Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe
If you’re looking for a dinner that feels both special and weeknight-friendly, Sundried Tomato, Spinach, and Cheese Stuffed Chicken is about to become your new go-to. This colorful, flavor-packed dish stars juicy chicken breasts brimming with a creamy, cheesy filling and pops of tangy sundried tomato. It’s the ultimate way to upgrade everyday chicken into something crave-worthy, all without a complicated ingredient list or hours in the kitchen.
Ingredients You’ll Need
The beauty of Sundried Tomato, Spinach, and Cheese Stuffed Chicken lies in its simplicity: every ingredient is chosen for the unique flavor, color, or texture it brings to the plate. Let’s break down what you’ll need and why each one matters.
- Chicken breasts: Boneless, skinless chicken breasts are perfect for stuffing and become incredibly juicy once cooked with the flavorful filling.
- Salt and pepper: Essential for seasoning both inside and out, ensuring every bite is perfectly balanced.
- Garlic powder: Adds a mellow, savory depth without overpowering the delicate flavors of the cheese and spinach.
- Italian seasoning: Brings all those classic Mediterranean herb notes that pair so well with sundried tomatoes and cheese.
- Olive oil: Gives the chicken a beautiful golden sear and a hint of rich, fruity flavor.
- Fresh spinach: Chopped spinach brings a burst of vibrant color and a touch of earthy freshness to the filling.
- Sundried tomatoes (oil-packed and drained): These are the flavor bomb of the dish, providing sweet-tart intensity in every mouthful.
- Shredded mozzarella cheese: Melts beautifully for that irresistible cheesy stretch inside the chicken.
- Grated Parmesan cheese: Adds a salty, nutty richness that balances the other cheeses and ties the filling together.
- Toothpicks or kitchen twine (optional): Handy for keeping the stuffed chicken breasts neatly closed as they cook.
How to Make Sundried Tomato, Spinach, and Cheese Stuffed Chicken
Step 1: Preheat and Prep
Start by heating your oven to 375°F (190°C). This ensures it’s hot and ready for the chicken once you’ve finished searing. Meanwhile, lay out your chicken breasts and pat them dry with paper towels for the best sear and to help the seasonings stick.
Step 2: Slice Pockets in the Chicken
Using a sharp knife, carefully cut a pocket into the side of each chicken breast. Don’t cut all the way through; you want a deep pocket that can cradle all that delicious filling. Take your time here—this step is the secret to stuffing success.
Step 3: Season Generously
Sprinkle both sides of each chicken breast with salt, black pepper, garlic powder, and Italian seasoning. Seasoning before stuffing ensures the chicken itself is packed with flavor, not just the filling.
Step 4: Mix the Filling
In a bowl, combine the chopped spinach, sundried tomatoes, shredded mozzarella, and grated Parmesan. Give everything a thorough stir so you’ll get a bit of each ingredient in every bite. The sundried tomatoes bring tang, the spinach adds freshness, and the cheeses offer that creamy, melty magic.
Step 5: Stuff the Chicken
Divide the filling evenly and pack it into each chicken breast pocket. Don’t be shy about using your hands if needed! If your chicken breasts are especially full, secure them with toothpicks or kitchen twine to keep the filling tucked in while cooking.
Step 6: Sear for Flavor
Heat the olive oil in an oven-safe skillet over medium heat. Once shimmering, add the stuffed chicken breasts. Sear for 2–3 minutes per side until a golden crust forms. This quick step locks in moisture and adds a lovely color to the finished dish.
Step 7: Bake to Perfection
Transfer the skillet to your preheated oven and bake for 20–25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before serving—this helps keep all the juices (and melty filling!) inside.
How to Serve Sundried Tomato, Spinach, and Cheese Stuffed Chicken
Garnishes
Finish your Sundried Tomato, Spinach, and Cheese Stuffed Chicken with a sprinkle of fresh basil, parsley, or an extra dusting of Parmesan cheese. These little touches add color and a burst of fresh flavor that makes the dish really pop.
Side Dishes
This stuffed chicken pairs beautifully with just about any side: think buttery cauliflower rice, a crisp green salad, or roasted vegetables. For a heartier meal, nestle it atop a bed of lemony quinoa or serve with garlicky mashed potatoes for extra comfort.
