If you’re hunting for a dinner that’s both impressive and surprisingly easy, this Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe just might become your new favorite. I absolutely love how the creamy filling combined with tender chicken creates this melt-in-your-mouth experience that’s perfect for weeknights or even casual entertaining. It’s the kind of dish that looks fancy but won’t have you glued to the stove for hours.
What makes this recipe stand out is the vibrant combination of sun-dried tomatoes paired with fresh spinach and three kinds of cheese – mozzarella, parmesan, and cream cheese. When I first tried this, I was amazed how those simple ingredients could create such deep, fresh flavors wrapped inside juicy chicken breasts. You’ll find that its balanced richness and straightforward steps make it a total winner every time.
Why You’ll Love This Recipe
- Bursting with Flavor: The sun-dried tomatoes add a sweet tang that pairs perfectly with creamy cheese and spinach.
- Simple Prep: Despite looking gourmet, this stuffed chicken is straightforward and quick enough for weeknight meals.
- Versatile Meal: It’s great on its own or paired with many different sides, offering lots of meal flexibility.
- Family Favorite: My family goes crazy for this dinner, and it’s always requested on special occasions.
Ingredients You’ll Need
Each ingredient in this Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe plays a delicious role, blending freshness, creaminess, and a touch of savory goodness. I recommend grabbing fresh spinach and quality sun-dried tomatoes to really let the flavors pop!
- Chicken breasts: Look for boneless, skinless breasts that are about the same size for even cooking.
- Salt and pepper: Simple seasonings to enhance the chicken’s natural flavor.
- Paprika: Adds a subtle smoky depth to the chicken exterior.
- Olive oil: Use good quality extra virgin for better flavor in both the filling and searing.
- Spinach: Fresh, roughly chopped spinach works best to keep that vibrant green and texture.
- Garlic: Minced fresh garlic brings a fragrant punch to the filling.
- Sun-dried tomatoes: Make sure they’re drained and chopped finely to distribute evenly inside the chicken.
- Cream cheese: Softened for easy mixing and a luscious creamy base.
- Mozzarella cheese: Shredded for melty gooeyness that binds the filling.
- Parmesan cheese: Grated adds a nutty, salty kick to round out the taste.
- Dried basil & oregano: Classic herb combo gives an Italian flair to the filling.
- Onion powder: Enhances the overall savoriness discreetly without overwhelming.
- Red pepper flakes: Just a pinch to add a little warmth and subtle heat for balance.
Variations
I like to switch things up depending on what’s in my fridge or the mood I’m in. This recipe is really forgiving and invites you to make it your own – trust me, you’ll enjoy playing with it!
- Adding Mushrooms: I once tossed in some sautéed mushrooms for an earthier flavor that my husband loved.
- Bacon Twist: Crispy bacon bits stirred into the filling bring a smoky crunch that’s irresistible.
- Different Cheeses: Try swapping mozzarella for goat cheese or feta for tang, especially if you want a Mediterranean vibe.
- Spicy Kick: Increase red pepper flakes or add a dash of cayenne if you like a bit more heat in your stuffed chicken.
How to Make Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe
Step 1: Prepare the Flavorful Filling
Start by heating a couple teaspoons of olive oil in a skillet over medium heat. Toss in your chopped spinach and garlic, stirring until the spinach wilts down and the garlic is fragrant – usually about 3 to 4 minutes. Then transfer this warm mix to a bowl and let it cool slightly before combining it with softened cream cheese, shredded mozzarella, grated Parmesan, sun-dried tomatoes, dried herbs, onion powder, and just a pinch of red pepper flakes. Mixing the filling while the spinach is warm helps the cheeses melt together nicely, but make sure it’s not too hot or it will be hard to stuff.
Step 2: Create the Chicken Pockets & Season
Take each chicken breast and, using a sharp knife, carefully cut a pocket horizontally along the thickest side, but don’t slice all the way through the other side. This part requires a bit of patience, but it’s worth it to get a good pocket for the filling. If your chicken breasts are thick, I recommend gently pounding them with a meat mallet for even cooking and easier stuffing. Season both sides with salt, pepper, and paprika to give the chicken a nice depth of flavor.
Step 3: Stuff & Sear the Chicken
Fill each chicken breast with about 1/3 to 1/2 cup of your prepared filling, packing it in tight but without tearing the meat. If the pocket is stubborn, toothpicks can help secure the opening. Then heat a tablespoon of olive oil in a skillet over medium-high heat and sear each breast for 3 to 4 minutes per side, until golden brown. This step locks in juices and adds a beautiful crust, but don’t worry if the chicken isn’t fully cooked through yet – that’s for the oven to finish.
Step 4: Bake to Perfection
Transfer the seared chicken breasts to a baking dish if your skillet isn’t oven-safe, then bake at 375°F (190°C) for about 20 to 25 minutes, or until the internal temperature reaches 165°F. I always use a meat thermometer here – it’s the best way to avoid overcooking and drying out the chicken. After baking, let the chicken rest for 5 minutes so the juices redistribute and the filling settles.
Pro Tips for Making Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe
- Even Stuffing: I learned that packing the filling tightly but gently prevents it from spilling out during cooking.
