Cheesy Spinach-Stuffed Chicken with Sun-Dried Tomato Flavor Recipe
Juicy boneless, skinless chicken breasts are stuffed with a creamy mixture of spinach, cream cheese, mozzarella, Parmesan, and sun-dried tomatoes, then seasoned with a flavorful blend of Cajun, Italian herbs, and paprika. The chicken is seared to golden perfection and cooked through, offering a rich and satisfying meal bursting with Mediterranean-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken and Seasoning
- 4–5 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 to 3 tablespoons Cajun seasoning
- 1 tablespoon Italian seasoning
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon oil from sun-dried tomatoes
Filling
- 4 oz cream cheese, softened
- 1 teaspoon minced garlic
- 1 tablespoon Italian seasoning
- 10 oz frozen spinach, thawed and thoroughly squeezed dry
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 4 sun-dried tomatoes, chopped
Instructions
- Create Chicken Pockets: Carefully slice each chicken breast to form a pocket without cutting all the way through, creating space for the filling.
- Season Chicken: Brush the chicken breasts with olive oil and oil from the sun-dried tomatoes, then sprinkle both sides with Cajun seasoning, Italian seasoning, paprika, and onion powder to evenly coat and infuse flavor.
- Prepare Filling: In a bowl, combine softened cream cheese, minced garlic, Italian seasoning, thoroughly drained thawed spinach, shredded mozzarella, grated Parmesan, and chopped sun-dried tomatoes. Mix until well incorporated and creamy.
- Stuff Chicken: Spoon the prepared filling evenly into each chicken breast pocket, taking care not to overfill to prevent breaking during cooking.
- Sear Chicken: Heat olive oil in a large skillet over medium heat. Place the stuffed chicken breasts in the skillet and sear until golden brown on one side, about 3-4 minutes.
- Cook Through: Flip the chicken breasts, cover the skillet, and cook over moderate heat for 8 to 10 minutes per side until the chicken is cooked through and the filling is hot.
- Rest and Serve: Remove the chicken from the skillet and let it rest for 5 minutes before serving to allow juices to redistribute for moist, tender bites.
Notes
- Do not overstuff the chicken breasts to avoid rupture during cooking.
- Drain the spinach thoroughly to prevent excess moisture in the filling.
- Cook on moderate heat for even cooking and to prevent burning the exterior.
