Cream Cheese Stuffed Chicken
Juicy chicken stuffed with a creamy spinach and garlic filling. This easy, high-protein meal pairs perfectly with roasted potatoes and broccoli for a wholesome family dinner.
Servings 4 serves
Ingredients
- 4 large chicken thighs
- 200 g light cream cheese
- 1 cup frozen chopped spinach microwaved
- 2 garlic cloves crushed
- ½ tsp paprika
- Salt and black pepper to taste
- 700 g baby potatoes halved
- 1 tbsp extra virgin olive oil
- 1 broccoli cut into florets
Instructions
- Preheat the oven to 200°C and lightly grease a large roasting pan.
- In a bowl, combine the cream cheese, spinach, garlic, paprika, salt, and pepper until well mixed.
- Carefully cut a pocket into the side of each chicken thigh without cutting all the way through. Fill each pocket with the cream cheese mixture, securing with toothpicks if needed.
- Arrange the stuffed chicken in the roasting pan. Add baby potatoes (halved) around the chicken, drizzle with olive oil, and season with salt and pepper. Bake for 15 minutes.
- Add broccoli florets to the roasting pan, drizzle with a little olive oil, and return to the oven for a further 5-10 minutes, or until the chicken is cooked through.
- Serve straight from the roasting pan and enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:- Chicken with no added marinades or flavourings.
- Cream cheese with a short ingredient list and minimal additives.
- Frozen chopped spinach with no added sauces or seasonings.
- Fresh garlic instead of garlic paste or pre-seasoned blends.
- Pure paprika with no added fillers or anti-caking agents.