Stuffed Tuscan Chicken

Stuffed chicken breast takes dinnertime to the next level. Each serving contains a flavorful mixture of spinach, herbs, cheese, and sun-dried tomatoes. The chicken first sears until golden brown, then finishes baking in the oven to ensure juicy pieces.

Table of Contents

1. Making the filling
2. Chicken selection
3. Cutting the pocket
4. Stuffing the chicken
5. Two cooking methods
6. Checking for doneness
7. Looking to add a sauce?
8. What to serve this with
9. Stuffed Chicken Breast with Sun-dried Tomatoes Recipe

It’s convenient to grab a pack of chicken breasts from the market, but the big question is how to turn it into something special. To spice things, try stuffing them with a savory vegetable and cheese mixture. As the protein cooks, the filling gets hot and bubbly, infusing the aromatic garlic and herb flavors into each piece.

The chicken cooks in one skillet to make preparation effortless. Once stuffed, the meat sears until golden on each side, then finishes in the oven for gentle cooking. A delicious low carb and keto-friendly entree to feed a family or reheat for meal prep. Pair with your favorite side dishes like crispy green beans or tender broccoli for a complete meal.

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Making the filling

The stuffing is easy to prepare. Just chop and mix! Softened cream cheese is the base, binding the ingredients together and providing a creamy, tangy taste. For a Tuscan-inspired flavor, I looked to fresh greens, herbs, and sundried tomatoes. Fresh spinach, basil, parsley, chives, and garlic provide herbaceous and earthy notes. 

The tomatoes concentrate their sweetness during baking and prevent the filling from getting watery as it cooks. Parmesan cheese adds a nutty taste, and gooey melt when sliced. For a quick pantry swap, 1 tablespoon of dried Italian seasoning can be substituted for the herbs.

Chicken selection

I recommend using chicken breasts that are about 10 to 12 ounces. This size provides a thick enough piece to slice and fill. The smaller size will cook quicker, so you may need to reduce the time in the oven slightly.

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Cutting the pocket

A pocket to hold the filling needs to be cut into the thickest side of the meat. Start by placing the breast on a cutting board and grabbing a sharp utility or paring knife. Hold the knife parallel to the board and cut a slit through the chicken’s side down the middle, about 5 inches.

Be sure not to cut all the way through. You want to make sure there are no holes in the pocket. Otherwise, the stuffing will ooze out. I find it easiest to season the surface with salt and pepper before adding the filling.

Stuffing the chicken

The cheese mixture makes about 1 cup of filling. Depending on how deep the pocket is, I use about 2 to 4 tablespoons of filling. Don’t overfill. You can save leftovers to use for later. As the meat proteins cook and contract, the chicken will shrink, pushing the filling to the edge of the opening. 

A little bit of filling lost is okay, but you don’t want to lose too much. You can also secure the pocket opening with toothpicks to reduce the amount that might seep out during cooking.

Two cooking methods

I use a large oven-proof skillet to make this chicken dinner in one pan. A cast-iron skillet or Dutch oven works well and provides two advantages; less clean-up and the ability to add better flavor and texture. The chicken first sears on both sides in hot olive oil until golden brown. The browning creates an attractive, flavorful crust on the surface. 

Transfer the pan to a 375-degree oven for additional even and gentle cooking in an enclosed space. This temperature also promotes continued browning and flavor development. Because the filling is cooler than the meat, it takes a little more time to cook through into the center completely. Alternatively, you can transfer the chicken to a lightly greased baking dish if your pan is not oven safe.

Checking for doneness

It’s essential to check for doneness since the meat is coming into contact with the filling. Visually, the chicken should no longer be pink or raw. The flesh will be opaque, with some light pink to clear juices. When using an instant-read thermometer, place the probe parallel into the meat’s thickest part and check both the top and bottom areas.

Let the chicken rest for a few minutes, so the juices redistribute before serving. This process keeps the meat juicy.

Looking to add a sauce?

If you’d like a sauce to serve with this meal, you have a few options. You can make a gravy using the pan drippings. Otherwise, to complement the Italian flavors in the stuffing, try my tangy marinara sauce or creamy alfredo sauce.

What to serve this with

• Sauteed green beans
• Steamed broccoli
• Roasted potatoes