Name: Creamy Sun-Dried Tomato and Spinach Stuffed Chicken Breasts
Prep time: 20 min
Cook time: 25 min
Total time: 5 min
Yield: 2
Cuisine: Indian Pakistani
Ingredients: 2 large boneless, skinless chicken breasts (about 6-8 oz each); 1/2 cup fresh spinach, finely chopped; 1/4 cup sun-dried tomatoes in oil, drained and finely chopped; 2 tablespoons cream cheese, softened; 2 tablespoons shredded mozzarella or Parmesan cheese; 1 clove garlic, minced; 1 teaspoon Italian seasoning; Salt and pepper to taste; 1 tablespoon olive oil; 1/2 cup chicken broth; 1/4 cup heavy cream or half-and-half; 1 tablespoon of the oil from the sun-dried tomato jar; Optional: 1 tablespoon fresh basil, chopped

Creamy Sun-Dried Tomato and Spinach Stuffed Chicken Breasts

Yield: 2lb

Prep Time: 20 minutes

Cook Time: 25 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

This recipe is perfect for when you want impressive dinner ideas for two that are secretly simple to make. It feels like a restaurant-quality sunday dinner idea but is straightforward enough for easy weeknight dinners. The creamy, flavorful filling elevates simple chicken breasts into something extraordinary.

Ingredients

For the Stuffed Chicken:

2 large boneless, skinless chicken breasts (about 6-8 oz each)
1/2 cup fresh spinach, finely chopped
1/4 cup sun-dried tomatoes in oil, drained and finely chopped
2 tablespoons cream cheese, softened
2 tablespoons shredded mozzarella or Parmesan cheese
1 clove garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
1 tablespoon olive oil

For the Pan Sauce:

1/2 cup chicken broth
1/4 cup heavy cream or half-and-half
1 tablespoon of the oil from the sun-dried tomato jar
Optional: 1 tablespoon fresh basil, chopped

Instructions

Prep the Chicken: Preheat your oven to 375°F (190°C). Using a sharp knife, carefully slice a deep pocket into the thickest side of each chicken breast, being careful not to cut all the way through.
Make the Filling: In a small bowl, combine the chopped spinach, sun-dried tomatoes, cream cheese, shredded cheese, minced garlic, and Italian seasoning. Mix until well combined. Season with a pinch of salt and pepper.
Stuff and Season: Divide the filling evenly between the two chicken breasts, stuffing it into the pockets you created. Use 2-3 toothpicks to secure the opening of each breast to prevent the filling from leaking out. Pat the outside of the chicken dry and season generously with salt and pepper.
Sear the Chicken: Heat the olive oil in a large, oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the hot skillet and sear for 3-4 minutes per side, until a golden-brown crust forms.
Bake to Temperature: Transfer the entire oven-safe skillet to the preheated oven. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Make the Pan Sauce: Carefully remove the skillet from the oven (remember the handle is hot!). Transfer the chicken to a plate to rest. Return the skillet to the stovetop over medium heat. Add the chicken broth to the hot skillet and use a whisk to scrape up all the browned bits from the bottom. Let it simmer for 2-3 minutes until slightly reduced. Stir in the heavy cream and the sun-dried tomato oil. Simmer for another 2-3 minutes until the sauce thickens slightly. Stir in fresh basil if using
Serve: Remove the toothpicks from the chicken. Spoon the creamy pan sauce over the stuffed chicken breasts and serve immediately. This pairs wonderfully with mashed potatoes, roasted vegetables, or a simple side salad.

Variations:

Different Fillings: Swap the spinach for chopped artichoke hearts. Use feta cheese instead of mozzarella for a tangier flavor.
Prosciutto-Wrapped: For an extra layer of flavor and to help seal the pocket, wrap each stuffed chicken breast with a slice or two of prosciutto before searing.
Dairy-Free: Use a dairy-free cream cheese alternative and replace the heavy cream with full-fat canned coconut milk.

Notes

This is one of those good dinner ideas that is sure to impress. Don't be intimidated by the stuffing process; it's simpler than it looks and is the key to incredibly juicy and flavorful chicken. For those looking to find dinner recipes that are low in carbs, this is an excellent option, especially when served with a vegetable side. It's a fantastic dinner tonight choice for a date night at home or a small, celebratory family dinner idea. The pan sauce is optional but highly recommended, as it turns the dish into a truly decadent healthy dinner (rich in protein and flavor). It proves that easy dinner recipes can be both elegant and deeply satisfying.

Nutrition Information:

Serving Size: 2
Amount Per Serving: Calories: 610Total Fat: 12gCarbohydrates: 12gProtein: 55g