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close up of a Sun Dried Tomato, Spinach and Cheese Stuffed Chicken on a black plate
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3.55 from 88 votes

Spinach Stuffed Chicken Breast with Sun-Dried Tomatoes and Mozzarella

Spinach stuffed chicken breast filled with oil-packed sun-dried tomatoes, fresh mozzarella, and baby spinach, seared golden and baked in one skillet. Ready in 30 minutes, no complicated steps required.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken Breast, mozzarela, Spinach, stuffed chicken, sun-dried tomatoes
Servings: 4 people
Author: Olivia Ribas

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
US Customary - Metric

Instructions

  • Preheat oven to 350F (177°C). Place the chicken breasts on a cutting board.
  • 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.
    Three raw chicken breasts are sliced open and seasoned; the right half of the image shows them filled with sun-dried tomatoes, similar to a Spinach Stuffed Chicken Breast preparation. The arrangement sits neatly on a white surface.
  • Stuff the chicken breast with the cheese. Stuff the chicken breast with the spinach leaves.
    Four raw Spinach Stuffed Chicken Breasts are shown cut open and filled with cheese slices on the left; on the right, each breast is topped with fresh spinach leaves along with the cheese.
  • Using toothpicks, seal the stuffed chicken breast. In a cast iron skillet, add over high heat olive oil. Add chicken and sear it for about 2 minutes just until the chicken gets golden brown.
    Side-by-side images: on the left, three Spinach Stuffed Chicken Breasts with cheese secured by toothpicks; on the right, the cooked Spinach Stuffed Chicken Breasts are garnished with chopped herbs in a skillet.
  • Place the skillet in the oven and bake for 20 minutes or until the chicken is cooked through. Enjoy with arugula salad, rice or on its own.

Video

Notes

This recipe is adapted from RecipeTin Eats.
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!

Nutrition

Serving: 1/4 | Calories: 277kcal | Carbohydrates: 5.5g | Protein: 29.6g | Fat: 15.4g | Cholesterol: 73mg | Sodium: 490mg | Fiber: 1g | Sugar: 2.6g