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Stuffed Chicken Breast

This dish features chicken breasts filled with a savory mixture of creamy spinach, cheese, and sun-dried tomatoes, providing a delightful contrast of textures and flavors. It is first seared on the stovetop to achieve a golden, crispy exterior, then baked to tender perfection in the oven, offering an easy and elegant alternative to the typical skillet-cooked chicken.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 large chicken breasts about 2 pounds
  • 2 tablespoons extra-virgin olive oil
  • 2 cups fresh spinach roughly chopped
  • 2 cloves garlic minced
  • 4 ounces cream cheese softened
  • ¾ cup shredded mozzarella cheese
  • ¼ cup sun-dried tomatoes chopped
  • ¼ cup pesto store-bought or homemade
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper for serving
  • 2 tablespoons minced fresh parsley optional

Method
 

  1. Preheat the oven to 375°F, ensuring the rack is positioned in the center.
  2. Place the chicken breasts on a clean cutting board. Pat them dry with paper towels. Using a sharp knife, create a 3-inch slit along the side of each chicken breast, ensuring you form a pocket without cutting all the way through the meat. Season both the inside and outside of the chicken with salt.
  3. In a cast-iron or oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add the garlic and spinach, cooking for about 4 minutes until the spinach wilts. Transfer the spinach mixture to a medium-sized bowl, then mix in the softened cream cheese, shredded mozzarella, sun-dried tomatoes, and 2 tablespoons of pesto. Carefully stuff this mixture into the pockets of each chicken breast, distributing it evenly.
  4. Add the remaining tablespoon of olive oil to the skillet and heat over medium. Sear the chicken for 3-4 minutes per side until golden brown. Once browned, transfer the skillet to the preheated oven or move the chicken to a baking dish, baking for 16 to 18 minutes until the internal temperature reaches 165°F.
  5. Serve the chicken on individual plates, garnishing with the remaining pesto and a sprinkle of fresh parsley, if desired.

Notes

Note: Toothpicks can be used to secure the filling inside the chicken pockets, ensuring the stuffing stays intact during cooking.