Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- Filling:
- 2 teaspoons olive oil
- 3 cups packed spinach, roughly chopped
- 4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, drained and chopped
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/3 cup Parmesan cheese, grated
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1 pinch red pepper flakes
Instructions
- Preheat oven to 375°F (190°C). Season chicken breasts with salt, pepper, and paprika.
- In a skillet, heat 2 tsp olive oil over medium heat. Sauté spinach and garlic until wilted. Stir in sun-dried tomatoes, then remove from heat.
- In a bowl, mix spinach mixture with cream cheese, mozzarella, Parmesan, basil, oregano, onion powder, and red pepper flakes until well combined.
- Cut a pocket into each chicken breast and stuff with filling. Use toothpicks if needed to secure.
- In a skillet, heat 1 tbsp olive oil over medium-high heat. Sear stuffed chicken breasts until golden brown on both sides.
- Transfer to a baking dish and bake for 25–30 minutes, or until chicken is fully cooked through (internal temperature 165°F/74°C).
Notes
- Switch filling with mushrooms, artichoke hearts, or feta/goat cheese for variation.
- Add jalapeños for a spicy kick.
- Use toothpicks to secure the chicken and prevent filling from leaking.
- Freeze before baking for up to 3 months; thaw before cooking.
- Serve with roasted vegetables, mashed potatoes, or a light salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop + Oven Baked
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 410
- Sugar: 2g
- Sodium: 690mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 125mg
