Introduction

Stuffed chicken breast is a flavorful and satisfying main dish perfect for weeknight dinners or special occasions. This recipe combines spinach, sun-dried tomatoes, and a blend of cheeses for a creamy, savory filling that pairs beautifully with tender chicken. You’ll love the juicy, cheesy results with simple steps.

A white plate shows a stuffed chicken breast as the main focus, with the chicken cut open and filled with a creamy mixture of spinach and bits of sun-dried tomato, visible in green and dark red colors with a smooth, slightly textured cream. The chicken outside is golden brown and seasoned with herbs, giving it a slightly shiny surface. On the side, mashed potatoes with a soft and creamy texture are placed in a rounded pile, light yellow in color. Next to the potatoes, there are several green beans, bright green and cooked but still firm. The plate sits on a white marbled surface with some blurred green herbs in the background, creating a fresh and clean look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless skinless chicken breasts

Salt and pepper, to taste

½ teaspoon paprika

1 tablespoon olive oil

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

Step 1: Preheat your oven to 375°F (190°C). In a large skillet over medium heat, add 1-2 teaspoons of olive oil. Add the chopped spinach and minced garlic, cooking until wilted, about 3-4 minutes. Remove from heat and let cool.

Step 2: In a bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, dried basil, dried oregano, onion powder, red pepper flakes, and the sun-dried tomatoes. Gently fold in the cooled spinach and garlic mixture. Set aside.

Step 3: Pat the chicken breasts dry with paper towels. Using a sharp paring knife, carefully cut a pocket into the side of each chicken breast by slicing lengthwise, being careful not to cut all the way through.

Step 4: Stuff each chicken breast pocket evenly with the prepared filling. Sprinkle the outside of the chicken breasts with salt, pepper, and paprika.

Step 5: Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Once hot and shimmering, sear two chicken breasts at a time, cooking each side until golden brown, about 2-3 minutes per side.

Step 6: If your skillet is not oven-safe, transfer the seared chicken breasts to a baking dish. Bake uncovered in the preheated oven for 17-20 minutes, or until the thickest part reaches an internal temperature of 165°F (74°C).

Step 7: Remove the chicken from the oven and let it rest for 5 minutes before serving. Enjoy with your choice of sides like mashed potatoes and roasted green beans.

Tips & Variations

For extra flavor, use the reserved oil from the sun-dried tomatoes instead of olive oil when cooking the spinach and searing the chicken.

Searing the chicken in a cast iron or oven-safe skillet means no need to transfer the meat before baking, saving cleanup time.

Substitute mozzarella with fontina or provolone for a different cheesy twist.

Add chopped fresh herbs like parsley or basil into the filling for added freshness.

FAQs

Can I prepare this dish ahead of time?

Yes, you can stuff the chicken breasts and refrigerate them for up to 24 hours before cooking. Bake when ready following the same instructions, adding a few extra minutes if cooking from cold.

What if I don’t have sun-dried tomatoes?

You can substitute with chopped roasted red peppers or omit them for a milder flavor. The filling will still be delicious and creamy.