Tuscan Stuffed Chicken are stuffed with a creamy blend of mozzarella, spinach, and sun-dried tomatoes, then baked in a garlic-infused sauce.
This dish is light yet flavorful—perfect for a family dinner or meal prep. Easy to make, but tastes like a special occasion meal.
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Ingredients
- 4 chicken breasts
- 3 cups spinach
- ¼ cup sun-dried tomatoes, chopped
- ½ cup neufchatel cream cheese
- ⅓ cup plain Greek yogurt
- ½ cup part-skim mozzarella, shredded
- 2 cloves garlic, minced
- 1 tsp onion powder
- 2 tsp Italian seasoning
- 2 tbsp basil, chopped
- ¼ tsp red chili flakes
- Salt and pepper, to taste
Instructions
Step 1: Preheat oven to 425°F and line a baking sheet with parchment paper.
Step 2: Sauté spinach over medium heat until wilted, about 1 minute, then remove from heat.
Step 3: In a bowl, mix neufchatel cheese, Greek yogurt, mozzarella, spinach, sun-dried tomatoes, garlic, basil, onion powder, Italian seasoning, salt, and pepper.
Step 4: Cut a pocket into each chicken breast, season inside with salt and pepper, and fill with the cheese mixture.
Step 5: Fold chicken closed, brush with olive oil, and season outside.
Step 6: Bake for 25–30 minutes or until internal temperature reaches 165°F.
Frequently Asked Questions (FAQs)
1. Can I make the filling ahead?
Yes, prepare and refrigerate it up to a day in advance.
2. Can I add more cheese?
Absolutely, add more mozzarella or sprinkle on top before baking.
3. What can I substitute for neufchatel cheese?
Cream cheese is a great alternative.
4. How do I keep the chicken from drying out?
Cover loosely with foil while baking or add a bit of broth to the pan.
5. Can I use fresh tomatoes instead of sun-dried?
Yes, though sun-dried tomatoes add more richness and texture.
Tuscan Stuffed Chicken
Ingredients
- 4 chicken breasts
- 3 cup spinach
- ¼ cup sun-dried tomatoes chopped
- ½ cup neufchatel cream cheese
- ⅓ cup plain Greek yogurt
- ½ cup part-skim mozzarella shredded
- 2 clove garlic minced
- 1 tsp onion powder
- 2 tsp Italian seasoning
- 2 tbsp basil chopped
- ¼ tsp red chili flakes
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Sauté spinach over medium heat until wilted, about 1 minute, then remove from heat.
- In a bowl, mix neufchatel cheese, Greek yogurt, mozzarella, spinach, sun-dried tomatoes, garlic, basil, onion powder, Italian seasoning, salt, and pepper.
- Cut a pocket into each chicken breast, season inside with salt and pepper, and fill with the cheese mixture.
- Fold chicken closed, brush with olive oil, and season outside.
- Bake for 25–30 minutes or until internal temperature reaches 165°F.
