Community recipe
Cheesy Spinach-Stuffed Chicken with Burst Tomatoes
Golden chicken breasts filled with garlicky spinach, melty mozzarella and Parmesan, baked over juicy tomatoes and finished with a splash of balsamic. A cozy skillet dinner for four.
- Serves
- 4
- Prep
- 25 min
- Cook
- 26 min
- Difficulty
- medium
Get ready
Ingredients
- 10 g flat-leaf parsley
- 3 garlics
- 35 g parmesan cheeses
- 120 g mozzarella cheeses
- 400 g cherry tomatos
- 1 tbsp olive oil
- 120 g baby spinaches
- 0.25 tsp fine salt
- 4 boneless, skinless chicken breasts, about 170 g each
- 0.5 tsp fine salt
- 0.25 tsp ground black pepper
- 1 tbsp olive oil
- 1 tsp dried oregano
- 0.25 tsp fine salt
- 1 tbsp balsamic vinegar
Make it
Instructions
- 01
Preheat and prepare the produce and cheeses
Set a rack in the center of the oven and preheat to 400°F (200°C). Set out a large oven-safe skillet, a plate, a cutting board and a sharp knife. Wash and dry 10 g flat-leaf parsley; finely chop it. Peel and mince 3 cloves garlic, keeping roughly one-third separate for the tomatoes. Grate 35 g Parmesan cheese and shred 120 g mozzarella cheese. Wash and thoroughly dry 400 g cherry tomatoes; leave them whole. Keep these prepared ingredients ready for the steps below. | Why: Dry produce browns and cooks more evenly, and organizing the filling ingredients makes stuffing easier.
- 02
Wilt the spinach and make the filling
Heat the oven-safe skillet over medium heat for 1 minute. Add 1 tbsp olive oil, then 120 g baby spinach and about two-thirds of the prepared garlic. Stir for 2–3 minutes, until the leaves collapse and visible moisture evaporates. Transfer to the plate and let cool for 3 minutes. Stir in the prepared mozzarella, Parmesan and parsley with 1/4 tsp fine salt. Divide the filling into four portions. | Why: Cooking off excess moisture helps the cheesy filling stay inside the chicken.
- 03
Stuff, season and brown the chicken
Pat 4 boneless, skinless chicken breasts dry with paper towels; do not rinse them. With a sharp knife, cut a deep horizontal pocket into the thick side of each breast without slicing through the other edges. Spoon one portion of filling into each pocket, pressing the opening closed. Season the outsides with 1/2 tsp fine salt and 1/4 tsp ground black pepper. Wash your hands and clean any surfaces that touched raw chicken. Wipe out the skillet, then heat it over medium-high heat for 1 minute. Add 1 tbsp olive oil and sear the breasts for about 3 minutes per side, until golden; the centers will still be raw. | Why: A quick sear builds a flavorful crust before gentle oven cooking finishes the centers.
- 04
Bake the chicken with tomatoes
Scatter the prepared tomatoes and remaining garlic around the browned chicken in the skillet. Season the tomatoes with 1 tsp dried oregano and 1/4 tsp fine salt. Transfer the oven-safe skillet to the preheated oven and bake for 17–20 minutes, until the tomatoes burst and an instant-read thermometer inserted into the thickest meat, avoiding the filling, reads 165°F (74°C). If the breasts vary in size, remove each as it reaches temperature. | Why: The tomatoes make a quick pan sauce while the chicken cooks through safely.
- 05
Rest and serve
Using an oven mitt, set the hot skillet on a heatproof surface. Drizzle 1 tbsp balsamic vinegar over the tomatoes and gently stir them in the pan juices. Rest the chicken for 5 minutes, then spoon the burst tomatoes alongside each breast and serve warm. Keep a mitt on the skillet handle while serving. | Why: Resting keeps the filling and juices in place; balsamic brightens the rich cheese.
