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Stuffed Chicken Breast

Tender chicken breasts filled with a creamy 3-cheese blend of mozzarella, Parmesan, and cream cheese, with sauteed spinach, garlic, and sun-dried tomatoes. Seared golden and oven-baked to juicy perfection.
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Prep Time 20 minutes
Cook Time 25 minutes
0 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 559
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • salt and pepper to taste
  • 0.5 tsp paprika
  • 1 tbsp olive oil or reserved oil from sun-dried tomato jar
  • 2 tsp olive oil for filling
  • 3 cups packed spinach roughly chopped
  • 4 cloves garlic minced
  • 0.33 cup sun-dried tomatoes drained and chopped
  • 4 oz cream cheese softened at room temperature
  • 1 cup shredded mozzarella freshly grated from a block
  • 0.33 cup Parmesan cheese freshly grated
  • 0.5 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.25 tsp onion powder
  • 1 pinch red pepper flakes

Equipment

  • 12-inch oven-safe cast iron skillet
  • Sharp paring knife
  • Meat mallet
  • Digital meat thermometer
  • Medium mixing bowl

Method
 

  1. Preheat oven to 375 degrees F.
  2. Heat 1 to 2 teaspoons of oil in a large skillet over medium heat. Add the spinach and minced garlic and cook until fully wilted, about 3 to 4 minutes. Remove from heat and let cool completely.
  3. In a medium bowl, combine softened cream cheese, shredded mozzarella, grated Parmesan, dried basil, dried oregano, onion powder, and red pepper flakes. Gently fold in the cooled spinach, garlic, and chopped sun-dried tomatoes. Set aside.
  4. Pat chicken breasts dry with paper towels. Using a sharp paring knife, carefully slice a horizontal pocket into the side of each breast, being careful not to cut all the way through. If breasts are very thick, use a meat mallet to even them out first.
  5. Stuff each breast with just under 1/2 cup of filling. Do not overfill. Season the outside of each breast with salt, pepper, and paprika.
  6. Heat 1 tablespoon of oil in a large oven-safe skillet over medium-high heat. Once glistening and hot, add 2 chicken breasts at a time and sear for 2 to 3 minutes per side until golden brown. Use two spatulas to flip gently.
  7. Arrange all 4 seared chicken breasts in the skillet. Transfer to the oven and bake uncovered at 375 degrees F for 17 to 20 minutes, or until the thickest part of the chicken reaches an internal temperature of 165 degrees F.
  8. Remove from oven and rest for 5 minutes before slicing and serving.

Notes

Shred cheese from a block for best melt and flavor. Use just under 1/2 cup of filling per breast. Use reserved sun-dried tomato oil instead of olive oil for extra flavor. Chicken can be stuffed up to 2 days ahead and stored raw in the refrigerator. Let come close to room temperature before searing. Store leftovers in an airtight container for 3 to 4 days or freeze for up to 3 months. To reheat, wrap in foil with 2 to 3 teaspoons water and bake at 325 degrees F for 15 minutes.