Cheesy Spinach Stuffed Chicken (Printable Version)
Spinach and cheeses with sun-dried tomatoes stuffed into chicken, seared and baked to a golden, low-carb main.
# What You'll Need:
→ Chicken
01 - 4 large boneless, skinless chicken breasts
→ Filling
02 - 1 cup fresh spinach, chopped
03 - ¾ cup cream cheese, softened
04 - ½ cup shredded mozzarella cheese
05 - ¼ cup grated Parmesan cheese
06 - ¼ cup sun-dried tomatoes in oil, chopped and patted dry
07 - 1 clove garlic, minced
08 - ¼ teaspoon black pepper
09 - ¼ teaspoon salt
→ Seasoning and Cooking
10 - 1 teaspoon Italian seasoning
11 - ½ teaspoon paprika
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
14 - 2 tablespoons olive oil, divided
# How To Make It:
01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil or cooking spray.
02 - In a mixing bowl, combine the chopped spinach, softened cream cheese, shredded mozzarella, grated Parmesan, chopped sun-dried tomatoes, minced garlic, ¼ teaspoon salt, and ¼ teaspoon black pepper. Stir until all ingredients are evenly distributed.
03 - Using a sharp knife, carefully cut a deep pocket into the side of each chicken breast, ensuring you do not slice all the way through. Keep the opening as narrow as possible to hold the filling securely.
04 - Generously fill each chicken breast pocket with the spinach and cheese mixture. Use toothpicks to pin the openings shut if needed to keep the filling enclosed during cooking.
05 - In a small bowl, combine the Italian seasoning, paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Rub this seasoning blend evenly over all surfaces of each stuffed chicken breast.
06 - Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear for 2 to 3 minutes per side until a golden-brown crust forms.
07 - Transfer the skillet directly into the preheated oven, or move the chicken breasts to the prepared baking dish. Drizzle the remaining 1 tablespoon of olive oil over the top. Bake for 20 to 25 minutes until the internal temperature of the thickest part reaches 165°F.
08 - Remove the chicken from the oven and let it rest for 5 minutes. Carefully remove any toothpicks before serving. Plate and accompany with a crisp green salad or garlic roasted vegetables.
# Expert Advice:
01 -
- The creamy, cheesy filling oozes just enough when you cut into it to make everyone at the table go quiet for a moment.
- Sun dried tomatoes bring a punch of umami that makes this taste like far more effort than it actually takes.
- It is naturally low carb and gluten free, so you can serve it to almost anyone without a second thought.
02 -
- Do not skip patting the sun dried tomatoes dry or your filling will turn into an oily mess that leaks out during baking.
- If your chicken breasts are uneven, place them between plastic wrap and pound the thick end slightly before pocketing so they cook uniformly.
03 -
- Sear the chicken in the same pan you bake it in so you capture every bit of fond and flavor.
- Use a toothpick count you will remember, because finding one later with your fork is far better than finding one with your mouth.