Stuffed Chicken Breasts
Stuffed Chicken Breasts are notorious for being difficult and fussy — not anymore. Leave the toothpicks and the mallets behind. All you need is a few extra ingredients and 15 minutes to take your boneless, skinless chicken breasts from boring to breathtaking. This easy Stuffed Chicken Breasts Recipe features seasoned chicken breasts stuffed with a savory filling of spinach, garlic, sun-dried tomatoes, and cheese, then baked until tender, juicy perfection for a dinnertime win that surpasses all expectations!
Author: Theanthonykitchen/Photo credit to theanthonykitchen.com
Ingredients
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- ¼ cup chopped sun-dried tomatoes
- ½ shallot, minced
- 2 large cloves garlic, minced
- 1 cup freshly grated Fontina or Mozzarella cheese
- 2 pounds (4-6) chicken breast halves, patted dry with a paper towel
- 1¾ teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- 1-2 tablespoons avocado, canola, or olive oil
Instructions
- Preheat the oven to 375°F and have ready a sheet pan, preferably lined with aluminum foil.
- Place the thawed spinach in a colander and press out all of the excess moisture using the back of a wooden spoon or a potato masher. Transfer the spinach to a mixing bowl along with the sun-dried tomatoes, shallot, garlic, and cheese. Set aside until ready to use.
- Using a good, sharp knife, cut a horizontal pocket in the thicker part of the chicken breast, stopping about a ½" from the edge so the breast stays intact. Transfer the chicken to the sheet pan.
- In a small bowl, combine salt, pepper, paprika, garlic powder, and onion powder. Drizzle the chicken with oil, sprinkle evenly with the seasoning mix, and rub all over to adhere. Lastly, add about 2-3 tablespoons of the filling to the pocket of each breast.
- Bake for 20-25 minutes, until the chicken is cooked through and juices run clear when pierced with a knife.
