If you are in search of a dish that perfectly marries creamy, cheesy goodness with vibrant, fresh flavors, your search ends here with this Stuffed Chicken Breasts with Mozzarella, Sun-Dried Tomatoes, and Spinach Recipe. It’s an ideal combination of tender chicken breasts stuffed with melting mozzarella, the slight tang of sun-dried tomatoes, and the healthy touch of spinach, all wrapped in aromatic herbs. This recipe isn’t just flavorful; it’s a comforting and visually inviting meal that can easily become one of your favorites for weeknight dinners or casual entertaining.
Ingredients You’ll Need
This Stuffed Chicken Breasts with Mozzarella, Sun-Dried Tomatoes, and Spinach Recipe calls for simple ingredients, each bringing its own unique contribution to the dish’s flavor, texture, and color. Using fresh spinach adds a lovely green hue and earthiness, sun-dried tomatoes provide sweet and tangy bursts, and mozzarella offers a creamy, gooey texture that makes every bite irresistible.
- 2 boneless, skinless chicken breasts: Choose plump and evenly sized breasts for consistent cooking.
- 1/2 cup mozzarella cheese: Melts beautifully to create a luscious filling, but feel free to swap with your favorite cheese.
- 1/4 cup sun-dried tomatoes: Adds a concentrated, slightly sweet flavor that complements the creaminess perfectly.
- 1/2 cup fresh spinach: Offers a nutritious and fresh balance to the dish’s richness.
- 2 tbsp cream cheese (optional): Boosts creaminess and binds the stuffing together.
- 1 tsp garlic powder: Infuses subtle, aromatic depth throughout the chicken.
- 1 tsp paprika: Provides a mild smokiness and vibrant color.
- 1/2 tsp dried thyme: Adds a woodsy, herbal note that complements the chicken.
- 1/2 tsp dried rosemary: Offers a fragrant, pine-like aroma enhancing the flavors.
- Salt and pepper to taste: Essential seasonings to bring all ingredients together.
- 2 tbsp olive oil: Perfect for searing or brushing chicken to maintain juiciness and golden crust.
- Toothpicks or kitchen twine: Necessary for securing the stuffed chicken pockets during cooking.
How to Make Stuffed Chicken Breasts with Mozzarella, Sun-Dried Tomatoes, and Spinach Recipe
Step 1: Prepare the Chicken
Start by preheating your oven to 375°F (190°C). Take your chicken breasts and pat them dry with a paper towel; dry chicken will sear better and won’t steam in the pan. Then, carefully slice a deep pocket into the side of each chicken breast using a sharp knife. This pocket will be filled with all the wonderful stuffing we’re about to prepare, so try to keep the cut as even as possible without going all the way through.
Step 2: Make the Stuffing
In a mixing bowl, combine the mozzarella, sun-dried tomatoes, fresh spinach, and cream cheese if using. The cream cheese adds an extra layer of richness, but it’s optional if you want to keep things lighter. Stir everything together, then season lightly with salt and pepper. This mix is the heart of the dish and the explosion of flavors you’ll love biting into.
Step 3: Stuff the Chicken
Gently spoon the stuffing mixture into the chicken pockets, making sure to fill each one generously but without overstuffing. Use toothpicks or kitchen twine to seal the opening of each breast so none of the delicious filling escapes during the cooking process. This step is crucial to keep the beautiful, cheesy center intact when you slice them open later.
Step 4: Season the Chicken
Brush the outside of the stuffed chicken breasts evenly with olive oil. This will help the seasoning stick and contribute to a golden exterior. Sprinkle garlic powder, paprika, dried thyme, dried rosemary, salt, and pepper over the chicken. The spices add complimentary layers of flavor that perfectly balance the rich stuffing inside.
Step 5: Sear the Chicken (Optional but Recommended)
For an extra level of flavor and that irresistible golden crust, sear the chicken breasts in a hot pan with a splash of olive oil. Cook each side for about 2 to 3 minutes. This process locks in the juices and adds a beautifully caramelized finish before the chicken even goes into the oven.
Step 6: Bake to Perfection
Transfer the seared chicken breasts into a baking dish and bake in your preheated oven for 20 to 25 minutes. The goal is to cook until the internal temperature reaches 165°F (75°C), ensuring juicy and fully cooked chicken. This final oven stage gently melts the mozzarella inside and lets the flavors meld together gorgeously.
Step 7: Rest and Serve
Once baked, let the chicken rest for about 5 minutes. This resting period allows the juices to redistribute throughout the meat, keeping it tender and juicy when sliced. After resting, carefully remove the toothpicks or twine and slice into each breast to reveal that tantalizing melty center ready to impress.
How to Serve Stuffed Chicken Breasts with Mozzarella, Sun-Dried Tomatoes, and Spinach Recipe
Garnishes
To brighten up the presentation, sprinkle freshly chopped parsley or basil leaves over the sliced chicken breasts. A light drizzle of balsamic glaze can add a touch of sweetness and visual appeal, perfectly complementing the sun-dried tomatoes’ tang. A wedge of lemon on the side can offer a fresh, zesty contrast that wakes up all the flavors.
