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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
Course Main Course
Cuisine American
Servings 6 People

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

Instructions
 

  • Preheat the oven to 375°F, ensuring the rack is positioned in the center.
  • 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.
  • 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.
  • 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.
  • 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.
Keyword Stuffed Chicken Breast