Stuffed Chicken Breasts with Spinach, Sun-Dried Tomatoes, and Melty Cheese Recipe
This delicious recipe features juicy chicken breasts stuffed with a flavorful mixture of spinach, sun-dried tomatoes, shallots, garlic, and melted Fontina or Mozzarella cheese. The seasoned chicken is baked to perfection, resulting in a satisfying and wholesome main dish perfect for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Stuffing
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1/4 cup chopped sun-dried tomatoes
- 1/2 shallot, minced
- 2 large cloves garlic, minced
- 1 cup freshly grated Fontina or Mozzarella cheese
Chicken
- 2 pounds (4-6) chicken breast halves, patted dry with a paper towel
- 1 3/4 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1–2 tablespoons avocado, canola, or olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F and prepare a sheet pan, preferably lined with aluminum foil for easier cleanup.
- Prepare Stuffing: Place the thawed spinach in a colander and press out all excess moisture using the back of a wooden spoon or potato masher. Transfer the dry spinach to a mixing bowl, then add the chopped sun-dried tomatoes, minced shallot, minced garlic, and freshly grated cheese. Mix well and set aside.
- Cut Chicken Pockets: Using a sharp knife, carefully cut a horizontal pocket in the thicker part of each chicken breast, stopping about half an inch from the edge so the breast stays intact. Place the chicken breasts on the prepared sheet pan.
- Season Chicken: In a small bowl, combine the kosher salt, black pepper, paprika, garlic powder, and onion powder. Drizzle the chicken breasts with your choice of oil (avocado, canola, or olive), then evenly sprinkle the seasoning mix over them. Rub the seasoning and oil all over the chicken to ensure good coverage.
- Stuff Chicken: Spoon about 2-3 tablespoons of the spinach and cheese filling into the pocket of each chicken breast, distributing evenly.
- Bake: Bake the stuffed chicken breasts in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the juices run clear when pierced with a knife. The internal temperature should reach 165°F for safe consumption.
Notes
- Ensure the spinach is well-drained to prevent soggy stuffing.
- Use a sharp knife to make clean pockets in the chicken breasts to hold the stuffing securely.
- Feel free to swap Fontina or Mozzarella with another melting cheese like provolone or Monterey Jack for variation.
- Rest the chicken for a few minutes after baking to allow juices to redistribute for moist results.
Keywords: stuffed chicken breasts, spinach stuffed chicken, baked stuffed chicken, cheesy chicken, chicken breast recipe