Spinach & Mozzarella Stuffed Chicken with Roasted Tomatoes
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Bake & Sear
- Cuisine: Italian-Inspired
- Diet: Gluten Free
Ingredients
- 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 (6–8 ounces each)
- 8 ounces mozzarella cheese, shredded or sliced
- 1/2 cup fresh basil leaves, divided
- 2 tablespoons balsamic glaze
Instructions
- 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.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 125 mg
