Cheesy Sun-Dried Tomato & Spinach Stuffed Chicken

Ingredients

• 4 boneless, skinless chicken breasts

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 2 tablespoons olive oil

For the filling:

• 1 cup baby spinach, chopped

• ½ cup sun-dried tomatoes (packed in oil), drained and chopped

• ¾ cup shredded mozzarella cheese

• ¼ cup cream cheese, softened

• ¼ cup grated Parmesan cheese

• 2 cloves garlic, minced

For the cream sauce (optional but amazing):

• 1 tablespoon butter

• 1 cup heavy cream

• ¼ cup grated Parmesan cheese

• 2 tablespoons chopped sun-dried tomatoes

• Salt and pepper to taste

🔪 Instructions

1. Prepare the Chicken

1. Preheat oven to 400°F (200°C).

2. Pat chicken dry and season both sides with salt, pepper, garlic powder, and paprika.

3. Carefully slice a pocket into the side of each chicken breast (do not cut all the way through).

2. Make the Filling

1. In a bowl, mix spinach, sun-dried tomatoes, mozzarella, cream cheese, Parmesan, and garlic until creamy and well combined.

2. Spoon the filling into each chicken breast and secure with toothpicks if needed.

3. Sear the Chicken

1. Heat olive oil in a large oven-safe skillet over medium-high heat.

2. Sear the stuffed chicken for 3–4 minutes per side until golden brown.

4. Bake

• Transfer skillet to the oven and bake for 15–20 minutes, or until the chicken reaches 165°F (74°C) internally.

5. Make the Cream Sauce (optional)

1. In the same skillet, melt butter over medium heat.

2. Stir in cream, Parmesan, and sun-dried tomatoes.

3. Simmer for 3–4 minutes until slightly thickened. Season with salt and pepper.

4. Spoon sauce over the baked chicken before serving.

🍽️ Serving Suggestions

Serve with:

• Garlic mashed potatoes

• Roasted asparagus or green beans

• Buttered noodles or rice pilaf