Description
This delicious Stuffed Chicken Breast recipe features tender chicken breasts filled with a flavorful mixture of spinach, feta, mozzarella, sun-dried tomatoes, and herbs. Seared to perfection on the stovetop and finished in the oven, it yields a juicy and cheesy entrée perfect for a family dinner or special occasion.
Ingredients
Filling
- 6 oz baby spinach
- 1/2 cup (2.5 oz) crumbled feta cheese
- 1/2 cup (2 oz) shredded mozzarella
- 1/4 cup (slightly packed) 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
- 4 (7 to 8 oz each) boneless, skinless chicken breasts
- 1/3 cup warm water
- 1 Tbsp olive oil
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit to prepare for finishing the chicken after searing.
- Wilt the spinach: In a 12-inch oven-safe skillet over medium-high heat, warm the 1/3 cup of water until simmering. Add the baby spinach and toss it just until barely wilted, adding more water if it starts to dry out. Transfer the spinach to several layers of paper towels to cool and drain excess moisture.
- Prepare chicken breasts: Place the chicken breasts on a cutting board and cover them with plastic wrap. Gently pound the thicker parts with a meat mallet to even them out, being careful not to tear the meat and ensuring they are no thinner than about 2/3 inch.
- Create pockets in chicken: Cut a deep pocket horizontally through each chicken breast from the inner side, without cutting through the other sides, leaving a thick pocket for the stuffing.
- Make the stuffing: Dab the spinach dry with paper towels and transfer to a mixing bowl. Add the crumbled feta, shredded mozzarella, chopped sun-dried tomatoes, basil, oregano, minced garlic, red pepper flakes, salt, and pepper. Toss the mixture to combine evenly.
- Stuff the chicken: Divide the mixture into four portions. Stuff each pocket in the chicken breasts with one portion, compacting the filling slightly. Secure each breast with one or two toothpicks to seal and prevent the filling from falling out during cooking.
- Prepare skillet for searing: Rinse and dry the skillet. Return it to medium-high heat and coat the inside with olive oil to prevent sticking and help in browning the chicken.
- Sear the chicken: Season both sides of each chicken breast with salt and pepper. Place them in the hot skillet and sear for about 3 to 4 minutes on the first side until golden brown, then flip and sear the other side for 2 minutes.
- Finish cooking in oven: Transfer the skillet with the seared chicken breasts to the preheated oven. Cook for an additional 12 to 16 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- Serve: Remove the skillet from the oven. Transfer the chicken to a serving plate, remove the toothpicks carefully, and drizzle pan juices over the top. Serve whole or allow to cool for 10 minutes before slicing.
Notes
- Ensure chicken thickness for even cooking and to prevent tearing.
- Use a meat thermometer to check chicken’s internal temperature for safety.
- Substitute fresh herbs for dried if desired for enhanced flavor.
- Sun-dried tomatoes in oil add richer flavor; drain or chop before use.
- For a lower fat option, reduce the amount of cheese or use low-fat varieties.
- Be careful when handling toothpicks; remove before serving to avoid choking hazards.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
