If you’re craving a dish that feels like a warm hug from the inside out, this Stuffed Chicken Breasts with Mozzarella, Sun-Dried Tomatoes, and Spinach Recipe will become your go-to comfort meal. It brings together tender chicken filled with creamy mozzarella, the tangy pop of sun-dried tomatoes, and the fresh bite of spinach, all seasoned to perfection. Whether it’s a weeknight dinner or a special occasion, this recipe combines simplicity and sophistication in every flavorful bite.
Ingredients You’ll Need
Gathering the right ingredients is the secret behind making this stuffed chicken truly shine. Each item is thoughtfully chosen to balance taste, texture, and color, resulting in a dish that’s as beautiful as it is delicious.
- 2 boneless, skinless chicken breasts: The perfect protein canvas for stuffing and flavor absorption.
- 1/2 cup mozzarella cheese: Melts into a creamy, mild center that complements every other ingredient.
- 1/4 cup sun-dried tomatoes: Adds a tangy and slightly sweet intensity to the filling, elevating the flavor profile.
- 1/2 cup fresh spinach: Offers a burst of color and freshness, balancing the creamy cheese and rich tomatoes.
- 2 tbsp cream cheese (optional): Boosts creaminess for that luscious texture every bite deserves.
- 1 tsp garlic powder: Brings a warm, savory depth to the chicken seasoning.
- 1 tsp paprika: Adds a subtle smoky sweetness and vibrant color to the outer layer.
- 1/2 tsp dried thyme: Infuses the chicken with earthy, herbaceous notes.
- 1/2 tsp dried rosemary: Provides a fragrant, pine-like aroma that enhances the savory flavors.
- Salt and pepper to taste: Essential basics that bring all the flavors together beautifully.
- 2 tbsp olive oil: For searing or brushing, creating a lovely golden crust that locks in moisture.
- Toothpicks or kitchen twine: Keeps the stuffed pockets secure during cooking.
How to Make Stuffed Chicken Breasts with Mozzarella, Sun-Dried Tomatoes, and Spinach Recipe
Step 1: Prepare the Chicken
Start by preheating your oven to 375°F (190°C) to get things ready. Pat the chicken breasts dry, which helps the seasonings stick and creates a nice sear later on. Carefully slice a pocket into the side of each breast without cutting all the way through—this pocket will hold your delicious stuffing, so precision here makes all the difference.
Step 2: Make the Stuffing
In a mixing bowl, combine the mozzarella, sun-dried tomatoes, spinach, and optional cream cheese for extra smoothness. Season this mixture lightly with salt and pepper to taste. This combo makes a vibrant, savory filling that bursts with flavor in every bite.
Step 3: Stuff the Chicken
Generously spoon the cheese and vegetable mixture into the pockets of each chicken breast. Once stuffed, secure each one with toothpicks or tie them with kitchen twine to keep everything inside as it cooks. This will ensure your filling stays put and melts evenly.
Step 4: Season the Chicken
Brush the outside of the breasts with olive oil, which helps achieve that golden crust. Then, sprinkle garlic powder, paprika, thyme, rosemary, salt, and pepper onto the chicken. This seasoning blend is a flavor powerhouse, enhancing the natural taste while complementing the stuffing.
Step 5: Sear (Optional)
For an added layer of texture and flavor, sear your stuffed chicken in a hot pan with olive oil over medium-high heat. Cook each side for 2-3 minutes until it’s golden brown. This step locks in juices and adds a mouthwatering crust.
Step 6: Bake the Chicken
Transfer the seared (or unseared) chicken breasts to a baking dish. Bake in your preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C). Baking ensures the chicken cooks through and the stuffing melds beautifully inside.
Step 7: Rest and Serve
After removing your dish from the oven, let the chicken rest for about 5 minutes. This pause allows the juices to redistribute, keeping the chicken moist and the flavors balanced when you slice into it.
How to Serve Stuffed Chicken Breasts with Mozzarella, Sun-Dried Tomatoes, and Spinach Recipe
Garnishes
Sprinkle some fresh chopped basil or parsley on top to add a pop of fresh color and herbaceous brightness that complements the rich flavors inside the chicken.
Side Dishes
This chicken pairs beautifully with roasted vegetables, creamy mashed potatoes, or a crisp green salad. Each side brings a texture or flavor contrast that completes the plate without overpowering the star of the show.
