Cheesy Spinach Stuffed Chicken (Printable Version)
Chicken breasts stuffed with creamy spinach, mozzarella and sun-dried tomatoes, seared and baked to golden.
# Ingredient List:
→ 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 - ⅓ cup sun-dried tomatoes in oil, drained and chopped
10 - 2 cloves garlic, minced
11 - ¼ teaspoon crushed red pepper flakes
12 - 2 tablespoons grated Parmesan cheese
→ To Finish
13 - 1 tablespoon olive oil, for searing
14 - Fresh basil or parsley, chopped, for garnish
# How to Make:
01 - Preheat oven to 375°F. Position the rack in the center of the oven.
02 - Using a sharp knife, slice a pocket into the side of each chicken breast, being careful not to cut all the way through. Keep the incision neat so the filling stays enclosed during cooking.
03 - Season both sides of each chicken breast evenly with salt, black pepper, and garlic powder.
04 - In a mixing bowl, combine the softened cream cheese, shredded mozzarella, chopped spinach, drained and chopped sun-dried tomatoes, minced garlic, crushed red pepper flakes, and grated Parmesan. Mix thoroughly until all ingredients are evenly distributed.
05 - Divide the spinach-cheese filling among the four chicken breasts, spooning it generously into each pocket. Secure the openings with toothpicks if needed to keep the filling contained.
06 - Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2 to 3 minutes per side until a golden-brown crust forms.
07 - Transfer the skillet directly into the preheated oven, or move the chicken to a baking dish. Bake for 22 to 25 minutes until the internal temperature of the thickest part reaches 165°F.
08 - Remove from the oven and discard any toothpicks. Let the chicken rest for 3 to 5 minutes. Garnish with freshly chopped basil or parsley and serve hot.
# Expert Tips:
01 -
- The filling oozes just enough when you cut into it to make everyone at the table go quiet for a moment.
- It looks like something from a restaurant menu but comes together with a single skillet and a baking dish.
02 -
- Overstuffing the pockets will cause the filling to leak out during searing, so resist the urge even though it is tempting.
- Letting the cream cheese fully soften before mixing prevents unpleasant lumps hiding inside the chicken.
03 -
- Freeze the stuffed breasts for fifteen minutes before searing to help them hold their shape and reduce filling leakage.
- A sprinkle of extra Parmesan on top during the last five minutes of baking creates a beautifully golden crust.