Spinach Stuffed Chicken Breast

Spinach stuffed chicken breast is flavorful, filling, quick, and easy to whip up! Filled with tender spinach, cream cheese, and freshly grated Parmesan cheese, there is nothing boring about this chicken breast recipe.

I love chicken for dinner! What can I say, it’s a cheap and easy protein that can be used in so many different ways. If you are in the mood for more chicken recipes, you’ve got to try this Creamy Tuscan Garlic Chicken, this Crockpot Apricot Chicken, and this Chicken Francese.

Stuffed Chicken Breast with Spinach

You guys! The flavor on this spinach stuffed chicken breast is off the charts! Maybe you don’t always think of flavor when you hear chicken breast, but this recipe is about to break the mold. It’s easy, low carb, and yet so flavorful and filling. Not to mention you are getting plenty of veggies in with fresh spinach. This is not my first stuffed chicken breast recipe (try this stuffed Tuscan garlic chicken), but it might just be the best!

If you are new to the stuffed chicken scene, get ready for a real treat! It’s so much more fun to eat than a regular chicken breast. I feel like I’ve pretty much mastered moist chicken breast (just try this honey butter baked chicken recipe), but no matter how amazing the sauce is, nothing compares to cutting into a chicken breast that is FILLED with cream cheese. I mean, just total bliss! I absolutely love baked chicken, and this recipe is just to die for.

Ingredients

Here’s the good news, this spinach stuffed chicken breast recipe has really simple easy to come by ingredients. You can switch up the seasoning on this chicken however you like, I talk about other seasoning options down below in the tip box. You can find the measurements in the recipe box.

• Chicken Breasts: You will need 4 chicken breasts for this recipe.
• Olive Oil: I prefer the flavor of olive oil, but you can use whatever oil you prefer.
• Shallots: They are sweet and have a subtle flavor that you’ll love! You could use an onion instead.
• Garlic: Fresh garlic cloves bring out so much flavor in this chicken.
• Spinach: You will cook fresh spinach until it’s perfectly soft, then add it to the cream cheese filling.
• Salt and Pepper: To enhance all the flavors in the filling.
• Oregano: I love the amazing smell and earthy flavor it adds.
• Thyme: I think it pairs perfectly with chicken breast!
• Red Pepper Flakes: This is optional, but I love the punch of flavor and heat that they add.
• Cream Cheese: It’s the perfect option for the filling because it bakes really well and it’s tangy and sweet.
• Parmesan Cheese: I love freshly grated Parmesan cheese in this recipe.

Spinach Stuffed Chicken Breasts

It’s so easy to make! You are going to be able to whip up this spinach stuffed chicken breast and have it in the oven in about 20 minutes. Make sure you plan just over an hour for the total cook time and preparation. Let’s get making this delicious chicken!

1. Prep: Preheat your oven to 375 degrees fahrenheit and prepare your chicken by drying each one off and cutting a pocket into each one. Set aside.
2. Cook Spinach: In a medium skillet over medium high heat, heat 1 tablespoon of oil and saute your shallots for about 3 minutes. Add in your garlic and chopped spinach. Then cook until your spinach has wilted. Then remove from heat.
3. Make Seasoning: In a small bowl, mix your salt, pepper, oregano, thyme, and red pepper flakes. Then divide this mixture in half.
4. Make Filling: In a medium bowl add your softened cream cheese, parmesan cheese, cooked spinach and shallots and half of your spice mix. Mix well to combine.
5. Season and Stuff Chicken: Rub the remaining 2 tablespoons of oil onto each chicken breast and then season each one with the remaining spice mix. Stuff each chicken evenly with the spinach and cream cheese mixture until it has all been used.
6. Bake: Place the stuffed breasts onto a 9X13 inch baking dish. Bake uncovered for 30-45 minutes, or until the chicken is cooked through and there is a nice brown crust on the top of each one.
7. Enjoy: Remove the chicken from the oven and serve fresh!

Tips for Making Spinach Stuffed Chicken Breast

The thing I love most about cooking chicken is you can really flavor it any way you like! Here are some ways that you can switch up this recipe to fit what you already have in your pantry, or just suit your tastebuds more.

