Description
This Stuffed Chicken Breast recipe features tender boneless chicken breasts filled with a creamy mixture of spinach, sun-dried tomatoes, cream cheese, mozzarella, and Parmesan. The chicken is seared to a golden brown on the stovetop and then baked until perfectly cooked, offering a flavorful and satisfying meal perfect for any dinner occasion.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- Salt and pepper, to taste
- ½ teaspoon paprika
- 1 tablespoon olive oil (for searing)
- 2 teaspoons olive oil (for cooking spinach)
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
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the chicken later.
- Cook Spinach and Garlic: Heat 1-2 teaspoons of olive oil in a large skillet over medium heat. Add the chopped spinach and minced garlic, cooking until the spinach is wilted, about 3-4 minutes. Remove from heat and let cool.
- Prepare Filling: In a bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, dried basil, dried oregano, onion powder, and red pepper flakes. Gently fold in the cooked spinach, garlic mixture, and chopped sun-dried tomatoes. Set the filling aside.
- Prepare Chicken Breasts: Pat the chicken breasts dry with paper towels. Using a sharp paring knife, carefully cut a pocket on the side of each chicken breast — slice through the thickest part without cutting all the way through.
- Stuff Chicken: Spoon the prepared filling inside each chicken breast pocket evenly. Sprinkle the top of each stuffed breast with salt, pepper, and paprika.
- Sear Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers. Sear two chicken breasts at a time, cooking each side for 2-3 minutes until golden brown but not fully cooked. Use two spatulas to handle the chicken gently while flipping.
- Transfer for Baking: If your skillet is oven-safe, keep the chicken in it. Otherwise, transfer the seared chicken breasts to a baking dish.
- Bake Chicken: Place the chicken in the preheated oven and bake uncovered for 17-20 minutes, or until the internal temperature at the thickest part reaches 165°F (74°C).
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before serving. Enjoy alongside mashed potatoes and roasted green beans for a complete meal.
Notes
- For richer flavor, use reserved oil from the sun-dried tomatoes instead of olive oil for searing and cooking the spinach.
- Using a cast iron or oven-safe skillet simplifies the transition from searing to oven baking.
- Be careful when slicing the chicken to create the pocket; do not cut all the way through to preserve the stuffing inside.
- Two spatulas help to gently flip stuffed chicken breasts without spilling the filling.
- Ensure chicken reaches the safe internal temperature of 165°F for proper doneness.
- Shredded mozzarella can be replaced with provolone or fontina for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: stuffed chicken breast, chicken breast recipe, spinach stuffed chicken, sun-dried tomato chicken, baked chicken breast, creamy chicken filling
