Description
Juicy boneless chicken breasts stuffed with a creamy blend of cheeses, fresh spinach, and sun-dried tomatoes, seasoned perfectly for a flavorful and healthy main dish. Ideal for an elegant dinner or meal prep.
Ingredients
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2 boneless skinless chicken breasts (halves of about 1 lb total)
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2 oz cream cheese (¼ cup)
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2 tablespoons ricotta cheese (avoid excess liquid)
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2 tablespoons shredded mozzarella cheese
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1 tablespoon grated Parmesan cheese
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1 teaspoon freshly minced garlic
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1 cup finely chopped fresh spinach (or ⅓ cup frozen, thawed, and squeezed dry)
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2 tablespoons sun-dried tomatoes, patted dry and finely chopped
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½ teaspoon salt
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½ teaspoon garlic powder
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¼ teaspoon paprika
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⅛ teaspoon black pepper
Instructions
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Preheat oven to 375°F (190°C).
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Carefully butterfly each chicken breast by slicing horizontally to create a pocket, without cutting all the way through.
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In a bowl, combine cream cheese, ricotta, mozzarella, Parmesan, garlic, spinach, sun-dried tomatoes, salt, and garlic powder until well mixed.
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Stuff each chicken breast pocket evenly with the cheese and spinach mixture. Secure with toothpicks if needed.
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Sprinkle the outside of the chicken breasts with paprika and black pepper.
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Place chicken breasts in a baking dish and bake for 25–30 minutes or until the chicken is cooked through and juices run clear.
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Let rest for 5 minutes before serving.
Notes
You can swap sun-dried tomatoes for fresh cherry tomatoes for a milder flavor.
Serve with a side of roasted vegetables or a fresh salad for a complete meal.
Ensure chicken is fully cooked by checking internal temperature reaches 165°F (74°C).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Keywords: Stuffed chicken, spinach, cream cheese, sun-dried tomatoes, baked chicken breast