Spinach stuffed chicken breast made with fresh mozzarella cheese and savory sundried tomatoes! This recipe is mouthwateringly delicious and anything but bland. Whip it up in just 30 minutes, perfect for a busy weeknight when you need a quick dinner idea.
Sear your chicken first to create a golden-brown crust on the exterior, then pop it in the oven and bake until perfectly juicy. This easy meal is something the whole family will love!
One of my latest ingredient obsessions? Sundried tomatoes! They’ve got such great flavor and go really well in lots of different recipes.
Ingredients To Make Spinach Stuffed Chicken Breast
- Extra virgin olive oil — Avocado oil will also work.
- Chicken — Medium-sized, boneless skinless chicken breasts.
- Seasonings — Salt and freshly ground black pepper.
- Sun-dried tomatoes — Look for the chopped tomatoes packaged in oil.
- Cheese — Fresh mozzarella. You also can use cream cheese, feta cheese, cheddar cheese, and even some parmesan cheese.
- Spinach — Use fresh spinach!
Instructions
Prep and stuff chicken:
- Begin by preheating your oven! Set it to 350°F (177°C).
- Place chicken breasts on a large cutting board, one at a time, and slice a pocket into each using a sharp knife. Be careful not to cut all the way through the breast.
- Season chicken with salt and pepper, and thoroughly cover the inside and outside for maximum flavor!
- Now you’ll stuff each pocket with yummy fillings! Start by adding your sun-dried tomatoes, then add a big slice of fresh mozzarella and top with spinach leaves.
Sear then bake:
- Use toothpicks to secure fillings inside of each chicken breast pocket.
- Place an oven-safe skillet on the stovetop, preferably cast iron, then add olive oil and turn the heat to high. Let the oil heat up for a few minutes.
- Add your stuffed chicken to the skillet and sear on each side for about 2 minutes, until a golden-brown crust forms!
- Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C)
Serve:
- Remove chicken from the oven and allow it to rest for at least 10 minutes, then serve and enjoy!
Recipe Tips
- Try to purchase chicken breasts that are similar in size and thickness, this will help with even cooking!
- Avoid overstuffing your chicken so the fillings don’t leak out while baking.
- Whenever possible, I recommend using fresh mozzarella slices. They melt so much better than a bag of pre-shredded cheese and become super gooey and delicious in the oven.
How To Store Leftovers
To Store: Allow leftovers to cool and place them in an airtight container, then store them in the fridge for up to 4 days.
To Freeze: You can also store leftover chicken in the freezer for up to 3 months.
How To Reheat: Thaw leftovers in the refrigerator overnight (if reheating from frozen). Microwave or place in a skillet on the stovetop with a bit of olive oil until warmed through completely. You can also enjoy this chicken cold!
What To Serve With this chicken recipe
Seasonal veggies! Any vegetable will do so pick your favorites, think roasted green beans and parmesan lemon asparagus.
A tasty side salad: This easy arugula salad would pair perfectly.
Grain or grain substitute: Pair your chicken with simple fluffy rice, cauliflower rice, or quinoa.
Potatoes of any kind: I love this recipe with mashed potatoes, mashed sweet potatoes, cheesy potatoes au gratin, or potato wedges.
Recipe Variations
Fillings: Feel free to get creative and use different fillings for your chicken! Try olives, artichoke hearts, mushrooms, chopped bell peppers, cherry tomatoes, diced onion, shallots, or another type of cheese (feta, goat cheese or ricotta would be tasty).
Seasonings and herbs: I generally keep this recipe super simple with salt and pepper seasoning but you can certainly try other spices like garlic powder, onion powder, thyme, red pepper flakes, rosemary, oregano, Italian seasonings, paprika, smoked paprika, and more!
Greens: Instead of spinach try kale, fresh baby spinach, arugula, or Swiss chard.
Spinach Stuffed Chicken Breast
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Ingredients
- 1 tbsp olive oil
- 8 oz chicken breast 3 pieces, boneless and skinless
- Salt and black pepper
- ½ cup sun-dried tomato chopped (oil packed)
- 6 slices mozzarella cheese
- 1 cup spinach
Instructions
- Preheat oven to 350F (177°C).
- Place the chicken breasts on a cutting board and cut a pocket into each chicken breast, but don’t cut all the way through.
- Season the chicken with salt and black pepper (inside and out).
- Stuff the chicken breast with chopped sun-dried tomato.
- Stuff the chicken breast with the cheese.
- Stuff the chicken breast with the spinach leaves.
- Using toothpicks, seal the stuffed chicken breast.
- In a cast iron skillet, add olive oil over high heat.
- Add chicken and sear it for about 2 minutes just until the chicken gets golden brown.
- Place the skillet in the oven and bake for 20 minutes or until the chicken is cooked through. Enjoy with spinach salad, rice, quinoa salad, or on its own.
Tips
- This recipe is adapted from RecipeTin Eats.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Amy Carson says
Easy peasy. I substituted artichoke hearts for the tomatos and feta for the mozz. Delicious.
Olivia Ribas says
Sounds yummy!
April says
Sounds delish! It’s on my menu for tonight…wondering if I can prep earlier in the day (stuff them) and cook later or cook ahead and just reheat well?
Olivia Ribas says
Yes you can do that for sure.
Joy says
Would a meat thermometer help to know when the chicken is done but not TOO done? (always my issue). If so, what temp should it be when ready?
Olivia Ribas says
Yes that’s how I do to not dry my chicken. The internal temperature should be 165F.
Olivia Taylor says
can you cook it in the airfryer
Olivia Ribas says
Absolutely you can.
Geraldine Sanchez says
Thank you For Some Delishous Receips 💋💚💚💚💚💚💚💋 yummy 😋🤤
Olivia Ribas says
You’re very welcome!
Melissa Hontz says
very good, easy to make, just missing something maybe on the outside crunchy
Olivia Ribas says
I’m so glad you enjoyed it and found it easy to make! If you’re looking for a bit of crunch on the outside, try brushing the chicken with a little olive oil and adding a light sprinkle of breadcrumbs or crushed nuts before baking. It adds a nice crispy texture. Thanks for your feedback!