Garlic Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe
This stuffed chicken breast recipe features tender boneless, skinless chicken breasts filled with a flavorful mixture of spinach, sun-dried tomatoes, garlic, and a blend of cheeses including cream cheese, mozzarella, and Parmesan. Seasoned with herbs and paprika, the chicken is pan-seared in olive oil to golden perfection and then finished by baking, resulting in a juicy, cheesy entree perfect for a hearty dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- Salt and pepper, to taste
- ½ teaspoon paprika
- 1 tablespoon olive oil
Filling
- 2 teaspoons olive oil
- 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
- ⅓ cup Parmesan, grated
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- 1 pinch red pepper flakes
Instructions
- Prepare the Filling: Heat 2 teaspoons olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add the roughly chopped spinach and sauté until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
- Mix the Filling: In a bowl, combine the sautéed spinach and garlic with sun-dried tomatoes, softened cream cheese, shredded mozzarella, grated Parmesan, dried basil, dried oregano, onion powder, and red pepper flakes. Mix well until everything is evenly distributed.
- Prep the Chicken Breasts: Using a sharp knife, carefully cut a horizontal pocket into each chicken breast without slicing all the way through. Season each chicken breast inside and out with salt, pepper, and paprika.
- Stuff the Chicken: Stuff each chicken breast pocket with the prepared spinach and cheese filling. Secure with toothpicks if necessary to keep the filling inside during cooking.
- Sear the Chicken: Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear each side until golden brown, about 3-4 minutes per side.
- Bake to Finish: Transfer the skillet with the seared chicken breasts to a preheated oven at 375°F (190°C). Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the chicken from the oven and let rest for 5 minutes before slicing and serving. This allows the juices to redistribute and the filling to set.
Notes
- For best results, use fresh spinach and drain sun-dried tomatoes well to avoid excess moisture in the filling.
- Shredded mozzarella can be substituted with provolone or fontina for different flavor profiles.
- To secure the stuffed chicken breasts, toothpicks or kitchen twine can be used to prevent the filling from leaking out.
- Make sure to check the internal temperature with a meat thermometer to ensure food safety.
- This dish pairs well with roasted vegetables, a side salad, or mashed potatoes.
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