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Spinach and Walnut Stuffed Chicken Breast with Sun-Dried Tomatoes and Cheese Recipe

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This Italian-inspired Spinach Stuffed Chicken Breast recipe features tender chicken breasts filled with a flavorful mixture of spinach, walnuts, sun-dried tomatoes, fresh herbs, and a blend of cheeses. Searing the stuffed chicken in a cast iron skillet creates a crispy exterior while keeping the filling moist and delicious. Ready in just over 20 minutes, it’s a perfect weeknight dinner that impresses every time!

  • Total Time: 22 minutes
  • Yield: 4 servings (1 stuffed chicken breast per serving, serves up to 4 people)

Ingredients

Stuffing

  • 5 ounces frozen spinach, thawed
  • 3/4 cup walnuts, finely chopped (divided into 1/2 cup and 1/4 cup)
  • 6 sun dried tomatoes, chopped, plus more for garnish
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 2 garlic cloves, minced
  • 1/2 cup ricotta cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon dried oregano
  • Kosher salt, to taste
  • Black pepper, to taste
  • Extra virgin olive oil, for drizzling and cooking

Chicken

  • 4 boneless skinless chicken breasts

Instructions

  1. Drain the Spinach: Place the thawed spinach into a clean kitchen towel and twist it tightly to squeeze out all excess water. This ensures your stuffing isn't watery.
  2. Make the Stuffing: In a medium mixing bowl, combine the drained spinach, 1/2 cup of chopped walnuts, chopped sun dried tomatoes, parsley, minced garlic, ricotta, mozzarella, and parmesan cheeses. Season with dried oregano, a pinch of kosher salt, and black pepper. Drizzle a little olive oil over the mixture and stir well until all ingredients are evenly combined.
  3. Prepare the Chicken: Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. On a cutting board, lay a chicken breast flat and firmly hold it down with your hand. Using a sharp chef's knife, slice into the thickest part about 3/4 of the way through to create a pocket approximately 3 to 4 inches wide. Repeat for all breasts.
  4. Stuff the Chicken Breasts: Spoon the prepared spinach and cheese mixture evenly into the pocket of each chicken breast, making sure the stuffing is well distributed but not overflowing.
  5. Sear the Chicken: Heat 3 tablespoons of olive oil in a large cast iron skillet over medium-high heat until shimmering but not smoking. Place the stuffed chicken breasts in the skillet and cook undisturbed on one side for 5 to 7 minutes until golden brown. Carefully flip and cook the other side for about 5 more minutes. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) to guarantee it’s fully cooked.
  6. Rest and Serve: Remove the chicken breasts from the skillet and let them rest for 3 to 5 minutes to allow the juices to redistribute. Optionally, slice the chicken into smaller pieces. Garnish with the remaining 1/4 cup chopped walnuts, extra parsley, and additional sun dried tomatoes before serving. Enjoy this warm, cheesy, and healthy meal!

Notes

  • Be careful not to cut all the way through the chicken breast when creating the pocket to avoid the stuffing spilling out during cooking.
  • Using a cast iron skillet helps achieve a beautiful sear and even cooking.
  • Allowing the chicken to rest after cooking ensures juicier meat and prevents the stuffing from falling out when slicing.
  • You can substitute walnuts with pecans or pine nuts for a different nutty flavor.
  • If fresh sun dried tomatoes are unavailable, oil-packed dried tomatoes from a jar work best for moisture and flavor.
  • This recipe can be doubled easily for larger groups and freezes well before cooking if wrapped tightly.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Find it online: https://cozykitchenbymaya.com/spinach-and-walnut-stuffed-chicken-breast-with-sun-dried-tomatoes-and-cheese-recipe/