Stuffed Chicken Breast with Spinach Cheese & Sun-Dried Tomatoes
If you’re looking to impress guests or simply elevate your weeknight dinner this stuffed chicken breast recipe is the one. Juicy chicken breasts are loaded with a creamy spinach and cheese mixture enhanced by the tangy flavor of sun-dried tomatoes. It’s a restaurant-quality meal made right at home—delicious wholesome and surprisingly easy to prepare.
Prep & Cooking Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2 (can easily be doubled)
Ingredients
2 large boneless skinless chicken breasts
1 cup fresh spinach (lightly sautéed)
1/2 cup ricotta or cream cheese (softened)
1/2 cup shredded mozzarella or provolone
1/4 cup grated Parmesan
1/4 cup chopped sun-dried tomatoes (packed in oil drained)
1 garlic clove minced
1 tbsp olive oil
Salt and black pepper to taste
1 tsp Italian seasoning
2 tbsp chopped fresh parsley (for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Prepare the Chicken:
Carefully cut a deep pocket into the side of each chicken breast ensuring you don’t slice all the way through.
Make the Filling:
In a medium bowl combine sautéed spinach ricotta (or cream cheese) mozzarella Parmesan minced garlic and half the sun-dried tomatoes. Season lightly with salt and pepper.
Stuff the Chicken:
Fill each pocket generously with the cheese-spinach mixture.
Secure the edges with toothpicks if needed.
Season and Sear:
Season the outside of the chicken with salt pepper and Italian seasoning.
Heat olive oil in an oven-safe skillet over medium heat.
Sear the chicken for 3–4 minutes per side until golden brown.
Bake:
Spoon the remaining sun-dried tomatoes over the chicken.
Transfer the skillet to the oven and bake for 20–25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Serve:
Let the chicken rest for 5 minutes before slicing.
Garnish with chopped parsley and serve with pasta mashed potatoes or a fresh salad.
Tips for Success
Don’t Overstuff: Overfilling can cause the stuffing to spill during cooking. Use just enough to fill comfortably.
Toothpicks Are Your Friend: Secure the opening to help keep the filling inside.
Add Extra Flavor: Mix herbs like basil or oregano into the filling for a fresh twist.
Deglaze for a Quick Sauce: After baking add a splash of chicken broth or white wine to the skillet and reduce for a simple pan sauce.
Q&A
Q: Can I use frozen spinach?
A: Yes just thaw and squeeze out all excess water before mixing into the filling.
Q: What other cheeses work well?
A: Try goat cheese feta or even a sharp cheddar for different flavor profiles.
Q: Can I prep this ahead of time?
A: Absolutely. Stuff the chicken up to 24 hours in advance and store it covered in the fridge until ready to cook.
Q: How do I know the chicken is fully cooked?
A: Use a meat thermometer—the internal temp should be 165°F (74°C) at the thickest point.
Nutrition Information (per serving approx.)
Calories: 420
Protein: 48g
Carbohydrates: 6g
Fat: 22g
Fiber: 2g
Sugar: 3g
Sodium: 590mg
(Nutrition may vary based on specific ingredients used.)
Conclusion
This stuffed chicken breast is everything you want in a meal – rich flavorful satisfying and beautifully presentable. Whether you’re serving it for a special dinner or meal-prepping for the week it’s a dish that checks all the boxes. Pair it with your favorite side and a glass of wine for a meal that feels fancy but is wonderfully fuss-free.