Description
This delicious Sundried Tomato, Spinach, and Cheese Stuffed Chicken recipe features tender chicken breasts filled with a creamy mixture of spinach, sundried tomatoes, and a blend of cheeses. Searing the stuffed chicken in a skillet creates a golden crust before finishing in the oven for juicy, flavorful results perfect for a family dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil (for searing)
- Salt and pepper to taste
- Toothpicks (for securing chicken)
Filling
- 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 Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature by the time you are ready to bake the chicken.
- Prepare Filling: In a medium bowl, mix together the chopped spinach, sundried tomatoes, cream cheese, ricotta, mozzarella, Parmesan, minced garlic, salt, and pepper until well combined.
- Create Chicken Pockets: Using a sharp knife, carefully cut a pocket into the side of each chicken breast. Make sure not to cut all the way through to keep the filling inside during cooking.
- Stuff Chicken: Spoon the spinach and cheese mixture into each chicken breast pocket. Secure the openings with toothpicks to prevent the filling from escaping while cooking.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the stuffed chicken breasts for 2-3 minutes on each side until they develop a golden brown crust.
- Bake Chicken: Transfer the skillet with the seared chicken into the preheated oven. Bake for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve: Remove the skillet from the oven and take out the toothpicks carefully before serving your flavorful stuffed chicken breasts.
Notes
- Use fresh spinach for best texture and flavor, or if using frozen, ensure it is thoroughly squeezed dry to remove excess moisture.
- If your sundried tomatoes are not packed in oil, rehydrate them in warm water for 10 minutes, then drain before chopping.
- To check doneness, use a meat thermometer to ensure the internal temperature hits 165°F (74°C) to prevent undercooked chicken.
- Serve with a simple side salad or roasted vegetables for a complete meal.
- Can substitute mozzarella with provolone or cheddar cheese if preferred.
