Gluten-Free Creamy Tomato and Spinach Stuffed Chicken Breast
Okay, let's get cooking! I'm so excited to share this recipe with you because, let's be honest, finding *truly* delicious gluten-free food can sometimes feel like searching for a unicorn. But trust me on this one – we're not settling for cardboard-tasting substitutes today. We're diving headfirst into a recipe that's not only gluten-free but also bursting with flavour and so incredibly comforting. Forget those dry, crumbly disappointments; we're making something *spectacular*.
This recipe isn't just a meal for me; it's a symbol of how far gluten-free cooking has come, and a reminder that we can enjoy amazing food without compromise. I remember one particularly frustrating attempt at a gluten-free dinner party…let's just say it involved a very dense, very sad cake. That's when I decided it was time to conquer the gluten-free cooking world! And honestly, this dish is a real victory in that journey. What are we making then? We will be making Gluten-Free Creamy Tomato and Spinach Stuffed Chicken Breast, perfect for weeknight meals or an elegant dinner, and ready in under an hour. So, grab your aprons, and let's get started!
Recipe Card
Gluten-Free Creamy Tomato and Spinach Stuffed Chicken Breast
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Serves: 4
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 (10 oz) frozen spinach, thawed, squeezed dry
- ½ cup gluten-free cream cheese, softened
- ¼ cup Parmesan cheese, grated
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1 (14.5 oz) can diced tomatoes
- ½ cup heavy cream
- Fresh basil leaves (optional)
- Pinch of sugar (optional)
Instructions:
- Preheat oven to 375°F (190°C). Butterfly chicken breasts.
- Sauté onion and garlic, add spinach, and cook.
- Combine spinach mix with cream cheese, parmesan, oregano, red pepper flakes, salt, pepper.
- Stuff chicken with the spinach mixture.
- Sear chicken in skillet.
- Add diced tomatoes and heavy cream to skillet, cook and simmer to make the sauce.
- Bake in oven for 20-25 minutes, or until chicken is done.
- Garnish with basil and Parmesan, serve hot.
Ingredients
- 4 boneless, skinless chicken breasts (about 6-8 ounces each)
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry (fresh spinach, about 5 ounces, works as well. Just wilt it and squeeze out excess liquid)
- 1/2 cup gluten-free cream cheese, softened
- 1/4 cup grated parmesan cheese, plus more for garnish, if desired
- 1 teaspoon of dried oregano
- 1/2 teaspoon of red pepper flakes (optional you can skip if you don't like the slight heat)
- Salt and freshly ground black pepper, to taste
- 1 (14.5 ounce) can diced tomatoes with their juices
- 1/2 cup heavy cream
- Fresh basil leaves for garnishing (also optional, but it adds a lovely touch!)
- Pinch of sugar(optional)
Instructions
- Get Started: Preheat your oven to 375°F (190°C). Butterfly each chicken breast by slicing horizontally through the center, being careful not to cut all the way through. You want to be able to open them like a book. Lay them flat on a large plate covered with plastic wrap or between two pieces of parchment paper and flatten them with a meat mallet a little for even cooking. This also helps the chicken take up the filling evenly. Set the chicken aside.
- Sauté the Aromatics: Heat the olive oil in a large, oven-safe skillet over medium heat. (If you don't have an oven-safe skillet, you can transfer everything to a baking dish later.) Add the chopped onion and cook until softened, about 3-5 minutes. Toss in the minced garlic and cook for another minute until fragrant – the smell should be divine! Be careful not to burn the garlic, or it will become bitter.
- Make the Filling: Add the thawed and squeezed-dry spinach to the skillet. Cook for another 2-3 minutes, just until it's slightly heated through. Remove the skillet from the heat. In a mixing bowl, combine the spinach mixture with softened cream cheese, parmesan cheese, oregano, red pepper flakes (if using), salt, and pepper. Mix well until everything is evenly combined – this is your creamy, cheesy, flavor-packed filling!
- Stuff the Chicken: Divide the spinach and cheese mixture evenly among the butterflied chicken breasts. Spread it over one side of the chicken, and then close up to enclose the filling. Don't worry if a little bit of the filling peeks out - it's all going to melt together beautifully.
- Sear the Chicken: Return the skillet to medium-high heat and sear the stuffed chicken breasts for about 2-3 minutes per side, until they're lightly golden brown. Don't cook them all the way through at this stage; you're just getting some nice color and flavor. It's like a little "hello" to yummy crispiness!
- Make the Sauce: Pour the diced tomatoes and their juices into the skillet, make sure you scrape a little at the base of the skillet to pick up all the flavorful brown bits of the seared chicken. Bring it to a simmer, then stir in the heavy cream and the optional pinch of sugar, reduce heat to medium, and cook for a total of about 5 minutes. This will create the most velvety and flavourful tomato cream sauce. Don't you just love watching sauces come together?
- Bake it: If you haven't already got an oven-safe pan, carefully transfer everything into a baking dish, just enough that the chicken breasts are snuggled in with the sauce. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the sauce is bubbling. The internal temperature of the chicken should be 165°F (74°C).
- Garnish and Serve: Remove the skillet from the oven and let it rest for a few minutes. Garnish with fresh basil leaves and an extra sprinkle of parmesan cheese, if desired. Serve hot!
Tips & Tricks
- Dairy-Free Option: For a dairy-free version, use a plant-based cream cheese alternative and a full-fat coconut cream instead of heavy cream. The taste is still fantastic!
- Spice it Up: If you like a little extra heat, add a pinch of chili flakes to the sauce or a dash of hot sauce to the filling.
- Vegetable Boost: Feel free to add other veggies to the filling, such as finely chopped bell peppers or mushrooms. Saute them along with the onions before adding the spinach.
- Make-Ahead Magic: You can assemble the stuffed chicken breasts and store them, covered, in the refrigerator for up to 12 hours. Just add a few extra minutes to the baking time if you're cooking them straight from the fridge.
- Serving Suggestions: This dish pairs wonderfully with roasted asparagus or a light quinoa or rice pilaf for a complete meal. If a little carb is not a problem, gluten-free pasta can also be divine with this sauce.
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Product Recommendations
- Using a good quality cast-iron skillet will not only be the most helpful in the recipe but enhance the flavour due to the even heat distribution.
- A good quality meat mallet is a real time saver when you need to flatten the chicken evenly.
And there you have it! A truly amazing gluten-free dish that is guaranteed to please even the pickiest eaters. I really hope you give this a try! It's one of my go-to recipes for a reason – it's just that good. If you make it, let me know how it goes. I love getting your feedback, and it makes me feel like we're all cooking together in the same kitchen. Happy cooking, friends!
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