Cheesy Spinach Stuffed Chicken (Printable)
Chicken breasts stuffed with creamy spinach, mozzarella and sun-dried tomatoes; seared and baked to a cheesy finish.
# What You Need:
→ Chicken
01 - 4 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 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 - 1/3 cup sun-dried tomatoes in oil, drained and chopped
10 - 2 cloves garlic, minced
11 - 1/4 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 Cook:
01 - Preheat oven to 375°F (190°C).
02 - Using a sharp knife, slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
03 - Season both sides of the chicken breasts evenly with salt, pepper, and garlic powder.
04 - In a mixing bowl, combine cream cheese, mozzarella, spinach, sun-dried tomatoes, minced garlic, crushed red pepper flakes (if using), and Parmesan cheese. Mix until well blended.
05 - Fill each chicken breast pocket generously with the spinach-cheese mixture. Secure openings with toothpicks if necessary to keep filling intact.
06 - Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear stuffed chicken breasts for 2 to 3 minutes per side until golden brown.
07 - Transfer the skillet to the preheated oven (or move chicken to a baking dish). Bake for 22 to 25 minutes, or until the internal temperature reaches 165°F (74°C).
08 - Remove toothpicks, garnish with fresh basil or parsley if desired, and serve hot.
# Expert Tips:
01 -
- The filling melts into something so gooey and flavorful that people will assume you spent hours on it.
- It looks incredibly impressive on the plate but honestly comes together with very little fuss.
02 -
- Do not rush the cream cheese softening because cold cream cheese will leave you with lumpy filling that refuses to mix evenly.
- Letting the chicken rest for three minutes after baking keeps the juices from running out the moment you cut into it.
03 -
- Pound the thick end of each breast slightly before stuffing so the chicken cooks evenly and you avoid dry edges.
- Toothpicks are your safety net so use them generously and count how many go in so you know how many to pull out.