Description
This Stuffed Chicken Breast recipe features tender boneless chicken breasts filled with a flavorful mixture of sautéed spinach, garlic, sun-dried tomatoes, cream cheese, and a blend of cheeses and herbs. After searing to a golden brown in a skillet, the chicken is baked until juicy and perfectly cooked, making a delicious and elegant meal perfect for any occasion.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- Salt and pepper, to taste
- ½ teaspoon paprika
- 1 tablespoon olive oil (for searing)
Sautéed Veggies
- 2 teaspoons olive oil (or reserved sun-dried tomato oil)
- 3 cups packed spinach, roughly chopped
- 4 cloves garlic, minced
- â…“ cup sun-dried tomatoes, drained and chopped
Cheese Filling
- 4 oz. cream cheese, softened
- 1 cup shredded mozzarella cheese
- â…“ cup grated Parmesan cheese
Seasonings
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- Pinch red pepper flakes
Instructions
- Prepare the Filling: Preheat your oven to 375°F. Heat 1-2 teaspoons of olive oil in a large skillet over medium heat. Add the chopped spinach and minced garlic, cooking until the spinach wilts, about 3-4 minutes. Remove from heat and let cool slightly. Combine the cooked spinach and garlic with chopped sun-dried tomatoes, softened cream cheese, shredded mozzarella, grated Parmesan, dried basil, dried oregano, onion powder, and a pinch of red pepper flakes. Mix gently until well incorporated and 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 breast (on the side where the fold is), being careful not to cut all the way through. Stuff each pocket evenly with the prepared filling.
- Season and Sear: Sprinkle the stuffed chicken breasts with salt, pepper, and paprika. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add two chicken breasts at a time and sear each side for 2-3 minutes until golden brown. Use two spatulas to carefully flip the chicken to avoid tearing the filling. The chicken will be partially cooked after searing.
- Bake: If your skillet is not oven-safe, transfer the seared chicken breasts to a baking dish. Place in the preheated oven and bake uncovered for 17-20 minutes, or until the internal temperature of the chicken reaches 165°F. Remove from the oven and let rest for 5 minutes before serving. This allows the juices to redistribute and ensures juicy chicken.
- Serve: Serve warm with sides such as mashed potatoes and roasted green beans for a complete meal.
Notes
- You can substitute the olive oil with the reserved oil from the sun-dried tomatoes for an extra boost of flavor.
- Searing the chicken directly in an oven-safe skillet avoids extra cleanup and transferring to another dish.
- Use two spatulas to gently flip the chicken breasts during searing to maintain the shape and keep the stuffing intact.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- This recipe pairs beautifully with mashed potatoes and roasted green beans.
