Spinach Stuffed Chicken Breast

A flavorful and impressive that requires minimal prep work.

Course Main Course

Diet Gluten Free

Prep Time 20

Cook Time 20

Baking Time 20

Total Time 1

Servings

Calories 878kcal

Author Bintu Hardy

Ingredients

1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground Italian herbs
½ teaspoon paprika powder
4 boneless and skinless chicken breasts dried very well
2 tablespoons olive oil
2 tablespoons butter
½ Vidalia onion diced
18 ½ ounces (524g) sun-dried tomatoes drained and diced
3 cloves garlic finely minced
2 cups (60g) spinach stems removed
2 cups (113g) freshly shredded mozzarella cheese
1 cup (246g) ricotta cheese

Instructions

In a small bowl, combine salt, pepper, Italian herbs, and paprika. Set aside.
Carefully cut a lengthwise slit into each chicken breast to create a pocket. Be careful not to cut all the way through.
Season both the inside and outside of the chicken breasts with the spice mixture.
In a large oven-safe skillet, heat the butter and oil over medium heat.
Add the chicken to the pan and cook without moving it for 3-4 minutes. It should begin to turn a rich caramel color.
Flip the chicken over and cook for 3-4 minutes on the other side. The chicken will not be cooked all the way through.
Place the browned chicken on a pan, then drain all but 2 teaspoons of the oil from the pan and place it back on the stove.
Reduce the heat to low-medium, add the onions and cook for about 5 minutes, or until they have softened and caramelized.
Stir in the sun-dried tomatoes and garlic and cook for 30 seconds or until the garlic becomes fragrant.
Add in the spinach and cook just until the spinach has started to reduce down (15-30 seconds), then remove from the heat and let it cool for 5 minutes.
While the spinach mixture cools, preheat the oven to 400F / 204C.
In a large bowl, combine the mozzarella and ricotta cheese. Then add in the cooled spinach mixture and stir to combine.
Gently open the pocket in the chicken breast and add 2-3 tablespoons of the mixture to "stuff" the middle of the chicken breast. Close the pocket with toothpick and place back into the skillet.
Repeat the process with the remaining chicken breasts, and spread any leftover filling mixture on the tops of the chicken.
Bake the stuffed chicken breasts for 15-20 minutes or until the internal temperature reads 165F / 74C when a meat thermometer is inserted into the thickest part of the chicken.
Let the chicken rest for 10 minutes before serving. Top with freshly minced parsley for garnish, if desired.

Video

Notes

Dry your chicken breast really well with paper towels before seasoning and searing.
If using frozen spinach, thaw the spinach completely and remove as much excess water as possible.
You may have to sear the chicken in batches depending on how large your pan is.
Easily double this recipe for a large family or for serving guests.
Have plenty of toothpicks ready to seal the chicken and prevent the filling from oozing out.
Don’t overcook the chicken and it will be juicy and tender.
Cook until an instant thermometer reads 165F / 74C when inserted into the thickest part of the chicken.
Storage - keep leftovers in an airtight container inside the fridge for 3 days.

Nutrition