Cheesy Spinach Stuffed Chicken (Print Version)
Spinach and cheeses folded into chicken breasts with sun-dried tomatoes, seared and baked for a savory low-carb dinner.
# What You Need:
→ Chicken
01 - 4 large boneless, skinless chicken breasts
→ Filling
02 - 1 cup fresh spinach, chopped
03 - 3/4 cup cream cheese, softened
04 - 1/2 cup shredded mozzarella cheese
05 - 1/4 cup grated Parmesan cheese
06 - 1/4 cup sun-dried tomatoes in oil, chopped and patted dry
07 - 1 clove garlic, minced
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon salt
→ Seasoning and Cooking
10 - 1 teaspoon Italian seasoning
11 - 1/2 teaspoon paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 2 tablespoons olive oil, divided
# How-To:
01 - Preheat the oven to 400°F. Lightly grease a baking dish with cooking spray or oil.
02 - In a mixing bowl, combine the chopped spinach, softened cream cheese, shredded mozzarella, grated Parmesan, chopped sun-dried tomatoes, minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until all ingredients are evenly distributed.
03 - Using a sharp knife, carefully slice a deep pocket into the side of each chicken breast, ensuring you do not cut all the way through to the other side.
04 - Generously fill each chicken breast pocket with the spinach and cheese mixture. Secure the openings with toothpicks if needed to keep the filling enclosed.
05 - In a small bowl, combine the Italian seasoning, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this seasoning blend evenly over all sides of each stuffed chicken breast.
06 - Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Sear the stuffed chicken breasts for 2 to 3 minutes per side until a golden crust forms.
07 - Transfer the skillet directly to the preheated oven, or move the chicken to the prepared baking dish. Drizzle with the remaining 1 tablespoon of olive oil. Bake for 20 to 25 minutes, or until the internal temperature of the thickest part reaches 165°F.
08 - Remove the chicken from the oven and let it rest for 5 minutes. Remove any toothpicks before slicing and serving.
# Expert Advice:
01 -
- The filling stays creamy and melts into something almost decadent while the chicken stays incredibly juicy inside.
- It looks impressive on the plate but the whole thing comes together with basic tools and about twenty minutes of hands on work.
02 -
- Do not rush the searing step because that golden crust locks in moisture and gives the chicken a texture contrast that baking alone cannot achieve.
- Overstuffing the pockets will cause the filling to spill out and burn on the pan so use restraint even though it is tempting to pack in more cheese.
03 -
- Use toothpicks soaked in water for ten minutes beforehand so they do not scorch or catch fire during the oven step.
- Let the chicken rest after baking just like you would with a steak because slicing too early sends all those flavorful juices straight onto the cutting board instead of into each bite.