Description
Juicy chicken breasts stuffed with a creamy mixture of spinach, sun-dried tomatoes, and cheese, then baked to golden perfection.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup chopped fresh spinach
- 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chicken broth
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine spinach, sun-dried tomatoes, mozzarella, cream cheese, Parmesan, garlic, salt, and pepper.
- Cut a pocket into each chicken breast horizontally, being careful not to cut all the way through.
- Stuff each chicken breast with the cheese-spinach mixture and secure with toothpicks if needed.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden.
- Pour chicken broth around the chicken in the skillet.
- Transfer skillet to oven and bake for 20-25 minutes until chicken is cooked through (internal temperature 165°F).
- Let rest for 5 minutes before serving. Remove toothpicks if used.
Notes
For extra flavor, add a pinch of red pepper flakes to the stuffing mixture. Leftovers can be refrigerated for up to 3 days.
Nutrition
- Calories: 420
- Sugar: 3g
- Fat: 24g
- Carbohydrates: 6g
- Protein: 45g