If you’re craving something creamy and comforting, this is for you. This Stuffed Chicken with Garlic Butter Shrimp feels fancy. However, it is actually quite simple to make. You get the best of both worlds with land and sea.
WHY YOU’LL MAKE THIS AGAIN
This recipe is a total winner for a cozy Winter night. It is the ultimate comfort food that feels like a treat. You will love how the flavors blend together perfectly. It is ready in just 45 minutes from start to finish. Your family will think you spent hours in the kitchen. It is reliable and satisfying every single time.
HOW THIS STUFFED CHICKEN WITH GARLIC BUTTER SHRIMP COMES TOGETHER
Making this dish is easier than it looks. You just stuff the chicken and sear it quickly. The oven does the rest of the hard work. While the chicken bakes, you quickly sauté the shrimp. It is a seamless process that saves you time.
WHAT YOU’LL NEED
These simple ingredients create a rich and savory flavor profile.
- 4 boneless, skinless chicken breasts (approx. 6-8 oz each)
- 2 cups fresh baby spinach, finely chopped
- 4 oz cream cheese, softened
- 1/4 cup grated parmesan cheese
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
STEP-BY-STEP DIRECTIONS
- In a medium bowl, combine the chopped spinach, softened cream cheese, parmesan cheese, and one clove of minced garlic until smooth.
- Using a sharp knife, cut a horizontal pocket into the thickest part of each chicken breast, being careful not to cut all the way through.
- Stuff each chicken breast with approximately 2 tablespoons of the spinach mixture. Secure the openings with toothpicks if necessary.
- Season the exterior of the stuffed chicken breasts evenly with salt, pepper, and smoked paprika.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 5 minutes on each side until golden brown.
- Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 10 to 12 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove chicken from the skillet and let it rest on a warm plate.
- In the same skillet or a clean pan over medium heat, melt the butter. Add the remaining minced garlic and sauté for 1 minute until fragrant.
- Add the shrimp to the pan in a single layer. Cook for 2-3 minutes per side until pink and opaque.
- Place each stuffed chicken breast on a serving plate and top generously with the garlic butter shrimp and pan sauce.
HOW TO SERVE IT
Serve this dish while it is piping hot. It looks beautiful on a large white platter. Pair it with roasted asparagus or a light salad. A side of cauliflower mash works great for low-carb fans. This is perfect for casual hosting or a special date.
LEFTOVERS & STORAGE
Store any leftovers in an airtight container for three days. Keep it in the fridge to maintain the best texture. You can reheat it gently in a skillet or oven. Avoid the microwave to keep the shrimp from getting rubbery. This meal actually tastes great the next day too.
MAKE IT EVEN BETTER (PRO TIPS)
- Don’t skip the sear to lock in the juices.
- Use toothpicks to keep the filling inside the chicken.
- You can swap fresh spinach for thawed frozen spinach.
- Pat the shrimp dry before cooking for a better sear.
- This is a great Holiday meal for a small group.
- Add a splash of lemon juice for extra brightness.
- Use a meat thermometer to ensure the chicken is juicy.
EASY WAYS TO CHANGE IT UP
- Use kale instead of spinach for a heartier texture.
- Add red pepper flakes for a spicy kick.
- Try feta cheese instead of parmesan for more tang.
- Use frozen shrimp if fresh is not available.
QUICK QUESTIONS
Can I make this ahead of time?
You can prep the spinach filling a day early. Store it in the fridge until you are ready. This makes the final assembly much faster.
Do I need an oven-safe skillet?
It is best to use one for easy cleanup. If you don’t have one, use a baking dish. Just transfer the chicken after searing it.
I hope you love this comforting dish as much as I do. It is simple enough for any night but feels special. Give it a try this week!
— Ethan
Creamy Spinach-Stuffed Chicken with Garlic Butter Shrimp
Ingredients
Method
- In a medium bowl, combine the chopped spinach, softened cream cheese, parmesan cheese, and one clove of minced garlic until smooth.
- Using a sharp knife, cut a horizontal pocket into the thickest part of each chicken breast, being careful not to cut all the way through.
- Stuff each chicken breast with approximately 2 tablespoons of the spinach mixture. Secure the openings with toothpicks if necessary.
- Season the exterior of the stuffed chicken breasts evenly with salt, pepper, and smoked paprika.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 5 minutes on each side until golden brown.
- Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 10 to 12 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove chicken from the skillet and let it rest on a warm plate.
- In the same skillet or a clean pan over medium heat, melt the butter. Add the remaining minced garlic and sauté for 1 minute until fragrant.
- Add the shrimp to the pan in a single layer. Cook for 2-3 minutes per side until pink and opaque.
- Place each stuffed chicken breast on a serving plate and top generously with the garlic butter shrimp and pan sauce.
