Description
Deliciously juicy stuffed chicken breasts filled with a flavorful mixture of spinach, sun-dried tomatoes, cream cheese, mozzarella, and Parmesan. Seared on the stovetop for a golden crust, then baked to perfection for a comforting and elegant meal perfect for weeknight dinners or special occasions.
Ingredients
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 sautéing spinach)
Filling
- 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 cheese
- ⅓ cup Parmesan cheese, grated
- 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 stuffed chicken breasts.
- Prepare the filling: Heat 1-2 teaspoons of olive oil in a large skillet over medium heat. Add chopped spinach and minced garlic, cooking until wilted about 3-4 minutes. Remove from heat and let cool. 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 and garlic mixture along with the chopped sun-dried tomatoes. Set aside.
- Prepare the chicken: Pat the chicken breasts dry with paper towels. Using a sharp paring knife, carefully slice a pocket into the side of each chicken breast without cutting all the way through. This will be the cavity for the stuffing.
- Stuff the chicken: Spoon the prepared filling evenly into each chicken breast pocket. Once stuffed, sprinkle the tops with salt, pepper, and paprika for added flavor and color.
- Sear the chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. When the oil is hot and glistening, add two chicken breasts at a time. Sear each side for 2-3 minutes until golden brown. Use two spatulas to gently flip and maneuver the chicken to avoid tearing the pockets. The outside will cook halfway through at this stage, while the centers remain raw.
- Bake to finish cooking: 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 of the chicken reaches an internal temperature of 165° F (74° C).
- Rest and serve: Remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute for maximum juiciness. Serve alongside mashed potatoes and roasted green beans for a complete meal.
Notes
- You can substitute reserved sun-dried tomato oil for olive oil for extra flavor when sautéing.
- Using a cast iron or oven-safe skillet for searing allows you to finish cooking the chicken in the same pan, reducing cleanup.
- Be careful when cutting the pocket in the chicken breast to prevent cutting through to the other side.
- Allow the chicken to rest after baking to lock in juices and enhance tenderness.
- If preferred, mozzarella can be replaced with another mild melting cheese like provolone or fontina.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
