Description
This Stuffed Chicken Breast recipe features tender boneless, skinless chicken breasts filled with a flavorful mixture of sautéed spinach, garlic, sun-dried tomatoes, and a blend of creamy cheeses seasoned with Italian herbs and spices. Perfectly seasoned and baked to juicy perfection, this dish combines simple ingredients with gourmet flair for a satisfying and elegant meal.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- Salt and pepper, to taste
- ½ teaspoon paprika
- 1 tablespoon olive oil
Filling
- 2 teaspoons olive oil
- 3 cups packed spinach, roughly chopped
- 4 cloves garlic, minced
- ⅓ cup sun-dried tomatoes, drained and chopped
- 4 oz. cream cheese, softened
- 1 cup shredded mozzarella
- ⅓ cup Parmesan, grated
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- 1 pinch red pepper flakes
Instructions
- Preheat the oven. Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken breasts.
- Prepare the filling. Heat 2 teaspoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the chopped spinach and cook until wilted, around 3-4 minutes. Remove from heat and let cool slightly. In a mixing bowl, combine the cooked spinach and garlic mixture with sun-dried tomatoes, softened cream cheese, shredded mozzarella, grated Parmesan, dried basil, dried oregano, onion powder, and a pinch of red pepper flakes. Mix thoroughly to create the filling.
- Prepare the chicken breasts. Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket without cutting all the way through. Season both sides of the chicken breasts inside and out with salt, pepper, and paprika.
- Stuff the chicken breasts. Spoon the prepared filling evenly into the pocket of each chicken breast. Secure the openings with toothpicks if needed to prevent the filling from spilling out during cooking.
- Sear the chicken. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 2-3 minutes per side until golden brown to lock in juices and add flavor.
- Bake the chicken. Transfer the skillet with seared chicken breasts to the preheated oven. Bake for 20-25 minutes or until the internal temperature of the chicken reaches 165°F (74°C) and the cheese filling is melted and bubbly.
- Rest and serve. Remove the chicken from the oven and let it rest for 5 minutes before serving. Remove toothpicks and plate the stuffed chicken breasts, optionally garnishing with fresh herbs.
Notes
- Use fresh mozzarella or pre-shredded mozzarella for convenience; fresh provides a creamier texture.
- Sun-dried tomatoes packed in oil add more flavor, but those packed dry can be rehydrated before use.
- Ensure the chicken is fully cooked using a meat thermometer for food safety.
- Feel free to add chopped fresh basil or parsley as garnish before serving.
- Leftover stuffed chicken breast can be stored in the refrigerator for up to 3 days.
Keywords: Stuffed Chicken Breast, Spinach Stuffed Chicken, Cream Cheese Chicken, Italian Chicken Breast, Baked Chicken