Description
This Spinach and Sun-Dried Tomato Stuffed Chicken Breast recipe features tender chicken breasts filled with a flavorful mixture of sautéed spinach, sun-dried tomatoes, garlic, and a blend of cheeses. Pan-seared for a golden crust and finished in the oven, this dish makes a delicious, elegant dinner that’s both satisfying and colorful.
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 for about 1 minute until fragrant. Add the chopped spinach and sauté until wilted, about 2-3 minutes. Remove from heat and let cool slightly. In a bowl, mix 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 until fully combined.
- Prepare the Chicken: Using a sharp knife, carefully create a pocket in each chicken breast by slicing horizontally without cutting all the way through. Season the chicken breasts inside and out with salt, pepper, and paprika. Stuff each pocket with just under 1/2 cup of the prepared filling. If needed, secure the openings with toothpicks. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear each stuffed chicken breast for about 3-4 minutes per side until golden brown.
- Bake: Transfer the seared chicken breasts to a baking dish if your skillet is not oven-safe. Bake in the preheated oven for 15-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove from 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; it melts and tastes better.
- Use just under 1/2 cup of filling per chicken breast for optimal stuffing.
- Additional filling options include sautéed mushrooms, bacon, feta, etc.
- Toothpicks can help secure the filling if needed to prevent it from spilling out during cooking.
