Cheesy Spinach Stuffed Chicken (Printable)

Juicy chicken breasts stuffed with spinach, cream cheese, mozzarella and sun-dried tomatoes; seared then oven-baked.

# What's Needed:

→ Chicken

01 - 4 large boneless, skinless chicken breasts

→ Spinach and Cheese Filling

02 - 1 cup fresh spinach, chopped
03 - 3/4 cup cream cheese, softened
04 - 1/2 cup shredded mozzarella cheese
05 - 1/4 cup grated Parmesan cheese
06 - 1/4 cup sun-dried tomatoes packed in oil, chopped and patted dry
07 - 1 clove garlic, minced
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon salt

→ Seasoning and Cooking

10 - 1 teaspoon Italian seasoning blend
11 - 1/2 teaspoon paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 2 tablespoons olive oil, divided

# How to Make It:

01 - Preheat the oven to 400°F. Lightly grease a baking dish or ovenproof skillet with cooking spray or a thin layer of olive oil.
02 - In a mixing bowl, combine the chopped spinach, softened cream cheese, shredded mozzarella, grated Parmesan, chopped sun-dried tomatoes, minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until all ingredients are evenly incorporated.
03 - Using a sharp knife, cut a deep horizontal pocket into the side of each chicken breast, taking care not to slice all the way through to the opposite side.
04 - Divide the spinach and cheese filling evenly among the four chicken breasts, spooning it into each pocket. Secure the openings with toothpicks if needed to keep the filling enclosed.
05 - In a small bowl, mix together the Italian seasoning, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this seasoning blend over all surfaces of each stuffed chicken breast.
06 - Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Sear the stuffed chicken breasts 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 the prepared baking dish and drizzle with the remaining 1 tablespoon of olive oil. Bake for 20 to 25 minutes until the internal temperature of the thickest part reaches 165°F.
08 - Remove the chicken from the oven and let it rest for 5 minutes. Remove any toothpicks before serving.

# Tips for Success:

01 -
  • The creamy, tangy filling oozes just enough to feel indulgent without making a mess of your plate.
  • Sun dried tomatoes bring a concentrated punch of flavor that makes every bite interesting.
  • It looks like you spent hours but the hands on work is surprisingly manageable.
02 -
  • If you cut the pocket too wide the filling will escape during searing, so keep the opening as narrow as your spoon allows.
  • Undercooked chicken is the enemy here, so always verify with a meat thermometer rather than guessing by color.
03 -
  • Searing in an ovenproof skillet means one less dish to wash and a more even bake since the residual heat from the pan gives the chicken a head start.
  • Softening the cream cheese fully before mixing is the single biggest factor in getting a smooth, cohesive filling that stays put inside the pocket.

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