Description
This flavorful stuffed chicken breast is filled with a creamy blend of cheeses, spinach, and sun-dried tomatoes. Juicy, cheesy, and herby, it’s a restaurant-quality dish made easily at home—and customizable with your favorite add-ins.
Ingredients
Chicken
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4 boneless, skinless chicken breasts
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Salt and black pepper, to taste
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½ teaspoon paprika
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1 tablespoon olive oil (or oil from the sun-dried tomatoes jar)
Filling
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2 teaspoons olive oil
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3 cups fresh spinach, roughly chopped
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4 cloves garlic, minced
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⅓ cup sun-dried tomatoes, drained and chopped
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4 oz cream cheese, softened
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1 cup shredded mozzarella cheese (see notes)
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⅓ cup grated Parmesan
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½ teaspoon each: dried basil, dried oregano
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¼ teaspoon onion powder
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Pinch of red pepper flakes
Instructions
Step 1: Preheat & Prepare the Filling
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Preheat your oven to 375°F (190°C).
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In a skillet over medium heat, heat 1–2 teaspoons of olive oil.
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Add spinach and garlic; sauté until wilted, about 3–4 minutes. Set aside to cool slightly.
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In a mixing bowl, combine the cream cheese, mozzarella, Parmesan, dried herbs, onion powder, and red pepper flakes. Fold in the cooked spinach and sun-dried tomatoes. Set aside.
Step 2: Prepare & Stuff the Chicken
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Pat chicken breasts dry. Using a sharp paring knife, slice a pocket into the side of each breast—careful not to cut all the way through.
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Stuff each pocket with about ½ cup of the filling. Use toothpicks if needed to secure.
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Season the tops of the chicken with salt, pepper, and paprika.
Step 3: Sear the Chicken
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In a large oven-safe skillet (preferably cast iron), heat 1 tablespoon oil over medium-high heat.
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Sear 2 chicken breasts at a time for 2–3 minutes per side, until golden. The chicken will not be fully cooked yet.
Pro Tip: Use two spatulas to gently flip the chicken to prevent tearing or losing filling.
Step 4: Bake
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If your skillet is oven-safe, transfer directly to the oven. Otherwise, move chicken to a greased baking dish.
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Bake uncovered for 17–20 minutes, or until the internal temperature reaches 165°F at the thickest part.
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Let rest for 5 minutes before serving.
Notes
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Tenderize thick chicken breasts slightly with a meat mallet for even cooking and juicier texture.
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Grate your own cheese for better melt and flavor. Pre-shredded cheeses often contain anti-caking agents.
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Optional fillings: Try sautéed mushrooms, crumbled bacon, or a bit of feta for added flavor.
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Toothpicks are optional—this filling holds well due to the cream cheese base.