Cheesy Spinach Stuffed Chicken (Printer-Friendly)
Chicken breasts stuffed with creamy spinach, mozzarella and sun-dried tomatoes, seared and baked until golden.
# What You'll Need:
→ Chicken
01 - 4 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
→ Filling
06 - 4 oz cream cheese, softened
07 - 1 cup shredded mozzarella cheese
08 - 2 oz fresh baby spinach, roughly chopped
09 - ⅓ cup sun-dried tomatoes packed in oil, drained and chopped
10 - 2 cloves garlic, minced
11 - ¼ teaspoon crushed red pepper flakes (optional)
12 - 2 tablespoons grated Parmesan cheese
→ To Finish
13 - 1 tablespoon olive oil for searing
14 - Fresh basil or parsley, chopped, for garnish (optional)
# How to Make It:
01 - Preheat oven to 375°F (190°C). Position the rack in the center of the oven.
02 - Using a sharp knife, cut a deep pocket into the side of each chicken breast, being careful not to slice all the way through. Keep the opening just wide enough to fill.
03 - Season both sides of each chicken breast evenly with kosher salt, freshly ground black pepper, and garlic powder.
04 - In a mixing bowl, combine softened cream cheese, shredded mozzarella, chopped spinach, chopped sun-dried tomatoes, minced garlic, crushed red pepper flakes (if using), and grated Parmesan. Stir until all ingredients are evenly incorporated.
05 - Generously fill each chicken breast pocket with the spinach-cheese mixture. Secure the openings with toothpicks if needed to keep the filling enclosed during cooking.
06 - Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2 to 3 minutes per side until a golden-brown crust forms.
07 - Transfer the skillet directly into the preheated oven (or move the chicken to a baking dish). Bake for 22 to 25 minutes until the internal temperature reaches 165°F (74°C).
08 - Remove from the oven and carefully remove any toothpicks. Let the chicken rest for 3 to 5 minutes, garnish with fresh chopped basil or parsley if desired, and serve hot.
# Expert Advice:
01 -
- The combination of melted mozzarella and sun dried tomatoes tastes like something you would order at a little trattoria but you made it right in your own kitchen.
- It looks incredibly impressive when you slice into it and the cheese spills out but the whole thing takes under an hour from start to finish.
- This dish is naturally low carb and gluten free so it works for almost anyone at your table without special adjustments.
02 -
- Overstuffing the chicken will cause the filling to burst out during baking so be generous but reasonable with how much you pack in.
- Letting the cream cheese fully soften is the single step that determines whether your filling is smooth or lumpy and I learned this the hard way on more than one occasion.
- Always check the internal temperature with a meat thermometer because stuffed chicken can look done on the outside while still being pink near the center.
03 -
- Sear the chicken on medium high heat without moving it around and you will get a much better crust than if you keep flipping it impatiently.
- A toothpick soaked in a little water will not burn in the oven and that small detail saves you from picking out blackened sticks later.