• Switch Up Seasonings: You can absolutely switch things up! Don’t stick to just oregano and thyme, you can go with garlic powder and paprika! You could also do your favorite chicken seasoning, or even switch things up with a seasoning blend like Italian seasoning or Cajun seasoning.
• Customize Stuffing: You can switch up the cheeses to make things your own! Try feta cheese, mozzarella cheese or even cheddar instead! I really love swiss cheese with chicken. You could try gouda, havarti, or really anything you are in the mood for!
• Covering Chicken While Baking: I mention that you will cook the chicken uncovered. If you do check the chicken and see any burning, you can cover the chicken with aluminum foil for the rest of the cook time. Make sure that your chicken is fully cooked by checking the internal temperature.

Storing Leftovers

I love making spinach stuffed chicken breast as a meal prep dish because they make fantastic leftovers! Here is how to store them.

• In the Refrigerator: Store your leftovers in an airtight container in the refrigerator for up to 5 days.

More Chicken Recipes

You can never have too many chicken recipes up your sleeve! It’s such an easy protein to prepare in so many different ways. Here are a few of my faves that you absolutely have to try!

Dinner

Instant Pot Lemon Garlic Chicken

Dinner

Caramel Chicken

Dinner

Slow Cooker Crack Chicken (Cheddar Ranch Chicken)

Slow Cooker

Crockpot Tuscan Chicken

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Spinach Stuffed Chicken Breast

Spinach stuffed chicken breast is flavorful, filling, quick, and easy to whip up! Filled with tender spinach, cream cheese, and freshly grated Parmesan cheese, there is nothing boring about this chicken breast recipe.

Course Dinner

Cuisine American

Keyword spinach stuffed chicken breast, stuffed chicken

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 4 people

Calories 434kcal

Author Alyssa Rivers

Ingredients

• 4 boneless skinless chicken breasts
• 3 tablespoons olive oil divided
• 2 shallots finely chopped
• 2 cloves garlic minced
• 3 heaping cups spinach chopped
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon oregano
• 1 teaspoon thyme
• ½ teaspoon red pepper flakes
• 4 ounces cream cheese softened
• 1 cup freshly grated parmesan cheese

Instructions

• Preheat your oven to 375 degrees fahrenheit and prepare your chicken by drying each one off and cutting a pocket into each one. Set aside.
• In a medium skillet over medium high heat, heat 1 tablespoon of oil and saute your shallots for about 3 minutes. Add in your garlic and chopped spinach. Cook until your spinach has wilted. Remove from heat.
• In a small bowl, mix your salt, pepper, oregano, thyme, and red pepper flakes. Divide this mixture in half.
• In a medium bowl add your softened cream cheese, parmesan cheese, cooked spinach and shallots and half of your spice mix. Mix well to combine.
• Rub the remaining 2 tablespoons of oil onto each chicken breast and season each one with the remaining spice mix. Stuff each chicken evenly with the spinach and cream cheese mixture until it has all been used.
• Place the stuffed breasts onto a 9X13 inch baking dish. Bake uncovered for 30-45 minutes, or until the chicken is cooked through and there is a nice brown crust on the top of each one.
• Remove the chicken from the oven and serve fresh!

Nutrition

Calories: 434kcal | Carbohydrates: 6g | Protein: 35g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 1209mg | Potassium: 552mg | Fiber: 1g | Sugar: 2g | Vitamin A: 790IU | Vitamin C: 4mg | Calcium: 351mg | Iron: 1mg

source https://therecipecritic.com/spinach-stuffed-chicken-breast/

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Air Fryer Cheesecake

Get ready to indulge in the tastiest and easiest cheesecake you’ll ever make! My air fryer never fails to impress- this amazing dessert is another great recipe to add to the list! When you’re craving something sweet, air fryer cheesecake requires minimal effort and time, and is a great way to impress your guests or treat yourself to something special.

I love cheesecake in all its forms. A few fun varieties of this classic dessert to try are: mini cheesecakes, cheesecake cookies, and cheesecake dessert cups! Just like this air fryer cheesecake, these recipes are all easy to make and so indulgent. There’s no wrong time to make them! Give one (or all) of them a try and thank me later.

