Cheesy Spinach Stuffed Chicken (Print View)
Spinach and mozzarella-stuffed chicken with sun-dried tomatoes, seared then baked for a golden, low-carb main.
# What You Need:
→ Chicken
01 - 4 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
→ Filling
06 - 4 oz cream cheese, softened to room temperature
07 - 1 cup shredded mozzarella cheese
08 - 2 oz fresh baby spinach, roughly chopped
09 - ⅓ cup sun-dried tomatoes packed in oil, drained and finely chopped
10 - 2 cloves garlic, minced
11 - ¼ teaspoon crushed red pepper flakes
12 - 2 tablespoons freshly grated Parmesan cheese
→ Finishing
13 - 1 tablespoon olive oil for searing
14 - Fresh basil or flat-leaf parsley, chopped for garnish
# How-To Steps:
01 - Preheat oven to 375°F. Position rack in the center of the oven.
02 - Using a sharp knife, cut a deep pocket into the side of each chicken breast, being careful not to slice all the way through. Keep the opening as small as possible while creating enough room for the filling.
03 - Season both sides of each chicken breast evenly with salt, black pepper, and garlic powder. Set aside while preparing the filling.
04 - In a mixing bowl, combine the softened cream cheese, shredded mozzarella, chopped spinach, sun-dried tomatoes, minced garlic, red pepper flakes, and Parmesan. Stir until all ingredients are evenly distributed.
05 - Divide the filling mixture evenly among the four chicken breasts, spooning it into each pocket. Secure the openings with toothpicks if needed to keep the filling enclosed during cooking.
06 - Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once the oil shimmers, place the stuffed chicken breasts in the skillet and sear for 2 to 3 minutes per side until a golden-brown crust forms.
07 - Transfer the skillet directly into the preheated oven. Bake for 22 to 25 minutes until the internal temperature of the thickest part of each breast reaches 165°F when checked with an instant-read thermometer.
08 - Remove from the oven and carefully discard any toothpicks. Let the chicken rest for 3 to 5 minutes before slicing. Garnish with freshly chopped basil or parsley and serve immediately.
# Expert Hints:
01 -
- It looks like something from a restaurant menu but comes together with everyday ingredients and zero fuss.
- The combination of creamy spinach and tangy sun-dried tomatoes stuffed inside juicy chicken is the kind of flavor pairing that keeps you reaching for seconds.
02 -
- Overstuffing the chicken is tempting but the filling will leak out and burn in the pan, so use restraint and leave room to seal the pocket.
- Checking the internal temperature with a meat thermometer instead of guessing by time is the single thing that transformed this dish from good to perfect in my kitchen.
03 -
- Freeze the stuffed chicken breasts for fifteen minutes before searing to firm up the filling and help them hold their shape in the hot pan.
- Save a tablespoon of the oil from the sun-dried tomato jar and drizzle it over the finished chicken for an extra layer of flavor that ties everything together.