Mozzarella Stuffed Chicken Breast with Spinach and Tomatoes
Why This Mozzarella-Stuffed Chicken Is a Weeknight Dream
Juicy, melty, and packed with flavor, this mozzarella-stuffed chicken breast is what weeknight dinner dreams are made of. Fresh spinach and roasted tomatoes bring color and nutrients, while gooey mozzarella turns each bite into pure comfort. It’s elegant enough for guests but easy enough to pull off any night of the week.
Ingredients:
- 2 medium boneless, skinless chicken breasts
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 2 cloves garlic (minced)
- 2 tbsp unsalted butter
- 1 whole mozzarella round (or about 4 oz shredded mozzarella)
- 10-12 fresh spinach leaves
- 1 tbsp olive oil
- 1 tbsp grated Parmesan (optional for garnish)
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Preheat: Preheat your oven to 375°F (190°C).
- Cut the pockets: Using a sharp knife, carefully slice a pocket into each chicken breast without cutting all the way through.
- Mix the seasoning: In a small bowl, mix smoked paprika, oregano, garlic powder, onion powder, salt, and pepper.
- Season the chicken: Rub the seasoning mix all over the chicken breasts, including inside the pocket.
- Stuff the chicken: Layer the mozzarella (shredded or sliced), tomato slices, and spinach leaves into the pocket of each chicken breast. (Use toothpicks to secure the edges of the pocket if needed.)
- Heat the skillet: Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear: Sear the stuffed chicken breasts for 2–3 minutes on each side until golden brown.
- Add garlic butter: Push the chicken to one side of the skillet then add butter and minced garlic to the other side. Stir until fragrant (about 30 seconds). Spoon the melted garlic butter over the chicken.
- Bake: Transfer the skillet to the preheated oven. Bake for 15–20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Rest and slice: Let the chicken rest for 2–3 minutes before removing the toothpicks and slicing.
- Serve: Drizzle extra garlic butter from the skillet over the chicken before serving. Sprinkle with grated Parmesan if desired. Serve warm with your favorite side dish!
Pro Tips
- Don’t cut all the way through: A deep pocket holds more filling, but be careful not to pierce the other side.
- Secure with toothpicks: If the pocket won’t stay closed, use toothpicks to hold the edges together while searing and baking.
- Pat the chicken dry: Removing moisture helps the seasoning stick and gives you a better golden sear.
- Use an oven-safe skillet: Cast iron or stainless steel works best so you can go straight from stovetop to oven.
- Check the temperature: A meat thermometer is the most reliable way to ensure juicy, fully cooked chicken.
- Let it rest: Resting for a few minutes keeps the juices in the meat instead of running out onto the plate.
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