Sun-Dried Tomato and Spinach Stuffed Chicken Breasts (Inspired by Creamy Tomato Skillet & Baked Italian Herb Chicken)
Delicious chicken breasts stuffed with a creamy, savory mixture of sun-dried tomatoes and spinach, then seared and baked to perfection.
Equipment
- Small bowl
- Toothpicks (optional)
- Oven-safe skillet
- Meat thermometer
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1/4 cup chopped sun-dried tomatoes oil-packed, drained
- 1/4 cup fresh spinach, chopped
- 2 tbsp cream cheese, softened
- 1 clove garlic, minced
Seasoning & Searing
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 1/4 cup chicken broth
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine sun-dried tomatoes, spinach, cream cheese, and minced garlic; season with salt and pepper.
- Place the pounded chicken breasts flat, then spoon half of the prepared filling onto the center of each.
- Fold the chicken over the filling and secure with toothpicks, or roll tightly.
Cooking
- Drizzle the stuffed chicken breasts with olive oil and generously season with Italian seasoning, salt, and pepper.
- Heat an oven-safe skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden brown.
- Pour 1/4 cup chicken broth into the skillet around the chicken.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Serving
- Remove the chicken from the oven and let it rest for 5 minutes before slicing and serving.
Notes
For best results, make sure to pound the chicken breasts to an even thickness for uniform cooking. Adjust seasoning to your preference.