Tuscan Stuffed Chicken

Chicken breasts are stuffed with a creamy and delicious tuscan style filling and baked to make the perfect main dish to pairs with your favorite sides.

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This tuscan stuffed chicken is an easy and flavorful dinner option that the whole family will enjoy. Fast enough for a weeknight but fancy enough for a weekend feast!

Chicken breasts are stuffed with a creamy and cheesy filling made with garlic, sautéed spinach, sun-dried tomatoes and seasonings. It adds so much flavor to the chicken!

Simple swaps, such as reduced fat cream cheese, plain Greek yogurt and part-skim mozzarella make this meal lower in fat and higher in protein. This stuffed chicken is baked as well, so no extra oil or time spent pan frying.

This tuscan stuffed chicken is great with so many different sides (ideas below), so you can make it again and again but mix it up each time. This makes it great for meal prep too!

Ingredients

Chicken breasts: chicken breasts are the best cut of chicken for stuffing. We’ll slice the breasts in half lengthwise to stuff with the filling.
Neufchatel cheese: Neufchatel cheese is similar to cream cheese but with 1/3 the amount of fat of regular cream cheese. It can be found in most grocery stores next to the cream cheese.
Plain Greek yogurt: plain Greek yogurt adds moisture and a bit of tanginess to the filling while adding protein.
Part Skim mozzarella cheese: the cheese will melt and get all bubbly inside the chicken.
Spinach: the spinach will be lightly sautéed before being added to the stuffing mixture.
Sun-dried tomatoes: I recommend the sun-dried tomatoes packed in oil as it adds extra flavor.
Garlic: fresh garlic is best. Adds so much flavor and is key in tuscan dishes.
Fresh basil: adds so much fresh, herby flavor and compliments the other flavors so well.
Seasonings: onion powder, Italian seasoning, red chili flakes, salt and pepper

Equipment

Mixing bowl
Rubber spatula
Cutting board and knife
Measuring cups and spoons
Baking sheet

Instructions

Preheat oven to 425°F and line a baking sheet with parchment paper.

Heat a sauté pan over medium heat. Spray with avocado oil spray and add spinach. Wilt for 30 seconds to 1 minute, stirring constantly, then remove from heat.

In a mixing bowl, combine Neufchatel cheese, plain Greek yogurt, shredded mozzarella cheese, sautéed spinach, sun-dried tomatoes, minced garlic, fresh basil and seasonings. Mix with rubber spatula until well combined.

Lay chicken breast flat on the cutting board and hold your knife parallel to the cutting board. Cut a slit about 3/4 of the way through the chicken breast.

Lay chicken breasts flat on the cutting board cut side up. Cover chicken breasts with plastic wrap and pound out with a meat mallet until chicken is an even thickness.

Season the inside of the chicken breasts with onion powder, Italian seasoning, salt and pepper.

Scoop 1/4 of the filling onto the bottom portion of the chicken breast. Spread out into an even layer, then fold the top of the chicken breast over the filling.

Spray or brush the outside of the chicken with olive oil. Season with onion powder, Italian seasoning, salt and pepper.

Bake stuffed chicken breasts at 425°F for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F.

What to Serve with Tuscan Stuffed Chicken

• The flavors of this Caprese Pasta Salad would compliment the tuscan stuffed chicken.
• I love to have these Crispy Smashed Potatoes on the side along with a green veg for a well rounded meal.
• Incorporate veggies and healthy grains with these Mediterranean Stuffed Eggplant.
• If you are looking for an appetizer, start the meal off with bruschetta or a greens salad.
• Pasta and a green vegetable, such as broccoli, zucchini or asparagus make another alternative for a well rounded meal.

Tips

• Allow Neufchatel cheese to come to room temperature for easier mixing.
• Add a little oil from the sun-dried tomato jar for some extra flavor or use it to brush the chicken before seasoning.
• Using a meat mallet tenderizes the chicken and forms it into an even thickness for more even cooking.
• Don’t forget to season the inside of the chicken!
• If needed, use toothpicks to secure stuffed chicken.

Substitutions

Neufchatel: you can use regular full fat cream cheese instead of Neufchatel.
Greek yogurt: you can use sour cream instead of greek yogurt.
Fresh basil: if you can’t get your hands on fresh basil, use 1 tablespoon dried basil instead.
Fresh spinach: You can use 1/3 cup defrosted frozen spinach (squeezed to remove excess moisture) in place of fresh sautéed spinach.
Garlic: if you don’t want to use fresh garlic, you can use 2 teaspoons garlic powder in the tuscan filling.
Red chili flakes: if you don’t want any heat, you can omit the red chili flakes.

More Recipes You’ll Love

• Sheet Pan Maple Mustard Chicken
• Easy Chicken Marsala
• Chicken Pot Pie with Buttermilk Biscuits
• Air Fried Chicken Chimichangas
• Easy Turkey (or Chicken) Taco Skillet

If you make this Tuscan Stuffed Chicken, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!