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Savory Stuffed Chicken Breast Recipe Easy Spinach Sun-Dried Tomato Mozzarella

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Juicy chicken breasts stuffed with a flavorful mixture of spinach, sun-dried tomatoes, and creamy mozzarella, seared to a golden crust and baked to perfection for a quick and easy weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (6–8 ounces each)
  • 2 cups fresh spinach, roughly chopped
  • 1/3 cup sun-dried tomatoes, chopped (packed in oil preferred)
  • 4 ounces mozzarella cheese, shredded or small chunks
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste (kosher salt recommended)
  • 1 teaspoon dried Italian herbs (optional: basil, oregano, thyme blend)
  • 2 tablespoons all-purpose flour (can use gluten-free flour)
  • Toothpicks or kitchen twine to secure the chicken breasts

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine chopped fresh spinach, chopped sun-dried tomatoes, shredded mozzarella, and minced garlic. Season with salt, pepper, and dried Italian herbs if using. Mix well.
  3. Butterfly each chicken breast by slicing horizontally through the middle without cutting all the way through, opening it like a book. If uneven, gently pound to an even thickness about 1/2 inch thick.
  4. Season both sides of the chicken breasts with salt and pepper, then lightly dust the outside with flour.
  5. Spoon the filling evenly onto one side of each butterflied breast. Fold the other side over and secure the edges with toothpicks or kitchen twine.
  6. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes per side until golden brown.
  7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese is melted.
  8. Remove from oven and let rest for 5 minutes. Remove toothpicks or twine before slicing and serving.

Notes

Freeze chicken for 15-20 minutes before butterflying for easier slicing. Do not overstuff the chicken to prevent leaks. Use a meat thermometer to ensure chicken reaches 165°F for safe consumption. Let chicken rest 5 minutes after baking to retain juices. For a crispier crust, broil for 1-2 minutes at the end but watch carefully to avoid drying out.

Nutrition

Keywords: stuffed chicken breast, spinach, sun-dried tomatoes, mozzarella, easy dinner, weeknight meal, savory chicken, Italian recipe

Find it online: https://avabake.com/savory-stuffed-chicken-breast-recipe-easy-spinach-sun-dried-tomato-mozzarella/