Go Back
–+ servings
5 from 2 votes
These Tuscan inspired Sun Dried Tomato Stuffed Tuscan Chicken Breasts are so easy yet make an elegant dinner!
Print
Sun-Dried Tomato Stuffed Tuscan Chicken Breasts
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
This Tuscan inspired baked chicken is an incredibly simple yet wholesome meal. Sun-Dried Tomato Stuffed Tuscan Chicken Breasts are full of sun-dried tomato pesto, spinach, Italian cheeses and a blend of Italian spices. This Tuscan chicken is baked in the oven in a light spinach sauce.
Course: Main Course
Cuisine: Italian
Keyword: Stuffed Tuscan Chicken
Servings: 4 people
Author: Michelle
Ingredients
Tuscan Stuffed Chicken
  • 3-4 boneless chicken breasts
  • 1/3 cup sun-dried tomato pesto
  • 1/2 cup shredded cheese, Italian blend (I used a mix of parmesan and mozzarella)
  • 2 cups fresh spinach
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1 tsp dried Italian seasoning
  • 1/4 tsp dried garlic powder
  • 1/2 tsp fresh rosemary, finely chopped
  • 2 Tbsp olive oil
Light Spinach Sauce
  • 1/2 cup unsalted chicken stock
  • 1/4 cup milk (alternatively you can use heavy cream or half and half)
  • 1/2 tsp garlic powder
  • 1-2 cups fresh spinach
  • a pinch salt & pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Place your chicken breasts of a flat surface. Using a sharp knife, cut a long pocket in each chicken breast, making sure not to slice all the way through the chicken.
  3. Spoon about 1 1/2 Tbsps of sun-dried tomato pesto inside of each chicken breast. Place about 7-8 large spinach leaves and 2 Tbsp shredded cheese inside of each chicken breast.
  4. Secure each chicken breast with toothpicks (I used 3 in each just to be safe).
  5. Mix black pepper, salt, dried Italian seasoning, garlic powder and fresh rosemary together. Sprinkle the mixture evenly over each chicken breast.
  6. Add oil to a large skillet (I used a cast iron skillet, but feel free to use any oven safe skillet). Sear each side of the chicken breast for about 1-2 minutes, or until lightly golden brown.
  7. Turn off the heat.
  8. Mix milk, chicken stock, garlic powder, salt and pepper together. Pour the mixture into the skillet, around the chicken. Add fresh spinach around each chicken breast. I used 1 cup of fresh spinach, but you can use more or less depending upon your preference.

  9. Bake in the oven for about 18-20 minutes, or until chicken is cooked thoroughly (at 165 degrees Fahrenheit). Sprinkle with fresh rosemary, if desired.

  10. Serve immediately.