Cheesy Spinach Stuffed Chicken (Printable)
Chicken breasts filled with creamy spinach, mozzarella, and sun-dried tomatoes, seared then baked to golden perfection.
# 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 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)
# Directions:
01 - Preheat oven to 375°F. Position the rack in the center of the oven.
02 - Using a sharp knife, cut a horizontal pocket into the side of each chicken breast, taking care not to slice all the way through. Open the pocket gently to create even space for the filling.
03 - Season both sides of each chicken breast evenly with salt, black pepper, and garlic powder, pressing the spices gently into the meat.
04 - In a mixing bowl, combine the softened cream cheese, shredded mozzarella, chopped spinach, sun-dried tomatoes, minced garlic, red pepper flakes, and Parmesan cheese. Stir until all ingredients are evenly distributed.
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 is shimmering, 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 to the preheated oven (or move the chicken to a baking dish). Bake for 22 to 25 minutes until the internal temperature reaches 165°F at the thickest part of the breast.
08 - Remove from the oven and discard any toothpicks. Let the chicken rest for 3 to 5 minutes. Garnish with fresh chopped basil or parsley if desired and serve immediately.
# Expert Tips:
01 -
- The creamy spinach filling oozes just enough when you cut into it to look impressive without making a mess on your plate.
- Sun-dried tomatoes bring a tangy depth that makes this taste like something you would order at a nice restaurant, not something you pulled together on a Tuesday.
- It is low carb and gluten free, so you can serve it to almost anyone without overthinking dietary restrictions.
02 -
- If your cream cheese is cold, microwave it in ten-second bursts rather than trying to mash it, because lumpy filling is frustrating to work with.
- Check the label on your store-bought sun-dried tomatoes for hidden gluten in the seasoning or oil mixture.
03 -
- Use your thumb to feel if the cream cheese is soft enough before mixing, if it still feels firm in the center, give it another few minutes.
- Searing in an oven-safe skillet means one less dish to wash, and the fond on the bottom of the pan adds incredible flavor as the chicken finishes in the oven.