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.
- 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!
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.
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!
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.
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.
More Chicken Breast Recipes
Spinach Stuffed Chicken Breast
Video
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.
Notes
- This recipe is adapted from RecipeTin Eats.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Made this as my lst recipe from you, along with the salad. Past I spent $ ordering food for 3 months and stopped because lots of work for one small meal. These recipes will last me 3 days. Chicken cost $11, mozz $6, spin $2. Meal delivery food
cost $l0 each meal, and, no food left, i.e., 3 pieces o asperagus. Stuffed chicken recipe has all the foods I like, I do enjoy cooking with a cast iron skillet. W
orried about flipping chicken, no problem with skewers. Think basil might be a good addition.
Also think needs a high quality of mozzarella. Salad easy to make, definitely liked seasoning on cauliflower.
Make your own recipe is always better than order food, right? It’s cheaper and I think it’s more flavourful and healthy too. So glad you enjoyed this recipe 😉 Thanks a lot for stopping by!
Made this tonight and we both loved it! Such delicious results from such an easy recipe, I’ll definitely be bookmarking this for future use.
That’s awesome! We also love this recipe. It’s easy and so flavourful!
Made this dish tonight, it was easy and delicious. My husband said, who do I send an email to so I can
thank them for the recipe
Oh that’s so sweet. Thanks for your lovely feedback 😉
Que prato delicioso e muito bem apresentado
Que bom que gostou 😉
Wonderful recipe and I am FASCINATED the you added a conversion button for metric measurements. I didn’t see that before. I love what you share. May your life always be blessed and abundant in love, richness and health.
Thank you so much. You’re so sweet. Happy you liked this conversion button 😉
This is my new go to chicken recipe. Flavorful and moist chicken! I don’t have cast iron but cooked it in my all glad frying pan which is oven safe – but it did stick to the bottom of the pan even though I used olive oil. Fast, easy, and delish!
Awesome! I’m so thrilled to know you enjoyed this recipe!
This was easily the best tasting, most juicy chicken to ever come out of my kitchen!
My picky son won’t eat sun dried tomatoes so I just used fresh mozzarella and spinach. I also mixed a little seasoning in a bowl of 1 tsp paprika, 1/2 tsp salt, ¼ tsp garlic powder, and ¼ tsp onion powder which I rubbed on the outside and inside before I stuffed.
I used 4 chicken breasts for a family of 4 and everyone was in the clean plate club:) Thanks so much for sharing this delicious recipe that’s both adult and kid-friendly!
Wow thanks you. I’m so glad you and your whole family loved it! Thanks so much for taking the time to share this sweet and kind review. 🙂
I was thinking that I could add a piece of thinly cut good ham in it with the tomatoes, spinach, and the cheese. Nothing like gilding the lily!
Thank you for a great sounding recipe!
It is good with ham too!
Used sharp cheddar cheese instead of mozzarella; added lots of extra flavor. No brainier recipe, definitely a keeper.
Cheddar cheese works great in this recipe too! Happy to know that you enjoyed this recipe 😉
This looks like an old favorite- Chicken Bryan that I would get every time at Carrabas in Florida. I loved that so much, especially on buy-one get one Flavored Martini Days. LOL.
Happy you liked it!
Easy peasy. I substituted artichoke hearts for the tomatos and feta for the mozz. Delicious.
Sounds yummy!
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?
Yes you can do that for sure.
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?
Yes that’s how I do to not dry my chicken. The internal temperature should be 165F.
can you cook it in the airfryer
Absolutely you can.
Thank you For Some Delishous Receips 💋💚💚💚💚💚💚💋 yummy 😋🤤
You’re very welcome!
very good, easy to make, just missing something maybe on the outside crunchy
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!
This is one of my favorite stuffed chicken. I wanted to ask if there is a sauce to go over that you would recommend?
Alfredo sauce would be delicious with it 😉