Tuscan Stuffed Chicken features a butterflied chicken breast filled with a creamy blend of cream cheese, fresh spinach, and cherry tomatoes, then baked and finished with a luxurious Tuscan cream sauce. It's an elegant yet simple weeknight dinner that tastes restaurant-quality.
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In a bowl, mix together the cream cheese, half of the quartered tomatoes, and half of the spinach to create the filling.
Butterfly the chicken breast by cutting it horizontally, being careful not to cut all the way through. Open it like a book.
Spoon the cream cheese mixture into the chicken breast, then fold it closed and secure with toothpicks.
Place the stuffed chicken on a baking sheet and bake at 375°F for 30-40 minutes, or until cooked through.
While the chicken is baking, prepare the sauce. In a skillet over medium heat, melt the butter and add the olive oil.
Add the remaining spinach and tomatoes to the skillet and cook until the spinach has wilted.
Pour in the heavy cream and bring to a gentle simmer. Stir in the freshly grated Parmesan cheese until the sauce is smooth and creamy.
Once the chicken is cooked, remove it from the oven. Serve immediately, topped generously with the creamy Tuscan sauce.
Refrigerate cooled chicken in an airtight container for up to 3 days. Reheat gently in a 350°F oven for 10-12 minutes, loosely covered, or in a skillet over medium-low heat with a splash of cream to restore sauce consistency.
Place the breast on a cutting board, place your hand flat on top, then carefully cut horizontally through the thickest part, leaving about 1/2 inch attached on one side so it opens like a book. Keep your knife parallel to the board for an even thickness.
Yes. Stuff the chicken up to 4 hours ahead, cover with plastic wrap, and refrigerate. Add 5-10 minutes to the baking time if cooking from cold. The finished dish can be refrigerated for 3 days and reheated gently in a 350°F oven.
Use an instant-read thermometer inserted into the thickest part of the chicken (not touching the filling): it should reach 165°F. The juices should run clear when pierced.
Use half-and-half (slightly thinner sauce), Greek yogurt (tangier), or a mixture of milk and butter. Coconut cream works for dairy-free.
Yes. Double all ingredients but increase baking time by 5-10 minutes, depending on the thickness of your chicken breasts. Ensure sauce simmers long enough to reduce and thicken.
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