If you’re searching for a dazzling dish that’s as flavorful as it is comforting, this Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe is exactly what you need in your dinner rotation. Imagine tender chicken breasts bursting with a creamy, cheesy filling brightened by sun-kissed tomatoes and fresh spinach — every bite delivers a perfect harmony of savory, tangy, and fresh flavors. This recipe is straightforward enough for weeknights but special enough to impress guests, making it a true crowd-pleaser that you’ll find yourself reaching for again and again.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each adding its unique touch to the texture, taste, and vibrant color of the dish. From creamy cheeses to bright sundried tomatoes and fresh greens, every component works together to create an irresistible combination.
- 4 boneless, skinless chicken breasts: The perfect canvas for stuffing, they remain juicy when cooked properly.
- 1 cup spinach, chopped (fresh or frozen, squeezed dry): Adds a fresh, earthy flavor and a boost of color.
- 1/2 cup sundried tomatoes, chopped (packed in oil or rehydrated): These bring a sweet, tangy punch that brightens up the filling.
- 1/2 cup cream cheese, softened: Creates a luscious, creamy base for the stuffing.
- 1/4 cup ricotta cheese: Adds a light, fluffy texture that balances the richness.
- 1/2 cup shredded mozzarella cheese: Melts beautifully and brings a gooey, cheesy stretch.
- 1/4 cup grated Parmesan cheese: Offers a sharp, salty kick to elevate the flavor profile.
- 2 cloves garlic, minced: Infuses the filling with aromatic depth and warmth.
- 1 tbsp olive oil (for searing): Helps achieve a gorgeous golden crust on the chicken.
- Salt and pepper to taste: Essential for seasoning and bringing all the flavors together.
- Toothpicks (for securing chicken): Keeps everything neatly stuffed during cooking.
How to Make Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe
Step 1: Prepare the Filling
Start by mixing chopped spinach, sundried tomatoes, cream cheese, ricotta, mozzarella, Parmesan, minced garlic, salt, and pepper in a bowl. This mixture brings together creamy, savory, and tangy flavors that will make each bite of your chicken pop with deliciousness.
Step 2: Create Chicken Pockets
With a sharp knife, carefully cut a pocket into the side of each chicken breast. Be gentle — you want to open a cavity without going all the way through, so the stuffing stays inside while cooking.
Step 3: Stuff the Chicken
Fill each chicken breast with a generous amount of the cheese and spinach mixture. Then, use toothpicks to secure the openings and prevent the filling from escaping during cooking. This little trick ensures each chicken stays perfectly stuffed until the very end.
Step 4: Sear the Chicken
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for about 2 to 3 minutes on each side until they’re beautifully golden brown. This step not only locks in moisture but also creates a gorgeous crust.
Step 5: Bake to Perfection
Transfer the skillet to your preheated oven and bake for 20 to 25 minutes. You’re aiming for the chicken to reach an internal temperature of 165°F (74°C), ensuring it’s cooked through but still juicy, with the cheese melted into a delightful filling.
Step 6: Ready to Serve
Once baked, remove the toothpicks carefully before serving to avoid any surprises. The savory filling should be warm and oozy, making every forkful a joy to eat.
How to Serve Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe
Garnishes
Sprinkle freshly chopped basil or parsley over the chicken for a hit of color and an added layer of fresh, herbaceous flavor. A little drizzle of high-quality olive oil or a light squeeze of lemon juice brightens the dish beautifully and makes it look restaurant-worthy.
Side Dishes
This stuffed chicken shines with simple yet complementary sides. Creamy mashed potatoes, garlic roasted asparagus, or a crisp green salad dressed with balsamic vinegar all beautifully accompany the rich and flavorful main course. Choose sides that balance the richness with freshness and texture.
Creative Ways to Present
Slice the chicken breasts diagonally to reveal the gorgeous stuffing inside, showcasing those pops of red sundried tomato and melted cheese. Serving on a rustic wooden board or an elegant platter with a sprinkle of grated Parmesan or freshly cracked black pepper will make your presentation feel special and inviting.
