Description
This delicious stuffed chicken breast recipe features tender chicken filled with a flavorful blend of spinach, sun-dried tomatoes, and melted mozzarella cheese. Seared to perfection and baked, it delivers a cheesy, savory main course perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil or cooking spray
Stuffing
- 1 cup fresh spinach, chopped
- ½ cup sun-dried tomatoes, chopped
- ¾ cup shredded mozzarella cheese
- 2 tablespoons cream cheese, softened
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed chicken breasts.
- Prepare the filling: In a small bowl, mix together the chopped spinach, sun-dried tomatoes, shredded mozzarella, cream cheese, garlic powder, and Italian seasoning until well combined.
- Cut chicken pockets: Using a sharp knife, carefully cut a pocket into the side of each chicken breast, ensuring you don’t slice all the way through to the other side.
- Season chicken: Sprinkle salt and black pepper evenly over the outside of each chicken breast.
- Stuff the breasts: Fill each chicken pocket with an equal amount of the prepared filling. Use toothpicks to secure the opening if necessary to keep the filling inside.
- Sear the chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear for 2-3 minutes on each side until they develop a golden-brown crust.
- Bake the chicken: Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked.
- Rest and serve: Remove the skillet from the oven and let the chicken rest for 5 minutes. Then slice and serve immediately for the best flavor and juiciness.
Notes
- For enhanced flavor, marinate the chicken breasts in olive oil, lemon juice, and herbs for 30 minutes before stuffing.
- If you don’t have an oven-safe skillet, you can bake the stuffed chicken breasts on a sheet pan instead.
