Stuffed Chicken Breasts with Green Chile
These Stuffed Chicken Breasts with Green Chile, Spinach, and Cream Cheese are a delightful blend of creamy, cheesy, and mildly spicy flavors.
The roasted green chile adds a smoky kick, while the Muenster and cream cheese create a luscious filling, perfectly complemented by fresh spinach.
Seasoned with lemon pepper and Himalayan pink salt, this dish offers a balance of savory and zesty notes. It’s an elegant yet simple recipe that’s perfect for a comforting family dinner or a special occasion.
Why You’ll Love This Recipe:
People will love this recipe because it’s a perfect balance of bold flavors and creamy textures wrapped in tender, juicy chicken.
The smoky heat of green chile pairs beautifully with the richness of cream cheese and Muenster, while spinach adds a fresh, nutritious touch.
It’s versatile enough for a weeknight dinner yet impressive enough for entertaining.
Plus, it’s a wholesome, low-carb option that doesn’t sacrifice flavor, making it a crowd-pleaser for a variety of tastes and dietary preferences!
Key Ingredients:
Chicken Breasts: Tender and juicy, serving as the perfect base for a flavorful stuffing.
Green Chile: Adds a smoky, mildly spicy kick to elevate the flavor.
Spinach: Fresh and nutritious, balancing the richness of the cheeses.
Cream Cheese: Provides a creamy, velvety texture to the filling.
Shredded Muenster Cheese: Melts beautifully, adding a rich, savory taste.
Seasonings: Lemon pepper and Himalayan pink salt enhance the overall flavor with zesty and subtle earthy notes.
Stuffed Chicken Breasts with Green Chile
Ingredients:
4 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
4 oz cream cheese, softened
1 cup shredded Muenster cheese
4 roasted green chiles, diced (or canned green chiles)
1 tsp lemon pepper seasoning
1 tsp Himalayan pink salt
1 tbsp olive oil
Instructions:
Prepare the Chicken:
Preheat the oven to 375°F (190°C).
Butterfly the chicken breasts by slicing them horizontally, leaving one side intact, to create a pocket.
Make the Filling:
In a mixing bowl, combine chopped spinach, cream cheese, shredded Muenster cheese, diced green chiles, lemon pepper, and a pinch of Himalayan pink salt. Mix well until combined.
Stuff the Chicken:
Spoon the filling into the pockets of the chicken breasts. Use toothpicks to secure the edges if necessary.
Season the Chicken:
Rub the outside of the chicken breasts with olive oil and sprinkle with additional lemon pepper and Himalayan pink salt.
Cook the Chicken:
Heat an oven-safe skillet over medium heat and sear the chicken on both sides until golden brown (about 3-4 minutes per side).
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Serve:
Let the chicken rest for 5 minutes before serving. Pair it with a fresh salad, roasted vegetables, or rice for a complete meal.
Enjoy this flavorful dish!
Notes:
Green Chile Options: For a smoky and authentic flavor, use roasted Hatch green chiles. If unavailable, canned green chiles or poblano peppers work as a substitute.
Cheese Variations: Swap Muenster for mozzarella, Monterey Jack, or pepper jack for a different flavor profile.
Make It Spicier: Add a pinch of cayenne pepper or diced jalapeños to the filling for extra heat.
Meal Prep: Stuff the chicken breasts ahead of time and refrigerate them until ready to cook. Let them sit at room temperature for 10-15 minutes before searing.
Serving Suggestion: Pair with a side of roasted vegetables, rice pilaf, or a crisp garden salad for a well-rounded meal.
Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave to maintain the filling’s creamy texture.
Nutrition Information:
Calories: 330 kcal | Protein: 37 g | Fat: 18 g | Saturated Fat: 8 g | Carbohydrates: 2 g | Dietary Fiber: 0.5 g | Sugars: 1 g | Cholesterol: 120 mg | Sodium: 550 mg
Frequently Asked Questions:
Can I use frozen spinach instead of fresh?
Yes! Thaw the frozen spinach and squeeze out as much excess water as possible before mixing it into the filling.
What’s the best way to secure the filling inside the chicken?
Use toothpicks to close the opening of the chicken breasts after stuffing them. Be sure to remove the toothpicks before serving.
Can I make this recipe dairy-free?
Yes, you can use dairy-free cream cheese and shredded cheese alternatives to make it suitable for a dairy-free diet.
How do I know when the chicken is fully cooked?
The chicken is done when its internal temperature reaches 165°F (74°C). Use a meat thermometer for accurate results.
Can I cook this recipe in an air fryer?
Absolutely! Preheat the air fryer to 375°F (190°C) and cook the stuffed chicken breasts for 15-18 minutes, flipping halfway through. Check the internal temperature to ensure doneness.
How do I butterfly the chicken breasts properly?
Place your hand flat on top of the chicken breast and use a sharp knife to slice it horizontally, stopping just before cutting through. This creates a pocket for stuffing while keeping the breast intact.
What’s the easiest way to roast green chiles at home?
Place whole chiles under the broiler, turning them every few minutes until the skin is charred. Transfer to a sealed bag or covered bowl to steam for 10 minutes, then peel off the charred skin and remove the seeds.
How can I prevent the filling from spilling out while cooking?
Avoid overstuffing the chicken breasts. Secure the edges with toothpicks, and sear the chicken seam-side down first to help seal the opening.
What’s the best skillet to use for this recipe?
An oven-safe cast-iron or stainless-steel skillet works best, as it allows you to sear the chicken on the stovetop and transfer it directly to the oven for finishing.
Can I prep the filling or chicken in advance?
Yes! Prepare the filling up to 24 hours in advance and store it in the refrigerator. You can also butterfly and season the chicken breasts a few hours ahead to save time. Stuff them just before cooking.