Baked Stuffed Chicken Breast with Mozzarella, Spinach & Tomatoes

Looking for a high-protein, flavor-packed dinner that feels like a restaurant dish but is easy enough for a weeknight meal? This Baked Stuffed Chicken Breast is exactly what you need.

This recipe is one of my all-time favorites for when I want something comforting, low-carb, and satisfying without spending hours in the kitchen. The tender chicken breast is butterflied and filled with a savory mixture of creamy mozzarella, iron-rich spinach, and intensely flavored sun-dried tomatoes. Once baked, it’s melty, juicy, and full of Mediterranean flair.

Whether you’re following a healthy eating plan, aiming to increase your protein intake, or simply want a dish that’s both nourishing and delicious, this one fits the bill. It’s also a great recipe to feature if you’re working toward energy, endurance, and immune-boosting benefits.

Why Make This Baked Stuffed Chicken Breast?

Here’s what makes this dish a standout:

1. Flavor-Packed

The combination of melted mozzarella, sautéed spinach, and sun-dried tomatoes creates a rich, savory filling that contrasts beautifully with the mild, juicy chicken breast.

2. Nutrient Dense

This recipe is high in protein and rich in important micronutrients. Spinach brings iron, magnesium, and vitamin K. Sun-dried tomatoes add antioxidants like lycopene. Mozzarella contributes calcium and fat for satiety.

3. Easy to Prepare

Though it looks fancy, this dish comes together in under an hour and requires just a few basic ingredients. Minimal prep, maximum reward.

4. Versatile

It fits a wide range of eating styles—gluten-free, keto, low-carb, and even meal prep-friendly. It can be paired with vegetables, grains, or light salads.

5. Meal Prep Approved

Make a batch on Sunday and enjoy flavorful lunches or dinners all week long without the dreaded dry chicken.

Want more recipes that support energy, weight control, and vitality? Check out The Encyclopedia of Power Foods—your go-to resource for high-performance meals like this one.

Ingredients List

Here’s what you’ll need to make 4 servings of baked stuffed chicken breast:

Main Ingredients

• 4 boneless chicken breasts (6–8 oz each)

• 1 tbsp olive oil

• Salt and pepper, to taste

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• Toothpicks or kitchen twine (for securing the breasts)

For the Filling

• 1 cup baby spinach, finely chopped

• ½ cup oil-packed sun-dried tomatoes, finely chopped and drained

• 1 cup shredded mozzarella cheese

• 1 tbsp cream cheese (optional for extra creaminess)

• 1 garlic clove, minced

• ¼ tsp crushed red pepper flakes (optional)

Optional Garnish

• Chopped fresh parsley

• Freshly grated Parmesan

Read More: Chicken Patties In Air Fryer

Step-by-Step Instructions

Follow these steps for perfect, juicy stuffed chicken breasts every time.

Step 1: Preheat Oven

Preheat your oven to 375°F (190°C). Prepare a baking dish by greasing it with olive oil or nonstick spray.

Step 2: Butterfly the Chicken

Place a chicken breast on a cutting board. Holding your knife parallel to the board, carefully slice into the side of the breast, stopping about ½ inch from the edge to create a pocket. Repeat with all breasts.

Be cautious not to cut all the way through—you want a deep pocket, not two separate halves.

Step 3: Season the Chicken

Season the outside and inside of each breast with salt, pepper, garlic powder, and Italian seasoning.

Step 4: Make the Stuffing

In a small bowl, mix together:

• Spinach

• Sun-dried tomatoes

• Mozzarella cheese

• Cream cheese

• Minced garlic

• Red pepper flakes

Use a fork to mash and mix until the filling is cohesive.

Step 5: Stuff the Chicken

Use a spoon to fill each breast with the mixture. Be generous, but don’t overstuff to avoid spilling during baking.

Secure each stuffed breast with toothpicks or tie with kitchen twine to keep the filling intact.

Step 6: Optional Sear for Extra Flavor

In a large skillet, heat 1 tbsp olive oil over medium-high heat. Sear the stuffed chicken breasts for 2–3 minutes per side until golden brown. This locks in juices and adds a rich color.

Step 7: Bake

Transfer the chicken to your prepared baking dish. Bake uncovered for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).

If desired, broil for the last 2–3 minutes to lightly brown the tops.

Step 8: Rest and Serve

Let the chicken rest for 5 minutes before slicing. Remove toothpicks or twine and serve hot with your favorite sides.

Delicious, wholesome, and nutrient-packed—this meal is a perfect example of the functional, flavorful recipes you’ll find in The Encyclopedia of Power Foods.

Tips and Substitutions

• Cheese Options: Swap mozzarella for provolone, Swiss, feta, or even goat cheese.

• Spinach Alternatives: Try kale, arugula, or chard.

• Sun-Dried Tomato Swap: Roasted red peppers or chopped olives work well.

• Spice It Up: Add cayenne, paprika, or diced jalapeños to the filling.

• Make It Creamier: Add ricotta or more cream cheese to the stuffing mix.

Read More: Garlic Parmesan Chicken Pasta Recipe

Recipe Variations

Make this recipe your own with these fun variations:

1. Mediterranean Style

Add sliced Kalamata olives, chopped artichoke hearts, and a touch of lemon zest to the stuffing.

2. Caprese Chicken

Replace spinach with fresh basil and add sliced cherry tomatoes to the filling.

3. Bacon Lover’s Version

Add cooked, crumbled bacon into the stuffing for a smoky flavor.

4. Cheesy Pesto Delight

Swap cream cheese for a spoonful of pesto for herby, garlicky undertones.

5. Low-FODMAP Option

Omit garlic and use lactose-free cheese and spinach for a gut-friendly twist.

These customizable options are the essence of functional eating found in The Encyclopedia of Power Foods—designed for flexibility, health, and taste.

Nutritional Information (Per Serving)

Storage and Serving Suggestions

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Freezer: Wrap each cooked breast tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

• Reheat in a 350°F oven for 10–15 minutes or until warmed through.

• Avoid microwaving as it may dry out the chicken.

Serving Ideas

• With Sides:

  • Steamed broccoli or green beans

  • Cauliflower mash

  • Couscous or farro

  • Roasted sweet potatoes

• Presentation Tips:

  • Garnish with fresh parsley or basil

  • Drizzle lightly with balsamic glaze

  • Slice into medallions for a beautiful plated look

Want more complete meal pairings and presentation ideas? The Encyclopedia of Power Foods includes full meal planning templates for wellness, weight loss, and athletic performance.

Common Questions

Can I prep this in advance?

Yes! Stuff the chicken and store in the fridge for up to 24 hours before baking.

What if I don’t have sun-dried tomatoes?

Use roasted red peppers or sautéed mushrooms for a similar umami flavor.

Can I grill it instead of baking?

Yes—just sear on a grill-safe skillet first, then grill indirectly at medium heat until the internal temp reaches 165°F.

Is this recipe suitable for keto?

Absolutely! Each serving contains only 4g net carbs, making it ideal for low-carb and ketogenic diets.

How can I ensure the chicken stays juicy?

Avoid overcooking—use a meat thermometer and pull from the oven when it hits 165°F internally. Let it rest before slicing to retain juices.

Conclusion

This Baked Stuffed Chicken Breast is more than a delicious recipe—it’s a nutrient-dense, power-packed meal that supports your body while pleasing your taste buds.

It’s perfect for weeknight meals, elegant dinners, or meal prep routines. With easy substitutions and bold flavor, you can make it again and again without getting bored.

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2. Keto Chicken Cauliflower Casserole

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