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Mozzarella Spinach Stuffed Chicken with Sun-Dried Tomatoes

Italian pan-seared chicken stuffed with fresh spinach, garlic, sun-dried tomatoes, and a rich cheese medley. This easy to make stuffed chicken has a delicious and robust Tuscan flavor.  A truly simple dish to make for dinner or to serve for a dinner party with a glass of wine.  This recipe will become a family favorite.
Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2


  • 2 1/2 teaspoons paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground mustard powder
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon ground black pepper
  • 2 chicken breasts, medium
  • 2 tablespoons oil

Chicken Filling

  • 4 cups lightly packed chopped fresh baby spinach
  • 5 big slices sun-dried tomatoes in oil, chopped
  • 4 ounces cream cheese, softened
  • 1/4 cup grated parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 teaspoon black pepper
  • 3 teaspoons minced garlic


  • Heat a skillet over medium heat and add 4 lightly chopped heaping cups of fresh baby spinach.  Allow spinach to cook down, then remove from heat and place in bowl; about 4 minutes. 
    In a small bowl, combine cooked spinach, chopped sun-dried tomatoes, softened cream cheese, minced garlic, parmesan cheese, mozzarella cheese and black pepper; set aside.
    In a small bowl, mix paprika, garlic powder, onion powder, Italian seasoning, ground mustard and black pepper.
    Slice center of chicken vertically, making sure not to slice all the way through to other side.  The filling will be stuffed in the center.
    Evenly spread powder mixture on top and bottom of 2 pieces of chicken. 
    Evenly stuffed the chicken breasts with the filling.  Use a couple toothpicks inserted through the chicken to hold it together. 
    Place chicken in skillet and cook on medium-high heat; about 10-12 minutes a side.  
    Carefully flip chicken over and cook another 10-13 minutes.
    Chicken should reach an internal temperature of 165 degrees F before serving.