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Easy Baked Stuffed Chicken Breast with Spinach and Sun-Dried Tomatoes

stuffed chicken breast in oven sliced with melted cheese and herbs
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Tender chicken breasts stuffed with creamy mozzarella, sautéed spinach, and tangy sun-dried tomatoes, seared and baked to juicy perfection. A simple, flavorful dinner everyone will love.

Ingredients

Scale

  • 4 boneless chicken breasts (thick cut)

  • 1 cup fresh spinach (or thawed frozen spinach)

  • 1 cup shredded mozzarella cheese (or provolone, gouda)

  • ½ cup sun-dried tomatoes, chopped (optional)

  • 2 tablespoons olive oil

  • 1 teaspoon garlic powder (optional)

  • 1 teaspoon Italian seasoning (or oregano)

  • Salt and pepper, to taste

Instructions

 

  • Preheat oven to 375°F (190°C).

  • Butterfly each chicken breast by slicing horizontally through the thickest part, opening it like a book. Pound gently to even thickness. Season inside and out with salt, pepper, and garlic powder.

  • Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté spinach until wilted, about 2-3 minutes. Remove from heat.

  • In a bowl, combine cooked spinach, shredded mozzarella, and sun-dried tomatoes. Mix well.

  • Spread 2–3 tablespoons of the filling evenly over each butterflied chicken breast. Roll the chicken closed and secure with toothpicks or kitchen twine.

  • In the same skillet, heat remaining olive oil over medium-high heat. Sear stuffed chicken breasts for 2-3 minutes per side until golden brown.

  • Transfer the chicken to a baking dish (or leave in oven-safe skillet). Bake uncovered for 25–30 minutes until the internal temperature reaches 165°F (74°C).

  • Remove from oven, let rest 5 minutes, then remove toothpicks before serving.

Nutrition

Find it online: https://www.joyliciousrecipes.com/easy-chicken-and-stuffing-recipes/