Cheesy Spinach Stuffed Chicken (Printable version)
Chicken breasts filled with creamy spinach, mozzarella and sun-dried tomatoes, seared and baked until golden.
# What You'll 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
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 chopped
10 - 2 cloves garlic, minced
11 - ¼ teaspoon crushed red pepper flakes (optional)
12 - 2 tablespoons grated Parmesan cheese
→ To Finish
13 - 1 tablespoon olive oil (for searing)
14 - Fresh basil or parsley, chopped (for garnish, optional)
# How to Prepare:
01 - Preheat oven to 375°F (190°C). Position the rack in the center.
02 - Using a sharp knife, slice a pocket into the side of each chicken breast, being careful not to cut all the way through to the other side.
03 - Season both sides of each chicken breast evenly with salt, pepper, and garlic powder.
04 - In a mixing bowl, combine the softened cream cheese, shredded mozzarella, chopped spinach, chopped sun-dried tomatoes, minced garlic, crushed red pepper flakes, and grated Parmesan. Mix thoroughly until well blended.
05 - Generously fill each chicken breast pocket with the spinach-cheese mixture. Secure the openings with toothpicks if needed to keep the filling enclosed.
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 to the preheated oven (or move the chicken to a baking dish). Bake for 22 to 25 minutes, until the internal temperature reaches 165°F (74°C).
08 - Remove the chicken from the oven and discard any toothpicks. Let rest for 5 minutes. Garnish with fresh chopped basil or parsley if desired, and serve hot.
# Expert advice:
01 -
- The creamy, tangy filling oozes just enough when you cut into it to feel indulgent without making a mess everywhere.
- Sun-dried tomatoes bring a concentrated punch of umami that makes the whole dish taste like something you ordered at a bistro, not something you pulled together on a weeknight.
02 -
- If your chicken breasts are particularly thick, place them between two sheets of plastic wrap and pound them slightly before cutting the pocket, otherwise the center stays cold while the outside overcooks.
- Do not overstuff the pockets or the filling will burst out during searing, a generous but reasonable amount holds together beautifully.
03 -
- Sear the presentation side first so that the side facing up on the plate has the most attractive golden crust.
- Letting the chicken rest after the oven is not optional, those three minutes are when the juices redistribute and the filling firms up enough to slice cleanly.