If you’re looking for a dish that feels both cozy and impressive, the Stuffed Chicken Breasts with Mozzarella, Sun-Dried Tomatoes, and Spinach Recipe is sure to win your heart—and your taste buds. This recipe combines tender chicken breasts with the creamy goodness of mozzarella, bright bursts of sun-dried tomatoes, and fresh spinach for a beautiful balance of flavors and textures. It’s a straightforward yet elegant meal that’s perfect for weeknight dinners or when you want to treat yourself to something special without spending hours in the kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of the Stuffed Chicken Breasts with Mozzarella, Sun-Dried Tomatoes, and Spinach Recipe lies in its simple, approachable ingredients. Each one plays a crucial role in building layers of flavor, from the savory herbs to the creamy cheese and vibrant veggies.
- 2 boneless, skinless chicken breasts: These form the tender base that holds all the delicious stuffing.
- 1/2 cup mozzarella cheese: Melts beautifully inside, adding creamy richness and mild flavor.
- 1/4 cup sun-dried tomatoes: Bring a sweet and tangy punch that awakens your palate.
- 1/2 cup fresh spinach: Adds a fresh, slightly earthy contrast and a lovely green color.
- 2 tbsp cream cheese (optional): For an extra creamy, dreamy texture that feels indulgent.
- 1 tsp garlic powder: Infuses a subtle garlic flavor, a classic pairing with chicken.
- 1 tsp paprika: Adds a mild smoky warmth and beautiful color.
- 1/2 tsp dried thyme: Gives herbal depth and complexity.
- 1/2 tsp dried rosemary: Contributes a fragrant, pine-like note to balance the cheese.
- Salt and pepper to taste: Essential seasonings that bring everything together perfectly.
- 2 tbsp olive oil: For searing the chicken, creating a golden crust full of flavor.
- Toothpicks or kitchen twine: To secure the stuffed pockets and keep all the goodness inside.
How to Make Stuffed Chicken Breasts with Mozzarella, Sun-Dried Tomatoes, and Spinach Recipe
Step 1: Prepare the Chicken Pockets
Start by preheating your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels—this helps the seasonings stick better and gives a nice sear. Then, carefully cut a slit along the side of each breast long enough to create a pocket for the stuffing, being careful not to cut all the way through. This is where all the magic begins!
Step 2: Make the Filling
In a mixing bowl, combine the mozzarella, sun-dried tomatoes, fresh spinach, and cream cheese if you’re using it. Season this mixture lightly with salt and pepper. This filling brings a melty, vibrant, and slightly tangy flavor that really elevates the chicken.
Step 3: Stuff and Secure the Chicken
Spoon the cheese and veggie mixture into each chicken pocket generously. To keep everything snug during cooking, secure the opening with toothpicks or tie it up with kitchen twine. This keeps your filling beautifully intact and your final presentation neat.
Step 4: Season the Outside
Rub olive oil all over the outside of the chicken breasts. Then, sprinkle on the garlic powder, paprika, dried thyme, rosemary, salt, and pepper evenly. These spices add an irresistible aroma and a flavorful crust once seared and baked.
Step 5: Sear the Chicken
Heat a bit of olive oil in a pan over medium-high heat. Sear each chicken breast for 2 to 3 minutes on each side until they are golden brown. This step locks in the juices and creates a delicious outer texture that contrasts beautifully with the tender filling.
Step 6: Bake to Perfection
Transfer your seared chicken breasts to a baking dish and pop them in the oven for 20 to 25 minutes. The chicken should reach an internal temperature of 165°F (75°C) to ensure it’s perfectly cooked through but still juicy and tender.
Step 7: Rest Before Serving
Once out of the oven, let the chicken rest for about 5 minutes. This brief pause allows the juices to redistribute, giving you tender, succulent bites with every slice.
How to Serve Stuffed Chicken Breasts with Mozzarella, Sun-Dried Tomatoes, and Spinach Recipe
Garnishes
Finishing off this dish with a sprinkle of fresh herbs like chopped basil or parsley adds a burst of color and a fresh herbal note. A drizzle of high-quality olive oil or a squeeze of fresh lemon juice brightens all the savory flavors.
Side Dishes
To balance the richness of the stuffed chicken, pair it with light, fresh sides like a crisp green salad or steamed vegetables. Roasted potatoes or creamy mashed cauliflower also work beautifully, soaking up all the luscious juices.
