Stuffed Chicken Breast Recipe
This easy Stuffed Chicken Breast recipe features juicy baked chicken with cheesy filling of spinach, mozzarella, and sun-dried tomatoes. Cooked until tender, it’s a simple dinner that never disappoints
Servings: 4
Ingredients
- 4 Large Chicken Breasts
- 2 tbsp Olive Oil
- 3-4 Cloves Garlic minced
- 2 - 3 cups Baby Spinach
- 4 tbsp Sun-Dried Tomatoes
- 1 cup Mozzarella Cheese shredded
- 1 tbsp Italian Seasoning
- 1 tsp Paprika
- 1/2 tsp Salt more or less to taste
- 1/4 tsp Black Pepper more or less to taste
Instructions
- Preheat oven to 375°F.
- Prep the stuffing ingredients. Shred the mozzarella cheese. Rinse and pat dry the baby spinach. Mince the fresh garlic and chop the sun-dried tomatoes into small pieces.
- Place the chicken breasts on a cutting board. Using a sharp knife, carefully cut a pocket into the side of each breast, making sure not to slice all the way through.
- Season the chicken breasts, both inside the pockets and on the outside, with Italian seasoning, salt, and black pepper.
- Stuff each chicken breast pocket with the minced garlic, sun-dried tomatoes, mozzarella cheese, and baby spinach. Secure the openings with toothpicks if needed to keep the filling inside while cooking.
- Heat the olive oil in a cast iron pan or oven-safe skillet over medium heat.
- Once the oil is hot, sear the stuffed chicken breasts for 3 to 4 minutes per side, or until golden brown.
- Transfer the skillet to the preheated oven and bake for 10 to 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F. (Cooking time may vary depending on the size of the chicken breasts.)
- Carefully remove the skillet from the oven. Let the chicken rest for a few minutes before serving. Enjoy!
Notes
If you don't have Italian seasoning, you can use a blend of whatever dried herbs you have - thyme, oregano, parsley, basil etc.!