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
Scale
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
