This Stuffed Chicken Breast features a delightful filling of a creamy blend of three cheeses, spinach, herbs, and sun-dried tomatoes. It’s a simple and versatile dish that can be personalized with various stuffing options!
How to Make It
Gently wilt the spinach and garlic in a frying pan, then allow them to cool. Next, mix the stuffing components in a medium-sized bowl and set them aside.
Carefully create a pocket in each chicken breast, making sure not to cut all the way through to the other side. Stuff each pocket with the mixture and then season with salt, pepper, and paprika.
Heat in oil extracted from the sun-dried tomatoes (or use olive oil) for 2-3 minutes per side, or until the chicken turns a golden color.
Then, bake at 375°F for approximately 17 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F. Serve it with mashed potatoes and roasted green beans for a complete meal.
Make Ahead Method
- Stuff the chicken as outlined. Store in an airtight container for up to 2 days.
- Remove the chicken from the fridge and let it come close to room temperature (20-25 minutes), then sear and bake as outlined.
TIPS
- Chicken: If your chicken breasts are exceptionally thick, you can gently tenderize them with a meat mallet to achieve a slightly thinner result, which will also enhance the chicken’s tenderness.
- Cheese: For the best results in terms of melting and flavor, it’s recommended to shred or grate the cheese from a block. I prefer to use Dragone whole milk low moisture mozzarella and BelGioioso Parmesan.
- Stuffing Quantity: I typically use just under 1/2 cup of filling for each chicken breast.
- Additional options for enhancing your dish include sautéed mushrooms, bacon, feta, and more!
- If you encounter any difficulty in keeping the filling in place, you can use toothpicks, although in this recipe, the cream cheese plays a significant role in helping the filling stay stable, so toothpicks may not be necessary.
Storage
- For storage, place the prepared dish in an airtight container. You can keep it in the refrigerator for 3-4 days, or freeze it for up to 3 months. This chicken freezes quite well.
- To reheat, loosely wrap the dish in foil and bake it at 325°F for around 15 minutes, depending on the size. If possible, allow it to sit at room temperature for 15 minutes beforehand. You may opt to add 2-3 teaspoons of water to the foil to help maintain the chicken’s juiciness.
Tools For This Recipe
- 12-inch Enamel Cast Iron Skillet– The perfect size for this recipe and oven safe!
- Sharp Paring Knife
- Meat Mallet -This is the one that I use, it’s great!
- Digital Meat Thermometer
Stuffed Chicken Breast
This Stuffed Chicken Breast features a delightful filling of a creamy blend of three cheeses, spinach, herbs, and sun-dried tomatoes. It’s a simple and versatile dish that can be personalized with various stuffing options!
Ingredients
- 4 chicken breasts
- Salt/Pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil
Filling
- 2 teaspoons olive oil
- 3 cups packed spinach, roughly chopped
- 4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, drained/chopped
- 4 oz. cream cheese, 1/2 cup, softened
- 1 cup shredded mozzarella, see notes
- 1/3 cup Parmesan, grated
- ½ teaspoon EACH: dried basil, dried oregano
- ¼ teaspoon onion powder
- 1 pinch red pepper flakes
Instructions
- Tip 1: Instead of olive oil, I like to use reserved oil from the sun-dried tomatoes in this recipe!
- Tip 2: Sear the chicken in a cast iron or oven-safe skillet so that you don’t have to transfer it to a casserole dish after searing!
Prepare the Filling
- Preheat oven to 375° F.
- Add 1-2 teaspoons oil in a large skillet over medium heat. Add the spinach and garlic and cook until wilted, 3-4 minutes. Set aside and let cool.
- Set the spinach/garlic and sundried tomatoes aside. Combine remaining filling ingredients, then gently stir in the spinach/garlic and tomatoes. Set aside.
Prepare the Chicken
- Begin by patting the chicken dry. With a sharp paring knife, carefully create a pocket for the stuffing, making sure to slice the side of the chicken that has the fold on the bottom. Be cautious not to cut all the way through to the other side. (For a visual reference, you can refer to the process shots in the blog post.)
- Next, stuff each chicken breast with the filling and then generously sprinkle salt, pepper, and paprika on top.
- In a large skillet, heat oil over medium-high heat. When the oil is shimmering and hot, add two chicken breasts at a time, and sear each side until they begin to turn golden, which typically takes 2-3 minutes.
- Pro Tip: To make flipping easier and gentler, I recommend using two spatulas to handle the chicken. The top and bottom of the chicken will cook about halfway up, but the middle will still be uncooked at this stage.
Bake
- If your skillet cannot be used in the oven, move the chicken to an oven-safe baking dish.
- Bake at 375°F for 17-20 minutes or until the chicken’s thickest part registers 165°F. Allow it to rest for 5 minutes before serving, and enjoy it alongside mashed potatoes and roasted green beans
Notes
Pro Tips
- Chicken: If your chicken breasts are exceptionally thick, you can gently tenderize them with a meat mallet to achieve a slightly thinner result, which will also enhance the chicken’s tenderness.
- Cheese: For the best results in terms of melting and flavor, it’s recommended to shred or grate the cheese from a block. I prefer to use Dragone whole milk low moisture mozzarella and BelGioioso Parmesan.
- Stuffing Quantity: I typically use just under 1/2 cup of filling for each chicken breast.
- Additional options for enhancing your dish include sautéed mushrooms, bacon, feta, and more!
- If you encounter any difficulty in keeping the filling in place, you can use toothpicks, although in this recipe, the cream cheese plays a significant role in helping the filling stay stable, so toothpicks may not be necessary.
Storage
- Place the dish in an airtight container for storage. You can keep it in the refrigerator for 3-4 days, or store it in the freezer for up to 3 months. This chicken freezes nicely.
- When it’s time to reheat, wrap it loosely in foil and bake at 325°F for approximately 15 minutes, adjusting the time based on the size of the portion. If possible, allow it to sit at room temperature for 15 minutes before reheating. You might also consider adding 2-3 teaspoons of water to the foil to help maintain the chicken’s juiciness.
Nutrition
Calories: 559kcal, Carbohydrates: 10g, Protein: 61g, Fat: 30g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.03g, Cholesterol: 203mg, Sodium: 701mg, Potassium: 1370mg, Fiber: 2g, Sugar: 5g, Vitamin A: 3031IU, Vitamin C: 14mg, Calcium: 293mg, Iron: 3mg