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
Scale
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.
