This Spinach and Mozzarella Stuffed Chicken with Roasted Tomatoes is a wholesome, flavor-packed dinner that looks impressive yet comes together with simple ingredients. Juicy chicken breasts are filled with tender spinach, fragrant basil, and creamy mozzarella, then roasted alongside sweet, caramelized tomatoes and finished with a drizzle of balsamic glaze.
Why You’ll Love This Recipe
This recipe combines classic Italian-inspired flavors in a healthy and satisfying way. The chicken stays tender and juicy, while the melted mozzarella and wilted spinach create a delicious, savory filling in every bite. Roasted Roma tomatoes add natural sweetness and depth, balancing the richness of the cheese.
It’s also naturally gluten-free, high in protein, and packed with greens. The presentation is beautiful enough for guests, yet easy enough for a weeknight dinner. Plus, it pairs wonderfully with pasta, rice, or crusty bread to soak up all the flavorful juices.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 plum (Roma) tomatoes, halved
salt, to taste
black pepper, to taste
2 teaspoons Italian seasoning, divided
3 tablespoons olive oil, divided
4 cups fresh baby spinach
4 boneless, skinless chicken breasts (about 6–8 ounces each)
8 ounces mozzarella cheese, shredded or sliced
½ cup fresh basil leaves, divided
2 tablespoons balsamic glaze, for drizzling
Directions
Preheat your oven to 375°F (190°C). Lightly brush or spray a large baking sheet with olive oil. Place an oven-safe dish filled halfway with water on the bottom rack of the oven to create steam and help keep the chicken moist.
Arrange the halved Roma tomatoes on the prepared baking sheet. Season with salt, pepper, and a pinch of Italian seasoning. Drizzle with about 1 tablespoon of olive oil. Place on the upper rack of the oven and roast for 20–30 minutes.
Place the baby spinach in a microwave-safe bowl and heat in 30-second intervals until wilted, about 1–2 minutes total. Transfer to paper towels or a clean kitchen towel and squeeze out as much excess liquid as possible.
Using a sharp knife, carefully cut a pocket into the side of each chicken breast, making sure not to slice all the way through. Season the outside of each chicken breast generously with salt, pepper, and the remaining Italian seasoning.
Divide the spinach evenly among the four chicken breasts. Add about 2 ounces of mozzarella and 3–4 basil leaves inside each pocket. Secure with toothpicks if needed.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat. Place the chicken breasts smooth side down and cook for 5 minutes until golden brown. Flip carefully and cook for another 3 minutes.
Remove the baking sheet with the tomatoes from the oven. Place the browned chicken breasts onto the sheet alongside the tomatoes. Tear a few additional basil leaves and scatter over the top.
Return the baking sheet to the oven and bake for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Let the chicken rest for 5 minutes before serving. Drizzle with balsamic glaze just before serving.
For a richer filling, add a tablespoon of cream cheese inside each chicken breast along with the mozzarella.
Try adding minced garlic or crushed red pepper flakes to the spinach for extra flavor.
Swap mozzarella for provolone or fontina cheese for a slightly different taste and texture.
You can replace Roma tomatoes with cherry or grape tomatoes if preferred.
For a low-dairy option, reduce the cheese slightly and increase the spinach and basil for a lighter filling.
Storage/Reheating
Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken in a baking dish, cover loosely with foil, and warm in a 325°F (165°C) oven for 10–15 minutes until heated through. You can also microwave individual portions in 30–60 second intervals, though oven reheating helps maintain texture.
If freezing, wrap each cooled chicken breast tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen spinach instead of fresh?
Yes. Thaw the spinach completely and squeeze out all excess moisture before stuffing the chicken to prevent it from becoming watery.
How do I know when the chicken is fully cooked?
Use a meat thermometer. The internal temperature should reach 165°F (74°C) in the thickest part of the breast.
Can I prepare this dish ahead of time?
You can stuff and brown the chicken a few hours in advance. Store it in the refrigerator and bake just before serving.
What can I serve with stuffed chicken?
It pairs well with pasta, rice, mashed potatoes, roasted vegetables, or crusty bread.
Do I have to sear the chicken before baking?
Searing adds flavor and color, but in a pinch, you can bake it directly. The texture may be slightly less golden.
Why is my chicken dry?
Overcooking is usually the cause. Using the steam method and checking the internal temperature helps keep it juicy.
Can I make this recipe dairy-free?
Yes. Substitute the mozzarella with a dairy-free cheese alternative or increase the vegetable filling.
What is the best way to cut the pocket in the chicken?
Use a sharp knife and slice horizontally into the thickest side of the breast, stopping before cutting through completely.
Can I use chicken thighs instead?
Boneless, skinless chicken thighs can work, but they are smaller and may require adjusting the stuffing amount and cooking time.
Is balsamic glaze necessary?
While optional, balsamic glaze adds a sweet and tangy finish that enhances the overall flavor of the dish.
Conclusion
Spinach and Mozzarella Stuffed Chicken with Roasted Tomatoes is a timeless, satisfying meal that balances nutrition and flavor beautifully. With tender chicken, creamy cheese, vibrant greens, and sweet roasted tomatoes, every bite feels comforting yet fresh. Whether served for a weeknight dinner or a special gathering, this dish delivers impressive results with simple ingredients and straightforward steps.
Spinach and Mozzarella Stuffed Chicken with Roasted Tomatoes is a wholesome, protein-packed dinner featuring juicy chicken breasts filled with wilted spinach, fresh basil, and creamy mozzarella. Roasted alongside sweet Roma tomatoes and finished with balsamic glaze, this elegant yet simple dish delivers classic Italian-inspired flavor.
Preheat oven to 375°F (190°C). Lightly grease a large baking sheet. Place an oven-safe dish filled halfway with water on the bottom rack to create steam.
Arrange halved tomatoes on the baking sheet. Season with salt, pepper, and a pinch of Italian seasoning. Drizzle with 1 tablespoon olive oil and roast for 20–30 minutes.
Wilt spinach in a microwave-safe bowl in 30-second intervals (about 1–2 minutes total). Squeeze out excess moisture thoroughly.
Cut a pocket into the side of each chicken breast without slicing through completely. Season outside with salt, pepper, and remaining Italian seasoning.
Stuff each chicken breast with spinach, about 2 ounces mozzarella, and 3–4 basil leaves. Secure with toothpicks if needed.
Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Sear chicken smooth side down for 5 minutes until golden. Flip and cook 3 more minutes.
Transfer seared chicken to the baking sheet with tomatoes. Scatter additional basil over the top.
Bake for 10–15 minutes until internal temperature reaches 165°F (74°C).
Rest for 5 minutes before serving. Drizzle with balsamic glaze.
Notes
Thaw and thoroughly drain frozen spinach if using as a substitute.
Do not overcook; use a meat thermometer for best results.
Searing adds flavor but can be skipped if needed.
Cherry or grape tomatoes can replace Roma tomatoes.
Store leftovers refrigerated for up to 3 days or freeze for up to 2 months.
