Description
This Stuffed Chicken Breast is a juicy and flavorful dish filled with a creamy mixture of spinach, sun-dried tomatoes, and melted cheese. Pan-seared and baked to perfection, this dish is easy enough for a weeknight dinner but fancy enough for a special occasion!
Ingredients
Units
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 tbsp olive oil
For the Filling:
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 clove garlic, minced
For Garnish (Optional):
- 1 tbsp fresh parsley, chopped
- Extra Parmesan cheese
Instructions
- Preheat Oven – Set the oven to 375°F (190°C).
- Prepare the Filling – In a bowl, mix spinach, sun-dried tomatoes, cream cheese, mozzarella, Parmesan, and minced garlic until well combined.
- Prepare the Chicken – Slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
- Stuff the Chicken – Fill each pocket with the prepared stuffing. Secure with toothpicks if needed.
- Season the Chicken – Sprinkle salt, black pepper, garlic powder, and paprika evenly over the chicken.
- Sear the Chicken – Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken for 2-3 minutes per side until golden brown.
- Bake the Chicken – Transfer the skillet to the oven and bake for 15-20 minutes until the chicken is cooked through (internal temperature should reach 165°F/75°C).
- Garnish & Serve – Remove toothpicks, sprinkle with fresh parsley and extra Parmesan, and serve hot.
Notes
- Use toothpicks to keep the stuffing inside while cooking.
- Swap the filling with mushrooms, ricotta, or feta for variety.
- Serve with mashed potatoes, roasted veggies, or a fresh sala