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Stuffed Chicken with Cheese, Spinach, and Tomatoes Recipe

Stuffed Chicken with Cheese, Spinach, and Tomatoes

Boneless chicken breasts are filled with a creamy spinach, cheese, garlic, and sun-dried tomato mixture, then seared and baked until juicy and tender. An optional broth, cherry tomato, and cream pan sauce adds extra richness.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 breasts Boneless, skinless chicken breasts, about 6–8 ounces each
  • 1 tablespoon Olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Paprika
  • 1 teaspoon Kosher salt, divided
  • 1/2 teaspoon Black pepper, divided
Filling
  • 4 ounces Softened cream cheese
  • 1/2 cup Shredded mozzarella
  • 1/4 cup Finely grated Parmesan cheese
  • 2 cups Fresh baby spinach, roughly chopped
  • 1/2 cup Chopped sun-dried tomatoes, preferably oil-packed and drained
  • 2 cloves Garlic cloves, minced
Optional Pan Sauce
  • 1 tablespoon Olive oil or reserved sun-dried-tomato oil
  • 1/2 cup Low-sodium chicken broth
  • 1/2 cup Cherry tomatoes, halved
  • 1/4 cup Heavy cream

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and lightly grease a baking dish or prepare an oven-safe skillet.
  2. Combine the softened cream cheese, mozzarella, Parmesan, chopped spinach, drained sun-dried tomatoes, and minced garlic in a bowl.
  3. Pound the chicken breasts to an even thickness if needed, then use a sharp knife to cut a horizontal pocket into the thickest side of each breast without cutting all the way through.
  4. Season the chicken inside and out with the kosher salt, black pepper, Italian seasoning, and paprika.
  5. Divide the filling among the four chicken breasts and press it fully into each pocket. Secure the openings with toothpicks if needed.
  6. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2–3 minutes per side, until lightly browned.
  7. For the optional sauce, add the broth and halved cherry tomatoes to the skillet and simmer briefly. Stir in the heavy cream if using, then return the chicken to the pan.
  8. Transfer the skillet to the oven and bake for approximately 18–25 minutes, depending on the thickness of the chicken breasts.
  9. Check the thickest part with an instant-read thermometer. Remove the chicken at 160–162°F if you plan to use carryover cooking, or continue cooking until it reaches 165°F.
  10. Rest the chicken for 5 minutes before removing toothpicks and serving with the pan juices.

Notes

Pound the chicken to an even thickness, drain the sun-dried tomatoes thoroughly, and avoid overfilling the pockets. Refrigerate leftovers promptly and reheat gently until hot throughout.