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You will love this Tuscan-style Stuffed Chicken Breast recipe. It’s easy to make, flavorful, and ready to serve in less than an hour. A low-carb chicken recipe that’s perfect for those on keto or anyone who loves stuffed chicken.
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Perfectly tender and juicy chicken breast stuffed with mozzarella cheese, spinach, and sun-dried tomatoes. The stuffed chicken breasts are then nestled in a delicious garlic herbed creamy sauce with parmesan cheese and olives. A healthy chicken dinner recipe you can serve the entire family with some roasted veggies, rice, or spaghetti. This Tuscan stuffed chicken breast recipe is a great way to jazz up your chicken when you are tired of cooking up the same chicken every week.
If you like this Tuscan Style Chicken Recipe, we think you will also like our Mediterranean Chicken Recipe. Check it out.
Why you will love this
- Simple and easy: assembling this chicken breast is easy and simple. From stuffing the chicken with the spinach and cheese, to making the creamy sauce it will cook in.
- Scrumptious: we will leave it up to you to decide on how delicious this stuffed chicken recipe is. The flavor is so creamy and good.
- Healthy: If you are loking for a low carb chicken recipe, this is for you!
Ingredients you will need
Here is a list of ingredients that you will need to make this Tuscan Stuffed Chicken Breast Recipe. The full measurements are listed further down below.
For the chicken
- Boneless and skinless chicken breast- about 4
- Herbs: salt, pepper, Italian seasoning, fresh parsley
- Mozzarella cheese – 4 slices
- Sun-dried tomatoes in oil
- olive oil: or avocado oil
- Baby spinach- we prefer you use fresh
For the tuscan sauce
- olive oil: or avocado oil
- garlic cloves: use fresh garlic
- chicken broth: or vegetable broth
- almond milk, or any other milk of choice
- Italian seasoning
- cornstarch
- parmesan cheese
- green pitted olives
How to make stuffed chicken breast
- Prepare the spinach: Place the spinach in a colander over the sink and carefully pour hot water over it to wilt. Allow it to cool, then squeeze out the excess water and set it aside.
- Season the chicken: Carefully cut each chicken breast lengthwise, but don’t go all the way through. Enough just to have a pocket to fill with all the good stuff. Rub the chicken with salt, pepper, and Italian herbs outside and inside the pocket.
- Stuff the chicken breast: Next, stuff the chicken breast with one slice of mozzarella, sun-dried tomatoes, and spinach. Seal each chicken breast with a toothpick.
- Cook the stuffed chicken breast: Heat 1 tablespoon of olive oil in a large pan. Sear the chicken on both sides for 5-6 minutes per side, or until golden brown. Set aside on a plate and cover to keep warm.
- Start making the sauce: Meanwhile, in a small bowl whisk the cornstarch with almond milk until it is fully combined.
– Add 1 teaspoon of olive oil to the same preheated pan and cook the garlic for 1 minute. Then, add the Italian herbs together with the chicken broth, stirring well to deglaze the pan. Add the almond milk mixture together with the parmesan cheese.
– Stir to combine and allow the sauce to simmer for a couple of minutes, just until it starts to thicken. Add in the olives and return the chicken to the pan into the creamy sauce. - Place chicken breast into the sauce: Reduce the heat to low and cover with a lid. Let the chicken simmer into the sauce for 10-12 minutes, or until the chicken is fully cooked.
- Finally, farnish with fresh chopped parsley and serve!
Recipe notes and tips
- serving size is one stuffed chicken breast.
- Milk: we used almond milk. any other milk of choice works.
- Best to use fresh spinach, but you may also use frozen spinach.
- If you don’t have fresh parsley, you may use dried parsley.
- Any oil of choice. we love extra virgin olive oil
- fresh garlic gives the best flavor. But if in a pinch, you can use 1 tablespoon of garlic powder.
- in place of chicken broth, you may use vegetable broth.
- use freshly grated parmesan cheese if possible.
- other cheeses to use in place of mozzarella are provolone, white cheddar, gouda, swiss, or Romano.
