Cheesy Spinach Stuffed Chicken (Printable)
Spinach and mozzarella-stuffed chicken with sun-dried tomatoes, seared then baked for a golden, low-carb main.
# What You'll Need:
→ Chicken
01 - 4 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon garlic powder
→ Filling
06 - 4 oz cream cheese, softened
07 - 1 cup shredded mozzarella cheese
08 - 2 oz fresh spinach, roughly chopped
09 - ⅓ cup sun-dried tomatoes in oil, drained and chopped
10 - 2 cloves garlic, minced
11 - ¼ teaspoon crushed red pepper flakes (optional)
12 - 2 tablespoons grated Parmesan cheese
→ To Finish
13 - 1 tablespoon olive oil (for searing)
14 - Fresh basil or parsley, chopped (for garnish, optional)
# How-To Steps:
01 - Preheat oven to 375°F (190°C).
02 - Using a sharp knife, slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
03 - Season both sides of the chicken breasts evenly with salt, black pepper, and garlic powder.
04 - In a mixing bowl, combine softened cream cheese, shredded mozzarella, chopped spinach, drained and chopped sun-dried tomatoes, minced garlic, crushed red pepper flakes (if using), and grated Parmesan. Mix until well blended.
05 - Generously fill each chicken breast pocket with the spinach-cheese mixture. Secure the openings with toothpicks if necessary to keep the filling enclosed.
06 - Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2–3 minutes per side until a golden-brown crust forms.
07 - Transfer the skillet directly to the preheated oven (or move the chicken to a baking dish). Bake for 22–25 minutes, or until the internal temperature reaches 165°F (74°C).
08 - Remove toothpicks, garnish with freshly chopped basil or parsley if desired, and serve immediately while hot.
# Expert Advice:
01 -
- The creamy, cheesy filling oozes out when you cut into it and looks like something from a restaurant even though it takes barely any effort.
- It is low carb and gluten free, so you can serve it to almost anyone without a second thought.
02 -
- Do not overstuff the pockets or the filling will burst out during searing and you will lose half of it to the pan.
- Letting the cream cheese fully soften before mixing prevents awkward lumps in the filling.
03 -
- Use a meat thermometer every single time because stuffed chicken can trick you into thinking it is done when the center is still undercooked.
- A glass of crisp Chardonnay or Sauvignon Blanc alongside this dish turns a random weeknight dinner into something that feels genuinely special.