Chicken Breasts Stuffed with Spinach Sun Dried Tomatoes
Elevate your dinner table with these indulgent Chicken Breasts Stuffed with Spinach and Sun-Dried Tomatoes—a dish that’s as stunning as it is satisfying. Juicy chicken breasts are filled with a creamy blend of sautéed spinach, tangy sun-dried tomatoes, and melted mozzarella and cream cheese, creating a flavorful explosion in every bite. Seasoned with Italian herbs, garlic, and a hint of paprika, these savory stuffed chicken pockets are baked to perfection for a golden, juicy finish. Perfect for weeknight meals or special occasions, this recipe is a showstopper that pairs beautifully with roasted vegetables or mashed potatoes. With just 20 minutes of prep and 30 minutes in the oven, it’s a quick, wholesome dinner that’s guaranteed to impress!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 3 cups Fresh spinach
- 0.5 cup Sun-dried tomatoes (chopped)
- 2 cloves Garlic (minced)
- 4 oz Cream cheese (softened)
- 0.5 cup Shredded mozzarella cheese
- 2 tbsp Olive oil
- 1 tsp Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper or lightly grease it with cooking spray.
Using a sharp knife, carefully cut a pocket into the thickest part of each chicken breast, being cautious not to slice through the other side.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add the spinach to the skillet and cook until wilted (about 2-3 minutes). Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked spinach, chopped sun-dried tomatoes, cream cheese, and shredded mozzarella cheese. Stir well to create a creamy filling.
Season the filling with a pinch of salt and black pepper, then spoon an equal amount of the mixture into the pocket of each chicken breast.
Secure the opening of each chicken breast with toothpicks to prevent the filling from spilling out during cooking.
Brush the outside of each chicken breast with the remaining tablespoon of olive oil. Sprinkle evenly with Italian seasoning, paprika (optional), salt, and black pepper.
Place the stuffed chicken breasts in the prepared baking dish and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving. Remember to remove the toothpicks before eating.
Serve warm and enjoy your flavorful stuffed chicken breasts with your favorite side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 863 mg | 38% | |
| Total Carbohydrate | 7.4 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.3 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 647 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
