Creamy Spinach & Sun-Dried Tomato Baked Chicken
This elegant baked chicken features tender breasts stuffed with a creamy spinach, sun-dried tomato, and cheddar filling that creates restaurant-quality flavor in under an hour. Perfect for busy weeknights or impressing dinner guests without requiring advanced cooking skills.
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Servings: 4 servings
Ingredients
- 2 large chicken breasts about 1.5 pounds total, ideally of similar thickness for even cooking
- 3 cups fresh spinach lightly packed, or 1 cup frozen and thawed if fresh is unavailable
- 6 ounces cream cheese softened to room temperature for easier mixing
- 1/4 cup sun-dried tomatoes chopped into bite-sized pieces
- 1/2 cup shredded cheddar cheese mild or sharp depending on your preference
- 1/2 teaspoon garlic powder or 2 cloves fresh minced garlic for more intense flavor
- salt and pepper to taste, adjust based on your preference
- Optional Ingredients
- Fresh herbs basil, oregano, or thyme add Mediterranean flair
- 1 teaspoon Italian seasoning optional, for a more robust herb profile
- pinch red pepper flakes optional, for subtle heat
- 2 tablespoons Parmesan cheese optional, sprinkled on top before baking
Instructions
- Preheat and Prep: Set your oven to 375 degrees Fahrenheit. Pat the chicken breasts dry with paper towels and lay them on a cutting board.
- Create the Pocket: Using a sharp knife, carefully cut a horizontal pocket into the thickest part of each chicken breast, being careful not to cut all the way through. The pocket should be large enough to hold about 2 tablespoons of filling.
- Make the Filling: In a medium bowl, combine the softened cream cheese, chopped sun-dried tomatoes, fresh spinach, cheddar cheese, garlic powder, salt, and pepper. Stir until well mixed and uniform in color.
- Stuff the Chicken: Divide the filling evenly between the two chicken breasts, carefully spooning it into each pocket. Don't overstuff, as some filling may leak during cooking, which is normal.
- Season the Outside: Season the exterior of both chicken breasts generously with salt and pepper, and optionally sprinkle with additional garlic powder or Italian seasoning.
- Prepare the Pan: Lightly butter or oil a baking dish large enough to hold both chicken breasts without crowding. Place the stuffed breasts in the center.
- Bake: Transfer to the preheated oven and bake for 28 to 32 minutes, or until the internal temperature reaches 165 degrees Fahrenheit when measured with a meat thermometer inserted into the thickest part of the chicken (not the filling).
- Rest: Remove from the oven and let the chicken rest for 3 to 5 minutes before serving. This allows the juices to redistribute, keeping the meat tender and moist.