Cheesecake in the Air Fryer

I’m sure you know by now that air fryers are heaven-sent. They can whip up a hearty dinner in minutes! Another area where they really shine, though, is with desserts! I know it seems unlikely, but air fryers make amazing chocolate chip cookies and hand pies. (You can even make things like fried Oreos!) Cheesecake is another great thing to make in your air fryer. You HAVE to try it out!

I love making cheesecake in the air fryer because there’s no fuss. No water bath, nothing! Just perfect, creamy tangy goodness. It does take almost an hour to cook, but the end result is so worth it! Once you take a bite of it you’ll be wondering why you haven’t tried making cheesecake in the air fryer sooner. Let’s get started!

Ingredients Needed

The great thing about this recipe is it doesn’t use a ton of ingredients. Plus, I’m sure you already have most of them in your pantry! Here is everything you need to make the delicious crust and cheesecake filling. And as always, exact measurements are in the recipe card below!

Crust

• Graham Cracker Crumbs: The base of the crust. You can buy these pre-crushed or crush your own in a food processor or with a rolling pin.
• Granulated Sugar: Makes the crust nice and sweet!
• Melted Butter: Melted butter is used as a binder to hold the crust together. It also adds a rich, buttery flavor to the crust. Yum!
• Salt: Just a pinch to keep your crust from tasting bland.

Cheesecake Filling

• Cream Cheese: Gives the cheesecake its signature smooth texture. Just make sure to let it soften at room temperature before using it so it mixes together smoothly with the other ingredients.
• Sour Cream: Sour cream adds a little bit of tanginess to the cheesecake, and it also helps to make it extra creamy.
• Granulated Sugar: An essential ingredient in any dessert recipe, sugar is used to sweeten up the cheesecake.
• Large Eggs: Help to bind everything together and give the cheesecake its structure.
• Lemon Zest: Lemon zest adds a bright, citrusy flavor to the air fryer cheesecake and helps to balance out the sweetness. Don’t skip it!
• Vanilla Extract: Vanilla extract adds a delicious, warm, and comforting flavor to the cheesecake. It pairs perfectly with the tanginess of the cream cheese and sour cream. Use prepackaged pure vanilla extract or make your own blend at home!

How to Make Cheesecake in an Air Fryer

This air fryer cheesecake recipe is foolproof. Just grab a little springform pan and let your air fryer work its magic!

Crust

1. Prepare Pan: Grease a 6 or 7-inch springform pan with cooking spray. Then place a parchment round in the bottom.
2. Add Crust to Pan: Combine the graham cracker crumbs with the melted butter and salt until it resembles wet sand. Press into the bottom of the pan, use your fingers or a flat-bottomed glass or measuring cup to press it in. If you’re using a 6-inch pan you may omit a tablespoon or two of the crust if desired.
3. Air Fry: Place in air fryer basket and cook at 275 degrees Fahrenheit for 10 minutes. Then let cool completely.

Cheesecake Filling

1. Combine Cream Cheese and Sour Cream: Use a stand mixer or hand mixer to beat the softened cream cheese and sour cream until smooth. Add the sugar and beat again until combined, scraping down the sides and bottom of the bowl as needed.
2. Add Eggs: Add the eggs one at a time, mixing each one just until incorporated. Add the lemon zest and vanilla and beat until combined and smooth.
3. Add Cheesecake Batter to Crust, Air Fry: Pour the mixture over the cooled crust and then bake at 285 degrees Fahrenheit for 30 minutes. After 30 minutes, bake at 250 degrees Fahrenheit for 15-20 minutes more, until the cheesecake is set but still has a little wobble to it.
4. Cool: Crack open the air fryer and leave the cheesecake inside for 30-60 minutes, until the air fryer has cooled.
5. Refrigerate: Chill the cheesecake in the fridge for 4 hours or overnight before removing from the pan and serving.

Tips and Tricks

It’s hard to mess up this air fryer cheesecake recipe, but here are a few extra tips to keep in mind so yours turns out perfectly.

