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.