Cheese-Stuffed Chicken with Spinach, Pesto, and Sun-Dried Tomatoes Recipe
This Cheese-Stuffed Chicken with Spinach, Pesto, and Sun-Dried Tomatoes is a flavorful, gourmet-style baked chicken dish featuring a savory blend of cream cheese, mozzarella, Parmesan, and fresh herbs. The chicken breasts are stuffed with a creamy pesto cheese mixture, sun-dried tomatoes, and spinach, seared to a golden crust in a cast-iron skillet, then oven-baked to juicy perfection. Garnished with fresh parsley and basil, this recipe offers a rich, comforting meal perfect for dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Lactose
Ingredients
Scale
Chicken and Seasoning
- 4 large chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
Cheese and Pesto Filling
- 2 garlic cloves, finely minced
- 1/4 cup pesto (preferably homemade or high-quality store-bought)
- 3 ounces cream cheese, at room temperature
- 3/4 cup (3 ounces) coarsely grated mozzarella cheese
- 1/4 cup (0.5 ounce) finely grated Parmesan cheese
Vegetables and Herbs
- 1/2 cup sun-dried tomatoes, coarsely chopped
- 1/2 cup roughly chopped fresh spinach
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons fresh basil, cut into chiffonade
Instructions
- Preheat and Prepare Skillet: Preheat your oven to 375°F (190°C). Place a large, 12-inch cast-iron skillet over medium-high heat to get it hot and ready for searing the chicken.
- Prepare Chicken Pockets and Season: Using a sharp knife, carefully cut a pocket into each chicken breast without slicing all the way through. Season the chicken inside and out with kosher salt, freshly ground black pepper, and sprinkle the outside with Italian seasoning for a flavorful crust.
- Make Cheese Filling: In a small mixing bowl, combine the minced garlic, pesto, cream cheese, grated mozzarella, and Parmesan cheese. Mix thoroughly until you have a smooth, creamy filling.
- Stuff the Chicken: Fill each chicken pocket with the cheese mixture, then layer in the chopped sun-dried tomatoes and roughly chopped spinach. Secure the openings with toothpicks if needed to keep the filling inside while cooking.
- Sear Chicken: Add the olive oil to the hot skillet. Once shimmering, carefully add the stuffed chicken breasts in batches if necessary, and sear for 3 to 4 minutes on each side until they have a beautiful golden-brown crust.
- Bake in Oven: Arrange all four seared chicken breasts in the skillet, then transfer the skillet to the preheated oven. Bake for 16 to 20 minutes, or until the internal temperature of the chicken reaches 160°F (71°C) to ensure it is fully cooked and juicy.
- Garnish and Serve: Remove the skillet from the oven, sprinkle the chicken breasts with the finely chopped flat-leaf parsley and fresh basil chiffonade before serving to add fresh herbal brightness.
Notes
- Using a cast-iron skillet helps achieve a beautiful sear and can go from stovetop to oven seamlessly.
- Make sure the cream cheese is at room temperature for easier mixing and smoother filling texture.
- To avoid the filling from spilling out, secure the chicken pockets with toothpicks if necessary.
- Check the internal temperature with a meat thermometer to ensure food safety without drying out the chicken.
- You can substitute sun-dried tomatoes with roasted red peppers for a milder taste.
Keywords: cheese stuffed chicken, spinach stuffed chicken, pesto chicken recipe, sun-dried tomatoes chicken, baked chicken breast, cheesy chicken dinner
