Watch the YouTube cooking demo HERE.
Think healthy eating means boring chicken breasts? Think again. This Pesto Stuffed Chicken is a total flavor bomb—loaded with vibrant spinach, rehydrated sundried tomatoes, and homemade pesto, then oven-baked until perfectly juicy. It’s clean, craveable, and shockingly easy to make. Whether you’re cooking for one or showing off for guests, this recipe proves that healthy really does taste delicious.
Ingredients
- 3 organic boneless, skinless chicken breasts
- 1 small package baby spinach, washed
- ⅔ cup pesto (click HERE for my recipe)
- ½ cup rehydrated sun-dried tomatoes (not packed in oil)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried parsley
- Pinch of salt
- Salt and pepper to taste
- Butcher’s twine or cooking twine
Procedure
1. Preheat the Oven
Preheat your oven to 375°F (190°C) so it’s ready to go once the chicken is prepped.
2. Prep the Chicken
Rinse the chicken breasts and pat them dry with paper towels. Set aside.
3. Slice the Sun-dried Tomatoes
If your sun-dried tomatoes aren’t already sliced, cut them lengthwise into strips. Then rehydrate them by soaking in ½ cup warm water for about 30 minutes. Drain before using.
4. Mix the Seasoning Blend
In a small bowl, combine the garlic powder, onion powder, parsley, and a pinch of salt. Set aside.
5. Butterfly the Chicken
Lay a chicken breast flat on a clean cutting board with the thickest side facing your dominant hand.
- Press gently on top of the chicken with your non-dominant hand to keep it steady.
- With a sharp knife, slice horizontally through the thickest part, stopping about ½ inch before the other side.
- Open the chicken like a book—this is your stuffing pocket.
6. Stuff the Chicken
Lightly season the inside of each butterflied chicken breast with salt and pepper (optional).
- Add a layer of fresh spinach.
- Spread a heaping spoonful of pesto over the spinach.
- Add a single layer of sun-dried tomatoes.
- Top with another layer of spinach.
7. Tie It Up
Cut three pieces of butcher’s twine per chicken breast.
- Slide the first piece underneath the chicken and tie securely near one end.
- Repeat in the middle and near the opposite end.
- Once all three are tied, sprinkle the chicken with the seasoning blend. Flip and season the other side.
8. Bake
Place the tied, seasoned chicken breasts on a baking sheet lined with parchment paper or lightly greased. Bake for 25–30 minutes, or until the internal temperature reaches 165°F and the chicken is cooked through.
Then remove the butchers ties and serve it with your favorite veggie side or over spaghetti squash for a low-carb dinner that looks gourmet but is secretly simple. Leftovers? They reheat beautifully—if you’re lucky enough to have any.
This dish is everything: fresh, flavorful, and nourishing to the last bite.
Bon Appetit!