery sautéed vegetables like broccoli, bell pepper, and carrots, it’s a wholesome meal that feels fancy but is easy to make at home.

Whether you’re cooking for family dinner or meal prep, this dish offers rich taste, great texture, and plenty of nutrients — all in under an hour.

Ingredients

Chicken & Filling

• 4 small boneless, skinless chicken breasts
• 5 ml (1 tsp) paprika
• Salt and pepper, to taste
• 125 ml (½ cup) softened cream cheese
• 250 ml (1 cup) shredded cheddar cheese
• 4 slices bacon, cooked and chopped
• 750 ml (3 cups) chopped spinach
• 10 ml (2 tsp) Italian seasoning
• 5 ml (1 tsp) garlic powder
• 5 ml (1 tsp) onion powder
• 60 ml (¼ cup) softened butter

Sautéed Vegetables

• 10 ml (2 tsp) butter
• 1 broccoli, cut into florets
• 1 red bell pepper, sliced
• 2–3 carrots, thinly sliced
• 1 clove garlic, minced
• Salt and pepper, to taste
• 30 ml (2 tbsp) fresh parsley, chopped

Instructions

1. Cook the bacon in a skillet over medium heat for 5–7 minutes until crispy. Remove and set aside, keeping the bacon fat in the pan.
2. Sauté the spinach in the bacon fat for 3 minutes until wilted. Remove from heat.
3. In a small bowl, combine Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper.
4. In another bowl, mix cream cheese, cheddar, chopped bacon, sautéed spinach, and half the seasoning mix.
5. Slice the chicken breasts horizontally (like a book) without cutting through. Stuff each with the cheese mixture.
6. Combine softened butter with the remaining seasoning and spread over the chicken.
7. Preheat oven to 190°C (375°F).
8. Place stuffed chicken in a baking dish and bake for 30–40 minutes, until golden and cooked through.
9. Meanwhile, sauté vegetables: melt butter in a pan, cook broccoli, bell pepper, and carrots for 6 minutes, then add garlic for 45 seconds. Season with salt, pepper, and parsley.
10. Serve hot — stuffed chicken with sautéed vegetables on the side.

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Chef’s Tips

• Add a touch of smoked paprika for deeper flavor.
• Use mozzarella instead of cheddar for a stretchier texture.
• Serve with a side of rice, mashed potatoes, or quinoa for a complete meal.
• Great for meal prep — reheats well for up to 3 days.