Easy Inside Out Italian Chicken
Transform your weeknight dinner routine with this flavorful and fuss-free recipe for Easy Inside Out Italian Chicken! Juicy, seared chicken breasts are generously stuffed with a savory blend of mozzarella cheese, sun-dried tomatoes, and fresh spinach, then seasoned to perfection with Italian herbs. The dish is finished off in the oven with a fragrant garlic and chicken broth sauce, topped with a sprinkle of parmesan for a touch of indulgence. This one-skillet wonder not only cuts down on cleanup but also delivers restaurant-quality flavor in just 40 minutes. Perfect for pairing with pasta, rice, or a crisp salad, this Italian-inspired meal is a crowd-pleaser that’s as versatile as it is delicious. Looking for a quick and satisfying dinner idea? This recipe has you covered!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup mozzarella cheese, shredded
- 0.5 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach, chopped
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 0.333 cup chicken broth
- 0.25 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Prepare the chicken breasts by slicing each one horizontally to create a pocket, being careful not to cut all the way through.
In a medium bowl, mix together the mozzarella cheese, sun-dried tomatoes, chopped spinach, and 1 teaspoon of Italian seasoning.
Fill each chicken breast pocket with the cheese and spinach mixture, and secure the edges with toothpicks if necessary to prevent the filling from spilling out.
Season the outside of the chicken breasts with salt, black pepper, and the remaining 1 teaspoon of Italian seasoning.
Heat olive oil in a large, oven-safe skillet over medium heat. Once hot, add the chicken breasts and sear for 3-4 minutes per side until golden brown.
Remove the chicken breasts from the skillet and set aside. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
Deglaze the skillet by adding the chicken broth, scraping up any browned bits from the bottom of the pan.
Return the chicken breasts to the skillet, spooning a bit of the broth mixture over them.
Place the skillet in the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the skillet from the oven, sprinkle the chicken breasts with grated parmesan cheese, and let rest for 5 minutes.
Garnish with fresh parsley if desired and serve hot. This dish pairs well with pasta, rice, or a fresh garden salad!
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 4652 mg | 202% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 22.6 g | ||
| Protein | 259.2 g | 518% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1292 mg | 99% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4225 mg | 90% | |
*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.