• Graham Cracker Crumbs: If you don’t have graham cracker crumbs, you can make some by either crushing 6-7 graham crackers in a ziplock bag with a rolling pin or blend them in a blender or food processor. 
• Use Room Temperature Ingredients: Having all your filling ingredients at room temperature will help ensure that you don’t have any lumps in your batter. 
• How Do I Know if My Cheesecake is Done? The cheesecake should have a slight wobble to it, but it should not appear liquid in the center. If it is liquid, it is underbaked. If it has no wobble or movement, it is overbaked. 
• Cool in the Air Fryer: Leaving the cheesecake in the air fryer as it cools will help prevent cracks from forming as it cools down. It is more likely to crack if it changes temperature too quickly. 
• For Uniform Slices: Run a large knife under very hot water, dry with a clean towel, and slice the cheesecake to get nice, clean slices. Run under water and dry between each cut made with the knife.
• Toppings: Air fryer cheesecake is great on its own, but you can also add things like fresh berries, cherry pie filling, whipped cream, caramel sauce, chocolate sauce, white chocolate sauce, crushed Oreos, etc. The options are endless!

Storing Leftover Cheesecake

I doubt you’ll have any leftovers to store, but just in case, here’s how to keep your air fryer cheesecake fresh and delicious!

• In the Refrigerator: Refrigerate in an airtight container for 5-7 days. 
• In the Freezer: After chilling, the cheesecake can be removed from the pan and placed uncovered in the freezer for 4-6 hours until completely frozen. Then it can be wrapped in 2-3 layers of plastic wrap and frozen for up the 3 months. Unwrap and place in the refrigerator to thaw.

Other Must-Make Cheesecake Recipes

When you’re wanting a rich, indulgent dessert, cheesecake is always the way to go. From classic New York cheesecake to cheesecake brownies, here are a few more great recipes to add to your dessert lineup. Whether you’re making them for a special occasion, potluck, or just a cozy night in, they’re sure to please! For more dessert inspo, find my full list of cheesecake recipes here.

Desserts

The Best New York Cheesecake Ever!

Desserts

Cheesecake Brownies

Desserts

Baileys Cheesecake

Desserts

Red Velvet Cheesecake

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Air Fryer Cheesecake

Get ready to indulge in the tastiest and easiest cheesecake you'll ever make! My air fryer never fails to impress- this amazing dessert is another great recipe to add to the list! When you're craving something sweet, air fryer cheesecake requires minimal effort and time, and is a great way to impress your guests or treat yourself to something special.

Course Dessert

Cuisine American

Keyword air fryer cheesecake, cheesecake in an air fryer, cheesecake in the air fryer

Prep Time 25 minutes

Cook Time 1 hour

Chill Time 4 hours

Total Time 5 hours 25 minutes

Servings 6 People

Calories 515kcal

Author Alyssa Rivers

Ingredients

Crust

• ¾ cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 2 tablespoons butter melted
• A dash of salt

Cheesecake Filling

• 16 ounces cream cheese softened
• ½ cup sour cream
• ¾ cup granulated sugar
• 2 large eggs room temperature
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

Instructions

Crust

• Grease a 6-7 inch springform pan with cooking spray. Place a parchment round in the bottom.
• Combine the graham cracker crumbs with the melted butter and salt until it resembles wet sand. Press into the bottom of the pan, use your fingers or a flat-bottomed glass or measuring cup to press it in. If you’re using a 6-inch pan you may omit a tablespoon or two of the crust if desired.
• Bake in the airfryer at 275 degrees fahrenheit for 10 minutes. Let cool completely.

Cheesecake Filling

• Use a stand mixer or hand mixer to beat the softened cream cheese and sour cream until smooth. Add the sugar and beat again until combined, scraping down the sides and bottom of the bowl as needed.
• Add the eggs one at a time, mixing each one just until incorporated. Add the lemon zest and vanilla and beat until combined and smooth.
• Pour the batter over the cooled crust and bake at 285 degrees fahrenheit for 30 minutes. After 30 minutes, bake at 250 degrees fahrenheit for 15-20 minutes more, until the cheesecake is set but still has a little wobble to it.
• Crack open the airfryer and leave the cheesecake inside for 30-60 minutes, until the airfryer has cooled.
• Chill the cheesecake in the fridge for 4 hours or overnight before removing from the pan and serving.

