Why You’ll Love This Recipe

Quick and Easy: Ready in just 10 minutes, making it ideal for busy schedules.
Flavorful Filling: The combination of creamy cheeses, fresh spinach, and tangy sun-dried tomatoes creates a delightful taste experience.
Low Carb and Nutritious: Packed with protein and fiber, this dish aligns with low-carb dietary preferences.
Make-Ahead Friendly: Prepare the stuffed chicken breasts in advance and cook them when needed.

Ingredients

4 small boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
6 ounces cream cheese, softened
1/3 cup freshly grated Parmesan cheese
1/3 cup crumbled feta cheese
1 cup chopped baby spinach
1/4 cup sun-dried tomatoes packed in oil, drained and chopped
1 tablespoon butter or olive oil for cooking

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chicken: Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through. Season the outside with salt, pepper, and smoked paprika.
Make the Filling: In a bowl, combine softened cream cheese, Parmesan, feta, chopped spinach, and sun-dried tomatoes until well mixed.
Stuff the Chicken: Fill each chicken breast pocket with the cheese and spinach mixture. Secure the edges with toothpicks to prevent the filling from leaking during cooking.
Cook the Chicken: Heat butter or olive oil in a large skillet over medium heat. Place the stuffed chicken breasts in the skillet and cook for about 5 minutes on each side, or until the chicken is cooked through and golden brown.
Serve: Remove toothpicks and serve the stuffed chicken breasts hot, perhaps alongside a fresh salad or roasted vegetables.

Servings and Timing

Servings: This recipe yields 4 servings.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes

Variations

Cheese Options: Substitute feta with goat cheese or mozzarella for a different flavor profile.
Vegetable Add-Ins: Incorporate sautéed mushrooms, bell peppers, or artichoke hearts into the filling for added texture and taste.
Herb Enhancements: Add fresh herbs like basil, parsley, or oregano to the filling for a burst of freshness.
Spicy Kick: Mix in red pepper flakes or a dash of hot sauce to the filling for some heat.

Storage/Reheating

Storage: Place any leftover stuffed chicken breasts in an airtight container and refrigerate for up to 3 days.
Reheating: To maintain moisture, reheat the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. Alternatively, use an air fryer set to 375°F (190°C) for 4-6 minutes to restore crispiness.
Southern Living
Freezing: Freeze cooked stuffed chicken breasts in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Well Plated

FAQs

How do I prevent the filling from leaking out during cooking?

Ensure the chicken breast is properly sealed with toothpicks and avoid overstuffing. Searing the chicken on medium heat helps seal the edges.

Can I use frozen spinach instead of fresh?

It’s recommended to use fresh spinach, as frozen spinach may release excess moisture, making the filling watery.

What side dishes pair well with stuffed chicken breast?

Roasted vegetables, mashed potatoes, or a fresh garden salad complement this dish nicely.

How can I tell if the chicken is fully cooked?

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Can I prepare the stuffed chicken breasts ahead of time?

Yes, you can assemble the stuffed chicken breasts up to a day in advance and refrigerate them until ready to cook.

Is it safe to reheat stuffed chicken breasts in the microwave?

While possible, reheating in the microwave may dry out the chicken. Oven or air fryer methods are preferred for better texture.

Can I grill the stuffed chicken breasts instead of pan-frying?

Yes, grilling adds a smoky flavor. Preheat the grill to medium heat and cook the stuffed chicken for about 6-7 minutes per side.

What can I use instead of sun-dried tomatoes?

Roasted red peppers or sautéed mushrooms make excellent substitutes for sun-dried tomatoes.

How do I keep the chicken moist during cooking?

Cooking over medium heat and avoiding overcooking are key. Using a meat thermometer helps achieve perfect doneness.

Can I add grains like quinoa or rice to the filling?

Yes, adding cooked quinoa or rice can enhance the filling’s texture and make the dish more filling.

Conclusion

This creamy spinach

Creamy Spinach and Sun-Dried Tomato Stuffed Chicken Breast

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This stuffed chicken breast recipe features tender, juicy chicken filled with a creamy mixture of spinach, cream cheese, sun-dried tomatoes, Parmesan, and feta. It’s a quick and nutritious meal, perfect for busy weeknights.

Author: Emily
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: American

Instructions

Prepare the Chicken: Slice each chicken breast horizontally without cutting all the way through, then open it like a book. Season the outside with salt, pepper, and smoked paprika.
Make the Filling: In a bowl, combine chopped spinach, softened cream cheese, sun-dried tomatoes, Parmesan, and feta.
Stuff the Chicken: Spread the filling on one side of each butterflied chicken breast, fold over, and secure with toothpicks.
Cook: Heat butter in a skillet over medium heat. Add the stuffed chicken breasts and cook until browned on all sides and the internal temperature reaches 165°F (74°C).

Notes

Make Ahead: Prepare the stuffed chicken up to two days in advance and refrigerate until ready to cook.
Storage: Store leftovers in an airtight container in the refrigerator for up to four days.
Reheating: Reheat in a covered pan on the stovetop or in the oven. Avoid microwaving, as it may dry out the chicken.