Stuffed Chicken with Spinach and Sun-Dried Tomatoes Recipe

Name: Stuffed Chicken with Spinach and Sun-Dried Tomatoes Recipe
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 2 tbsp olive oil; 2 cups fresh spinach, chopped; 1/3 cup sun-dried tomatoes, chopped (packed in oil, drained); 1/2 cup cream cheese, softened; 1/4 cup Parmesan cheese, grated; 1/2 tsp garlic powder; 1/4 tsp onion powder; Salt and pepper, to taste; 1/2 cup mozzarella cheese, shredded (optional, for topping); Fresh basil, for garnish (optional)

By funsmagcom@gmail.com

January 19, 2025

0

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Stuffed Chicken with Spinach and Sun-Dried Tomatoes Recipe

The Stuffed Chicken with Spinach and Sun-Dried Tomatoes recipe is a flavorful, easy-to-make dish that combines tender chicken breasts with a rich filling of sautéed spinach, sun-dried tomatoes, and a creamy cheese blend. This dish brings together a balance of savory, earthy, and tangy flavors, creating a meal that’s both satisfying and sophisticated. It’s perfect for a family dinner, a special occasion, or even a meal prep option that can be made ahead and enjoyed throughout the week.

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This stuffed chicken recipe is not only delicious but also quite versatile. The filling can be customized with different types of cheese or additional vegetables based on your preferences. The combination of creamy, slightly salty sun-dried tomatoes and wilted spinach creates a rich contrast with the lean chicken breast, making every bite delightful. Whether you’re serving it with a side of roasted vegetables, a fresh salad, or pasta, this dish will quickly become a staple in your recipe collection.

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In this guide, we’ll walk through the process of creating the stuffed chicken step by step, along with helpful tips to ensure your chicken is juicy and perfectly cooked. We’ll also explore different variations and serving ideas, making this dish even more adaptable to your taste.

Step-by-Step Instructions:

1. Prepare the Chicken Breasts:

Butterfly the Chicken:
- Begin by placing the chicken breasts on a clean cutting board. Use a sharp knife to butterfly each chicken breast. To do this, cut horizontally through the center of the breast (but not all the way through), creating a pocket. This will allow space for the stuffing. Be careful not to cut all the way through; you want to leave one side intact so that the chicken can be folded back over the filling.
Season the Chicken:
- Once the chicken breasts are butterflied, season both the inside and outside of each piece with salt, pepper, garlic powder, and onion powder. The seasoning enhances the natural flavors of the chicken and the stuffing.
Preheat the Oven:
- Preheat your oven to 375°F (190°C). This temperature is ideal for baking chicken breasts and ensuring that they remain juicy and tender while cooking through.

2. Prepare the Spinach and Sun-Dried Tomato Filling:

Sauté the Garlic and Spinach:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté for about 1 minute, until fragrant.
- Add the chopped spinach to the skillet and cook for 2-3 minutes, or until the spinach wilts. Stir occasionally to prevent the garlic from burning.
Prepare the Sun-Dried Tomatoes:
- If using oil-packed sun-dried tomatoes, drain them well before chopping. If you’re using dry sun-dried tomatoes, soak them in hot water for 10-15 minutes to rehydrate them, then drain and chop. Add the chopped tomatoes to the skillet with the spinach.
Combine the Filling:
- Reduce the heat to low and add the cream cheese to the skillet. Stir until the cream cheese is fully incorporated into the spinach and sun-dried tomato mixture.
- Add the shredded mozzarella, grated Parmesan, fresh basil, and red pepper flakes (if using). Stir everything together until the cheese has melted, and the mixture is creamy and well combined. Taste the filling and adjust seasoning with salt and pepper if needed.
- Remove the skillet from the heat and set the filling aside to cool slightly.

3. Stuff the Chicken Breasts:

Stuff Each Chicken Breast:
- Once the spinach and sun-dried tomato mixture has cooled slightly, spoon the filling into the center of each butterflied chicken breast. Be generous with the stuffing but ensure you don’t overstuff, as the chicken needs to be able to fold back over the filling.
- Once stuffed, carefully fold the chicken breasts back over the filling, securing the edges by gently pressing the sides together. You can use toothpicks to help secure the chicken closed if necessary.

