Creamy Tuscan Chicken Stuffed Eggplant is a delicious and satisfying dish featuring roasted eggplant filled with a creamy chicken mixture, perfect for a cozy dinner.
Author:Caroline Jones
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:Italian
Diet:Low Carb
Ingredients
Scale
2 medium eggplants, halved lengthwise
2 tbsp olive oil
2 boneless skinless chicken breasts, diced
2 tbsp butter
4 garlic cloves, minced
1 cup baby spinach, chopped
½ cup sun-dried tomatoes, chopped
1 cup heavy cream
4 oz cream cheese, softened
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp smoked paprika
Salt and freshly ground black pepper, to taste
2 tbsp chopped fresh parsley
Instructions
Preheat the oven to 400°F (200°C). Score the eggplant flesh, brush with olive oil, season with salt and pepper, and roast for 25 minutes until tender.
Scoop out a little of the softened eggplant flesh, chop it, and set aside.
Melt the butter in a skillet over medium heat. Cook the diced chicken until golden and cooked through.
Add the garlic and sauté for 30 seconds. Stir in the chopped spinach, sun-dried tomatoes, and reserved eggplant flesh. Cook until the spinach wilts.
Add the heavy cream and cream cheese, stirring until smooth. Mix in the Italian seasoning, smoked paprika, Parmesan, and half of the mozzarella.
Spoon the creamy chicken mixture into the roasted eggplant shells.
Sprinkle the remaining mozzarella evenly over the tops.
Bake for 15–18 minutes until the cheese is melted, bubbling, and golden brown. Broil for 2 minutes for a crispy finish.
Garnish with fresh parsley and serve hot with garlic bread, pasta, or a fresh green salad.
Notes
This dish is great for meal prep and can be stored in the refrigerator for up to 3 days.
Feel free to substitute the chicken with turkey or a plant-based protein for a different flavor.
Adjust the level of seasoning according to your taste preferences.