- store leftovers in a tightly sealed container in the fridge for up to 4 days.
- Make ahead: you may stuff the chicken breast and freeze for up to 3 months. Whean ready to cook, allow it to thaw the nnight before in the fridge before cooking.
Frequently asked questions
First, you need to choose a thick enough chicken breast that’s good for stuffing. Lay the chicken breast on a flat surface. Place your hand over the breast and then using a sharp knife, start slicing the thickest part of the chicken breast diagonally all the way without cutting through the other end.
In the case of a stuffed chicken breast recipe, yes you definitely should stuff the chicken breast before you cook it. It will be quite impossible to stuff the chicken after it is cooked.
The quick answer is yes you can. Prepare the chicken breast and stuff it with whatever stuffing you will be using. You can store them in the fridge overnight to cook the next day, or you may freeze for up to 3 months and cook whenever you are ready.
more stuffed chicken recipes
- Mushroom Stuffed Chicken Breast
- Spinach and Cheese Stuffed Chicken
- Asparagus Stuffed Chicken Breast
- Creamy Olive Artichoke Stuffed Chicken Breast
- Cheesy Broccoli Stuffed Chicken Breast
What to serve with stuffed chicken breast
- Garlic Parmesan Baked Potato Wedges
- Mustard Potato Salad
- Healthy Mashed Potatoes
- Garlic Roasted Potatoes
- Easy Mushroom Spaghetti
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Tuscan Stuffed Chicken Breast
Ingredients
For chicken:
- 4 boneless skinless chicken breasts, about 6 oz each
- Kosher salt and ground pepper, to taste
- 2 tsp Italian seasoning
- 4 thick slices of mozzarella cheese
- 1/2 cup sun-dried tomatoes in oil, drained and sliced
- 4 cups packed baby spinach
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped
For sauce:
- 1 tsp olive oil
- 2-3 garlic cloves, minced
- 1 tsp Italian seasoning
- 1 cup chicken broth
- 1/2 cup almond milk
- 1 tbsp cornstarch
- 1/4 cup parmesan cheese
- 1/2 cup green pitted olives, halved
Instructions
- Place the spinach in a colander over the sink and carefully pour hot water over it to wilt. Allow it to cool, then squeeze out the excess water and set it aside.
- Carefully cut each chicken breast lengthwise, but don’t go all the way through. Enough just to have a pocket to fill with all the good stuff. Rub the chicken with salt, pepper, and Italian herbs outside and inside the pocket.
- Stuff it with one slice of mozzarella, sun-dried tomatoes, and spinach. Seal each chicken breast with a toothpick.
- Heat 1 tablespoon of olive oil in a large pan. Sear the chicken on both sides for 5-6 minutes per side, or until golden brown. Set aside on a plate and cover to keep warm.
- Meanwhile, in a small bowl whisk the cornstarch with almond milk until it is fully combined.
- Add 1 teaspoon of olive oil to the same preheated pan and cook the garlic for 1 minute. Add the Italian herbs together with the chicken broth, stirring well to deglaze the pan.
- Add the almond milk mixture together with the parmesan cheese. Stir to combine and allow the sauce to simmer for a couple of minutes, just until it starts to thicken. Add in the olives and return the chicken to the pan into the creamy sauce.
- Reduce the heat to low and cover with a lid. Let the chicken simmer into the sauce for 10-12 minutes, or until the chicken is fully cooked.
- Garnish with fresh chopped parsley!
Notes
- serving size is one stuffed chicken breast
- milk: we used almond milk. any other milk of choice works
- best to use fresh spinach
- if you don’t have fresh parsley, you may use dried parsley
- any oil of choice. we love EVOO
- fresh garlic gives the best flavor. But if in a pinch, you can use 1 tablespoon of garlic powder.
- in place of chicken broth, you may use vegetable broth
- use freshly grated parmesan cheese if possible.
- other cheeses to use in place of mozzarella are provolone, white cheddar, gouda, swiss, or Romano.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
