This Stuffed Tuscan Chicken recipe is tender and juicy, stuffed with sundried tomatoes, seasonings, cream cheese, spinach and cheeses. The flavours will blow you away!
And don’t forget to check out my Tuscan Barley Soup recipe, its a meal in a soup and very delicious!
Tuscan style is rustic but simple. No heavy sauces yet blends of blends of vegetables, herbs, and olive oils. Cooking this way really makes the natural flavours stand out.
This is one reason why I love my hearty Tuscan Barley Soup, the intense flavours can’t be beat.
Why You’ll Love Parmesan Tuscan Chicken Recipes
If you are bored with your usual chicken breast recipes, this is recipe is a game changer.
Stuffed chicken is popular, full of flavour and really raises the bar when compared to chicken breasts solo and plain.
It’s an easy way to liven up a meal, and satisfy the tastebuds. Plus this recipe is quick to make, even on those busy weeknights.
It’s a delicious meal you will make time and again. As an added bonus, this is a low carb recipe too.
If you adore Tuscan recipes, make sure to check out my Creamy Garlic Tuscan Shrimp. It’s served with pasta or without, for a yummy Keto meal.
How to make Stuffed Tuscan Chicken
When you glance at this comfort food dish, you might think it’s difficult. Yet it’s just simple ingredients oozing out of the tender chicken.
This dish offers quite the presentation points as it does the taste. You’ll fall in love with the tuscan herbs and creamy goodness.
To make this great recipe, coat the boneless skinless chicken breasts in sundried tomato oil and season with Cajun seasoning, Italian seasoning, paprika, and onion powder.
Cut an opening into each piece of chicken, being careful not to cut all the way through.
In a small bowl, beat together the cream cheese, minced garlic, Italian seasoning, fresh spinach, mozzarella cheese, cherry tomatoes and parmesan cheese until fully combined.
Note: You can use baby spinach or even frozen spinach for this recipe. just make sure it’s thawed completely and well-drained using a paper towel.
Spoon a heaping tbsp. of filling into each chicken breast, spread into an even layer, and close the chicken breast. Optional, sprinkle with black pepper.
In a large skillet over medium-high heat, heat a little olive oil and add chicken to the hot skillet. You can use a large skillet or a cast iron skillet.
Reduce to medium-low heat, cover, and let cook for 18-20 minutes. Turn chicken breasts over halfway through, until cooked thoroughly.
Use a meat thermometer to check the internal temperature to guarantee doneness.
If some of the filling pours out of the chicken and onto the bottom of the pan during cooking, that is actually the best thing. Then you’ll have a creamy tuscan chicken recipe, as the creamy sauce is great with potato sides.
If you want to make a creamy sauce, remove cooked chicken from the skillet. Add in some chicken broth or heavy cream and use a fork to pull the droppings and mix well into the liquid.
Bring the creamy parmesan sauce to a boil and allow it to thicken for a few minutes. Serve the parmesan cream sauce over the boneless chicken breasts.
Creamy tuscan sauce might just be the best part.
This recipe is cooked on the stovetop too, making it a one-dish meal much like my Honey Dijon Chicken recipe.
The outside seared, and the inside is tender and moist. This is thanks to cooking in a covered pan and allowing the flavours and heat to bake this creamy tuscan garlic chicken to perfection.
When done, both the scent and taste is amazing. Or perhaps that’s the oozing cheeses out the sides that’s so enticing.
What to Serve with Tuscan Chicken
Serve with a potato and vegetable side dish and you have a complete chicken dinner. Here are my tip picks for side dishes and easy recipes to pair with this recipe:
- Garlic Herb and Parmesan Roasted Potatoes
- Classic Potato Salad
- Rosemary Balsamic Potatoes
- Mashed Potatoes
- Oven Roasted Red Potatoes
- Garlic Balsamic Mushrooms
- Roasted Parmesan Green Beans
- Honey Glazed Carrots
Stuffed Tuscan Chicken is truly a restaurant quality meal, served right at home. Both yourself and your dinner guests will be so impressed with this recipe.
Needless to say, it’s one that very well could be added to your weekly rotation.
I’m a huge fan of stuffed chicken recipes and this Stuffed Tuscan Chicken is no exception.
Cover the leftover tuscan chicken well with plastic wrap, or place into an airtight container. Refrigerate for up to 4 days.
- 4 boneless skinless chicken breasts, butterflied
- 1 tbsp sundried tomato oil
- 2 tbsp cajun seasoning
- 2 tbsp Italian seasoning, divided
- 1 tbsp smoked paprika
- 1 tbsp onion powder
- 4 oz cream cheese, softened
- 1 tsp garlic, minced
- 10 oz thawed frozen spinach, water squeezed out
- 1/4 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, graded
- 3-4 sundried tomatoes, chopped
- 2 tbsp extra virgin olive oil
- Coat chicken breasts in sundried tomato oil and season with Cajun seasoning, 1 tbsp. Italian seasoning, paprika, and onion powder.
- In a small bowl, beat together cream cheese, minced garlic, 1 tbsp. Italian seasoning, spinach, mozzarella cheese, tomatoes and parmesan cheese until fully combined.
- Spoon a heaping tbsp. of filling into each chicken breast, spread into an even layer, and close the chicken breast.
- In a large skillet over medium-high heat, heat olive oil and add chicken to the skillet. Reduce heat to medium, cover, and let cook for 18-20 minutes, turning chicken breasts over halfway through, until cooked thoroughly.
Nutrition Information:Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 393Saturated Fat: 9gCholesterol: 113mgSodium: 437mgCarbohydrates: 12gFiber: 5gSugar: 2gProtein: 33g