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.
If you find yourself really enjoying the tomato element of this dish, be sure to check out my Sun-dried Tomato Pesto Shrimp Asparagus Skillet, Sun-dried Tomato Pesto Cauliflower Salad, Spaghetti Squash with Sun dried Tomato and Basil or this tasty Italian Sausage Sun-Dried Tomato Pesto Pasta!
How To Make Spinach Stuffed Chicken Breast
- Extra virgin olive oil — Avocado oil will also work.
- Chicken — Medium sized, boneless and skinless chicken breasts.
- Seasonings — Salt and freshly ground black pepper.
- Sun dried tomatoes — Look for the chopped tomatoes packaged in oil.
- Cheese — Fresh mozzarella.
- Spinach — Healthy greens!
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. Be careful not to cut all the way through the breast.
- Season chicken with salt and pepper, 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 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 skillet to the preheated oven and bake 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C)
- Remove chicken from the oven and allow it to rest for at least 10 minutes, then serve and enjoy!
- Try to purchase chicken breasts that are similar in size and thickness, this will help with even cooking!
- When cutting pockets into your chicken, take care not to cut all the way through to the other side. If you accidentally cut to far, use extra toothpicks to patch things up.
- 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.
- It’s so important to let your stuffed chicken rest once it comes out of the oven! I know it’s tempting to dig in immediately, but 10 minutes of rest time will help make the chicken extra juicy.
How To Store Leftovers
To Store: Allow leftovers to cool and place them in an airtight container, then store in the refrigerator 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 Spinach Stuffed Chicken Breast
- Healthy veggies! Any vegetable will do so pick your favorites, think grilled corn, roasted green beans, parmesan lemon asparagus, roasted root vegetables, or cauliflower bites.
- A tasty side salad: This easy arugula salad or a spinach fruit salad would pair perfectly. Red cabbage salad is another tasty and nutritious option.
- Grain or grain substitute: Pair your chicken with simple fluffy rice or quinoa. You can also make any of these mouthwatering quinoa salads! Want a low-carb grain substitute? Try my garlic parmesan cauliflower rice.
- Soft, delicious bread! Try my amazing garlic bread or these lower carb dinner rolls with butter. Cornbread would also be good with this chicken dinner.
- Potatoes of any kind: I love this recipe with mashed potatoes, mashed sweet potatoes, cheesy potatoes au gratin or potato wedges. For a low-carb substitute try my creamy mashed cauliflower!
Fillings: Feel free to get creative and use different fillings for your chicken! Try olives, artichoke hearts, 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 others like garlic powder, onion powder, rosemary, oregano, Italian seasonings, paprika, smoked paprika and more!
Greens: Instead of spinach try kale, baby mustard greens, arugula or swiss chard.
- Small, Sharp Knife. A dull knife will not work well for cutting a clean slit into your chicken breast. Use a sharp knife to create a good “pocket” for fillings.
- Cutting Board. I recommend a cutting board that has rubber grips, this will keep it from sliding around on your countertop and make food prep so much easier.
- Oven-Safe Skillet. A large cast-iron skillet is my favorite oven safe option! It’s super durable, lasts forever and is very versatile in the kitchen.
Frequently Asked Questions
I definitely consider this recipe to be healthy! Tomatoes and spinach provide lots of nutrients and chicken is high in protein. Not to mention, this meal is low-calorie and low-carb.
Yes! This recipe is naturally gluten-free, perfect if you’re following a wheat free diet.
Bake time will depend on thickness to some degree, but at an oven temperature of 350°F (177°C) it generally takes around 20 minutes for the chicken to cook through and reach an internal temp of 165°F (74°C). I recommend using a food thermometer to check your chicken!
- 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.
- 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.
- *This recipe is adapted from Sun-Dried Tomato, Spinach, and Cheese Stuffed Chicken by RecipeTin Eats.
- Use chicken breasts that are similar in size and thickness so they cook evenly.
- When cutting pockets into your chicken, don’t cut all the way through. Use extra toothpicks to patch things up if you cut too far.
- Be careful not to overstuff the chicken breasts as the filling will leak out.
- Use fresh mozzarella slices! They melt better than a bag of pre-shredded cheese.
- Allow chicken to rest for 10 minutes once it’s done baking. This will make it juicier.
- To store: Store leftover chicken breasts in an airtight container for up to 4 days in the fridge.
- To reheat: You can reheat in the microwave when ready to eat. You can also eat chicken cold.
- To freeze: You can freeze stuffed chicken breasts in a freezer-safe bag or container for up to 3 months.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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