If you’re craving a dish that’s bursting with flavor yet surprisingly simple to prepare, you’re in for a treat with this Stuffed Chicken Breast with Spinach, Sun-Dried Tomatoes, and Mozzarella Recipe. Imagine juicy chicken breasts filled with vibrant spinach, sweet sun-dried tomatoes, and gooey mozzarella cheese, all coming together in a perfect harmony of textures and tastes. It’s a dish that easily elevates any weeknight dinner or impresses guests without demanding hours in the kitchen.
Ingredients You’ll Need
These ingredients are straightforward but thoughtfully chosen to create a delightful balance of freshness, creaminess, and a hint of tangy sweetness. Each one plays a crucial role in delivering the rich, wholesome experience that defines the Stuffed Chicken Breast with Spinach, Sun-Dried Tomatoes, and Mozzarella Recipe.
- 4 boneless, skinless chicken breasts: The perfect base to hold all those delicious fillings and cook evenly.
- Salt and black pepper to taste: Essential seasonings that enhance and brighten every other flavor.
- 1 cup fresh spinach leaves: Adds a fresh, slightly earthy note and vibrant green color to the filling.
- 1/2 cup sun-dried tomatoes, chopped: Provides a punch of concentrated sweetness and slight tartness.
- 1 cup mozzarella cheese, shredded: Melts beautifully to create a luscious, creamy texture inside the chicken.
- 2 cloves garlic, minced: Gives a fragrant warmth and savory depth that ties the filling together.
- 2 tablespoons olive oil: Helps sear the chicken to a golden crisp and adds a fruity richness.
- 1 teaspoon Italian seasoning: A fragrant blend that brings a hint of herbaceous magic into the dish.
- 1/2 teaspoon paprika: Adds subtle smokiness and an inviting color to the chicken’s surface.
- Toothpicks to secure the chicken: Keeps the flavorful filling neatly tucked inside while cooking.
How to Make Stuffed Chicken Breast with Spinach, Sun-Dried Tomatoes, and Mozzarella Recipe
Step 1: Preheat and Prepare the Chicken
Start by preheating your oven to 375°F (190°C). While it warms up, set your chicken breasts on a cutting board and carefully create pockets by slicing three-fourths of the way through each one. Don’t slice all the way through; just enough to form a little pouch for the filling. Season both inside and out with salt and black pepper to build a savory foundation.
Step 2: Make the Filling
In a bowl, combine fresh spinach leaves, chopped sun-dried tomatoes, shredded mozzarella, and minced garlic. These ingredients blend perfectly to create a filling that is bursting with flavor and texture—creamy, fresh, and slightly sweet with a tantalizing garlicky kick.
Step 3: Stuff and Secure the Chicken
Gently spoon the mixture into each chicken breast pocket, taking care not to overfill and risk the filling spilling out during cooking. Once stuffed, secure the openings using toothpicks. This little step ensures every cheesy, flavorful bite stays right where it belongs.
Step 4: Season the Outside
Sprinkle Italian seasoning and paprika evenly over the exterior of the stuffed chicken breasts. These spices add an aromatic herbal note and a subtle warmth that transform the dish into something irresistible.
Step 5: Sear the Chicken
Heat olive oil in an oven-safe skillet over medium heat. Add the chicken breasts and sear each side for 3 to 4 minutes until they develop a beautiful golden crust. This step locks in the juices and adds a wonderful texture contrast to the tender filling.
Step 6: Bake to Perfection
Once seared, transfer your skillet to the preheated oven. Bake for 20 to 25 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The mozzarella will be melted, and the chicken incredibly juicy.
Step 7: Rest and Serve
Remove the skillet from the oven and let the stuffed chicken breasts rest for about 5 minutes. This crucial pause allows the juices to redistribute throughout the meat, ensuring every slice is tender and moist before you serve.
How to Serve Stuffed Chicken Breast with Spinach, Sun-Dried Tomatoes, and Mozzarella Recipe
Garnishes
A sprinkle of fresh basil or chopped parsley adds a pop of color that complements the filling beautifully. A light drizzle of balsamic glaze over the top can introduce a sweet tangy finish that pairs wonderfully with the richness of the mozzarella and sun-dried tomatoes.
Side Dishes
This dish pairs excellently with a simple side of garlic roasted potatoes or a crisp side salad dressed lightly with lemon vinaigrette. Steamed asparagus or sautéed green beans also offer fresh, crunchy counterpoints to the creamy filling.
Creative Ways to Present
For an elegant presentation, slice the chicken breasts diagonally to reveal those gorgeous layers of spinach, tomatoes, and melted mozzarella. Arrange slices fanned out on a white plate with colorful sides, or serve whole with a rustic herb bread to soak up any delicious juices.
