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Sliced Mediterranean Stuffed Tuscan Chicken breast with creamy spinach and sun-dried tomato filling.

Mediterranean Stuffed Tuscan Chicken

A restaurant-quality, one-pan meal featuring juicy chicken breasts stuffed with a creamy blend of sun-dried tomatoes, fresh spinach, and garlic. This version uses Mediterranean-friendly swaps like Neufchâtel and olive oil to keep it heart-healthy without sacrificing the indulgent "Tuscan" aesthetic.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • 4 Large Boneless Skinless Chicken Breasts
  • 2 tbsp Olive Oil
  • 1 tbsp Italian Seasoning
  • 1 tsp Paprika
  • 4 oz Neufchâtel or Cream Cheese softened
  • 1 cup Fresh Spinach chopped
  • 1/4 cup Sun-dried tomatoes chopped
  • 1/4 cup Shredded Mozzarella
  • 2 cloves Garlic minced

Method
 

  1. Butterfly: Slice chicken breasts horizontally without cutting all the way through.
  2. Season: Rub chicken with olive oil, Italian seasoning, paprika, salt, and pepper.
  3. Mix Filling: Combine cream cheese, spinach, sun-dried tomatoes, mozzarella, and garlic in a bowl.
  4. Stuff: Divide the mixture between the four breasts. Secure with toothpicks if needed.
  5. Cook: Air fry at 375°F for 18 minutes or bake at 400°F for 22 minutes until internal temp reaches 165°F.
  6. Rest: Let rest for 5 minutes before serving.

Notes

  • Spinach Tip: To avoid a watery filling, always sauté fresh spinach for 1 minute first and squeeze out all excess moisture using a paper towel before mixing with the cheese.
  • Cheese Swap: For an even lighter version, you can substitute half of the cream cheese with Greek yogurt or Ricotta.
  • Pro Tip: If using toothpicks, remember to count how many you put in so you can easily remove them before serving!