Nutrition

Calories: 515kcal | Carbohydrates: 42g | Protein: 8g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 152mg | Sodium: 364mg | Potassium: 166mg | Fiber: 0.4g | Sugar: 35g | Vitamin A: 1331IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg

source https://therecipecritic.com/air-fryer-cheesecake/

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Liege Waffles

You’ve never had a waffle like a Liege Waffle! These waffles are similar to a Belgian waffle but made sweeter by pearl sugar. They are perfectly crispy on the outside and warm and soft on the inside. Topped with fresh berries and whipped cream, you won’t find a better brunch companion!

It’s no secret I love breakfast. I think about every breakfast recipe I write, I have to remind you that it’s the best meal of the day (in my opinion!). I also can’t help but love a good brunch served with warm waffles or fluffy pancakes, a side of scrambled eggs, and a fun drink like an Orange Julius!

Liege Waffle

At this point, let’s be honest, we all want to know what a liege waffle is right?! How is it different, and why does it look so darn cute? Well, a liege waffle is a type of Belgian waffle that is a little sweeter because of the pearl sugar. The dough is much thicker than your usual waffle batter, and you actually form little dough balls to put into your waffle iron. They are crispy on the outside and warm and soft and dreamy on the inside. This liege waffle recipe is a copycat of the amazing waffles you can get at Bruges here in Salt Lake City, Utah!

If you are a waffle lover, you need to drop everything and make this recipe right NOW! It’s that good. I think it’s safe to say that waffles are my favorite breakfast food and these are knock your socks off amazing. I like to dress them up on the super sweet side by adding raspberries and a powdered sugar glaze. Once at a fun friends brunch, I served them for dessert with a scoop of ice cream and some hot fudge on top. I’m drooling just thinking about it now! These waffles are the perfect brunch or special occasion breakfast that will go down in the history books (and hopefully your recipe book!).

Ingredients

The best part about these liege waffles is that they aren’t any harder than a homemade waffle. This is a yeasted waffle, so make sure to double-check your pantry for some instant yeast.The other special ingredient is Belgian pearl sugar. I just got some on Amazon, but you may be able to find some in stores too. You don’t need a special waffle iron for this recipe, I got away with using my usual one. Another ingredient I sometimes add is vanilla extract. You can find the measurements below in the recipe card.

• Whole Milk: I really recommend using whole milk because it helps the batter get so thick and creamy.
• All-Purpose Flour: This is the easiest to work with. I haven’t tried this recipe with gluten-free or other varieties of flour, so I’m not sure how they would work.
• Instant Yeast: This is how you will get pillowy and fluffy waffles. You can use instant or active dry yeast.
• Granulated Sugar: This is a sweet waffle, so a little sugar goes into the batter too. This helps the outside to get nice and golden brown. You could use brown sugar instead if you prefer.
• Butter: I prefer to use unsalted so that I can control the amount of salt that ends up in the batter.
• Eggs: Make sure to leave them out before you go to make this recipe, the batter will come together better if they are room temperature.
• Salt: To balance out all the sweet flavors.
• Sugar Pearls: This is what makes this waffle so unique and delicious! You’ve got to try them, you’re going to love it!

Liege Waffle Recipe

The best part about liege waffles is you really don’t have to go out of your way to make them. They have one extra step, which is activating the yeast and letting the dough rest so it can rise. I make homemade bread all the time so this doesn’t even feel like an extra step to me, I know how delicious the results will be so it’s totally worth it!

1. Warm Milk and Activate Yeast: Heat the milk for 15 seconds in the microwave, until lukewarm. Add the packet of yeast and mix. Let sit for 2-3 minutes until dissolved.
2. Make Batter: In a large bowl, add the flour, sugar, butter, eggs, salt, and milk mixture. Mix until fully combined. Set aside and let rise until doubled, about 30 minutes.
3. Heat Iron: When the dough has risen, grease and heat your waffle iron.
4. Fold Sugar Pearls Into Dough: Fold in the sugar pearls to the dough. Portion out the dough and form into 4 ounce balls.
5. Cook Dough: Flatten the balls slightly into patties and cook in the preheated waffle iron for 3-4 minutes, until deep golden brown.

