Bring vibrant color and irresistibly bold flavor to your dinner table with Sundried Tomato, Spinach, and Cheese Stuffed Chicken. This Mediterranean-inspired main course bursts with gooey melted cheese, sweet-tart sundried tomatoes, and garlicky sautéed spinach, all nestled in juicy chicken breasts. It’s an unbelievably simple recipe that transforms a handful of pantry staples into something worthy of both busy weeknights and intimate dinner parties. If you crave a dish that’s wholesome, beautiful, and totally unforgettable, keep this one close!
Ingredients You’ll Need
What makes this Sundried Tomato, Spinach, and Cheese Stuffed Chicken so special is its short but purposeful ingredient list. Every component adds its own personality, from the creamy mozzarella to the zesty Italian seasoning, guaranteeing the perfect bite every time.
- Boneless, skinless chicken breasts (4): Opt for uniform sizes to ensure even cooking and picture-perfect stuffing pockets.
- Sundried tomatoes in oil, chopped (1/2 cup): Use the oil-packed kind for extra flavor and to keep your stuffing wonderfully moist.
- Fresh spinach, chopped (1 cup): Baby spinach works beautifully and wilts perfectly for stuffing.
- Shredded mozzarella cheese (1/2 cup): Adds that crave-worthy gooey melting factor after baking.
- Grated Parmesan cheese (1/4 cup): Delivers a salty, nutty punch that ties all the fillings together.
- Garlic, minced (2 cloves): The secret ingredient that boosts aroma and rounds out the Mediterranean flavors.
- Italian seasoning (1 teaspoon): A blend of dried herbs for an unbeatable layer of flavor.
- Salt (1/2 teaspoon): Essential for seasoning the chicken and bringing out the natural flavors of each ingredient.
- Black pepper (1/2 teaspoon): A pinch of freshly cracked black pepper adds subtle heat.
- Olive oil (2 tablespoons): For searing the chicken and adding that luscious golden crust.
- Toothpicks or kitchen twine: To safely secure your stuffed chicken breasts and keep all that goodness inside while baking.
How to Make Sundried Tomato, Spinach, and Cheese Stuffed Chicken
Step 1: Prepare the Chicken Breasts
Start by preheating your oven to 375°F (190°C), ensuring it’s ready when your chicken is seared and stuffed. Lay the chicken breasts flat and, with a sharp knife, carefully slice a pocket into the side of each breast, making sure not to cut all the way through. This pocket will hold all the irresistible filling.
Step 2: Mix the Stuffing
In a medium bowl, combine the chopped sundried tomatoes, fresh spinach, shredded mozzarella, grated Parmesan, minced garlic, Italian seasoning, salt, and pepper. Stir everything together until evenly mixed. The colors and aromas at this stage are enough to get your appetite going!
Step 3: Stuff and Secure
Spoon generous amounts of the filling into each prepared chicken pocket. Don’t worry if it seems a bit full—the more the better! Secure the opening with toothpicks or wrap a bit of kitchen twine around the chicken to keep that beautiful filling nestled inside as it cooks.
Step 4: Sear the Chicken
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear for 2–3 minutes per side. Searing locks in the juices and forms a lovely golden crust that adds both flavor and visual appeal.
Step 5: Bake to Perfection
After searing, transfer the skillet directly to that preheated oven. Bake the chicken for 20–25 minutes, or until it’s thoroughly cooked and reaches an internal temperature of 165°F (74°C). Let the stuffed chicken rest for about 5 minutes before serving to keep those juices inside.
How to Serve Sundried Tomato, Spinach, and Cheese Stuffed Chicken
Garnishes
Brighten up each plate by sprinkling fresh basil ribbons or chopped parsley over your Sundried Tomato, Spinach, and Cheese Stuffed Chicken. A drizzle of the olive oil from the sundried tomato jar or a squeeze of fresh lemon brings zing and a pop of color in no time.
Side Dishes
This dish is mouthwatering on its own, but truly shines next to garlic butter pasta, creamy risotto, roasted vegetables, or a crisp green salad. The Mediterranean flavors beg to be paired with simple grains or veggies that can soak up every juicy bite.
Creative Ways to Present
Place thicker slices of the stuffed chicken over a bed of arugula for a composed salad, or fan the pieces on a platter for a family-style presentation. If you’re hosting, serve individual portions alongside a swirl of balsamic glaze and sundried tomato oil for a restaurant-worthy finish.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Sundried Tomato, Spinach, and Cheese Stuffed Chicken in an airtight container in the refrigerator for up to 3 days. The vibrant filling stays flavorful and cheesy even the next day.
Freezing
This stuffed chicken holds up well in the freezer! Cool leftovers completely, then wrap each stuffed breast tightly in foil or plastic wrap and store in a zip-top freezer bag for up to 2 months. Thaw overnight in the fridge before reheating for a quick and delicious meal anytime.
Reheating
For best results, place thawed stuffed chicken in a baking dish, cover with foil, and heat in a 350°F (175°C) oven for about 15 minutes or until hot throughout. You can also microwave individual portions, but the oven keeps the edges crisp and the filling meltingly good.
FAQs
Can I make Sundried Tomato, Spinach, and Cheese Stuffed Chicken ahead of time?
Yes! You can assemble the chicken breasts and refrigerate them, uncooked, up to a day in advance. When you’re ready to eat, simply sear and bake according to the recipe for a fuss-free dinner that tastes freshly made.
What if I don’t have an oven-safe skillet?
No problem at all. Simply sear the chicken in a regular skillet, then transfer the stuffed breasts to a baking dish lined with a bit of olive oil before baking as directed. You’ll get the same great results!
Can I substitute a different cheese?
Absolutely! Try provolone or fontina for a melty twist, or swap in goat cheese or feta for tangier, creamier notes that pair beautifully with sundried tomato and spinach fillings.
How do I prevent the stuffing from falling out?
Carefully securing the open edge with toothpicks or kitchen twine is the best way to keep everything snug inside. Be gentle when flipping or transferring the chicken, and remember to remove the picks or twine before serving.
Is Sundried Tomato, Spinach, and Cheese Stuffed Chicken gluten-free?
Yes, the recipe is naturally gluten-free as written! Just take care with any side dishes or additions if you’re cooking for someone with gluten sensitivities.
Final Thoughts
There’s something truly magical about a meal that’s easy to make yet absolutely packed with color, flavor, and cheesy goodness. If you’re ready to impress yourself (and anyone lucky enough to join you at the table), Sundried Tomato, Spinach, and Cheese Stuffed Chicken is calling your name. Give it a try—you’ll want to make it again and again!
Print
Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
This recipe for Sundried Tomato, Spinach, and Cheese Stuffed Chicken is a flavorful and satisfying dish that is perfect for a delicious dinner. Juicy chicken breasts are filled with a savory mixture of sundried tomatoes, spinach, mozzarella, and Parmesan cheese, then baked to perfection.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
Filling:
- 1/2 cup sundried tomatoes in oil, chopped
- 1 cup fresh spinach, chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Other:
- 2 tablespoons olive oil
- toothpicks or kitchen twine
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the chicken: Slice a pocket into each chicken breast. Combine sundried tomatoes, spinach, cheeses, garlic, and seasonings. Stuff the chicken breasts.
- Cook the chicken: Sear the chicken in a skillet, then bake in the oven until cooked through.
- Serve: Let the chicken rest, remove toothpicks or twine, and serve.
Notes
- You can use jarred sundried tomatoes in oil for extra flavor and moisture.
- This dish pairs well with pasta, rice, or roasted vegetables.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 390
- Sugar: 3g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 105mg
