Cheesy Spinach Stuffed Chicken (Printable)
Chicken breasts stuffed with creamy spinach, mozzarella and sun-dried tomatoes; seared and baked until golden.
# What You’ll Need:
→ Chicken
01 - 4 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ 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 - ⅓ cup sun-dried tomatoes packed in oil, drained and finely chopped
10 - 2 cloves fresh 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 flat-leaf parsley, chopped, for garnish (optional)
# How To Make It:
01 - Preheat oven to 375°F (190°C). Position the rack in the center of the oven.
02 - Using a sharp knife, carefully slice a horizontal pocket into the side of each chicken breast, stopping about ½ inch from the opposite edge to keep the pocket intact.
03 - Generously season both sides of each chicken breast with salt, black pepper, and garlic powder, ensuring even coverage.
04 - In a mixing bowl, combine the softened cream cheese, shredded mozzarella, chopped spinach, sun-dried tomatoes, minced garlic, crushed red pepper flakes, and Parmesan cheese. Stir until all ingredients are evenly incorporated.
05 - Divide the filling evenly among the four chicken breasts, spooning it into each pocket. Secure the openings with toothpicks if needed to keep the filling enclosed during cooking.
06 - Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil shimmers, place the stuffed chicken breasts in the skillet and sear 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, or until the internal temperature of the thickest part reaches 165°F (74°C).
08 - Remove the chicken from the oven and discard any toothpicks. Let rest for 3 to 5 minutes. Garnish with fresh chopped basil or parsley if desired, and serve immediately while hot.
# Expert Tips:
01 -
- The cream cheese filling melts into something almost dangerously good, and you will catch yourself scraping the leftover bits off the baking dish.
- It looks like something you would order at a restaurant, but honestly the technique is simpler than it seems.
02 -
- Do not overstuff the pockets or the filling will leak out during baking and you will lose half your cheese to the bottom of the pan.
- Use an oven-safe skillet so you can go straight from stovetop to oven without moving the chicken and risking a mess.
03 -
- Pound the chicken to an even thickness before cutting the pocket, because uniform meat means no dry edges and no raw centers.
- Pat the sun-dried tomatoes really dry with a paper towel before chopping them, since excess oil makes the filling slippery and harder to contain.