- Meat Thermometer Magic: Using a thermometer takes the guesswork out of doneness and keeps your chicken juicy.
- Rest Before Serving: Letting the chicken rest after baking ensures the filling sets and the meat stays tender.
- Use Fresh Spinach: Fresh over frozen makes a big texture difference and keeps the filling vibrant.
How to Serve Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe
Garnishes
I love topping these stuffed chicken breasts with a sprinkle of fresh chopped parsley or basil right before serving. It adds a burst of color and freshness that cuts through the richness perfectly. Sometimes I drizzle a little extra virgin olive oil or a squeeze of lemon to brighten the overall flavor even more.
Side Dishes
This dish pairs beautifully with simple sides like garlic mashed potatoes, roasted asparagus, or a crisp arugula salad. When I’m pressed for time, I often serve it with steamed rice and a quick green veggie like sautéed green beans – it balances the meal with ease.
Creative Ways to Present
For special occasions, I cut the stuffed chicken into medallions showcasing the pretty layers of filling inside, arranged in a fan shape on the plate. Sometimes I spoon warm tomato-basil sauce over the top or drizzle balsamic glaze for an extra fancy touch that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and find they keep well for up to 3 days. The filling stays creamy and flavorful, making for a great lunch or quick dinner the next day.
Freezing
You can freeze the stuffed chicken breasts before baking by wrapping each individually in plastic wrap and foil – I do this when prepping meals ahead of time. When ready to eat, thaw overnight in the fridge and bake as directed. It’s a lifesaver for busy weeks.
Reheating
For best results, reheat leftovers in a 350°F oven covered loosely with foil to prevent drying out. Microwaving works in a pinch but can toughen the chicken if overdone.
FAQs
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Can I use frozen spinach for this recipe?
You can substitute frozen spinach, but be sure to thaw it fully and squeeze out as much moisture as possible. Fresh spinach, however, gives a better texture and more vibrant flavor in the filling.
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How do I prevent the filling from leaking out?
Be gentle when cutting the chicken pocket and pack the filling in snugly but carefully. Using toothpicks to secure the opening helps keep everything inside during cooking.
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Can I prepare this dish entirely ahead of time?
Absolutely! You can stuff the chicken breasts and refrigerate them for a few hours before cooking. Just bring them to room temperature before searing and baking to ensure even cooking.
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What’s the best way to check if the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 165°F. This is the most reliable way to ensure juicy, safe-to-eat chicken without drying it out.
Final Thoughts
This Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe holds a special place in my cooking repertoire because it’s one of those dishes that feels both indulgent and wholesome. Whether you’re cooking for family, friends, or just yourself, it impresses without stress. I can’t recommend enough that you try it – you’ll enjoy the best of fresh ingredients, creamy cheeses, and savory chicken all wrapped into one satisfying, standout meal.
Print
Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Spinach and Sun-Dried Tomato Stuffed Chicken Breast recipe features tender chicken breasts filled with a flavorful blend of sautéed spinach, garlic, sun-dried tomatoes, cream cheese, mozzarella, and Parmesan. Lightly seasoned and seared before baking to perfection, this dish offers a deliciously creamy and savory meal perfect for a satisfying lunch or dinner.
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
Filling
- 2 teaspoons olive oil
- 3 cups packed spinach, roughly chopped
- 4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, drained and chopped
- 4 oz. cream cheese, softened
- 1 cup shredded mozzarella
- 1/3 cup Parmesan, grated
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1 pinch red pepper flakes
Instructions
- Prepare the Filling: Preheat your oven to 375°F (190°C). In a skillet over medium heat, warm 2 teaspoons of olive oil. Add the minced garlic and cook for 1 minute until fragrant. Add the chopped spinach and sauté until wilted, about 3-4 minutes. Remove from heat and combine the cooked spinach and garlic with sun-dried tomatoes, softened cream cheese, shredded mozzarella, grated Parmesan, dried basil, dried oregano, onion powder, and red pepper flakes in a bowl. Mix thoroughly until evenly combined.
- Prepare the Chicken: Using a sharp knife, carefully create a pocket in each chicken breast without cutting all the way through. Season both sides of the chicken breasts with salt, pepper, and paprika. Spoon just under 1/2 cup of the prepared filling into each pocket, distributing evenly. Optionally, secure the opening with toothpicks to keep the filling inside during cooking.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil shimmers, add the stuffed chicken breasts. Sear for about 3-4 minutes on each side or until the chicken develops a golden-brown crust.
- Bake: If your skillet is oven-safe, transfer it directly to the preheated oven. If not, transfer the seared chicken breasts to a baking dish. Bake for 15-20 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute. Remove any toothpicks if used, then plate and serve warm.
Notes
- If chicken breasts are thick, tenderize them slightly with a meat mallet for more even cooking.
- For best results, shred or grate cheese from a block as it melts better and enhances flavor.
- Use just under 1/2 cup of filling per chicken breast to avoid overflow.
- Additional filling options can include sautéed mushrooms, bacon, or feta cheese for variety.
- Use toothpicks to secure the filling inside the chicken pockets if necessary during cooking.
