Stuffed Chicken Breast with Spinach, Sun-Dried Tomatoes, and Mozzarella Recipe
Delicious and creamy stuffed chicken breasts filled with a savory mixture of spinach, garlic, sun-dried tomatoes, cream cheese, and mozzarella, seared to golden perfection and finished in the oven for a juicy and flavorful meal. Perfect for a hearty dinner served alongside mashed potatoes and roasted green beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- Salt and pepper, to taste
- ½ teaspoon paprika
- 1 tablespoon olive oil
- 2 teaspoons olive oil
Filling
- 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 cheese
- 1/3 cup grated Parmesan cheese
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- 1 pinch red pepper flakes
Instructions
- Prepare the Filling: Preheat the oven to 375°F. Heat 1-2 teaspoons of olive oil in a large skillet over medium heat. Add the chopped spinach and minced garlic, cooking until wilted, about 3-4 minutes. Allow the mixture to cool. In a bowl, combine softened cream cheese, shredded mozzarella, grated Parmesan, dried basil, dried oregano, onion powder, red pepper flakes, and chopped sun-dried tomatoes. Gently stir in the cooled spinach and garlic mixture. Set the filling aside.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Using a sharp paring knife, carefully slice a pocket into the side of each chicken breast, ensuring not to cut all the way through. Stuff each pocket generously with the prepared filling. Sprinkle the chicken breasts with salt, pepper, and paprika evenly on top.
- Sear the Chicken: Heat 2 teaspoons of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot and shimmering, add two stuffed chicken breasts at a time. Sear each side for 2-3 minutes until golden brown. Use two spatulas to gently flip and handle the chicken to prevent tearing. The chicken will cook partially during this step, mainly on the top and bottom.
- Bake the Chicken: If the skillet is not oven-safe, transfer the seared chicken breasts to a baking dish. Place the chicken in the preheated oven and bake uncovered for 17-20 minutes. Bake until the internal temperature reaches 165°F at the thickest part. Remove from the oven and let rest for 5 minutes before serving.
- Serve: Serve the stuffed chicken breasts warm with your choice of sides, such as mashed potatoes and roasted green beans, for a complete meal.
Notes
- For extra flavor, substitute olive oil with the reserved oil from the sun-dried tomatoes during cooking.
- Using a cast iron or oven-safe skillet simplifies the process by allowing you to sear and bake in the same pan without transferring.
- Use two spatulas when flipping the chicken to handle it gently and prevent the filling from spilling out.
- Make sure not to cut all the way through the chicken breasts when creating the pockets to keep the filling inside during cooking.
- Check that the chicken is cooked through and reaches a safe internal temperature of 165°F before serving.
