Stuffed Chicken

4 chicken breasts

1 tbsp olive oil

1 tsp garlic powder

1 tsp Italian seasoning

1 tsp paprika

Salt to taste

Filling

1 cup fresh spinach, chopped

1/2 cup sundried tomatoes, chopped

3/4 cup parmesan cheese, grated

1/2 cup cream cheese, softened

2 cloves garlic, minced

1 tbsp butter

3 cloves garlic, minced

1 cup heavy cream

1/2 cup parmesan cheese

1 tbsp lemon juice

Salt to taste

Garnish

Fresh basil or parsley

Extra parmesan cheese

Chili flakes

Optional Add-Ons

Roasted potatoes

Garlic bread

Pasta or rice

Steamed vegetables

Preheat oven to 200°C (400°F).

Slice a pocket into each chicken breast without cutting all the way through.

Season chicken with garlic powder, Italian seasoning, paprika, salt, and black pepper.

Mix spinach, sundried tomatoes, parmesan cheese, cream cheese, and garlic in a bowl.

Stuff chicken breasts with the filling and secure with toothpicks if needed.

Heat olive oil in an oven-safe skillet over medium heat.

Sear chicken until golden brown on both sides.

Transfer skillet to the oven and bake for 18–22 minutes until fully cooked.

For the sauce, melt butter in a saucepan and sauté garlic until fragrant.

Add heavy cream, parmesan cheese, lemon juice, salt, and black pepper.

Simmer until thick, smooth, and creamy.

Serve chicken topped generously with garlic sauce.

Garnish with fresh herbs, extra parmesan, and chili flakes.

Nutritional Info (per serving)

Calories: ~760 kcal

Protein: 57g

Carbohydrates: 8g

Fat: 54g

Fiber: 2g