Description
This delicious stuffed chicken breast recipe features juicy chicken breasts filled with a flavorful mixture of baby spinach, feta, mozzarella, sun-dried tomatoes, and fresh herbs. The chicken is seared to a golden brown and then baked to perfection, making for a satisfying and elegant main course that’s perfect for dinner.
Ingredients
Scale
Stuffing Ingredients
- 6 oz baby spinach
- 1/2 cup (2.5 oz) crumbled feta
- 1/2 cup (2 oz) shredded mozzarella
- 1/4 cup sun dried tomatoes in oil, chopped
- 1 Tbsp chopped fresh basil or 3/4 tsp dried basil
- 3/4 tsp dried oregano
- 3/4 tsp minced fresh garlic
- 1/4 tsp red pepper flakes
- Salt and black pepper to taste
Chicken and Cooking Ingredients
- 4 (7 to 8 oz each) boneless skinless chicken breasts
- 1/3 cup warm water
- 1 Tbsp olive oil
- Salt and black pepper for seasoning
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the chicken later.
- Wilt Spinach: Heat warm water in a 12-inch oven-safe skillet over medium-high heat until simmering. Add baby spinach and toss gently until barely wilted, adding more water as needed. Remove spinach and drain on layers of paper towels to remove excess moisture.
- Pound Chicken: Place chicken breasts on a cutting board and cover with plastic wrap. Gently pound the thicker parts of each chicken breast with a meat mallet to an even thickness of about 2/3-inch, taking care not to tear the meat.
- Create Pockets: Cut a deep pocket through the thickness of each chicken breast from the inner side, being careful not to cut through the other sides to hold the stuffing securely.
- Prepare Stuffing: Pat the spinach dry with paper towels and transfer to a mixing bowl. Add feta, mozzarella, sun-dried tomatoes, basil, oregano, garlic, red pepper flakes, and season lightly with salt and pepper. Toss everything to combine evenly.
- Stuff Chicken: Fill each chicken breast pocket with about one-quarter of the stuffing mixture, compacting it gently. Seal the opening with one or two toothpicks to keep the filling inside during cooking.
- Prepare Skillet: Clean and dry the skillet used earlier. Place it over medium-high heat and coat the inside bottom and sides with olive oil.
- Sear Chicken: Season both sides of each stuffed chicken breast with salt and pepper. Add them to the hot skillet and sear for 3 to 4 minutes on the first side, then flip and sear for 2 minutes on the second side until golden brown.
- Bake Chicken: Transfer the skillet to the preheated oven and bake the chicken for 12 to 16 minutes until the internal temperature of the chicken (not the filling) reaches 165 °F, ensuring it is fully cooked.
- Serve: Remove the skillet from the oven and transfer the chicken breasts to a serving plate. Remove toothpicks and drizzle pan juices over the chicken. Serve whole or let cool for 10 minutes and slice before serving.
Notes
- Use fresh herbs when possible for the best flavor, but dried herbs work well too.
- Ensure the chicken pockets are sealed tightly with toothpicks to prevent stuffing from falling out during cooking.
- Check the internal temperature of the chicken with a meat thermometer to ensure it is safely cooked to 165 °F.
- If you don’t have sun-dried tomatoes in oil, rehydrate dry ones in warm water and drain before using.
- Letting the chicken rest for 10 minutes before slicing helps retain juices and improves texture.
- You can serve with a side salad or roasted vegetables for a complete meal.