Make Ahead and Storage
Storing Leftovers
Place any leftover Stuffed Chicken Breast with Spinach, Sun-Dried Tomatoes, and Mozzarella Recipe in an airtight container and refrigerate for up to 3 days. This keeps the chicken moist and the filling flavorful, ready for a quick meal later.
Freezing
You can freeze cooked stuffed chicken breasts by wrapping each piece tightly in plastic wrap and then placing them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating to maintain texture and flavor.
Reheating
For best results, reheat leftovers gently in an oven preheated to 325°F (160°C) for about 15 minutes, or until warmed through. Microwaving works too, but takes care to reheat evenly to avoid drying out the chicken.
FAQs
Can I use frozen spinach for this recipe?
While fresh spinach is recommended for its vibrant flavor and texture, you can use frozen spinach as long as it’s thoroughly thawed and drained to avoid excess moisture in the filling.
What if I don’t have sun-dried tomatoes?
Semi-dried or slow-roasted tomatoes make a good substitute, or you could use chopped roasted red peppers for a different but delicious twist on the recipe.
Is it okay to bake the chicken without searing?
Yes, though searing helps create a flavorful crust and locks in juices. If you’re short on time, baking directly will still yield tasty results but with a slightly different texture.
How do I know when the chicken is fully cooked?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). If you don’t have one, cut into the thickest part—juices should run clear, and there should be no pink.
Can I use a different type of cheese?
Absolutely! Provolone, fontina, or even a mild goat cheese can add a tasty variation, just keep in mind how each melts and balances with the other ingredients.
Final Thoughts
This Stuffed Chicken Breast with Spinach, Sun-Dried Tomatoes, and Mozzarella Recipe has quickly become one of my go-to dishes for both a comforting family dinner and an impressive guest-worthy meal. The combination of fresh ingredients inside a tender chicken breast is truly a joy and so satisfying to make. Give it a try—you’ll love how easy it is to bring a little gourmet charm to your table without any fuss.
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Stuffed Chicken Breast with Spinach, Sun-Dried Tomatoes, and Mozzarella Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Stuffed Chicken Breast recipe features tender boneless, skinless chicken breasts filled with a flavorful mixture of fresh spinach, sun-dried tomatoes, mozzarella cheese, and garlic. The chicken is seared to golden perfection and then baked to juicy, melty goodness, making it an impressive yet easy meal perfect for family dinners or special occasions.
Ingredients
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Toothpicks to secure the chicken
Stuffing Mixture
- 1 cup fresh spinach leaves
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup mozzarella cheese, shredded
- 2 cloves garlic, minced
Cooking
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the stuffed chicken breasts after searing.
- Prepare Chicken Pockets: Place the chicken breasts on a cutting board and carefully cut a pocket three-fourths through each breast. Season both the inside of the pocket and the outside of the chicken breasts with salt and black pepper to enhance flavor.
- Make the Stuffing: In a bowl, combine the fresh spinach leaves, chopped sun-dried tomatoes, shredded mozzarella cheese, and minced garlic. Mix well to evenly distribute all ingredients.
- Stuff the Chicken: Carefully fill each chicken breast pocket with the prepared spinach and cheese mixture, avoiding overfilling. Secure the opening of each pocket with toothpicks to keep the filling inside during cooking.
- Season the Chicken: Sprinkle Italian seasoning and paprika over the top surfaces of the stuffed chicken breasts to add aromatic flavor and a slight smoky touch.
- Sear the Chicken: Heat olive oil in an oven-safe skillet over medium heat. Place the stuffed chicken breasts in the skillet and sear each side for 3-4 minutes until they develop a golden-brown crust, which adds flavor and helps seal in the juices.
- Bake the Chicken: Transfer the skillet with the seared chicken to 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), ensuring food safety and tenderness.
- Rest and Serve: Remove the skillet from the oven and let the stuffed chicken rest for 5 minutes. This resting time allows juices to redistribute, keeping the chicken moist. Slice and serve warm for a delicious meal.
Notes
- Use fresh mozzarella for a creamier texture or low-moisture mozzarella for less moisture in the filling.
- Sun-dried tomatoes packed in oil can add extra richness; drain if using dry-packed.
- Ensure the chicken pockets are not cut all the way through to keep the stuffing inside during cooking.
- Use a meat thermometer to check the internal temperature for perfectly cooked chicken.
- Remove toothpicks before serving to avoid accidents while eating.
- This recipe pairs well with a light salad or roasted vegetables for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
