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A pan-seared stuffed chicken breast topped with golden garlic butter shrimp and fresh herbs.

Creamy Spinach-Stuffed Chicken with Garlic Butter Shrimp

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 580
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. In a medium bowl, combine the chopped spinach, softened cream cheese, parmesan cheese, and one clove of minced garlic until smooth.
  2. 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.
  3. Stuff each chicken breast with approximately 2 tablespoons of the spinach mixture. Secure the openings with toothpicks if necessary.
  4. Season the exterior of the stuffed chicken breasts evenly with salt, pepper, and smoked paprika.
  5. 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.
  6. 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).
  7. Remove chicken from the skillet and let it rest on a warm plate.
  8. 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.
  9. Add the shrimp to the pan in a single layer. Cook for 2-3 minutes per side until pink and opaque.
  10. Place each stuffed chicken breast on a serving plate and top generously with the garlic butter shrimp and pan sauce.