This creamy Tuscan stuffed chicken features tender boneless chicken breasts filled with a savory cream cheese, spinach, and tomato mixture, then baked and finished in a luxurious Tuscan cream sauce. It delivers restaurant-quality results with simple ingredients and basic stovetop-to-oven technique.
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Preheat your oven to 375°F (190°C).
In a medium bowl, mix together the softened cream cheese, 1/2 cup of quartered cherry tomatoes, and 1 cup of fresh spinach until well combined.
Create a pocket in the side of each chicken breast. Carefully stuff the cream cheese mixture into each pocket. Secure the opening with a toothpick if needed.
Place the stuffed chicken breasts on a baking sheet and bake for 35 minutes, or until the chicken is cooked through.
While the chicken is baking, prepare the sauce. In a skillet over medium heat, melt the butter and olive oil together.
Add the minced garlic and cook for about 30 seconds until fragrant. Then, add the remaining 1 cup of spinach and 1/2 cup of halved cherry tomatoes. Cook until the spinach wilts.
Pour in the heavy cream, stir to combine, and let it simmer for a few minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Once the chicken is cooked, remove it from the oven. Serve the chicken breast topped with a generous amount of the creamy Tuscan sauce.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 325°F oven with a splash of broth to restore the sauce's creaminess.
Pound the chicken to even thickness before stuffing, don't overstuff, and bake only until the internal temperature reaches 165°F. The cream sauce keeps the chicken moist during cooking.
Yes. Stuff the chicken, cover, and refrigerate for up to 8 hours. Add 5-10 minutes to the baking time if cooking from cold.
Use half-and-half, sour cream mixed with chicken broth, or Greek yogurt for a lighter version, though the sauce will be less rich.
Use a sharp knife to carefully cut a horizontal pocket into the thickest part of each breast, leaving the sides and bottom intact. Pound gently to even out thickness.
Yes. Use 1/2 cup frozen spinach, thawed and squeezed very dry, to avoid excess moisture in the filling.
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