Cheesy Spinach Stuffed Chicken (Printer-friendly)
Juicy cheese-stuffed chicken with spinach and sun-dried tomatoes, seared and baked for a flavorful low-carb main.
# What You’ll Need:
→ Chicken
01 - 4 large boneless, skinless chicken breasts
→ Filling
02 - 1 cup fresh spinach, chopped
03 - ¾ cup cream cheese, softened
04 - ½ cup shredded mozzarella cheese
05 - ¼ cup grated Parmesan cheese
06 - ¼ cup sun-dried tomatoes packed in oil, chopped and patted dry
07 - 1 clove garlic, minced
08 - ¼ teaspoon black pepper
09 - ¼ teaspoon salt
→ Seasoning and Cooking
10 - 1 teaspoon Italian seasoning
11 - ½ teaspoon paprika
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
14 - 2 tablespoons olive oil, divided
# How-To Guide:
01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil or cooking spray.
02 - In a mixing bowl, combine the chopped spinach, softened cream cheese, mozzarella, Parmesan, chopped sun-dried tomatoes, minced garlic, ¼ teaspoon salt, and ¼ teaspoon black pepper. Stir until all ingredients are evenly distributed.
03 - Using a sharp knife, cut a deep horizontal pocket into the side of each chicken breast, taking care not to slice all the way through.
04 - Divide the spinach-cheese filling evenly among the four chicken breasts, spooning it into each pocket. Secure the openings with toothpicks if needed to keep the filling enclosed.
05 - In a small bowl, mix together the Italian seasoning, paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Rub this seasoning blend generously 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 into the preheated oven, or move the chicken to the greased baking dish and drizzle with the remaining 1 tablespoon of olive oil. Bake for 20 to 25 minutes 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 serving. Pair with a crisp green salad or garlic roasted vegetables.
# Expert Advice:
01 -
- That golden sear locks in juices while the creamy filling melts into something almost like a built in sauce inside each breast.
- It looks fancy enough for guests but honestly comes together with basic weeknight effort.
- Low carb and gluten free without trying too hard to be either one.
02 -
- Undercooked stuffing pockets are the number one reason filling leaks everywhere so take your time cutting them wide and deep.
- Letting the chicken rest after baking is not optional because cutting too early sends all those beautiful juices straight onto the cutting board.
03 -
- Toothpicks are your best friend here so use them generously and count how many go in so you know exactly how many to pull out.
- A meat thermometer takes all the guesswork out of doneness and is the single tool that guarantees juicy chicken every single time.