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Benjamin

Stuffed Baked Chicken Breast Recipe – Easy, Juicy & Delicious!

This Baked Stuffed Chicken Breast recipe combines juicy chicken with a rich filling of sun-dried tomatoes, mozzarella, and fresh spinach. The tangy Italian dressing marinade enhances the flavor, while baking ensures tender, moist chicken every time. Perfect for a weeknight dinner or an elegant meal, this dish is simple, satisfying, and versatile.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

For the Chicken and Stuffing:
  • 2 small chicken breasts 6oz/180g each, boneless and skinless
  • ½ cup sun-dried tomatoes oil-packed, cut into strips
  • 4 slices mozzarella cheese or other melting cheese
  • Handful of fresh spinach leaves
  • 2 teaspoons olive oil for searing
For the Italian Dressing:
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar or lemon juice
  • ½ teaspoon sugar
  • 2 teaspoons olive oil
  • ½ teaspoon Italian mixed herbs
  • ½ teaspoon red pepper flakes
  • Salt and pepper to taste

Method
 

Preheat the Oven:
  1. Preheat your oven to 180°C/350°F.
Prepare the Italian Dressing:
  1. In a small bowl, whisk together Dijon mustard, white wine vinegar, sugar, olive oil, Italian herbs, and red pepper flakes. Add salt and pepper to taste. The dressing should be slightly thick.
Butterfly the Chicken:
  1. Carefully cut a pocket into each chicken breast, making sure not to slice all the way through.
Marinate the Chicken:
  1. Generously coat the chicken inside and out with the Italian dressing. Let it sit for 10-15 minutes to enhance the flavor.
Stuff the Chicken:
  1. Lay the chicken on a clean surface. Stuff each breast with sun-dried tomatoes, mozzarella slices, and spinach leaves. Ensure the filling is secure without overstuffing.
Secure the Filling:
  1. Use toothpicks to seal the chicken breast, inserting them diagonally to keep the stuffing intact.
Sear the Chicken:
  1. Heat 2 teaspoons of olive oil in an ovenproof skillet over high heat. Add the stuffed chicken breasts and sear for 1 ½ minutes on each side until golden brown.
Bake the Chicken:
  1. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. The internal temperature should reach 165°F (75°C).
Rest and Serve:
  1. Remove the chicken from the oven and let it rest for 3 minutes. Drizzle the pan juices over the chicken before serving.

Notes

  • Use a meat thermometer to ensure the chicken is fully cooked without drying out.
  • Toothpicks should be removed before serving for safety.
  • For added flavor, drizzle balsamic glaze over the finished dish.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

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