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side shot of tuscan stuffed chicken in orange pan

Tuscan Stuffed Chicken Breast

Tuscan-style stuffed chicken breast recipe with sun-dried tomatoes, spinach, and mozzarella cheese.
Course Main Course
Cuisine American, Italian
Diet Diabetic
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 285kcal
Author Rena


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


  • 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!


  • 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.


Serving: 1stuffed chicken breast | Calories: 285kcal | Carbohydrates: 9g | Protein: 30g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 693mg | Potassium: 901mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3338IU | Vitamin C: 27mg | Calcium: 202mg | Iron: 3mg