Cheesy Spinach Stuffed Chicken (Printable Version)
Creamy spinach and mozzarella stuffed chicken with sun-dried tomatoes, seared then baked for a cheesy finish.
# What You Need:
→ Chicken
01 - 4 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ 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 - ⅓ cup sun-dried tomatoes 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 Make It:
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 the 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 the stuffed chicken breasts for 2–3 minutes per side until golden brown.
07 - Transfer the skillet to the preheated oven (or move chicken to a baking dish). Bake for 22–25 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.
# Helpful Hints:
01 -
- The filling melts into something so gooey and rich that you will want to double it and eat the extra with a spoon straight from the bowl.
- It looks like something from a restaurant menu but the whole thing comes together with one skillet and a basic oven.
02 -
- Overstuffing the pockets will cause the filling to burst out during cooking so be generous but reasonable.
- The chicken will look slightly pink near the sun dried tomatoes even when fully cooked so trust your thermometer over visual cues.
03 -
- Freeze the stuffed chicken for twenty minutes before searing to help it hold its shape and keep the filling from leaking.
- A sprinkle of extra Parmesan on top during the last five minutes of baking creates a crunchy golden cap that takes this over the top.