Sun-Dried Tomato And Spinach Stuffed Chicken
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Pan fried crispy stuffed chicken! We’re making sun-dried tomato and spinach stuffed chicken breasts filled with a cream cheese filling that LOADED with flavor.
Whoa baby — this is spinach stuffed chicken version 2.0.
From the moment you take your first bite, it’s going to have you hooked with a flavor-loaded, crispy exterior, and light-up-your-eyes oozy cream cheese stuffing.
Guys. This is my original stuffed chicken recipe revisited and revamped.
There’s a whole lot going on here. We’re talking a cream cheese, spinach, sun-dried tomato, and garlic filling that goes inside the chicken breast. Then we coat the chicken in a light dusting of parm and flour and into a hot buttered skillet it goes. What you’re left with it nothing short of miraculous. Crispy chicken on the outside and oozy flavorful stuffing on the inside.
This is real love.I’ll be honest with you. I’ve had some crazy ups and downs with chicken over the last few months. And by ups and downs I mean mostly downs. As in chicken had me beat. But the good thing is that todays spinach stuffed chicken isn’t one of those downs. It’s an up, a way way up. I mean will anyone dispute tender stuffed chicken breasts that are crispy on the outside?
I think not.
This is an easy one skillet chicken recipe that’s perfect to have in your arsenal for when you’re trying to impress your guests without having to do too much work.
But if you’re still not convinced, allow me to explain.
We’re going to grab a bowl. We’re going to add softened cream cheese to it along with chopped baby spinach. Not regular spinach because regular spinach has a higher water content which would cause the filling to get soft and watery. So baby spinach it is. Next we need sun-dried tomatoes. A few tablespoons. Then, minced garlic, use as little or as much as you like. I like about 1 tablespoon. Now you need a some salt, pepper, and red pepper flakes to add a little heat.
For the chicken it’s 1/3 cup all purpose flour and a couple tablespoons of parmesan cheese. Now slice the chicken horizontally or ‘butterfly’ it. Add 1/4 of the filling and close the opening with a couple toothpicks so the filling stays in. Season the chicken breasts and then dip it into the flour mixture before adding it to a hot skillet with melted butter or olive oil. Let it cook for about 4-5 minutes per side or until the chicken is firm to the touch and golden and crispy.
Spinach stuffed chicken. It’s got your veggies. Your protein. And it’s got cheese. Which basically covers all the major food groups, right?
Sun-dried tomato + Spinach Stuffing:
- 4 ounces (1/3 less fat) cream cheese, softened to room temp (or Neufchatel cream cheese)
- 1/2 cup baby spinach, packed (not regular spinach)
- 3 tablespoons sun-dried tomatoes packed in oil, drained
- 2-3 cloves minced garlic
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt + 1/4 teaspoon black pepper
- 4 boneless, skinless chicken breasts
- 2 tablespoons parmesan cheese
- 1/3 cup all purpose flour
- 3 tablespoons butter or oil
- chopped parsley, for serving
- STUFFING: In a medium bowl, combine all the ingredients. Use a rubber spatula to make sure all the ingredients are properly mixed. Set aside.
- STUFFED CHICKEN: Run your knife along the thickest part of the chicken breast and create about a 2-3 inch long pocket where you'll add the filling. This is best done using a very sharp knife. Spoon a quarter of the prepared mixture into each chicken breast. Carefully close the chicken breast and use toothpicks to secure. You can also use bakers twine to wrap the chicken breasts but I find the toothpicks work just fine! Don't over stuff the chicken as it will ooze out during the cooking process. Sprinkle the chicken breasts with a tiny pinch of salt and pepper on both sides.
- In a bowl, combine the parmesan cheese and flour. Dip the chicken breasts in the flour mixture and coat both sides.
- Heat a large skillet with oil or butter over medium high heat. Add the chicken breasts to the skillet and allow to cook for 4-6 minutes per side or until the chicken breast is firm, golden brown, and crispy. My chicken breasts took 10 minutes total to cook through. Remove to a plate. Allow to cool for a few minutes as the filling will be super hot. Remove toothpicks and sprinkle with parsley before serving.
- Regular spinach is not a good substitute for the baby spinach as it has a high water content and it may cause the filling to become watery.
IS THIS A GOOD CHOICE FOR YOU?
The sodium count seems to be a little off on this recipe. For some reason the calculator isn’t calculating it correctly, perhaps because of the parm? Serving size for this recipe is 1 stuffed chicken breast.
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