This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Stuffed Tuscan Garlic Chicken are tender and juicy chicken stuffed with mozzarella cheese, sun-dried tomatoes, and spinach that gets baked in a creamy garlic sauce. This meal will blow the family away!
I have finally jumped on the stuffed chicken boat. It is mega popular right now and oh boy, why did I wait so long!? I took the ultra mega popular Creamy Tuscan Garlic Chicken that is on my site and made something incredible. A thick chicken breast gets coated in italian seasoning and stuffed to the brim with mozzarella cheese, sun-dried tomatoes, and spinach. It takes no time at all before it is in the oven and on the dinner table for the family to devour.
The chicken gets pan seared before it enters the oven. The cheese just starts to melt and is so ooey gooey delicious. I went back and forth trying to decide if I should bake it in a creamy sauce because the chicken is so delicious on its own. But I made the decision to bake it in a creamy garlic sauce and it was the BEST decision!
As soon as this chicken comes out of the oven you can just see the melty cheese just oozing out of the sides. And the smell of the sun dried tomatoes and seasonings is incredible. My family could not eat this meal fast enough!
This is truly a restaurant quality meal that you can make right at home. You are going to impress even yourself on this one! This is hands down one of the best things that has happened to this blog. Your family is going to go crazy for this recipe just like we did!
Pin this now to find it later
Pin It
Stuffed Tuscan Garlic Chicken
Ingredients
- 4 chicken breasts
- 4 slices mozzarella cheese
- ½ cup sliced sun-dried tomatoes in oil
- 2 cups spinach
- 2 tablespoons olive oil, divided
- 1 tablespoon Italian seasoning
Creamy Garlic Sauce
- ½ cup heavy cream
- ¼ cup chicken broth
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ cup parmesan cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Prepare the 4 chicken breasts by cutting slits into the sides. Stuff the chicken by placing the 4 slices mozzarella cheese on the bottom, followed by ½ cup sliced sun-dried tomatoes in oil, and 2 cups spinach. Seal the opening with toothpicks by placing them diagonally.
- coat the chicken with half of the 2 tablespoons olive oil, and the 1 tablespoon Italian seasoning. Add the remaining olive oil to a large skillet and cook each side of the chicken for 2-3 minutes, until golden brown.
- To make the creamy garlic sauce, in a small bowl whisk the ½ cup heavy cream, ¼ cup chicken broth, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, and ¼ cup parmesan cheese. Pour the sauce into the bottom of the skillet surrounding the chicken.
- Place the skillet in the oven and bake for 20 minutes or until the cheese is bubbly and the chicken is cooked until no longer pink.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you make this dish ahead and then bake just before serving?
Hi Mona, that is a great idea! Just cook it within 24 hours of prepping. Let me know how it turns out.
Great dish! Do you have nutritional info without creamy garlic sauce please? Thank you
This sounds so good! I’m thinking of serving it with mashed potatoes… should I double the sauce so I have “gravy” for the potatoes? Thanks!
I haven’t tried that before but that sounds delicious! Let me know how it turns out!
sandwich sliced mozzarella or the pre sliced mozzarella ball/log slices?
Deli mozzarella slices (not in the log).
Looks great, will try this week. How long do you sear/brown the chicken breast? Also could I use Half & Half instead of cream? Thanks
Just brown the chicken for a couple of minutes until the outside is golden brown. Yes, you can use half and half instead!
Having made this recipe, would you say that adding paper-thin prosciutto (as a lining for the spinach mix inside the breast or wrapped around the stuffed breast) would be a bridge too far?
Also, will I have enough sauce for a pasta side? If not, can you recommend an alternative?
I haven’t tried the prosciutto idea! Let me know if you try it. There is very little sauce left for pasta. I would recommend either doubling the sauce ingredients or Alfredo Sauce: https://therecipecritic.com/the-best-homemade-alfredo-sauce-ever/.
This is the best recipe ever we have it at least once a week sometimes twice. It’s mine and my husbands favorite