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Stuffed Chicken Breast with Spinach, Cheeses, and Sun-Dried Tomatoes Recipe

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4 from 15 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

This Stuffed Chicken Breast recipe features tender boneless chicken breasts filled with a cheesy mixture of cream cheese, mozzarella, Parmesan, feta, fresh spinach, and sun-dried tomatoes. The chicken is seasoned with Italian herbs and paprika, seared to develop a golden crust, then baked to juicy perfection. It’s a flavorful and elegant dish perfect for weeknight dinners or special occasions.

Ingredients

Chicken & Seasoning

  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • 3 teaspoons Italian seasoning, divided
  • 1/2 teaspoon paprika
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • 1 teaspoon garlic powder

Filling

  • 2 cups chopped fresh baby spinach
  • 4 oz. room temperature cream cheese, cubed
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup crumbled feta cheese
  • 1/3 cup chopped sun-dried tomatoes

Instructions

  1. Preheat oven: Heat the oven to 375 degrees Fahrenheit to prepare for baking the chicken after searing.
  2. Prepare filling: In a large bowl, mix together chopped fresh spinach, cream cheese cubes, shredded mozzarella, Parmesan, crumbled feta, sun-dried tomatoes, half the Italian seasoning, garlic powder, salt, and pepper. Use a fork to mash the cream cheese into the mixture, ensuring the filling binds well.
  3. Heat oil: Warm olive oil in a large sauté pan over medium heat to prepare for searing the chicken breasts.
  4. Season chicken: Season the outside of each chicken breast with the remaining Italian seasoning, paprika, salt, and pepper.
  5. Create pockets: Cut a small slit along the side of each chicken breast to form a pocket for the filling.
  6. Stuff chicken: Divide the prepared filling evenly and stuff each chicken breast pocket as full as possible with the mixture.
  7. Sear chicken: Place the stuffed chicken breasts in the hot sauté pan and cook for 6-8 minutes per side, or until a golden brown crust forms. Sear in batches if needed to avoid crowding the pan.
  8. Bake chicken: Transfer the sauté pan to the preheated oven (ensure the pan is oven-safe) and bake for 15-20 minutes, or until the chicken is fully cooked through, with no pink inside, and reaches an internal temperature of 165°F at its thickest point.
  9. Garnish and serve: Optionally garnish with fresh parsley and additional crumbled feta cheese for extra flavor and presentation. Serve immediately and enjoy!
  10. Rating request: If you enjoyed this recipe, please consider leaving a five-star rating and review!

Notes

  • Ensure the sauté pan is oven-safe before transferring it to the oven, or transfer the chicken breasts to a baking dish if not.
  • Room temperature cream cheese blends better and helps the filling bind well.
  • Use a meat thermometer to check that chicken reaches 165°F internally for safe consumption.
  • To save time, prepare the filling ahead and refrigerate until ready to stuff the chicken.
  • For a lower-fat version, substitute some cheeses with lower-fat alternatives.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Searing and Baking
  • Cuisine: American-Italian

Find it online: https://sarabaking.com/stuffed-chicken-breast-with-spinach-cheeses-and-sun-dried-tomatoes-recipe/