Creamy Spinach and Sun-Dried Tomato Stuffed Chicken Breast
Juicy chicken breasts stuffed with creamy spinach, melted mozzarella, and tangy sun-dried tomatoes — baked to golden perfection. A quick, wholesome dinner ready in under 40 minutes!
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups fresh spinach sautéed lightly
- 1 cup shredded mozzarella cheese or provolone
- ½ cup sun-dried tomatoes chopped
- 3 tbsp basil pesto plus extra for topping
- 2 cloves garlic minced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp chili flakes optional
Instructions
- Preheat oven: Set to 375°F (190°C).
- Prepare chicken: Slice a pocket in each chicken breast (without cutting all the way through). Season both sides with salt, pepper, and paprika.
- Make filling: In a bowl, combine sautéed spinach, mozzarella, sun-dried tomatoes, garlic, and 1 tablespoon pesto.
- Stuff chicken: Spoon filling into each chicken breast and secure with toothpicks if needed.
- Sear chicken: In a skillet, heat olive oil over medium heat and sear chicken for 3–4 minutes per side until golden.
- Bake: Transfer to a baking dish, brush with remaining pesto, and bake for 20 minutes or until internal temperature reaches 165°F (74°C).
- Serve: Let rest for 5 minutes, garnish with fresh basil, and drizzle with extra pesto.