This is how to make stuffed chicken breast 2 different ways

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in fat and adds a cheesy flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Cheddar is often less expensive and still melts well.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

Let the cream cheese sit at room temperature for easier mixing.

Add the ranch seasoning mix to the cream cheese.

Mix in 2 ounces of sharp shredded cheddar cheese.

Pull the leaves off 1-1.5 teaspoons of fresh thyme and add to the mixture.

Add black pepper to the mixture and mix everything together with a fork until well combined.

Take one chicken breast and cut a shallow pocket into it without cutting all the way through.

Season the inside of the pocket with salt, pepper, and garlic powder.

Fill the pocket with the cream cheese mixture using a heaping amount.

Use toothpicks to close the pocket of the stuffed chicken breast.

For the second chicken breast, sauté a handful of spinach until wilted and squeeze out excess water.

Mix the sautéed spinach into the remaining cream cheese mixture.

Preheat the oven to 350 degrees Fahrenheit.

Line a baking pan with aluminum foil and lightly oil it.

Place the stuffed chicken breasts in the pan and top with a little melted butter.

Bake in the oven for 20-30 minutes until cooked through.

Remove the chicken from the oven and let it rest for a few minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens