Name: Tuscan Stuffed Chicken with California Grapes and Squash Salad
Prep time: 35 min
Cook time: 20 min
Total time: 85 min
Ingredients: 1 delicata squash (seeds removed and thinly sliced into halfmoons); ¼ cup plus 1 tablespoon extra-virgin olive oil; 1 cup red and green Grapes from California (halved); 2 cups arugula; ½ head radicchio (thinly sliced); 1 shallot (thinly sliced); ¼ cup roasted unsalted sliced almonds; 2 tablespoons champagne vinegar (substitute apple cider vinegar or white wine vinegar); 1 clove garlic (finely grated); ½ teaspoon Dijon mustard; ½ teaspoon whole grain mustard; 1 teaspoon honey; Kosher salt and freshly-cracked black pepper (to taste); 2 cups loosely packed baby spinach (finely chopped); 4 ounces plain goat cheese; 2 tablespoons sundried tomatoes packed in extra-virgin olive oil (drained and thinly sliced); ¼ teaspoon crushed red pepper flakes (optional); ¼ cup finely grated Parmigiano Reggiano cheese; Kosher salt and freshly-cracked black pepper; 2 6- ounce boneless and skinless chicken breasts; 1 teaspoon garlic powder; ½ teaspoon paprika; ½ teaspoon smoked paprika; ½ teaspoon dried thyme; 2 tablespoons extra-virgin olive oil

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Easy, healthy & loaded with flavour, this Tuscan Stuffed Chicken with California Grapes and Squash Salad is easy enough for weeknights but fancy enough for a dinner party. Juicy chicken breasts are filled with a creamy, garlicky sun-dried tomato and spinach mixture, seared to golden perfection, and served with a vibrant salad of roasted squash and sweet California grapes tossed in a punchy champagne vinaigrette. It’s healthy, seasonal and packed with flavour.

Why You’ll Love This Tuscan Stuffed Chicken

Flavour-Packed: The combination of sun-dried tomatoes, spinach, and creamy goat cheese creates a healthy yet decadently delicious filling that adds a tremendous amount of flavour to otherwise plain chicken breasts.
All About Contrast: Each element of the dish adds layers of texture, flavours, colours and aromas. From the juicy and sweet California grapes and tender squash, to the bitter greens and creamy chicken. Everything works together without overpowering one another.
Healthy and Satisfying: Chicken breast is an excellent source of lean protein, spinach is packed with nutrients, grapes are high in antioxidants and squash is high in fibre.
Meal Prep Friendly: You can prepare the spinach and goat cheese filling, stuff the chicken breasts and assemble the salad all ahead of time for stress-free entertaining.

Ingredients You Need for the Tuscan Stuffed Chicken

Chicken Breasts: Look for chicken breasts that are uniform in size and shape so that they cook evenly.
Spinach: I used finely chopped fresh baby spinach here but you can substitute frozen spinach if preferred. Just be sure to let it thaw first and squeeze out as much moisture as possible before mixing it with the other filling ingredients.
Goat Cheese: I recommend using plain goat cheese so that it takes on the other flavours in the filling. If you’re not a fan of goat cheese you can substitute feta, cream cheese, ricotta or mozzarella.
Sun Dried Tomatoes: Look for ones packed in extra-virgin olive oil and slice them thin so they distribute evenly in the filling.
Crushed Red Pepper Flakes: Feel free to omit the chile flakes if you prefer to keep things mild. Or add more if you like it spicy!
Parmigiano Reggiano: Freshly-grated Parmigiano Reggiano adds flavour to the filling and helps hold the ingredients together.
Seasonings: I used a combination of garlic powder, paprika, smoked paprika, dried thyme, salt and pepper but you can substitute your favourite seasoning blend. Whatever you choose, try to pick something that will go well with the other components in the filling and salad.

seasoning blend for Tuscan stuffed chicken

For the California Grapes and Squash Salad

California Grapes: I think my favourite part of this dish is the pop of juicy sweetness you get from the Grapes from California. They add a healthy & unexpected natural sweetness to the dish that compliments the other ingredients without overpowering them.
Squash: Delicata squash is ideal for salads because it’s delicious, easy to work with, cooks quickly and the skin is edible. To prepare it, slice the squash in half lengthwise, scoop out the seeds and thinly slice it into half-discs.
Mixed Greens: I love the colour and peppery bite of arugula and raddichio but feel free to use any greens you like or have on hand.
Shallot: Thinly sliced shallot ramps up the peppery edge of the salad and helps balance the sweetness from the grapes. If you don’t have shallot, substitute red onion.
Sliced Almonds: I love the crunch and nuttiness from the almonds. I always buy them raw and unsalted and freshly toast them in a dry skillet until golden and fragrant to bring out all of their flavour and essential oils.
Champagne Vinaigrette: Use your favourite store-bought salad dressing or make one from scratch for maximum control over the quality of the ingredients. The one I share here keeps things very simple yet delicious. The key is in the ratio of oil to vinegar. If you like it punchy like me, go for equal parts oil to vinegar. For a more mellow vinaigrette, use 3 parts oil to 1 part vinegar.

delicata squash on a sheet pan before roasting

For Best Results!

Prep in Advance: It’s actually best if you can prepare the Tuscan Stuffed Chicken filling and assemble the chicken breasts the day before. This will give ample time for the flavours to come together and for the filling to firm up, preventing it from spilling out as it cooks in the pan.

If you can’t prepare in advance, I recommend refrigerating the spinach and goat cheese filling for at least 15 minutes before stuffing the chicken breasts so that it’s easier to work with. Then refrigerate the chicken again after it has been stuffed and seasoned so that the filling once again firms up and doesn’t spill out as it sears in the pan. This will also give the chicken some time to dry brine in the salt.
Don’t Overstuff: You want each chicken breast to have a good amount of filling but not so much that it overflow before it finishes cooking. Any excess filling that comes out as you try to secure it closed with toothpicks can be wiped off so it doesn’t scorch in the pan.
Dry the Chicken: Pat the chicken very dry with paper towel before seasoning it so that it develops a golden crust.
Use a Meat Thermometer: Please avoid slicing into the chicken to check for doneness and use a digital meat thermometer instead. Cook your chicken until the thickest part reaches an internal temperature of 160°F then let it rest and allow the residual heat to carry over the cooking to 165F for perfect doneness.
Let it Rest: Resting the chicken after it has finished cooking will help keep it juicy and prevent the filling from spilling out.

chicken breast being butterflied for stuffing

chicken breast filled with spinach and goat cheese

Substitution Ideas

Cheese: Substitute goat cheese with ricotta, cream cheese, feta or grated mozzarella for a different texture and flavour profile.
Sun-Dried Tomatoes: Swap for roasted red peppers if you prefer a milder flavour. You can also use canned artichokes for a “spinach and artichoke” situation.
Squash: Feel free to roast your favourite variety of squash – butternut, buttercup, or acorn are all great. You can also roast some sweet potato instead.
Nuts: Substitute walnuts, pecans, cashews, or pistachios instead of almonds. Look for unsalted, raw nuts and toast them at home in a dry pan or in the oven for the best flavour.
Greens: You can make the salad base with just about any mixed green you like or substitute kale.
Vinegar: If you can’t find champagne vinegar, substitute apple cider vinegar, white wine vinegar or even balsamic vinegar. Just note that the last one is the sweetest of the bunch and will impart some colour onto your salad ingredients.

Recipe FAQs

Can I make the stuffed chicken ahead of time?
Yes! In fact, I recommend assembling and stuffing the chicken up to one day in advance. Store covered in the refrigerator until ready to cook.

Can I grill the stuffed chicken instead of baking it?
Absolutely. Sear both sides over medium direct heat, then move to indirect heat and grill until the chicken reaches 160°F.

Can I freeze stuffed chicken?
Yes, freeze before cooking for up to 2 months. Completely thaw the chicken overnight in the fridge before cooking as directed.

What makes California grapes special?
California grapes are an incredible way to add natural sweetness and texture to your favourite recipes. They add a fresh and vibrant flavour that balances savoury dishes like this Tuscan Stuffed Chicken.

Looking for More Ways to Enjoy Grapes?

This recipe was created in partnership with the California Table Grape Commission. All opinions expressed here are the author’s alone.

About the Author

Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.

Read My Paleo Story