Cheesy Spinach Stuffed Chicken (Print Version)
Chicken breasts stuffed with creamy spinach, mozzarella and sun-dried tomatoes, seared then oven-baked.
# What You Need:
→ Chicken
01 - 4 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 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 - 1/3 cup oil-packed sun-dried tomatoes, drained and finely chopped
10 - 2 cloves garlic, minced
11 - 1/4 teaspoon crushed red pepper flakes (optional)
12 - 2 tablespoons freshly grated Parmesan cheese
→ To Finish
13 - 1 tablespoon olive oil (for searing)
14 - Fresh basil or parsley, chopped (for garnish, optional)
# How To Make It:
01 - Preheat oven to 375°F. Position the rack in the center of the oven.
02 - Using a sharp knife, cut a deep pocket into the side of each chicken breast, taking care not to slice all the way through. Keep the edges intact to hold the filling securely.
03 - Season both sides of each chicken breast evenly with kosher salt, freshly ground black pepper, and garlic powder.
04 - In a mixing bowl, combine the softened cream cheese, shredded mozzarella, chopped spinach, sun-dried tomatoes, minced garlic, crushed red pepper flakes (if using), and grated Parmesan. Stir until all ingredients are evenly incorporated.
05 - Divide the filling evenly among the four chicken breasts, spooning it generously into each pocket. Secure the openings with toothpicks if needed to prevent the filling from escaping during cooking.
06 - Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, sear the stuffed chicken breasts for 2 to 3 minutes per side until a golden-brown crust forms.
07 - Transfer the skillet directly into the preheated oven (or move the chicken to a baking dish). Bake for 22 to 25 minutes until the internal temperature of the thickest part reaches 165°F and the juices run clear.
08 - Remove from the oven and discard any toothpicks. Let the chicken rest for 3 to 5 minutes. Garnish with freshly chopped basil or parsley if desired, and serve immediately while hot.
# Handy Tips:
01 -
- The filling stays incredibly creamy and melts in a way that makes every single bite feel indulgent, almost like a hidden pasta dish inside a chicken breast.
- It looks like something from a restaurant menu but the whole thing comes together in under an hour with ingredients you probably already have.
02 -
- Overstuffing the pockets will cause the filling to leak out during baking, so resist the urge to pack them to the brim and leave a little room for the chicken to close around the mixture.
- Investing in an instant read thermometer changed everything for me with this recipe, because undercooked chicken is dangerous but overcooked stuffed chicken turns dry and disappointing.
03 -
- Pat the chicken breasts completely dry with paper towels before seasoning because moisture on the surface is the enemy of a good sear and you will end up steaming instead of browning.
- Let the stuffed chicken rest for three full minutes before slicing so the cheeses firm up slightly and stay inside where they belong rather than pooling on your serving plate.