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
Scale
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.
