Description
With just a little chopping and mixing, you can have these cheesy-stuffed chicken breasts on the dinner table in under an hour! Transfer to the oven to finish cooking or throw on the grill to take the heat outside.
Ingredients
Scale
- 4 large chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
- 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
- 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 the oven to 375°. Preheat a large, 12-inch cast-iron skillet over medium-high heat.
- Cut a pocket in each chicken breast, taking care not to cut all the way through. Season the chicken all over with salt and pepper, and season the outside with Italian seasoning.
- In a small mixing bowl, mix together the garlic, pesto, cream cheese, mozzarella, and Parmesan until combined. Layer the cream cheese mixture, sun-dried tomatoes and spinach in the pocket of each chicken breast. Secure with toothpicks, if necessary.
- Add the olive oil to the preheated skillet; once hot, sear the stuffed chicken for 3 to 4 minutes on each side, until golden-brown. You may have to do this in batches as to not overfill the pan. Arrange all four chicken breasts in the skillet and place them in the oven for 16 to 20 minutes, until the internal temperature reaches 160°. Sprinkle with chopped parsley and basil before serving.
Notes
Inspiration: Stuffed Chicken Breast with Spinach, Cheese, and Sun-Dried Tomatoes on themodernproper.com
- Category: Chicken, Dinner, Weeknight Dinner, SOS Dinners