Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe

If you’re ready for some dinnertime excitement, you have to try Spinach and Sun-Dried Tomato Stuffed Chicken Breast! This recipe takes juicy, golden-seared chicken breasts and transforms them into cheesy, savory flavor bombs filled with lush spinach, punchy sun-dried tomatoes, and a trio of melt-in-your-mouth cheeses. It’s easy enough for a weeknight—yet impressive enough to wow at any gathering!

this Recipe

Ingredients You’ll Need

You’ll be amazed at how the most unassuming ingredients come together to create something totally special. Each element brings its own personality—juiciness, richness, and that pop of color that makes this Spinach and Sun-Dried Tomato Stuffed Chicken Breast so hypnotizing on the plate!

• Chicken Breasts (4 boneless, skinless): Choose plump, even-sized breasts so each one cooks evenly and can be stuffed generously.
• Salt and Pepper: Essential for seasoning and enhancing the overall flavor.
• Paprika (½ teaspoon): Adds a gentle smokiness and a gorgeous golden hue to your chicken crust.
• Olive Oil (1 tablespoon for chicken): Helps with searing and adds richness—try using the oil from your sun-dried tomatoes for even more flavor dimension!
• Spinach (3 cups, roughly chopped): Packs in nutrients, color, and that satisfying, earthy flavor.
• Garlic (4 cloves, minced): The aromatic backbone—garlic brings the filling to life.
• Sun-Dried Tomatoes (⅓ cup, drained & chopped): Bring a concentrated burst of sweet-tart flavor and a little chew.
• Cream Cheese (4 oz., softened): The secret to a melty, creamy stuffing that stays put inside the chicken.
• Mozzarella (1 cup, shredded): Gives that beautiful cheese pull; shred it fresh for best melt and flavor.
• Parmesan (⅓ cup, grated): Infuses the filling with salty, nutty depth—it’s that “can’t-stop-eating” taste!
• Dried Basil & Oregano (½ teaspoon each): Classic Italian herbs for warmth and aroma.
• Onion Powder (¼ teaspoon): Heightens the savory notes in the filling without adding extra moisture.
• Red Pepper Flakes (a pinch): Optional, but the hint of heat adds excitement and balances the richness.

Variations

The best thing about Spinach and Sun-Dried Tomato Stuffed Chicken Breast? It’s endlessly customizable! Whether you want to sneak in extra veggies, honor dietary preferences, or simply use what’s in the fridge, there’s a delicious way to make this dish your own.

• Add Mushrooms: Sauteed mushrooms folded into the filling bring an earthy meatiness and extra juiciness.
• Crispy Bacon Upgrade: Stir in chopped, cooked bacon for a decadent, smoky upgrade your whole family will love.
• Greek-Inspired: Swap out mozzarella for crumbled feta and toss in a few chopped kalamata olives for briny goodness.
• Low Carb or Keto: Omit sun-dried tomatoes or reduce the cheese if you’re watching carbs—this recipe’s heart and soul still shines!
• Dairy-Free: Try a plant-based cream cheese and non-dairy shreds for a lighter version—just keep an eye on the melt factor.

How to Make Spinach and Sun-Dried Tomato Stuffed Chicken Breast

Step 1: Prepare the Filling

Preheat your oven to 375°F (190°C) to get things moving. In a large skillet, heat 1–2 teaspoons of olive oil (or, for extra depth, use that flavorful oil from your sun-dried tomato jar!). Add the chopped spinach and minced garlic, sautéing just until the spinach is wilted and smells impossibly good—three to four minutes will do it. Let this mixture cool while you gather the rest of your filling ingredients.

Step 2: Mix the Filling

In a medium bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, dried basil, dried oregano, onion powder, and a pinch of red pepper flakes. Gently fold in your sautéed spinach and garlic, along with the chopped sun-dried tomatoes. Stir everything together until it looks lush, creamy, and speckled with little pops of green and red.

Step 3: Prep and Stuff the Chicken

Pat your chicken breasts dry (this helps with browning!). Using a sharp paring knife, carefully slice a deep pocket in the side of each breast—keep the knife parallel to the cutting board and be careful not to slice all the way through. Spoon a generous mound of filling into each pocket—just under ½ cup per chicken breast is perfect. If you like, secure the opening with a toothpick, but honestly, the creamy filling tends to stay put on its own.

Step 4: Season and Sear

Sprinkle the tops of your stuffed chicken breasts with salt, pepper, and smoky paprika. Heat one tablespoon of olive oil in a large (preferably oven-safe) skillet over medium-high until shimmering. Add the stuffed breasts (a couple at a time if your pan’s small) and sear each side for 2–3 minutes, just until they take on a rich golden color. Don’t worry if they’re not cooked through yet—that oven will finish the job!

Step 5: Bake to Perfection

If your skillet is oven safe, simply slide it into your preheated oven. Otherwise, transfer everything to a baking dish. Bake for 17–20 minutes until the thickest part hits 165°F (check with a thermometer for juicy, perfectly-cooked chicken). Let them rest five minutes before slicing and serving, so all that cheesy filling stays put and juicy flavors settle in.

How to Serve Spinach and Sun-Dried Tomato Stuffed Chicken Breast

Garnishes

A sprinkle of fresh parsley or basil right before serving makes that golden chicken absolutely pop, while a dusting of extra Parmesan or a drizzle of herbed olive oil adds a little upscale finish. If you want even more color, a few slivers of extra sun-dried tomato on top are delightful!

Side Dishes

This stuffed chicken craves a cozy sidekick! I love pairing it with creamy mashed potatoes or herb-roasted potatoes to soak up extra sauce, plus something green like roasted green beans, tender asparagus, or a crisp Caesar salad for contrast and color.

Creative Ways to Present

Slice each Spinach and Sun-Dried Tomato Stuffed Chicken Breast on a diagonal and fan the slices over a bed of polenta or risotto for restaurant-worthy style. Or keep them whole, nestling them on a family-style platter with lemon wedges and roasted veggies—instant dinner party vibes!

Make Ahead and Storage

Storing Leftovers

Leftover Spinach and Sun-Dried Tomato Stuffed Chicken Breast will keep covered in an airtight container in your fridge for 3 to 4 days. The flavors only intensify, and the filling stays creamy—just what you want for lunch the next day!

Freezing

This recipe freezes like a dream! Once baked and fully cooled, wrap each stuffed chicken breast tightly in foil and place in a freezer bag; they’ll keep beautifully for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat while keeping things juicy, place your chicken in a baking dish, add a teaspoon or two of water, and cover loosely with foil. Warm at 325°F for about 15 minutes—just until heated through and melty again. For best results, let the chicken come to room temp for 15 minutes before reheating.

FAQs

Final Thoughts

I can’t recommend this Spinach and Sun-Dried Tomato Stuffed Chicken Breast enough—it’s comforting, full of bright and bold flavors, and surprisingly easy to pull off (even on a weeknight). Give it a try and let your kitchen fill with irresistible aromas. Your taste buds—and anyone lucky enough to share dinner—will absolutely thank you!

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