Creative Ways to Present
For a wow factor, slice the chicken breast crosswise to reveal the colorful stuffing, then fan the slices on a warm plate. You can also serve each breast whole on a bed of garlic sautéed spinach or a swirl of balsamic glaze for an elegant touch that feels restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed chicken breasts keep well covered in the fridge for up to 3 days. Store them tightly wrapped or in an airtight container to keep the chicken moist and the flavors intact.
Freezing
You can freeze cooked stuffed chicken breasts by wrapping them individually in plastic wrap and then placing them in a freezer-safe bag. They will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) to preserve the juicy texture, or warm them in a covered skillet over low heat. Avoid the microwave if possible to keep the chicken tender and the cheese melty.
FAQs
Can I use other types of cheese in this Stuffed Chicken Breasts with Mozzarella, Sun-Dried Tomatoes, and Spinach Recipe?
Absolutely! Feel free to substitute mozzarella with provolone, fontina, or even feta for a tangier twist. Just make sure the cheese melts well and pairs nicely with the spinach and sun-dried tomatoes.
Is it necessary to sear the chicken before baking?
Searing adds a wonderful crust and helps lock in juices, making your chicken more flavorful and moist. While it’s possible to skip this step, you’ll miss out on that beautiful golden color and slightly caramelized flavor.
Can I prepare the stuffed chicken breasts ahead of time and bake later?
Yes, you can stuff and season the chicken breasts in advance, then cover and refrigerate them for up to 24 hours before cooking. Just make sure to bring the chicken back to room temperature before searing and baking for the best results.
What can I use instead of sun-dried tomatoes?
If you don’t have sun-dried tomatoes, roasted red peppers are an excellent alternative that adds sweetness and color. You could also try finely chopped artichoke hearts for a different but delicious twist.
How do I know when the chicken is fully cooked?
The safest way is using a meat thermometer—look for an internal temperature of 165°F (75°C). The meat should also be firm to the touch and the juices should run clear when pierced.
Final Thoughts
This Stuffed Chicken Breasts with Mozzarella, Sun-Dried Tomatoes, and Spinach Recipe is a delightful way to transform everyday chicken into something truly special. The vibrant flavors and creamy stuffing will impress anyone you serve it to. I encourage you to try it soon—you might just find it becoming your new favorite go-to meal for both casual nights and special occasions.
Print
Stuffed Chicken Breasts with Mozzarella, Sun-Dried Tomatoes, and Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This delicious stuffed chicken breasts recipe features tender boneless chicken breasts filled with a flavorful mixture of mozzarella, sun-dried tomatoes, fresh spinach, and cream cheese. Seasoned with garlic powder, paprika, thyme, and rosemary, the chicken is first seared to a golden brown and then baked to perfect juiciness. It’s a visually impressive and satisfying meal perfect for weeknight dinners or special occasions.
Ingredients
Chicken and Filling
- 2 boneless, skinless chicken breasts
- 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 and Oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil (for searing or brushing)
Other
- Toothpicks or kitchen twine to secure the chicken
Instructions
- Prepare Chicken Pockets: Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with a paper towel. Using a sharp knife, carefully cut a slit on the side of each breast to create a pocket without cutting all the way through.
- Make Filling: In a medium bowl, combine the mozzarella cheese, sun-dried tomatoes, fresh spinach, and cream cheese. Season the mixture with salt and pepper to taste and mix well.
- Stuff Chicken Breasts: Spoon the prepared filling evenly into the pockets of each chicken breast. Secure the opening with toothpicks or kitchen twine to keep the filling inside during cooking.
- Season Chicken: Rub olive oil all over the outside of the stuffed chicken breasts. Sprinkle evenly with garlic powder, paprika, dried thyme, dried rosemary, salt, and pepper.
- Sear Chicken: Heat a skillet or pan over medium-high heat and add a bit of olive oil. Sear the stuffed chicken breasts for 2-3 minutes on each side until they develop a golden-brown crust.
- Bake to Finish: Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute before slicing and serving.
Notes
- Use toothpicks or kitchen twine to securely hold the stuffing inside the chicken while cooking.
- If you prefer, substitute sun-dried tomatoes with roasted red peppers for a different flavor profile.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for food safety.
- Letting the chicken rest after baking helps keep it moist and juicy.
- This recipe can be doubled easily to serve more people.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
