Cream cheese stuffed chicken breast combines chicken, spinach, cream cheese, parmesan, and garlic into a filling dinner that feels like more work than it is. The chicken bakes until golden while the filling stays creamy. Feel free to replace the spinach with basil if you have some on hand.
Roasted asparagus keeps the meal simple and gives the rich filling something fresh alongside it.
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1. Preheat oven to 400°F. Lightly grease a baking dish or line a baking sheet with parchment paper.
2. In a bowl, combine softened cream cheese, minced garlic, and finely chopped spinach. Mix until evenly combined.
3. Pat chicken breasts dry if needed. Using a sharp knife, carefully cut a pocket into the side of each breast without slicing all the way through.
4. Spoon the cream cheese and spinach mixture evenly into each pocket. Press gently to distribute filling without overstuffing.
5. Sprinkle the outside of each stuffed chicken breast with finely grated parmesan cheese, pressing lightly so it adheres.
6. Place chicken in the prepared baking dish. Leave space between pieces for even cooking.
7. Bake for 25–35 minutes, depending on thickness, until the exterior is lightly golden and the internal temperature reaches 165°F at the thickest part (avoid inserting thermometer directly into the filling).
8. If additional browning is desired, broil for 2–3 minutes at the end, watching closely so the parmesan does not burn.
9. While the chicken cooks, trim the woody ends from the asparagus. Toss with olive oil, salt, and pepper.
10. Preheat air fryer to 400°F for 3–5 minutes.
11. Arrange asparagus in a single layer in the basket. Cook at 400°F for 6–8 minutes, shaking halfway through, until tender with lightly crisp edges. This method produces the best texture and flavor.
12. Let chicken rest 5–7 minutes before slicing to allow juices to redistribute. Serve alongside the air-fried asparagus.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
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