Ingredients

• 4 boneless, skinless chicken breasts
  
• Salt and pepper, to taste
  
• ½ teaspoon paprika
  
• 1 tablespoon olive oil

• 2 teaspoons olive oil
  
• 3 cups packed spinach, roughly chopped
  
• 4 cloves garlic, minced
  
• 1/3 cup sun-dried tomatoes, drained and chopped
  
• 4 oz. cream cheese, softened
  
• 1 cup shredded mozzarella
  
• 1/3 cup grated Parmesan
  
• ½ teaspoon each dried basil and dried oregano
  
• ¼ teaspoon onion powder
  
• 1 pinch red pepper flakes

Instructions

1. Heat the oven to 375°F.
2. Warm 1–2 teaspoons of oil in a large skillet over medium heat. Add the spinach and garlic and cook for 3–4 minutes, until the spinach softens and reduces. Allow it to cool slightly.
3. Set aside the cooked spinach mixture and the chopped sun-dried tomatoes. In a bowl, combine the remaining filling ingredients. Fold in the spinach and tomatoes until evenly distributed. Keep the mixture nearby.

1. Pat each chicken breast dry. With a small, sharp knife, create a pocket on the side with the natural fold. Cut deep enough to make room for the filling but not all the way through.
2. Spoon the prepared filling into each pocket. Sprinkle the outside of the chicken with salt, pepper, and paprika.
3. Heat the tablespoon of oil in a skillet over medium-high heat. When the oil is hot and shimmering, sear two chicken breasts at a time for 2–3 minutes per side, until they take on a golden color.
   • Tip: Using two spatulas can make turning the stuffed chicken easier and gentler.

1. If your skillet isn’t oven-safe, transfer the seared chicken to a baking dish.
2. Bake uncovered for 17–20 minutes, or until the center of the thickest part reaches 165°F.
3. Rest for 5 minutes before serving. Mashed potatoes and roasted green beans pair nicely with the dish.

• If the chicken breasts are especially thick, lightly pound them to an even thickness for more tender results.
  
• Grating your own mozzarella and Parmesan improves both texture and flavor.
  
• Each chicken breast holds just under ½ cup of the filling.
  
• Optional additions: cooked mushrooms, feta, and more.
  
• Toothpicks can help keep the filling inside, though the cream cheese gives the mixture enough body that many find they aren’t needed.

• Refrigerate leftovers in an airtight container for 3–4 days or freeze for up to 3 months.
• To reheat, loosely wrap the chicken in foil and warm in a 325°F oven for about 15 minutes. If possible, let the chicken sit at room temperature for 15 minutes beforehand. A small splash of water inside the foil packet can help retain moisture.