Creamy Tuscan Stuffed Chicken
In this 40-minute Tuscan stuffed chicken recipe, breasts are stuffed with mozzarella, spinach, and sun-dried tomatoes, then finished with a rich, creamy sauce.
Ingredients
- 4Chicken, 6- to 8-oz.
- 1 tspKosher Salt
- 0.5 tspGround Black Pepper
- 0.5 tspItalian Seasoning
- 4 ozfresh mozzarella, 1/4-inch thick, sliced
- 0.25 cupsun-dried tomatoes in oil, drained roughly chopped packed
- 1 cupbaby spinach
- 3 tbspOlive Oil
- 1 tbspSalted Butter
- 2Shallot, minced
- 3Garlic, minced
- 0.5 tspRed Pepper Flakes, crushed
- 0.5 cupdry white wine or chicken broth
- 0.75 cupChicken Broth
- 0.75 cupHeavy Cream
- 0.5 cupparmesan cheese (about 2 oz.), grated
- 0.5 tsplemon zest, plus 1 Tbsp. lemon juice, grated
- 0.25 cupfresh basil leaves, torn
- Crusty bread or rice, for serving
Instructions
- 1
Preheat the oven to 375°F.
- 2
Pat the chicken dry with paper towels. Using a sharp knife, cut a deep pocket into the side of each breast, being careful not to cut all the way through. Season the inside and outside with the salt and the black pepper. Sprinkle the inside of the pockets with the Italian seasoning.
- 3
Stuff each breast with some mozzarella, 1 tablespoon of the sun-dried tomatoes, and a handful of the spinach. Press the edges closed and secure with toothpicks as needed.
- 4
In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the chicken and sear until golden brown, 3 to 4 minutes per side. Transfer the chicken to a rimmed baking sheet. When cool enough to handle, remove the toothpicks.
- 5
Transfer to the oven and roast until an instant-read thermometer registers 165ºF in the thickest part of the chicken, about 20 minutes.
- 6
Meanwhile, add the butter and remaining 1 tablespoon olive oil to the drippings in the skillet and heat over medium. Add the shallots and cook, stirring occasionally, until softened and golden, 5 to 7 minutes. (Lower the heat slightly if they’re browning too quickly—you want them sweet and jammy, not crisp.)
- 7
Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the white wine and cook, scraping up any browned bits from the bottom of the pan, until reduced by half, about 2 minutes.
- 8
Add the chicken broth and bring to a simmer. Cook until reduced by a third, about 3 minutes. Whisk in the heavy cream and cook, stirring occasionally, until thickened and the sauce coats the back of a spoon, 3 to 5 minutes.
- 9
Remove from the heat and stir in the parmesan, lemon zest, and lemon juice. Stir until smooth and creamy. Taste and adjust salt if needed.
- 10
Return the baked chicken to the skillet and spoon the sauce over the top. Let simmer gently for 1 minute so the flavors meld and the chicken is warmed through.
- 11
Sprinkle with the basil and serve with crusty bread or rice to soak up the sauce.