Creative Ways to Present
For a dinner party-worthy presentation, slice the chicken breasts on a diagonal and fan them out on a platter to show off the colorful filling. Drizzle with a swirl of good olive oil or a balsamic glaze for restaurant-style flair. You can even tuck the sliced stuffed chicken into wraps or atop a salad for a fun lunch twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, leftover Sundried Tomato, Spinach, and Cheese Stuffed Chicken can be stored in an airtight container in the fridge for up to three days. The flavors meld even more as it sits, making it a delicious meal prep option.
Freezing
To freeze, wrap each cooked (and fully cooled) stuffed chicken breast tightly in plastic wrap, then place in a freezer bag. Freeze for up to two months. Thaw overnight in the fridge before reheating for best results.
Reheating
For juicy, cheese-filled results, reheat the stuffed chicken in a 325°F (165°C) oven, covered with foil, until warmed through. If you’re in a hurry, you can also microwave it, but use a lower power setting to avoid drying out the chicken.
FAQs
Can I use chicken thighs instead of breasts?
Yes! While chicken breasts are classic for stuffing, boneless, skinless chicken thighs can be used for a juicier, slightly richer result. Just be sure to adjust the cooking time as thighs may cook a bit faster.
What can I substitute for sundried tomatoes?
If you’re not a fan of sundried tomatoes or don’t have any on hand, roasted red peppers or chopped artichoke hearts can make a tasty, tangy substitute in this Sundried Tomato, Spinach, and Cheese Stuffed Chicken recipe.
Can I prepare Sundried Tomato, Spinach, and Cheese Stuffed Chicken in advance?
Absolutely! You can assemble the stuffed chicken breasts several hours ahead, cover, and refrigerate until ready to cook. This makes dinner a breeze when you’re ready to eat.
Is this recipe gluten-free?
Yes, Sundried Tomato, Spinach, and Cheese Stuffed Chicken is naturally gluten-free, making it perfect for those with dietary restrictions. Just double-check your spices and sundried tomatoes to ensure there are no hidden gluten-containing ingredients.
Can I add other cheeses?
Certainly! Feel free to swap in feta or goat cheese for a tangier filling, or add a bit of sharp provolone for extra depth. Mixing up the cheeses is a fun way to put your own spin on the classic Sundried Tomato, Spinach, and Cheese Stuffed Chicken.
Final Thoughts
There’s something truly special about gathering around the table for Sundried Tomato, Spinach, and Cheese Stuffed Chicken—it’s comforting, flavorful, and just the right amount of fancy. I hope you give this recipe a try and make it your own; it’s sure to become a favorite in your kitchen, too!
Print
Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Sundried Tomato, Spinach, and Cheese Stuffed Chicken is a flavorful and nutritious main course combining tender chicken breasts stuffed with a savory mixture of fresh spinach, sundried tomatoes, mozzarella, and Parmesan cheese. Perfectly seasoned and oven-baked after a quick sear, this dish offers a delicious Mediterranean-inspired, low-carb, and gluten-free meal ideal for weeknight dinners or entertaining guests.
Ingredients
Chicken and Seasoning
- 4 boneless skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
Stuffing
- 1 cup fresh spinach, chopped
- ½ cup sundried tomatoes, chopped (oil-packed and drained)
- ¾ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Optional: toothpicks or kitchen twine for securing
Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 375°F (190°C). Using a sharp knife, carefully slice a pocket into each chicken breast making sure not to cut all the way through.
- Season Chicken: Season both sides of the chicken breasts with salt, black pepper, garlic powder, and Italian seasoning to build a flavorful base.
- Make the Filling: In a mixing bowl, combine the chopped fresh spinach, sundried tomatoes, shredded mozzarella, and grated Parmesan cheese. Mix well to evenly distribute all ingredients.
- Stuff Chicken: Spoon the spinach and cheese mixture into each chicken breast pocket. Secure the openings with toothpicks or kitchen twine if needed to keep the filling inside during cooking.
- Sear Chicken: Heat olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken breasts for 2 to 3 minutes on each side until they develop a golden-brown crust.
- Bake to Finish Cooking: Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes to allow the juices to redistribute. Remove toothpicks or twine before serving.
Notes
- You can substitute feta or goat cheese for a tangier flavor variation.
- Serve this stuffed chicken with cauliflower rice, a fresh green salad, or roasted vegetables to create a complete low-carb meal.
- Ensure the chicken is fully cooked to an internal temperature of 165°F (74°C) for food safety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 380
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 115mg