4. Cook the Stuffed Chicken:

Sear the Chicken:
- Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is hot, add the stuffed chicken breasts to the pan. Sear the chicken on each side for about 2-3 minutes until golden brown. This step helps to lock in the juices and adds a crispy texture to the chicken.
Bake the Chicken:
- Once the chicken is seared on both sides, remove the skillet from the stovetop. If you’re using a skillet that isn’t oven-safe, transfer the chicken to a baking dish.
- For extra moisture, pour the chicken broth or white wine into the skillet or baking dish around the chicken. This will help keep the chicken juicy while it bakes.
- Place the skillet or dish in the preheated oven and bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer. The exact baking time will depend on the size of your chicken breasts, so be sure to check for doneness.

5. Serve the Chicken:

Rest the Chicken:
- Once the chicken is cooked, remove it from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring the chicken remains moist and tender.
Serve and Enjoy:
- Slice the stuffed chicken breasts and serve them on a plate. You can drizzle any remaining pan juices over the chicken for added flavor. Consider serving this dish with a side of roasted vegetables, a crisp salad, or mashed potatoes for a complete meal.

Serving Suggestions:

Roasted Vegetables:
- A side of roasted vegetables, such as asparagus, zucchini, or Brussels sprouts, pairs wonderfully with the stuffed chicken. The roasted vegetables add texture and a savory, caramelized flavor that complements the richness of the chicken.
Fresh Salad:
- A light, fresh salad with arugula, spinach, and a lemon vinaigrette balances the richness of the stuffed chicken. The bright acidity from the dressing cuts through the creamy filling, making for a well-rounded meal.
Garlic Mashed Potatoes:
- For a heartier meal, garlic mashed potatoes work well with the stuffed chicken. The creamy potatoes enhance the overall flavor and provide a satisfying base to the dish.
Pasta:
- A side of pasta, such as spaghetti or linguine, tossed in olive oil and garlic, makes for a great complement to the stuffed chicken. The pasta acts as a great base to catch the extra juices from the chicken.

Variations and Customizations:

Cheese Variations:
- Feel free to experiment with different cheeses for the stuffing. Goat cheese or ricotta can provide a tangy, creamy contrast to the sun-dried tomatoes and spinach. Feta cheese could be a good option for those who enjoy a salty, brined flavor.
Herb Variations:
- While basil adds a lovely touch to the stuffing, you can also try using fresh thyme, rosemary, or oregano for a different flavor profile. Experimenting with herbs is a great way to customize the dish to your taste.
Add Bacon or Prosciutto:
- For an extra layer of flavor, consider adding crumbled cooked bacon or thin slices of prosciutto to the stuffing mixture. Both options will bring a smoky, savory note to the dish that pairs beautifully with the spinach and sun-dried tomatoes.
Vegetarian Version:
- For a vegetarian version, omit the chicken and use the spinach, sun-dried tomatoes, and cheese filling as a stuffing for portobello mushrooms or bell peppers. This variation is perfect for a meatless Monday or if you’re hosting vegetarians.

Tips and Tricks for Success:

Ensure Chicken is Not Overcooked:
- One of the most common mistakes when cooking chicken breasts is overcooking them. To prevent this, always use a meat thermometer. When the internal temperature reaches 165°F (74°C), remove the chicken from the oven to avoid dry meat.
Use a Sharp Knife for Butterflying:
- A sharp knife is essential for butterflying the chicken breasts properly. This makes it easier to create a pocket for the stuffing without tearing the meat.
Make Ahead:
- You can prepare the chicken breasts and stuff them the day before. Simply store the stuffed chicken in the refrigerator until you’re ready to cook. When ready to bake, allow the chicken to come to room temperature for about 15 minutes before searing and baking.
Use Fresh Spinach:
- Fresh spinach is preferred over frozen spinach for this recipe as it holds its texture and flavor better. If you need to use frozen spinach, be sure to thoroughly drain and squeeze out any excess moisture before adding it to the stuffing.

