Stuffed Chicken Breast

Pro Tip 1: Instead of olive oil, I like to use reserved oil from the sun-dried tomatoes in this recipe!

Pro Tip 2: Sear the chicken in a cast iron or oven-safe skillet so that you don’t have to transfer it to a casserole dish after searing!

Prepare the Filling

Preheat oven to 375° F.

Add 1-2 teaspoons oil in a large skillet over medium heat. Add the spinach and garlic and cook until wilted, 3-4 minutes. Let cool.

Set the spinach/garlic and sundried tomatoes aside. Combine remaining filling ingredients, then gently stir in the spinach/garlic and tomatoes. Set aside.

Prepare the Chicken

Pat the chicken dry. Use a sharp paring knife to create a pocket for the stuffing. (Slice the side of the chicken that has the fold on the bottom.) Be careful not to cut all the way through to the other side. (See process shots in blog post for a visual on what the pocket area looks like.)

Stuff each chicken breast with the filling. Sprinkle the top of the chicken with salt, pepper, and paprika.

Heat oil in a large skillet over medium-high heat. Once the oil is glistening and hot, add 2 chicken breasts at a time and sear each side until it begins to turn golden, 2-3 minutes.

Pro Tip: I use 2 spatulas to maneuver the chicken when flipping, it’s easier to handle gently. The top and bottom of chicken will cook about halfway up but the middle will still be uncooked.

Bake

If your skillet is not oven safe, transfer the chicken to a baking dish.

Bake uncovered at 375° for 17-20 minutes, or until the thickest part of the chicken reaches 165°. Rest for 5 minutes prior to serving with mashed potatoes and roasted green beans!