Creamy Spinach and Sun-dried Tomato Stuffed Chicken
Delicious, creamy and cheesy stuffed chicken breasts that are so simple to make! Guaranteed to be loved by your family at the dinner table tonight. Pair this with steamed vegetables, mashed potatoes, and/or a simple side salad for the perfect meal!
To a medium-sized bowl, combine the ingredients for the stuffing. It should be a thick paste-like stuffing.
Season the outside of the chicken with the salt and pepper (to taste), garlic powder, and smoked paprika. Slice a deep pocket into the center of each breast making sure not to cut all the way through or too close to the edges.
Spoon the stuffing into each breast, pushing it into each and sealing the open edges with toothpicks.
Place a large, nonstick cast iron skillet (or oven-safe pan) over medium-high heat with 2 tablespoons of olive oil.
Once the oil is heated, add the chicken to the skillet and sear for 2-3 minutes. You don't want to cook through, but simply sear the outside to a light, golden brown.Using a wide spatula, carefully flip each breast and sear the other side for an additional 2 minutes. Remove from heat.If you have any leftover stuffing, spoon it throughout the skillet.
Bake, uncovered, for 25-30 minutes - checking at 22-23 minutes using a meat thermometer in the center of the thickest part of the breast. Temperature should read 165 degrees F.Time will be dependent on how large the chicken breasts are.
Remove, serve with your favorite sides, and garnish with parsley and freshly shaved parmesan cheese.
Notes
SEARING: You can skip the searing process, if needed. Simply add the chicken to a baking dish sprayed with nonstick cooking spray and increase the baking time 5-10 minutes. Make sure to check at 25 minutes using a meat thermometer. Pierce the thickest part of the breast with the thermometer. It should read 165 degrees F.