Creamy Spinach and Cheese Stuffed Chicken
This luscious dish brings the restaurant experience straight to your kitchen! Inspired by the beloved Olive Garden Stuffed Chicken Florentine, I've crafted my own version that combines juicy chicken breasts with a creamy filling of smoked provolone, mozzarella, and sun-dried tomatoes, all topped with a velvety sun-dried tomato sauce. The vibrant flavors of fresh spinach and garlic elevate the dish beyond the ordinary. Serve it over a bed of crinkled egg noodles, and enjoy a comforting meal that's perfect for any occasion!
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
chicken breasts
6 (butterflied)
smoked provolone cheese
1/2 cup (shredded)
shredded mozzarella cheese
2 cups
shredded parmesan cheese
1/4 cup
breadcrumbs
1/2 cup
sun-dried tomatoes
0.5 (6 ounce) jar (divided, drained and chopped)
sour cream
1/3 cup
fresh garlic clove
1 (minced)
salt and pepper
1/2 teaspoon (to taste)
crushed red pepper flakes
1/4 teaspoon
cooking oil
1/4 cup (for searing)
all-purpose flour
1 cup (for dredging)
olive oil
1/4 cup (for the sauce)
half-and-half
1 pint
chicken broth
1 (16 ounce) can
roma tomatoes
2 (chopped)
fresh spinach
1 cup (chopped)
crinkled egg noodles
6 cups (cooked)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Butterfly the chicken breasts by cutting each in half lengthwise, then gently open them up like a book. You should have six pieces of butterflied chicken.
3
In a mixing bowl, combine the smoked provolone, shredded mozzarella, parmesan, breadcrumbs, sour cream, crushed garlic, crushed red pepper flakes, salt, and pepper. Add 2 tablespoons of sun-dried tomatoes (drained and chopped) to the mixture. Stir until well combined.
4
Evenly distribute the cheese and spinach mixture into each butterflied chicken piece, folding them over to encase the filling.
5
Dredge each stuffed chicken breast in about 1 cup of flour to coat evenly.
6
Heat 1/4 cup of oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden brown. Remove the chicken from the pan and place it in a greased baking dish.
7
Bake the chicken in the preheated oven for 10-20 minutes, or until the internal temperature reaches 165°F (74°C).
8
While the chicken is baking, cook the crinkled egg noodles according to package instructions. Drain and set aside.
9
In a separate saucepan, combine 1/2 cup of flour and 1/4 cup of olive oil, stirring constantly over medium heat until thickened.
10
Gradually whisk in the half-and-half and chicken broth, stirring until smooth. Allow the mixture to heat and thicken, about 5-7 minutes.
11
Take the remaining sun-dried tomatoes, place them in a food processor, and blend until smooth. Fold the pureed tomatoes into your creamy sauce, seasoning with salt and pepper to taste.
12
To serve, place a stuffed chicken breast on a plate, alongside a generous portion of cooked egg noodles. Drizzle the creamy sun-dried tomato sauce over the noodles. Top with chopped fresh Roma tomatoes and spinach for added freshness and color.
13
For a truly indulgent experience, sprinkle extra fresh parmesan over the top before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Spinach and Cheese Stuffed Chicken?
It is a restaurant-inspired dish featuring chicken breasts stuffed with a mixture of cheeses and spinach, served with a sun-dried tomato sauce and egg noodles.
What restaurant inspired this recipe?
This recipe is inspired by the Olive Garden Stuffed Chicken Florentine.
How should the chicken breasts be prepared for stuffing?
You should butterfly the chicken breasts by cutting them in half lengthwise and opening them up like a book.
At what temperature should I preheat the oven?
Preheat your oven to 350°F (175°C).
What kind of cheeses are in the chicken filling?
The filling includes shredded smoked provolone, shredded mozzarella, and shredded parmesan cheese.
What ingredients are in the stuffing mixture?
The mixture contains smoked provolone, mozzarella, parmesan, breadcrumbs, sour cream, minced garlic, red pepper flakes, salt, pepper, and chopped sun-dried tomatoes.
How do I prepare the sun-dried tomatoes for the filling?
Use 2 tablespoons of drained and chopped sun-dried tomatoes in the filling mixture.
Do I need to coat the chicken before cooking?
Yes, dredge each stuffed chicken breast in about 1 cup of flour to coat it evenly.
How do I sear the chicken?
Heat 1/4 cup of oil in a large skillet over medium-high heat and sear for 3-4 minutes on each side until golden brown.
How long do I bake the chicken?
Bake for 10-20 minutes in a greased baking dish until the internal temperature reaches 165°F (74°C).
What type of noodles are served with this dish?
It is served with 6 cups of cooked crinkled egg noodles.
How do I start the creamy sun-dried tomato sauce?
Create a roux by stirring 1/2 cup of flour and 1/4 cup of olive oil over medium heat until thickened.
What liquids are added to the sauce?
Gradually whisk in 1 pint of half-and-half and a 16-ounce can of chicken broth until smooth.
How long does it take for the sauce to thicken?
It takes about 5-7 minutes of stirring over medium heat until the mixture is smooth and thickened.
How do I prepare the sun-dried tomatoes for the sauce?
Place the remaining sun-dried tomatoes in a food processor and blend until smooth before folding them into the sauce.
What fresh vegetables are used as a garnish?
The dish is topped with chopped fresh Roma tomatoes and fresh spinach for added freshness and color.
Can I add more cheese at the end?
Yes, you can sprinkle extra fresh parmesan over the top before serving for a more indulgent experience.
How much garlic is needed for the recipe?
The recipe calls for 1 minced fresh garlic clove to be added to the cheese mixture.
Is there any spice in this recipe?
Yes, the filling contains 1/4 teaspoon of crushed red pepper flakes for a subtle heat.
How much mozzarella cheese is required?
You will need 2 cups of shredded mozzarella cheese for the filling.
How much smoked provolone is used?
Use 1/2 cup of shredded smoked provolone cheese to give the filling a distinct flavor.
What is the role of sour cream in the filling?
1/3 cup of sour cream is used to bind the ingredients and make the cheese and spinach filling creamy.
How much flour is used for the sauce?
1/2 cup of all-purpose flour is used as a thickening agent for the sun-dried tomato sauce.
How much olive oil is used for the sauce?
1/4 cup of olive oil is used to create the roux with the flour.
What is the amount of half-and-half needed?
You will need 1 pint of half-and-half for the creamy sauce base.
How many Roma tomatoes should I chop for serving?
The recipe suggests using 2 chopped Roma tomatoes as a topping.
How much fresh spinach is used for the garnish?
1 cup of chopped fresh spinach is used for topping the final dish.
How much breadcrumbs should I use?
Use 1/2 cup of breadcrumbs in the cheese and spinach stuffing mixture.
What temperature should the chicken reach internally to be safe?
The chicken is safely cooked when it reaches an internal temperature of 165°F (74°C).
How do I assemble the final plate?
Place a stuffed chicken breast on a plate alongside egg noodles, drizzle sauce over the noodles, and top with fresh tomatoes and spinach.