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 salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon garlic powder
→ Filling
06 - 4 oz cream cheese, softened
07 - 1 cup shredded mozzarella cheese
08 - 2 oz fresh spinach, roughly chopped
09 - 1/3 cup sun-dried tomatoes 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)
# Directions:
01 - Preheat oven to 375°F (190°C).
02 - Using a sharp knife, slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
03 - Season both sides of the chicken breasts evenly with salt, pepper, and garlic powder.
04 - In a mixing bowl, combine cream cheese, mozzarella, spinach, sun-dried tomatoes, minced garlic, crushed red pepper flakes (if using), and Parmesan cheese. Mix until well blended.
05 - Stuff each chicken breast generously with the spinach-cheese mixture. Secure the openings with toothpicks if necessary to keep filling intact.
06 - Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2–3 minutes per side until golden brown.
07 - Transfer the skillet to the preheated oven (or move chicken to a baking dish). Bake for 22–25 minutes, or until the internal temperature reaches 165°F (74°C).
08 - Remove toothpicks, garnish with fresh basil or parsley if desired, and serve hot.
# Expert Advice:
01 -
- The filling melts into something so gooey and rich that you will want to eat it straight from the bowl before it ever reaches the chicken.
- It looks like something you would order at a restaurant but comes together with ingredients you probably already have.
02 -
- If you overstuff the breasts the filling will escape during searing and burn in the pan, so show some restraint even though every instinct tells you to pack more cheese in there.
- Letting the chicken rest after the oven is not optional because cutting into it immediately releases all the juices and leaves you with dry meat and a wet plate.
03 -
- Sear the chicken on the stovetop with the seam side down first so it seals the opening shut before the filling has a chance to run.
- Pound the chicken breasts to even thickness before stuffing because thicker ends take longer to cook and thinner parts dry out while you wait.