Make Ahead and Storage
Storing Leftovers
Allow the chicken to cool completely before storing it in an airtight container in the refrigerator. It will keep well for up to 3 days, offering an easy, flavorful meal that’s ready to heat up whenever you need it.
Freezing
If you want to save some for later, wrap the stuffed chicken breasts tightly in plastic wrap and then aluminum foil before freezing. They will maintain their flavor and texture for up to 2 months. Be sure to thaw them overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) for about 15 to 20 minutes to ensure even heating without drying out the chicken. Alternatively, a skillet with a splash of olive oil over low heat while covered works well to keep it moist and flavorful.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! If using frozen spinach, make sure to thaw it completely and squeeze out as much excess moisture as possible. This helps keep the filling from becoming watery and maintains the perfect texture.
What type of sundried tomatoes work best?
Sundried tomatoes packed in oil tend to be softer and more flavorful, making them ideal for this recipe. If using dried only, rehydrate them in warm water before chopping to ensure tenderness.
Can I prepare this recipe dairy-free or vegan?
For dairy-free, you can substitute the cheeses with plant-based cream cheese, ricotta alternatives, and vegan mozzarella. The flavors will be slightly different but still delicious, especially with good seasoning and fresh ingredients.
Is it possible to grill this stuffed chicken instead of baking?
Grilling can be tricky because the filling might leak out, but if you secure the chicken very well with kitchen twine and grill over medium heat, it can work. Just keep a close eye to prevent burning and use indirect heat to cook thoroughly.
Can I double the recipe for a larger crowd?
Definitely! This recipe scales up beautifully. Just be mindful to use an appropriately sized skillet or baking dish, and extend baking time slightly if the chicken breasts are crowded.
Final Thoughts
I can’t recommend this Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe enough for adding that wow factor to your dinner table. It’s satisfying, packed with flavor, and visually stunning — everything you want from a meal you’ll happily make again. Give it a try, share it with your loved ones, and watch it quickly become one of your favorites too!
Print
Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Sundried Tomato, Spinach, and Cheese Stuffed Chicken is a flavorful and cheesy dish perfect for a wholesome dinner. Tender chicken breasts are stuffed with a rich mixture of sundried tomatoes, fresh spinach, and a blend of creamy cheeses, then seared to a golden brown and baked to juicy perfection. A deliciously satisfying meal that’s both elegant and easy to prepare.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil (for searing)
- Salt and pepper to taste
- Toothpicks (for securing chicken)
Stuffing
- 1 cup spinach, chopped (fresh or frozen, squeezed dry)
- 1/2 cup sundried tomatoes, chopped (packed in oil or rehydrated)
- 1/2 cup cream cheese, softened
- 1/4 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken breasts.
- Prepare Stuffing Mixture: In a bowl, combine chopped spinach, sundried tomatoes, cream cheese, ricotta, mozzarella, Parmesan, minced garlic, and season with salt and pepper. Mix thoroughly until well-incorporated.
- Create Chicken Pockets: With a sharp knife, carefully slice a pocket lengthwise into the side of each chicken breast without cutting all the way through, creating space for the stuffing.
- Stuff Chicken: Spoon the prepared spinach and cheese mixture into each chicken breast pocket, filling evenly. Secure the openings with toothpicks to keep the stuffing inside while cooking.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place stuffed chicken breasts in the skillet and sear for 2-3 minutes on each side until a golden-brown crust forms.
- Bake in Oven: Transfer the skillet with the seared chicken breasts into the preheated oven. Bake for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve: Carefully remove the toothpicks before serving the stuffed chicken breasts hot.
Notes
- Squeeze excess water from frozen spinach to avoid soggy stuffing.
- If sundried tomatoes are dry, rehydrate in warm water before chopping.
- Use a meat thermometer to ensure chicken is cooked through for safety.
- The toothpicks help keep the stuffing intact during cooking and should be removed before eating.
- This dish pairs well with a side of roasted vegetables or a fresh salad.
