Sun-Dried Tomato and Spinach Stuffed Chicken
A tender chicken breast enveloped with a savory mix of tangy sun-dried tomatoes, earthy spinach, garlic, and creamy cheese. Baked to golden perfection with a hint of herbs, this dish delivers vibrant flavor without fuss. Perfect for a comforting weeknight dinner or a special occasion when you want something impressive yet approachable.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup spinach
- 1/2 cup sun-dried tomatoes
- 1/4 cup feta cheese
- 2 tablespoons cream cheese
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- to taste salt
- to taste pepper
Instructions
- Preheat your oven to a warm, inviting 375°F (190°C). Lightly grease a baking dish with a teaspoon of olive oil and set it aside. We want the chicken to release a little steam and stay juicy, not dry out on the edges.
- Prepare the chicken breasts by carefully butterflying them or pounding to a uniform thickness. This helps them cook evenly and makes space for a generous filling.
- In a skillet over medium heat, add a drizzle of olive oil. Sauté the minced garlic for about 30 seconds until fragrant, then add the spinach and cook just until wilted. Remove from heat.
- In a small bowl, combine the sun-dried tomatoes, feta, cream cheese, oregano, smoked paprika, and a pinch of salt and pepper. Mix until the filling is cohesive and creamy. Fold in the sautéed spinach mixture.
- Spoon the filling onto each prepared chicken breast. Gently fold or roll the chicken around the filling so it stays enclosed. If needed, secure with a toothpick or kitchen twine.
- Season the outside of the stuffed chicken lightly with salt and pepper. Place seam-side down in the prepared baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the filling is bubbling gently. If you’d like a lightly browned top, switch the oven to broil for the last 1-2 minutes of cooking, watching closely.
- Let the chicken rest for 5 minutes before slicing. This helps the juices redistribute, ensuring every bite stays moist and flavorful.