Description
This stuffed chicken breast is filled with a creamy three-cheese mixture, spinach, herbs, and sun-dried tomatoes, then seared and baked until juicy and flavorful.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- Salt and black pepper, to taste
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- 2 teaspoons olive oil
- 3 cups packed spinach, roughly chopped
- 4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, drained and chopped
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon onion powder
- Pinch of red pepper flakes
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a skillet and cook spinach and garlic until wilted, then cool slightly.
- Mix cream cheese, mozzarella, Parmesan, basil, oregano, onion powder, and red pepper flakes.
- Stir spinach and sun-dried tomatoes into the cheese mixture.
- Cut a pocket into each chicken breast.
- Fill each chicken breast with the prepared filling.
- Season chicken with salt, pepper, and paprika.
- Sear chicken in a hot skillet until lightly golden on both sides.
- Transfer skillet to oven and bake until chicken reaches 165°F internally.
- Rest chicken for 5 minutes before serving.
Notes
- Use oil from sun-dried tomatoes for extra flavor.
- Shred cheese from a block for best melting results.
- If chicken breasts are very thick, lightly pound them for even cooking.
- Leftovers keep well refrigerated for 3 to 4 days or frozen up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 559
- Sugar: 5
- Sodium: 701
- Fat: 30
- Saturated Fat: 13
- Unsaturated Fat: 13
- Trans Fat: 0.03
- Carbohydrates: 10
- Fiber: 2
- Protein: 61
- Cholesterol: 203