Stuffed Chicken Breast
Juicy chicken breasts stuffed with a creamy spinach, sun-dried tomato, and cheese filling, then seared until golden and baked for a dependable dinner.
Equipment
- 12-inch Enamel Cast Iron Skillet
- Sharp Paring Knife
- Meat Mallet
- Digital meat thermometer
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- ½ teaspoon paprika
- 1 tablespoon olive oil
Filling
- 2 teaspoons olive oil
- 3 cups packed spinach roughly chopped
- 4 cloves garlic minced
- 1/3 cup sun-dried tomatoes drained/chopped
- 4 oz. cream cheese softened
- 1 cup shredded mozzarella
- 1/3 cup Parmesan grated
- ½ teaspoon EACH: dried basil, dried oregano
- ¼ teaspoon onion powder
- 1 pinch red pepper flakes
Instructions
Prepare the Filling
- I start by heating the oven to 375° F. Getting the oven ready first keeps the flow easy once the chicken is stuffed and seared.
- I warm 1-2 teaspoons oil in a large skillet over medium heat, then cook the spinach and garlic for 3-4 minutes until the spinach wilts. You’ll catch that nice whiff of garlic right away. I let this mixture cool so it does not make the cheese filling too soft.
- I set the spinach mixture and sun-dried tomatoes aside, then mix the remaining filling ingredients together before folding in the cooled spinach, garlic, and tomatoes. The best texture here is thick, creamy, and spoonable. If it looks runny, pause and make sure the cooked spinach has cooled enough.
Prepare the Chicken
- I pat the chicken dry and use a sharp paring knife to cut a pocket into each breast. I keep the knife parallel to the cutting board and stop before the other side so the filling has somewhere to stay.
- I spoon the filling into each pocket, then season the tops with salt, pepper, and paprika. Don’t pack the filling in like you’re stuffing a suitcase. A comfortably filled pocket is much easier to sear.
- I heat the oil in a large skillet over medium-high heat until it looks glistening and hot, then sear 2 chicken breasts at a time for 2-3 minutes per side. I’m looking for golden brown, not dark brown. I flip them gently so the filling stays put.
Bake
- If my skillet is not oven safe, I move the chicken to a baking dish. An oven-safe skillet is handy, but transferring works perfectly well.
- I bake the chicken uncovered at 375° for 17-20 minutes, then rest it for 5 minutes before serving. The chicken is done when the thickest part reaches 165°, which matches the guidance from this safe minimum temperature chart. Resting keeps the juices where you want them.
Notes
Texture Tip: Let the cream cheese soften fully before mixing so the filling stays thick, creamy, and easy to spoon.
Moisture Tip: Cool the cooked spinach before adding it to the cheeses, and drain the sun-dried tomatoes well so the filling does not turn watery.
Stuffing Tip: Cut a pocket, not a butterfly. Leave the edges intact and avoid overfilling so the cheese stays inside more easily during searing.
Cooking Tip: Pat the chicken dry and sear it in hot oil for good golden color before baking. Cook until the thickest part reaches 165°.
Storage Tip: Cool leftovers promptly, refrigerate them in a covered container, and reheat gently so the chicken stays moist.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.