Description
This Spinach and Sun-Dried Tomato Stuffed Chicken Breast recipe features tender chicken breasts filled with a flavorful blend of sautéed spinach, garlic, sun-dried tomatoes, cream cheese, mozzarella, and Parmesan. Lightly seasoned and seared before baking to perfection, this dish offers a deliciously creamy and savory meal perfect for a satisfying lunch or dinner.
Ingredients
Units
Scale
Chicken
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
Filling
- 2 teaspoons olive oil
- 3 cups packed spinach, roughly chopped
- 4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, drained and chopped
- 4 oz. cream cheese, softened
- 1 cup shredded mozzarella
- 1/3 cup Parmesan, grated
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1 pinch red pepper flakes
Instructions
- Prepare the Filling: Preheat your oven to 375°F (190°C). In a skillet over medium heat, warm 2 teaspoons of olive oil. Add the minced garlic and cook for 1 minute until fragrant. Add the chopped spinach and sauté until wilted, about 3-4 minutes. Remove from heat and combine the cooked spinach and garlic with sun-dried tomatoes, softened cream cheese, shredded mozzarella, grated Parmesan, dried basil, dried oregano, onion powder, and red pepper flakes in a bowl. Mix thoroughly until evenly combined.
- Prepare the Chicken: Using a sharp knife, carefully create a pocket in each chicken breast without cutting all the way through. Season both sides of the chicken breasts with salt, pepper, and paprika. Spoon just under 1/2 cup of the prepared filling into each pocket, distributing evenly. Optionally, secure the opening with toothpicks to keep the filling inside during cooking.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil shimmers, add the stuffed chicken breasts. Sear for about 3-4 minutes on each side or until the chicken develops a golden-brown crust.
- Bake: If your skillet is oven-safe, transfer it directly to the preheated oven. If not, transfer the seared chicken breasts to a baking dish. Bake for 15-20 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute. Remove any toothpicks if used, then plate and serve warm.
Notes
- If chicken breasts are thick, tenderize them slightly with a meat mallet for more even cooking.
- For best results, shred or grate cheese from a block as it melts better and enhances flavor.
- Use just under 1/2 cup of filling per chicken breast to avoid overflow.
- Additional filling options can include sautéed mushrooms, bacon, or feta cheese for variety.
- Use toothpicks to secure the filling inside the chicken pockets if necessary during cooking.
