Stuffed Chicken Breast with Spinach, Sun-Dried Tomatoes, and Mozzarella Recipe
This delicious stuffed chicken breast recipe features tender boneless chicken breasts filled with a flavorful mixture of spinach, garlic, sun-dried tomatoes, cream cheese, mozzarella, and Parmesan. The chicken is seared to golden perfection on the stovetop before being baked to juicy, flavorful finish. A perfect weeknight dinner served with mashed potatoes and roasted green beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
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 cooking 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
- Prepare the Filling: Heat 1-2 teaspoons of olive oil in a large skillet over medium heat. Add the chopped spinach and minced garlic, cooking until wilted, about 3-4 minutes. Remove from heat and let cool. In a bowl, combine softened cream cheese, shredded mozzarella, grated Parmesan, dried basil, dried oregano, onion powder, and red pepper flakes. Gently stir in the cooked spinach, garlic, and chopped sun-dried tomatoes. Set this mixture aside.
- Prepare the Chicken: Preheat oven to 375°F (190°C). Pat chicken breasts dry with paper towels. Using a sharp paring knife, carefully slice a pocket into the side of each chicken breast (on the side with the fold on the bottom), being careful not to cut all the way through. Stuff each pocket generously with the prepared filling. Sprinkle the tops with salt, pepper, and paprika.
- Sear the Chicken: Heat 1 tablespoon olive oil in a large cast iron or oven-safe skillet over medium-high heat until glistening and hot. Add two stuffed chicken breasts at a time and sear each side until golden, about 2-3 minutes per side. Use two spatulas to handle the chicken carefully. The chicken will be cooked about halfway through but remain uncooked in the center.
- Bake: 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). Remove from oven and let rest for 5 minutes before serving. Serve alongside mashed potatoes and roasted green beans for a complete meal.
Notes
- You can use the reserved oil from the sun-dried tomatoes instead of olive oil for more flavor.
- Searing the chicken in an oven-safe skillet (like cast iron) allows you to bake directly without transferring to another dish.
- Use two spatulas to gently flip the stuffed chicken breasts to avoid tearing the pockets.
- Ensure not to cut all the way through the chicken when making the pocket to keep the filling inside.
- Check internal temperature with a meat thermometer for safe doneness (165°F/74°C).
