Description
This Spinach and Sun-Dried Tomato Stuffed Chicken Breast recipe features juicy chicken breasts filled with a flavorful mixture of spinach, garlic, sun-dried tomatoes, and a blend of cheeses. Seared to lock in the juices and baked to perfection, this dish offers a delicious and satisfying meal that’s perfect for any night of the week.
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, heat 2 teaspoons of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the chopped spinach and cook until wilted, approximately 3-4 minutes. Remove from heat and transfer spinach and garlic to a bowl. Stir in the sun-dried tomatoes, softened cream cheese, shredded mozzarella, grated Parmesan, dried basil, dried oregano, onion powder, and red pepper flakes. Mix well until fully combined.
- Prepare the Chicken: Use a sharp knife to carefully cut a pocket horizontally into each chicken breast without cutting all the way through. Season the outside and inside of each breast with salt, pepper, and paprika. Stuff each pocket evenly with the prepared filling, using just under 1/2 cup of filling per breast. Secure with toothpicks if necessary. Heat 1 tablespoon olive oil in a skillet over medium-high heat and sear the stuffed chicken breasts for about 3-4 minutes on each side until golden brown.
- Bake: Transfer the seared chicken breasts to a baking dish if they are not oven-safe. Place in the preheated oven and bake for 15-20 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Remove from the oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.
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 and tastes better than pre-shredded cheeses.
- Use just under 1/2 cup of filling per chicken breast to avoid overstuffing.
- Additional filling options include sautéed mushrooms, bacon, or feta cheese for variation.
- Using toothpicks can help secure the filling inside the chicken breasts during cooking.
