Caprese Stuffed Chicken
Caprese Stuffed Chicken combines juicy chicken breasts with mozzarella, spinach, and sun-dried tomatoes.It's seared, baked, and ready in about 36 minutes.A simple Italian-inspired dinner perfect for busy weeknights.
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups baby spinach
- 1 cup oil-packed sun-dried tomatoes drained (reserve oil)
- 4 slices fresh mozzarella
- 1½ tablespoons Italian seasoning
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Using a sharp knife, carefully cut a pocket into the thickest side of each chicken breast without slicing all the way through.
- Stuff each chicken breast with baby spinach, sun-dried tomatoes, and a slice of fresh mozzarella.
- Season the outside of each breast with Italian seasoning, kosher salt, and black pepper.
- Secure the openings with toothpicks if needed.
- Heat the reserved sun-dried tomato oil in a large oven-safe skillet over medium-high heat.
- Sear the chicken for about 3 minutes per side, until golden brown.
- Transfer the skillet to the oven and bake the Caprese Stuffed Chicken for approximately 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove from the oven and let rest for 5 minutes.
- Remove toothpicks and drizzle the pan juices over the chicken before serving.
Notes
- Fresh basil can replace some or all of the spinach.
- Serve with roasted vegetables, mashed potatoes, rice, or a fresh salad.
- For extra flavor, sprinkle grated Parmesan over the chicken before baking.
- A drizzle of balsamic glaze makes a beautiful finishing touch.