Side Dishes
This Stuffed Chicken Breasts with Mozzarella, Sun-Dried Tomatoes, and Spinach Recipe pairs wonderfully with simple, fresh sides. Roasted vegetables like asparagus or broccoli bring a nice crunch and earthiness. Creamy mashed potatoes or a light quinoa salad provide comforting textures that balance the rich stuffing beautifully. Even a crisp green salad with a tangy vinaigrette can refresh the palate alongside the warm chicken.
Creative Ways to Present
For a dinner party or special meal, try serving the stuffed chicken breasts sliced and fanned out on a large platter layered with a bed of wilted spinach. Drizzle some herb-infused olive oil or a garlic butter sauce over the top to enhance each bite. You can also stuff mini chicken breast medallions with the same filling and skewer them for a fun, bite-sized appetizer version.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftover stuffed chicken breasts in an airtight container and place it in the refrigerator. They will keep well for up to 3-4 days. Make sure to remove the toothpicks or twine before storing, to avoid any accidents.
Freezing
If you want to prepare Stuffed Chicken Breasts with Mozzarella, Sun-Dried Tomatoes, and Spinach Recipe in advance, you can freeze the stuffed breasts before baking. Wrap each piece individually in plastic wrap and then foil, or place in a freezer-safe airtight container. They can be frozen for up to 2 months. Thaw overnight in the fridge before cooking.
Reheating
To reheat your stuffed chicken while keeping it moist, cover the chicken loosely with foil and bake at 350°F (175°C) until warmed through, about 15-20 minutes. Avoid microwaving if possible, as it can dry out the chicken and affect the texture of the melted cheese inside.
FAQs
Can I use other types of cheese instead of mozzarella?
Absolutely! While mozzarella offers a great melt and mild flavor, you can experiment with provolone, gouda, or even feta for a tangier twist. Just keep in mind the meltability and flavor strength of the cheese to maintain balance.
What if I don’t have sun-dried tomatoes?
If sun-dried tomatoes are not available, roasted red peppers make a fantastic alternative, adding a sweet and smoky element that works well with the creamy cheese and spinach.
Can this recipe be made gluten-free?
Yes, this recipe is naturally gluten-free if you ensure any seasoning blends you use do not contain hidden gluten. Always check labels to be safe.
Is there a way to make this recipe dairy-free?
You can substitute the mozzarella and cream cheese with dairy-free cheese options. Use spinach sautéed in olive oil to keep the filling moist, and adjust seasoning as needed to maintain flavor.
How can I tell when the chicken is done?
The best way is to use a meat thermometer; the internal temperature should be 165°F (75°C). The chicken should feel firm but juicy, and the stuffing inside should be hot and slightly melted.
Final Thoughts
There is something truly special about the way the creamy mozzarella, sun-dried tomatoes, and fresh spinach come together inside tender, juicy chicken breasts in this Stuffed Chicken Breasts with Mozzarella, Sun-Dried Tomatoes, and Spinach Recipe. It’s approachable enough for weeknights yet elegant for entertaining, and I promise once you make it, it will become a beloved staple in your meal rotation. So grab those ingredients, give it a try, and prepare to wow yourself and anyone lucky enough to share this delicious meal!
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Stuffed Chicken Breasts with Mozzarella, Sun-Dried Tomatoes, and Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Deliciously tender stuffed chicken breasts filled with a savory blend of mozzarella, sun-dried tomatoes, fresh spinach, and optional cream cheese. This easy-to-make recipe features a flavorful herb seasoning and a simple sear before baking to enhance the taste and texture, making a perfect weeknight dinner for two.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil (for searing or brushing)
- Toothpicks or kitchen twine to secure the chicken
Stuffing
- 1/2 cup mozzarella cheese (or your favorite cheese)
- 1/4 cup sun-dried tomatoes (or roasted red peppers)
- 1/2 cup fresh spinach (or kale)
- 2 tbsp cream cheese (optional for extra creaminess)
Seasoning
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with a paper towel. Use a sharp knife to cut a slit on the side of each breast, creating a pocket wide enough to hold the stuffing.
- Make the Stuffing: In a small bowl, combine the mozzarella, sun-dried tomatoes, spinach, and cream cheese (if using). Mix well and season with a pinch of salt and pepper to enhance the flavors.
- Stuff the Chicken: Spoon the stuffing mixture evenly into the pockets of each chicken breast. Secure the openings firmly with toothpicks or kitchen twine to keep the filling inside during cooking.
- Season the Chicken: Rub the outside of the chicken breasts with olive oil. Then, sprinkle garlic powder, paprika, dried thyme, dried rosemary, salt, and pepper evenly over each breast for a fragrant and well-rounded seasoning.
- Sear (Optional): For added flavor and a nice golden crust, heat a pan over medium-high heat with a little olive oil. Sear the chicken breasts for 2-3 minutes on each side until nicely browned. This step is optional but recommended.
- Bake: Transfer the chicken breasts to a baking dish and place them in the preheated oven. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked and juicy.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist. Remove toothpicks or twine before slicing and serving.
Notes
- Using cream cheese in the stuffing adds extra creaminess but can be omitted for a lighter option.
- If you don’t have sun-dried tomatoes, roasted red peppers make a great substitute and add a different flavor profile.
- Make sure to check the internal temperature of the chicken with a meat thermometer to ensure it’s fully cooked.
- Searing the chicken before baking is optional but helps lock in juices and adds a lovely texture.
- You can prepare the stuffed chicken breasts ahead of time and refrigerate before cooking for convenience.
