Stuffed Chicken Breast Tuscan
A flavorful and elegant Stuffed Chicken Breast Tuscan filled with spinach, sun-dried tomatoes, and creamy mozzarella, seasoned with garlic and Italian herbs, then baked to juicy perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
4 boneless, skinless chicken breasts (about 6 ounces each)
1 cup fresh spinach leaves, chopped
1/2 cup sun-dried tomatoes, chopped
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/4 cup chicken broth
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
In a medium bowl, combine the chopped spinach, sun-dried tomatoes, mozzarella cheese, Parmesan cheese, minced garlic, dried Italian seasoning, salt, and black pepper. Mix well.
Stuff each chicken breast pocket evenly with the spinach mixture, pressing gently to secure the filling inside.
Heat olive oil in an oven-safe skillet over medium-high heat.
Add the stuffed chicken breasts to the skillet and sear for 3-4 minutes on each side until golden brown.
Pour the chicken broth into the skillet around the chicken breasts.
Transfer the skillet to the preheated oven and bake for 20-22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish with chopped fresh parsley before serving.