Tips for Making Liege Waffles

These liege waffles are a total breeze, but I always appreciate tips when I go to make a recipe for the first time! Here are a few tips for cooking the best waffles you’ll ever have.

• Adjusting Sweetness: The sugar pearls make these waffles quite sweet, so if you prefer a little less sugar feel free to reduce or omit the granulated sugar in the recipe. 
• Cook Time: The cook time depends on your waffle maker. I found the best temperature for my waffle maker to be about medium and they cooked for just about 3 and a half minutes. 
• Toppings: Serve with whatever toppings your heart desires! Syrup, jam, Nutella, chocolate, strawberries, bananas, the list goes on! These waffles are delicious even on their own. I mentioned earlier that I’ve even eaten them as a dessert waffle with ice cream and sundae toppings. However you eat them, you are going to fall in love!

Storing Leftovers

This yeast dough is really versatile, and I share my tips on storing dough below. Your liege waffles are going to make the best leftovers. I prefer to reheat them in the oven to keep the outside nice and crispy!

• In the Refrigerator: Cooked waffles can be stored in an airtight container and refrigerated for 4-5 days.
• Freezing Dough: The dough can be frozen at step 2. It can be pre-portioned into balls and frozen. Stored in a ziplock freezer bag for up to 3 months. Let it thaw overnight in the fridge before adding sugar pearls to individual balls (a tablespoon or so). Let rest for 5-10 minutes before cooking. 
• Storing Dough: The dough can be prepped the night before, covered, and stored in the fridge overnight. Let come to room temperature before adding the sugar pearls and portioning. Cook as directed. 

More Brunch Recipes

Whether it’s Mother’s Day, a birthday, or just a Sunday tradition, brunch is always a good idea. I love the excuse to whip up something fun and delicious to eat with my family. Here are a few of my favorite brunch recipes you have to try!

Dinner

Eggs Benedict with Hollandaise Sauce

Breakfast

Perfect Crepes

Desserts

Croissant Bread Pudding

Breakfast

How to Make the Best Quiche

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Liege Waffles

You've never had a waffle like a Liege Waffle! These waffles are similar to a Belgian waffle but made sweeter by pearl sugar. They are perfectly crispy on the outside and warm and soft on the inside. Topped with fresh berries and whipped cream, you won't find a better brunch companion!

Course Breakfast, brunch

Cuisine European

Keyword liege waffles

Prep Time 10 minutes

Cook Time 10 minutes

Rising Time 30 minutes

Total Time 50 minutes

Servings 8 to 10 waffles

Calories 671kcal

Author Alyssa Rivers

Ingredients

• 1 cup whole milk
• 3 ½ cups all-purpose flour
• 1 packet of instant yeast
• 3 tablespoons granulated sugar
• 10 ounces unsalted butter melted
• 2 large eggs room temperature
• ¾ teaspoon salt
• 1 ½ cups sugar pearls

Instructions

• Heat the milk for 15 seconds in the microwave, until lukewarm. Add the packet of yeast and mix. Let sit for 2-3 minutes until dissolved.
• In a large bowl, add the flour, sugar, butter, eggs, salt, and milk mixture. Mix until fully combined. Set aside and let rise until doubled, about 30 minutes.
• When the dough has risen, grease and heat your waffle iron.
• Fold in the sugar pearls to the dough. Portion out the dough and form into 4 ounce balls.
• Flatten the balls slightly into patties and cook in the preheated waffle iron for 3-4 minutes, until deep golden brown.

Nutrition

Calories: 671kcal | Carbohydrates: 92g | Protein: 8g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 250mg | Potassium: 129mg | Fiber: 2g | Sugar: 51g | Vitamin A: 994IU | Calcium: 61mg | Iron: 3mg

source https://therecipecritic.com/liege-waffles/

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