Description
Enjoy a flavorful Cream Cheese Stuffed Chicken Breast, featuring tender chicken filled with a creamy blend of cream cheese, cheddar, spinach, and sun-dried tomatoes. Baked to perfection, this dish is a delicious choice for any meal!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup spinach, chopped (fresh or frozen)
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Place the chicken breasts on a cutting board and slice a pocket into each breast, being careful not to cut all the way through.
- Season the inside and outside of each chicken breast with salt, pepper, garlic powder, onion powder, and Italian seasoning.
- In a medium bowl, mix together the softened cream cheese, shredded cheddar cheese, chopped spinach, and sun-dried tomatoes until well combined.
- Stuff each chicken breast pocket generously with the cream cheese mixture.
- Secure the openings of the chicken breasts with toothpicks to keep the filling inside.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
- Pour the chicken broth into the skillet to keep the chicken moist while baking.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Remove the skillet from the oven and let the chicken rest for 5 minutes.
- Simmer the remaining juices in the skillet over medium heat to reduce slightly for a sauce.
- Remove the toothpicks from the chicken and place on a serving platter. Drizzle with the reduced sauce and garnish with chopped parsley.
Notes
- Serve with roasted vegetables, a fresh garden salad, or creamy mashed potatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes