This baked stuffed chicken breast is juicy, flavorful, and packed with goodness. Tender chicken is filled with sautéed spinach, tangy sun-dried tomatoes, and melted cheese, then topped with a creamy Parmesan mayo coating and crispy panko crumbs. The sun-dried tomatoes add a rich, savory punch that makes this dish truly irresistible—simple to make, yet impressive enough for guests.
Ingredients
Chicken breasts
Fresh spinach
Sun-dried tomatoes, chopped
Cheese of choice (mozzarella, provolone, or Swiss work well)
Mayonnaise
Grated Parmesan cheese
Cayenne pepper (to taste)
Salt
Black pepper
Chicken seasoning
Panko bread crumbs
Olive oil (for sautéing spinach)
Preparation Method
Prepare the spinach:
Heat a little olive oil in a pan and sauté the spinach just until wilted. Let it cool slightly and squeeze out excess moisture. This allows you to stuff more spinach into the chicken.
Prepare the chicken:
Cut each chicken breast horizontally, partway through, to create a pocket—do not cut all the way through.
Stuff the chicken:
Fill each pocket with sautéed spinach, chopped sun-dried tomatoes, and cheese. Secure with toothpicks if needed.
Make the topping:
In a small bowl, mix mayonnaise, grated Parmesan cheese, cayenne pepper, salt, black pepper, and chicken seasoning until well combined.
Coat the chicken:
Spread the mayo-Parmesan mixture evenly over the top of each stuffed chicken breast.
Add the crunch:
Gently pat panko bread crumbs on top to create a crispy crust.
Bake:
Place the chicken in a baking dish and bake in a preheated oven at 375°F (190°C) for 25–30 minutes, or until the chicken is cooked through and the top is golden and crispy.
Serve:
Remove toothpicks before serving. Enjoy hot with a side of roasted vegetables, salad, or mashed potatoes.