A restaurant-quality creamy Tuscan chicken dish stuffed with sun-dried tomatoes and spinach, cooked in a single pan for an easy weeknight meal.
Author:oliviarosewood
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:2 servings 1x
Category:Dinner
Method:Pan-Searing and Baking
Cuisine:Italian-Inspired
Diet:Vegetarian
Ingredients
Scale
2 boneless, skinless chicken breasts
1/2 cup shredded mozzarella cheese
1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
2 tablespoons chopped fresh spinach
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
Fresh basil or parsley for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C).
Butterfly the chicken breasts by slicing them horizontally almost all the way through, then open them like a book.
In a small bowl, mix together the mozzarella cheese, sun-dried tomatoes, and spinach.
Season the inside of the chicken breasts with salt and pepper. Stuff each chicken breast with the cheese mixture. Close the chicken breasts around the filling.
Heat the olive oil and butter in an oven-safe skillet over medium-high heat.
Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown. Remove chicken from the skillet and set aside.