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
Scale
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.
