Home Healthy & Low-CalorieSavory Spinach-Stuffed Chicken with Creamy Sun-Dried Tomato Sauce
Healthy & Low-CalorieMain DishesQuick & Easy (30-Min)

Savory Spinach-Stuffed Chicken with Creamy Sun-Dried Tomato Sauce

by Linda
written by Linda
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These Hearty Spinach-Stuffed Chicken Breasts are a delightful way to elevate your dinner routine. Each chicken breast is generously filled with a creamy spinach and cheese mixture, packed with flavor and nutrition.

The crowning glory is the luscious sun-dried tomato cream sauce, which adds a rich, tangy twist that perfectly complements the juicy chicken. This dish is not only visually appealing but also quick to prepare, making it ideal for weeknight dinners or special occasions.

Savory Spinach-Stuffed Chicken with Creamy Sun-Dried Tomato Sauce

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 480 calories 30g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 4 boneless, skinless chicken breasts
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1/2 teaspoon dried Italian herbs
  • Olive oil for cooking

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet over medium heat, add olive oil and sauté the garlic until fragrant.
  3. Add the chopped spinach and cook until wilted. Remove from heat.
  4. In a bowl, mix the cooked spinach, ricotta, Parmesan, mozzarella, sun-dried tomatoes, salt, and pepper until well combined.
  5. Cut a pocket into each chicken breast and stuff with the spinach mixture, securing with toothpicks if necessary.
  6. In the same skillet, sear each stuffed chicken breast on both sides until golden brown, about 3-4 minutes per side.
  7. Transfer the chicken to a baking dish and bake in the preheated oven for 20 minutes or until cooked through.
  8. Meanwhile, prepare the sun-dried tomato cream sauce by combining heavy cream and Italian herbs in a saucepan, bringing to a simmer.
  9. Reduce the heat and stir in any remaining sun-dried tomatoes, cooking for 5 minutes until slightly thickened.
  10. Once the chicken is done, remove toothpicks and serve topped with the sun-dried tomato cream sauce. Enjoy!

Notes

Tip: For an extra flavor boost, marinate the chicken breasts in olive oil, lemon juice, and herbs for 30 minutes before stuffing.

To keep the chicken breasts juicy, be careful not to overcook them. Using a meat thermometer can help ensure they reach the perfect internal temperature of 165°F.

If you prefer a lighter option, you can substitute the cream with Greek yogurt for a tangy twist. Additionally, feel free to use fresh spinach instead of frozen; just be sure to sauté it first to reduce moisture.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to enjoy this delicious meal again!

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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