Additional Cooking Tips for Success:

1. Perfectly Moist Chicken:

One of the challenges with cooking chicken breasts is ensuring they stay moist and tender. Here are a few tips to help you achieve perfect results every time:

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Pound the Chicken (Optional): If your chicken breasts are particularly thick, you can lightly pound them to an even thickness using a meat mallet. This ensures that they cook evenly and reduces the chance of the edges becoming overcooked while the center remains raw. However, in the case of stuffed chicken breasts, this step is optional, as butterflying can also create an even thickness.
Cooking with Moisture: Adding broth or white wine to the baking dish creates steam, helping to keep the chicken moist during cooking. If you’re not using a skillet that’s oven-safe, you can also cover the chicken with aluminum foil during baking for the first 15-20 minutes, which locks in moisture.
Don’t Skip Resting: After the chicken is done cooking, allow it to rest for 5-10 minutes. This is crucial because it allows the juices to redistribute inside the chicken, preventing them from leaking out when you slice it.

2. Creating a Golden Brown Exterior:

To achieve a beautiful golden-brown exterior, make sure the chicken breasts are seared in a hot pan before baking. The high heat helps to create a delicious crust, which not only adds texture but also locks in the juices.

Searing Tips: Ensure your skillet is hot before adding the chicken. You should hear a sizzle when the chicken hits the pan. If your chicken breasts are large or thick, don’t overcrowd the pan, as this will lower the temperature and result in steaming instead of searing.

3. How to Make Sure the Chicken is Cooked Through:

Chicken breasts can dry out quickly if overcooked. To prevent this, always use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C). This guarantees it’s fully cooked and safe to eat, without losing moisture.

Oven Time: Remember that cooking times may vary depending on the size of the chicken breasts. Check the temperature after 20 minutes of baking and adjust if necessary.

Serving Ideas and Pairings:

While the stuffed chicken breast is the star of the show, the right sides can elevate the meal to a whole new level. Below are some delicious pairing ideas to complement the Stuffed Chicken with Spinach and Sun-Dried Tomatoes:

1. Garlic Herb Roasted Potatoes:

Crispy roasted potatoes with garlic and herbs make a fantastic side for this dish. The rich, creamy filling of the chicken pairs perfectly with the crispy, golden potatoes. Simply toss cubed potatoes with olive oil, garlic, rosemary, and thyme, then roast at 400°F (200°C) for about 30-35 minutes, until golden and tender.

2. Lemon Zucchini Noodles (Zoodles):

For a lighter, low-carb side dish, serve the stuffed chicken with lemon zucchini noodles. These zoodles (spiralized zucchini) are easy to make and light yet flavorful when tossed in olive oil, garlic, and a splash of fresh lemon juice. The citrusy freshness balances out the richness of the chicken.

3. Sautéed Green Beans or Asparagus:

Green beans or asparagus sautéed in butter and garlic make a simple yet delicious side that complements the stuffing in the chicken. You can add a handful of slivered almonds or toasted pine nuts for a bit of crunch and extra flavor.

4. Simple Arugula Salad:

A fresh salad with arugula, baby spinach, and mixed greens dressed in a lemon vinaigrette cuts through the richness of the stuffed chicken. The peppery flavor of arugula pairs beautifully with the creamy spinach and sun-dried tomatoes inside the chicken, creating a well-rounded meal.

5. Couscous or Quinoa:

If you’re looking for something grain-based, couscous or quinoa works well with stuffed chicken. These grains are light yet filling and can be seasoned with herbs and lemon for a refreshing side. They also absorb any extra juices from the chicken, enhancing the meal’s overall flavor.

Make-Ahead and Leftovers:

One of the best things about this recipe is that it can be made ahead of time, making it a perfect option for meal prep or a busy weeknight. Here’s how to store and reheat your stuffed chicken:

1. Make-Ahead Instructions:

Prepare the Chicken: You can stuff the chicken breasts a day or two ahead of time and store them in the refrigerator. Once stuffed, cover the chicken with plastic wrap or place it in an airtight container.
Cook When Ready: When you’re ready to cook, follow the searing and baking instructions. If the chicken has been stored in the fridge, allow it to sit at room temperature for 15-20 minutes before cooking.