Creative Ways to Present
Slice the stuffed breasts diagonally to reveal those gorgeous layers of mozzarella, sun-dried tomatoes, and spinach, and arrange them on a platter for a stunning presentation. Drizzle with a light balsamic glaze or extra virgin olive oil for a finishing touch that makes it feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed chicken breasts can be stored in an airtight container in the refrigerator for up to 3 days, making for a tasty next-day lunch or dinner option.
Freezing
You can freeze the cooked chicken by wrapping each piece tightly in plastic wrap and placing them in a freezer-safe bag or container. They’ll keep well for up to 2 months and can be thawed overnight in the fridge before reheating.
Reheating
To keep the chicken moist, reheat gently in a preheated oven at 325°F (160°C) for about 10-15 minutes or until warmed through. Avoid the microwave if possible, as it can dry out the chicken and affect the creamy filling.
FAQs
Can I use other types of cheese in this Stuffed Chicken Breasts with Mozzarella, Sun-Dried Tomatoes, and Spinach Recipe?
Absolutely! While mozzarella melts beautifully and offers a mild flavor, cheeses like provolone, fontina, or gouda also make great alternatives depending on your preference.
Is it necessary to sear the chicken before baking?
Searing is optional but highly recommended. It adds a wonderful golden crust and extra flavor. However, you can skip it if you’re short on time or prefer baking straight away.
Can I prepare this recipe ahead of time?
Yes, you can stuff the chicken breasts and keep them wrapped in the refrigerator for up to 6 hours before cooking. This makes it easier to prep in advance while maintaining freshness.
What if I don’t have sun-dried tomatoes?
No worries! Roasted red peppers make a fantastic substitute, adding their own unique smoky sweetness that pairs well with the spinach and cheese.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer; the internal temperature should reach 165°F (75°C). Without one, make sure the juices run clear and the chicken feels firm but juicy when pressed.
Final Thoughts
This Stuffed Chicken Breasts with Mozzarella, Sun-Dried Tomatoes, and Spinach Recipe is truly a celebration of flavors and textures, simple enough to make any night but special enough to impress guests. It’s an easy way to transform ordinary chicken into something memorable, so I highly encourage you to give it a try and watch it become a treasured favorite in your recipe box!
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Stuffed Chicken Breasts with Mozzarella, Sun-Dried Tomatoes, and Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Stuffed Chicken Breasts recipe features tender boneless chicken breasts filled with a flavorful mixture of mozzarella cheese, sun-dried tomatoes, fresh spinach, and cream cheese. Seasoned with garlic, paprika, and herbs, then seared and baked to perfection, this dish offers a delicious and elegant meal perfect for weeknight dinners or special occasions.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil (for searing or brushing)
- Toothpicks or kitchen twine to secure the chicken
Stuffing
- 1/2 cup mozzarella cheese (or your favorite cheese)
- 1/4 cup sun-dried tomatoes (or roasted red peppers)
- 1/2 cup fresh spinach (or kale)
- 2 tbsp cream cheese (optional for extra creaminess)
Seasonings
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with a paper towel. Carefully cut a slit along the side of each breast to create a pocket, making sure not to cut all the way through.
- Make the Stuffing: In a mixing bowl, combine the mozzarella cheese, sun-dried tomatoes, fresh spinach, and cream cheese. Season the mixture with salt and pepper to taste and stir until evenly combined.
- Stuff the Chicken: Spoon the prepared stuffing mixture into the pockets of each chicken breast. Use toothpicks or kitchen twine to secure the openings and keep the stuffing inside while cooking.
- Season the Chicken: Rub the outside of the stuffed chicken breasts with olive oil. Then, evenly season them with garlic powder, paprika, dried thyme, dried rosemary, salt, and pepper.
- Sear (Optional): Heat a skillet over medium-high heat and add a little olive oil. Sear the stuffed chicken breasts for 2-3 minutes on each side until they develop a golden brown crust. This step adds flavor and texture but can be skipped if preferred.
- Bake: Transfer the seared chicken breasts to a baking dish. Bake in the preheated oven for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) ensuring it is fully cooked.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist. Slice and serve warm.
Notes
- The cream cheese is optional but adds extra creaminess to the stuffing.
- Use fresh spinach or kale depending on preference, but spinach offers a milder flavor.
- Searing the chicken before baking helps to lock in juices and adds a nice crust.
- Ensure the internal temperature reaches 165°F (75°C) for safe consumption.
- Substitute sun-dried tomatoes with roasted red peppers if desired for a different flavor.
- Remove toothpicks or twine before serving for safety.
