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Creamy Spinach and Sun-Dried Tomato Stuffed Chicken Breast

Creamy Spinach and Sun-Dried Tomato Stuffed Chicken Breast

Thick, tender chicken breasts stuffed with a rich, savory filling of whole-milk ricotta, melted mozzarella, tender baby spinach, and sweet-tart sun-dried tomatoes, pan-seared to a golden-brown crust in garlic butter and baked until succulent and juicy. High protein comfort ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Nutrition Notes

Ingredients
  

Chicken Breasts & Seasoning
  • 4 large boneless, skinless chicken breasts (about 7-8 oz each)
  • 1 tsp garlic powder
  • 1 tsp Italian herb seasoning (dried basil, oregano, thyme)
  • 1/2 tsp smoked paprika (for rich golden color)
  • 1 tsp fine sea salt and freshly cracked black pepper
  • 1 tbsp olive oil (from sun-dried tomato jar)
Creamy Tuscan Spinach Filling
  • 1/2 cup whole-milk ricotta cheese (drained)
  • 1 cup low-moisture mozzarella cheese (freshly shredded)
  • 1/4 cup Parmesan cheese (freshly grated)
  • 2 cups fresh baby spinach (roughly chopped)
  • 1/3 cup sun-dried tomatoes in oil (drained and finely chopped)
  • 3 cloves garlic (minced)
  • 1/4 tsp red pepper flakes (optional for mild warmth)
Garlic Butter Skillet Finish
  • 2 tbsp unsalted butter
  • 2 cloves garlic (crushed)
  • 2 sprigs fresh thyme or rosemary
  • 2 tbsp fresh parsley (chopped for garnish)

Method
 

Make Filling & Cut Chicken Pockets
  1. In a medium mixing bowl, combine the whole-milk ricotta, shredded mozzarella, grated parmesan, chopped baby spinach, sun-dried tomatoes, minced garlic, red pepper flakes, and a pinch of salt and pepper. Stir until cohesive.
  2. Place chicken breasts on a cutting board. Pat thoroughly dry with paper towels. Using a sharp chef's knife, cut a horizontal slit along the thickest side of each breast to create a deep pocket, being careful not to cut all the way through the back or sides.
Stuff & Season Chicken
  1. Generously spoon 2 to 3 tablespoons of the creamy spinach-ricotta filling into each pocket. Secure the open edges with 2 or 3 wooden toothpicks to keep the cheese locked inside.
  2. Drizzle the stuffed breasts with 1 tablespoon of olive oil from the sun-dried tomato jar. Season both sides evenly with garlic powder, Italian seasoning, smoked paprika, sea salt, and black pepper.
Sear & Oven Finish in Cast Iron
  1. Preheat your oven to 375°F (190°C). Heat an oven-safe 12-inch cast-iron skillet over medium-high heat.
  2. Add 1 tablespoon olive oil and sear the stuffed chicken breasts undisturbed for 4 minutes until deeply golden-brown and caramelized. Carefully flip with tongs and sear the reverse side for 3 minutes.
  3. Reduce heat, add 2 tablespoons butter, crushed garlic, and fresh thyme sprigs to the skillet. Spoon the foaming garlic butter over the chicken tops.
  4. Transfer the skillet into the preheated oven and bake for 12 to 14 minutes, until the internal temperature reaches 165°F (74°C) on an instant-read meat thermometer and cheese is melted and bubbling.
  5. Remove from oven, discard toothpicks, and let rest for 5 minutes before slicing and spooning pan juices over top.

Nutrition

Serving: 1gCalories: 460kcalCarbohydrates: 6gProtein: 54gFat: 24gSaturated Fat: 11gCholesterol: 165mgSodium: 790mgPotassium: 740mgFiber: 1.5gSugar: 3gVitamin A: 1250IUVitamin C: 14mgCalcium: 280mgIron: 2.6mg

Notes

Using toothpicks to seal the pocket opening keeps 90% of the molten cheese inside the chicken breast rather than leaking out onto the pan. Searing on the stovetop first locks in deep caramelized crust, while finishing in the oven ensures the thickest part cooks through gently without drying out.

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