2. Reheating:

Oven: The best way to reheat stuffed chicken is in the oven. Preheat the oven to 350°F (175°C), then place the chicken in a baking dish. Cover it loosely with foil to prevent it from drying out, and heat for about 10-15 minutes or until warmed through.
Microwave: If you’re in a hurry, you can microwave the chicken. However, this method can sometimes make the chicken a bit rubbery. To microwave, place the chicken on a microwave-safe plate, cover it with a damp paper towel, and heat on medium power for 2-3 minutes, or until heated through.

3. Freezing:

You can freeze stuffed chicken for up to 2-3 months. For best results, freeze the chicken after it has been stuffed but before it’s cooked. Wrap each chicken breast tightly in plastic wrap, then place them in a freezer-safe zip-top bag. When ready to cook, thaw the chicken overnight in the refrigerator and proceed with the searing and baking steps.

Common Mistakes to Avoid:

While this recipe is relatively simple, there are a few common mistakes that can affect the outcome. Here’s how to avoid them:

1. Overstuffing the Chicken:

If you stuff the chicken too much, it will be difficult to close, and the filling may spill out while cooking. It’s important to stuff the chicken generously but not excessively, leaving just enough space for the chicken to fold back over the filling.

2. Not Sealing the Chicken Properly:

Be sure to press the edges of the chicken together after stuffing. If you’re using toothpicks to secure the chicken, make sure they’re inserted deep enough to hold the filling in place but don’t forget to remove them before serving.

3. Overcooking the Chicken:

Overcooked chicken breasts can become dry and tough. Always use a meat thermometer to check for doneness, and avoid cooking the chicken for too long. It’s better to err on the side of undercooking slightly and letting the chicken rest before serving.

4. Not Resting the Chicken:

After the chicken is cooked, allow it to rest for a few minutes before slicing. This ensures that the juices redistribute within the chicken, keeping it moist and flavorful.

Variations and Additional Flavor Additions:

While the classic spinach and sun-dried tomato filling is already delicious, you can add more variety to this dish based on your preferences or the season:

1. Adding Mushrooms:

For a deeper umami flavor, consider adding sautéed mushrooms to the stuffing mixture. Mushrooms, especially varieties like cremini or shiitake, pair wonderfully with spinach and sun-dried tomatoes.

2. Adding Nuts:

A handful of toasted pine nuts or slivered almonds can be added to the filling for a little extra crunch. The nuttiness pairs well with the creaminess of the spinach and cheese.

3. Using Ricotta Cheese:

Substitute cream cheese with ricotta for a lighter, fluffier stuffing. Ricotta pairs well with spinach and adds a creamy texture that enhances the filling without being too heavy.

4. Balsamic Glaze:

Drizzling a bit of balsamic glaze over the chicken before serving adds a tangy-sweet finish that balances the savory richness of the dish.

Final Thoughts on Stuffed Chicken with Spinach and Sun-Dried Tomatoes:

The Stuffed Chicken with Spinach and Sun-Dried Tomatoes is a versatile and flavorful dish that can easily be adapted to suit your tastes. Whether you’re cooking for a special occasion or a busy weeknight, this recipe offers a satisfying and healthy meal option. The creamy, savory stuffing perfectly complements the lean chicken, making it a wholesome and delicious choice.

With the ability to customize the filling and serve it alongside a variety of sides, this dish remains fresh and exciting every time you make it. By following the tips and suggestions included in this guide, you’ll ensure that your stuffed chicken is perfectly cooked, moist, and bursting with flavor. Enjoy this dish as part of a balanced meal, and it will undoubtedly become a favorite in your recipe collection.

The Stuffed Chicken with Spinach and Sun-Dried Tomatoes is a flavorful, elegant dish that combines the best of savory, creamy, and tangy flavors. With simple ingredients and easy-to-follow steps, you can create a meal that’s both healthy and indulgent. This recipe is perfect for special occasions, weeknight dinners, or meal prepping for the week ahead. By adjusting the ingredients to suit your personal taste, you can make this dish your own and enjoy it time and time again.

This recipe offers a balance of protein, vegetables, and delicious flavors, and is sure to impress anyone at your dinner table. Whether served with vegetables, pasta, or a crisp salad, it’s guaranteed to be a hit!

Yield: 4