Description
This delicious stuffed chicken breast recipe features juicy chicken breasts filled with a savory mixture of spinach, garlic, sun-dried tomatoes, cream cheese, mozzarella, and Parmesan. Perfectly seasoned and finished in the oven, it’s a flavorful main course ideal for family dinners or special occasions.
Ingredients
Units
Scale
For the Chicken
- 4 boneless skinless chicken breasts
- Salt and pepper, to taste
- 1/2 teaspoon paprika
- 1 tablespoon olive oil (or reserved oil from sun-dried tomatoes)
For the 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 (preferably from a whole block)
- 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 large skillet over medium heat, add 1-2 teaspoons oil. Add the roughly chopped spinach and minced garlic, cooking until the spinach is wilted, about 3-4 minutes. Let it cool. Set the spinach/garlic and sun-dried tomatoes aside, then combine the remaining filling ingredients in a large bowl. Fold the cooked spinach/garlic and sun-dried tomatoes into the cheese mixture and set aside.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Using a sharp paring knife, carefully create a pocket in each chicken breast by slicing along the side with the fold on the bottom. Be careful not to cut all the way through. Stuff each chicken breast with just under 1/2 cup of the filling mixture. Sprinkle the tops of the chicken with salt, pepper, and paprika.
- Sear the Chicken: Heat 1 tablespoon oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add 2 chicken breasts at a time and sear on each side until beginning to turn golden, about 2-3 minutes per side. Use two spatulas to gently flip the chicken; this will help prevent the stuffing from coming out. The chicken will cook about halfway up but the centers will remain uncooked at this stage.
- Bake: If your skillet is not oven-safe, transfer the seared chicken to a baking dish. Bake in the preheated oven for 17-20 minutes, or until the thickest part of the chicken reaches 165°F (74°C). Let the chicken rest for 5 minutes before serving for the juices to settle.
Notes
- If chicken breasts are very thick, use a meat mallet to thin them slightly for more even cooking and tenderness.
- Shred mozzarella and Parmesan from the block for best melting and flavor results.
- Using reserved oil from sun-dried tomatoes adds extra flavor.
- Just under 1/2 cup of filling is used per chicken breast.
- Optional add-ins include sautéed mushrooms, bacon, or feta.
- Toothpicks can help secure the filling, though the cream cheese makes it sturdy.
- Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
- To reheat, wrap in foil and bake at 325°F for 15 minutes, adding a little water to keep it juicy.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 420
- Sugar: 3g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 125mg
