Creamy Spinach and Sun-Dried Tomato Stuffed Chicken Breast
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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
- 4 boneless chicken breasts
- 1 cup chopped baby spinach
- 6 ounces softened cream cheese
- 1/4 cup sun-dried tomatoes packed in oil, chopped
- 1/3 cup freshly grated Parmesan cheese
- 1/3 cup crumbled feta cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon butter
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.
