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–+ servings
Chicken with Sundried Tomatoes in a skillet.
5 from 1 vote
Created by: Stefanie

Chicken with Sundried Tomatoes and Spinach


Course Main Course
Cuisine American
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
4
Chicken with Sundried Tomatoes and Spinach is an easy skillet dinner that looks sophisticated and is loaded with classic Italian flavor! Enjoy these stuffed chicken breasts with garlic bread or a light side salad.
4

Ingredients

  • 4 boneless skinless chicken breasts 8 oz. each
  • ¼ cup kosher salt
  • 4 oz. cream cheese
  • 1 cup baby spinach leaves roughly chopped
  • ½ cup sundried tomatoes in olive oil with herbs
  • 1 cup grated mozzarella cheese
  • ½ teaspoon black pepper
  • ½ teaspoon coarse sea salt
  • 2 tablespoons olive oil
  • 1 cup grape tomatoes halved

Instructions

  • Place chicken breasts in a large bowl and add kosher salt. Fill bowl with water to cover chicken breasts and stir to dissolve salt. Allow the chicken to sit in the “brine” for at least 30 minutes.
  • Remove chicken from brine and pat dry with paper towels.
  • Slice a slit into the side of each chicken breast being careful not to slice the chicken all the way through.
  • Divide the cream cheese, spinach, sun dried tomatoes, and mozzarella between the chicken breasts and layer the ingredients inside (the order of layering isn’t important).
  • Use toothpick to close up and hold each stuffed chicken breast together. Sprinkle both sides of the chicken with salt and pepper.
  • Preheat oven to 400°F.
  • Heat olive oil in a large skillet over medium high heat. Sear the chicken, browning for several minutes on each side. You may need to brown the chicken in batches so that there is space between the chicken while browning. Do not overcrowd. When the pieces are browned, remove to a plate to fit the remaining pieces in the pan.
  • Return all of the chicken to the skillet. Sprinkle grape tomatoes over the chicken.
  • Bake for 10-15 minutes or until the chicken is cooked all the way through and registers 165°F.
  • Remove from the oven and allow chicken breasts to rest for about 5 minutes before serving.

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Notes

  1. Don’t forget to use a toothpick to hold your sliced chicken breasts together. It will also help to keep the filling from spilling out. 
  2. The brine used in this recipe is simply water and kosher salt (coarser than sea or table salt). While the use of the brine is optional for this recipe, I strongly suggest that you use it since it’ll help to keep moisture and flavor in the chicken while cooking. 
  3. The internal temperature of the chicken should register 165°F. You should check for this temperature using a food thermometer to ensure that your chicken is done cooking.
  4. You will need to add a few more minutes to the cooking time if you are cooking 2 or more chicken breasts at a time as I’ve done.

Nutrition

Calories: 412kcal | Carbohydrates: 7g | Protein: 33g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 7804mg | Potassium: 827mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1796IU | Vitamin C: 23mg | Calcium: 198mg | Iron: 1mg

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