Shrimp and Spinach Stuffed Chicken Breast

This Shrimp and Spinach Stuffed Chicken Breast recipe is a sophisticated yet simple dish that elevates everyday chicken into something truly special. Inspired by classic Italian flavors, the creamy filling of shrimp and spinach adds moisture and incredible taste to the lean chicken breast. Perfect for a weeknight dinner or a weekend treat, this recipe is sure to impress! If you’re looking for a delicious way to enjoy seafood, especially a simple pan-fried shrimp recipe that can be easily adapted, this is for you. It’s also an excellent keto shrimp recipe option, delivering high protein and healthy fats. For those who like a bit of spice, there are ways to make this an easy mexican shrimp dish as well! This dish offers a healthy shrimp dinner solution that is both satisfying and flavorful. You’ll love how easy it is to prepare and how delicious each bite is!

Recipe Overview

Ingredients for Shrimp and Spinach Stuffed Chicken Breast

• 4 oz chicken breast, butterflied
• 3 oz shrimp, peeled, deveined, and chopped
• 1 cup spinach, chopped
• 2 oz cream cheese, softened
• 1 tbsp olive oil
• Salt and pepper to taste

Equipment Needed

• Knife
• Cutting board
• Mixing bowl
• Skillet or frying pan
• Toothpicks (optional)

How to Make Shrimp and Spinach Stuffed Chicken Breast – Step-by-Step Instructions

Follow these easy steps to create a flavorful and healthy shrimp dinner. This recipe highlights the simplicity of a pan-fried shrimp recipe while stuffing that goodness into a tender chicken breast. Whether you want a keto shrimp recipe or a slightly spicy easy mexican shrimp version, the customization is simple and the reward delicious!

Step 1: Prepare the Chicken Breast

Place the chicken breast on a cutting board. Carefully slice horizontally through the center, stopping before you cut all the way through. Open the chicken like a book, creating a pocket for the filling. Season the inside and outside of the chicken breast with salt and pepper.

Step 2: Make the Shrimp and Spinach Filling

In a mixing bowl, combine the chopped shrimp, chopped spinach, and softened cream cheese. Mix well until everything is evenly distributed. Season with salt and pepper to taste.

Step 3: Stuff the Chicken Breast

Spoon the shrimp and spinach filling into the pocket you created in the chicken breast. Try to distribute the filling evenly. If desired, secure the chicken breast with toothpicks to keep the filling inside.

Step 4: Cook the Chicken Breast

Heat the olive oil in a skillet or frying pan over medium heat. Carefully place the stuffed chicken breast in the hot pan. Cook for about 6-8 minutes on each side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The pan-fried shrimp inside should also be cooked thoroughly.

Step 5: Rest and Serve

Remove the cooked chicken breast from the pan and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish. Remove any toothpicks before serving.

What to drink with Shrimp and Spinach Stuffed Chicken Breast

Pair this delicious shrimp dish with our refreshing Creamy Keto Cauliflower Smoothie for the perfect keto meal combination.

Tips for Making Perfect Shrimp and Spinach Stuffed Chicken Breast

• Make sure the cream cheese is softened for easy mixing.
• Don’t overstuff the chicken breast, as it may leak during cooking.
• Use an instant-read thermometer to ensure the chicken is cooked to a safe internal temperature.
• If you don’t have fresh spinach, you can use frozen spinach; just make sure to squeeze out any excess water.
• For extra flavor, you can add a squeeze of lemon juice to the shrimp and spinach filling.

Variations of Shrimp and Spinach Stuffed Chicken Breast

For an easy Mexican Shrimp version, add a pinch of chili powder and cumin to the shrimp and spinach filling. You could also add a diced jalapeño for extra heat. Alternatively, for a keto shrimp recipe friendly twist, consider wrapping the chicken breast in bacon before pan-frying for added fat and flavor. You can also substitute the spinach with kale for a different nutritional profile and taste.

Serving Suggestions

Serve the Shrimp and Spinach Stuffed Chicken Breast with a side of roasted vegetables, a fresh salad, or cauliflower rice. Garnish with a sprinkle of paprika or a drizzle of olive oil.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooked chicken breast for up to 2 months. To reheat, thaw in the refrigerator overnight and then warm in the oven or microwave.

Nutritional Information

FAQ About Shrimp and Spinach Stuffed Chicken Breast

Can I make Shrimp and Spinach Stuffed Chicken Breast ahead of time?

Yes, you can prepare the stuffed chicken breasts ahead of time and store them in the refrigerator for up to 24 hours before cooking. This is a great way to save time on busy weeknights. When ready, simply pan-fry the prepared chicken breasts for a quick and healthy shrimp dinner.

Can I use different types of shrimp to make this pan-fried shrimp recipe?

Absolutely. While this recipe calls for chopped shrimp, you can use any size or variety you prefer. Just make sure they are peeled, deveined, and cooked thoroughly. Smaller shrimp will distribute more evenly in the filling.

Enjoy this flavorful and healthy Shrimp and Spinach Stuffed Chicken Breast! We hope you find this keto shrimp recipe both easy and delicious. Don’t forget to share your results with us!

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