Description
This Sundried Tomato, Spinach, and Cheese Stuffed Chicken recipe features tender chicken breasts stuffed with a savory mixture of spinach, sundried tomatoes, and a blend of creamy cheeses. The chicken is seared to a golden brown on the stovetop and then baked to perfection, creating a deliciously rich and satisfying main dish perfect for a comforting dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil (for searing)
- Salt and pepper to taste
- Toothpicks (for securing chicken)
Stuffing
- 1 cup spinach, chopped (fresh or frozen, squeezed dry)
- 1/2 cup sundried tomatoes, chopped (packed in oil or rehydrated)
- 1/2 cup cream cheese, softened
- 1/4 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature by the time the chicken is ready to bake.
- Prepare the stuffing: In a medium bowl, thoroughly combine the chopped spinach, sundried tomatoes, cream cheese, ricotta, mozzarella, Parmesan, minced garlic, salt, and pepper. Mix well to form a uniform stuffing mixture.
- Make pockets in chicken: Using a sharp knife, carefully cut a pocket horizontally into the side of each chicken breast, making sure not to slice all the way through to keep the stuffing inside when cooking.
- Stuff the chicken breasts: Spoon the prepared spinach and cheese mixture into each chicken pocket. Secure the openings with toothpicks to hold the filling in place during cooking.
- Sear the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear them for 2-3 minutes on each side, or until each side is golden brown. This step locks in flavors and adds a nice crust.
- Bake the chicken: Transfer the skillet with the seared chicken directly into the preheated oven. Bake for 20-25 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Finish and serve: Remove the skillet from the oven and carefully take out the toothpicks before serving. Let the chicken rest for a few minutes to retain its juices. Serve warm and enjoy your stuffed chicken breast.
Notes
- Ensure spinach is well-drained if using frozen to prevent watery stuffing.
- Feel free to substitute the cheeses with your preferred varieties, such as feta or goat cheese.
- To keep chicken moist, avoid overcooking; use a meat thermometer for best results.
- This dish pairs well with a fresh salad, roasted vegetables, or garlic mashed potatoes.
- For added flavor, marinate chicken breasts in olive oil, garlic, and herbs for 30 minutes before stuffing.
