Italian Sausage Chicken Breasts
Juicy, succulent, and bursting with flavor, these Italian Sausage Chicken Breasts are a delicious twist on stuffed chicken that will elevate any dinner table. Perfectly seasoned boneless chicken breasts are generously stuffed with a savory mixture of browned Italian sausage, garlic, fresh spinach, and tangy Parmesan cheese, bringing a hearty burst of Italian-inspired zest to every bite. Lightly seared for a golden crust and finished in the oven with a splash of chicken broth for added moisture, this dish is the ultimate combination of tender and flavorful. Ready in just 45 minutes, this easy yet impressive recipe is perfect for weeknights or entertaining. Serve with a side of roasted vegetables or a fresh green salad, and let the irresistible medley of Italian seasonings take center stage.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 8 ounces Italian sausage (mild or spicy)
- 1 cup Fresh spinach
- 1 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Italian seasoning
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper, freshly ground
- 0.5 teaspoons Paprika
- 0.5 cups Chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully slice a pocket into the thickest side of each chicken breast, ensuring you don’t cut all the way through.
In a medium skillet over medium heat, cook the Italian sausage until browned and fully cooked, breaking it up into small pieces. Drain any excess fat.
Add the minced garlic and fresh spinach to the sausage mixture in the skillet. Cook for 1-2 minutes, just until the spinach wilts.
Remove the skillet from heat and stir in the grated Parmesan cheese. Mix well and let the mixture cool slightly.
Stuff each chicken breast with an equal amount of the sausage mixture, securing the edges with toothpicks if needed.
Brush the chicken breasts with olive oil and season both sides with Italian seasoning, salt, black pepper, and paprika.
Heat a large oven-safe skillet over medium-high heat and sear the chicken breasts for 2-3 minutes per side, until golden brown.
Pour the chicken broth into the skillet and transfer it to the preheated oven.
Bake the chicken for 20-25 minutes, or until the internal temperature of the thickest part reaches 165°F (74°C).
Allow the chicken to rest for 5 minutes before removing the toothpicks and slicing.
Serve warm, optionally garnished with additional Parmesan cheese and fresh herbs.
Nutrition Facts
Calories |
2314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 4905 mg | 213% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.5 g | ||
| Protein | 282.9 g | 566% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1083 mg | 83% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2482 mg | 53% | |
*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.
