If you’re looking for a gorgeous, flavor-packed way to dress up chicken, you are going to fall in love with Spinach and Sun-Dried Tomato Stuffed Chicken Breast. This dish combines juicy chicken with a vibrant, creamy filling of spinach, sun-dried tomatoes, melty cheese, and fresh herbs for something that’s truly special—yet easy enough for a weeknight. The presentation alone makes it feel restaurant-worthy, and the pop of color and rich taste will make you want to serve this to everyone you know. Get ready to add a winner to your dinner rotation!

Ingredients You’ll Need

Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about what you’ll need for this Spinach and Sun-Dried Tomato Stuffed Chicken Breast! Every ingredient here works double-time—simple items come together for creamy texture, savory flavor, and an irresistible golden finish. Here’s why you don’t want to skip anything:

Chicken Breasts: The blank canvas—boneless and skinless, perfect for stuffing and baking to juicy tenderness.
Olive Oil: Lends moisture and creates that gorgeous golden sear on the chicken exterior.
Fresh Spinach: Adds freshness, color, and a gentle earthy bite to the creamy filling.
Sun-Dried Tomatoes: Brings tangy, rich bursts of flavor and a lovely red hue throughout the stuffing.
Garlic: Sautéed just until fragrant, it deepens every layer of this dish.
Cream Cheese: Makes the spinach filling velvety and luscious, holding everything together.
Mozzarella Cheese: Melts into the center for ooey-gooey, cheesy goodness.
Fresh Basil (optional): A bright, herbal lift if you have it on hand; totally recommended!
Dried Oregano: That classic Italian aroma and taste, perfect for chicken.
Salt and Pepper: Essential for bringing out every ingredient’s best.
Chicken Broth: Keeps things juicy as it bakes and makes a lovely sauce for serving.
Butter: Adds finishing richness to the pan sauce and deepens overall flavor.

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

Step 1: Preheat Your Oven

Start by preheating your oven to 375°F (190°C). This ensures the oven is ready when it’s time to finish off your Spinach and Sun-Dried Tomato Stuffed Chicken Breast, streamlining the process for perfect results.

Step 2: Prepare the Chicken

Take your boneless, skinless chicken breasts and carefully slice a pocket into each one, stopping just before cutting through. Season all over, inside and out, with salt, pepper, and dried oregano to give a flavorful foundation for your stuffing.

Step 3: Sauté the Garlic

Add one tablespoon of olive oil to a skillet over medium heat. Toss in the minced garlic and sauté for about a minute—just until your kitchen smells amazing and the garlic is lightly golden, but not burnt.

Step 4: Wilt the Spinach & Sun-Dried Tomatoes

Add the chopped spinach and sun-dried tomatoes to the skillet with your fragrant garlic, cooking for 2 to 3 minutes until the spinach has wilted down. Remove this mixture from the heat so it can cool a bit before mixing with cheese—this keeps the filling creamy, not runny.

Step 5: Make the Creamy Filling

In a mixing bowl, combine the spinach and sun-dried tomato mixture with cream cheese, shredded mozzarella, and basil (if using). Stir everything until the filling is completely mixed and holds together—it should look irresistibly delicious at this stage!

Step 6: Stuff the Chicken Breasts

Spoon the creamy spinach and sun-dried tomato filling into each chicken breast pocket. If you need a little extra security, insert toothpicks along the open edge to keep all that goodness locked inside during cooking.

Step 7: Sear the Stuffed Chicken

Heat the remaining tablespoon of olive oil over medium-high heat in the same skillet. Add your stuffed chicken breasts and sear on each side for 2 to 3 minutes. You’re looking for a lovely golden brown crust which locks in juiciness and flavor.

Step 8: Bake in the Oven

Pour in the chicken broth and add a tablespoon of butter to the skillet, scraping up any bits stuck to the pan—these are flavor bombs! Transfer the skillet to your preheated oven and bake for 20 to 25 minutes. The chicken should be 165°F (75°C) inside when it’s done.

Step 9: Serve with Pan Juices

Take your skillet out of the oven and carefully remove toothpicks from each Spinach and Sun-Dried Tomato Stuffed Chicken Breast. Spoon some of the buttery pan juices over each chicken breast before serving for an instant, savory sauce.

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

Garnishes

A sprinkle of fresh basil, parsley, or even a touch of grated Parmesan takes your Spinach and Sun-Dried Tomato Stuffed Chicken Breast to restaurant status. The green and red flecks are beautiful, and the fresh herbs add a final burst of flavor.

Side Dishes

Pair with roasted vegetables, creamy mashed potatoes, or a crisp arugula salad. The mild flavors complement the tangy, rich filling and help soak up the pan juices. If you like, a side of garlic bread brings it all together.

Creative Ways to Present

For a dinner party, slice each Spinach and Sun-Dried Tomato Stuffed Chicken Breast on a diagonal and arrange it over a bed of baby greens, drizzled with the pan sauce. Or go rustic and serve whole, right from the skillet, family-style, surrounded by your favorite veggies for a showstopping centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover Spinach and Sun-Dried Tomato Stuffed Chicken Breast stores beautifully! Place cooled chicken in an airtight container and refrigerate for up to 3 days. Spoon over some of the reserved pan juices to keep things moist.

Freezing

For longer storage, wrap each stuffed breast tightly in plastic wrap and then in foil. Pop them in the freezer for up to 2 months. Thaw them overnight in the fridge before reheating for an easy, elegant meal anytime.

Reheating

To reheat, place the chicken (with juices, if possible) in a baking dish and warm in a 350°F (175°C) oven until heated through—about 15 minutes. Alternatively, you can microwave individual portions on medium power until hot, but the oven method keeps the texture best.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just thaw, drain, and squeeze out all the excess moisture before combining with the other stuffing ingredients to prevent the filling from becoming watery.

What’s the best way to keep the filling from leaking out?

After stuffing, secure the edges of each chicken breast with toothpicks. Try not to overfill and give the open side a gentle press—it helps keep everything tucked in as it cooks.

Can I make Spinach and Sun-Dried Tomato Stuffed Chicken Breast ahead for a dinner party?

Definitely! You can stuff and sear the chicken breasts the day before, then store them covered in the fridge. When guests arrive, just bake them off as instructed and finish with your sauce—so easy and impressive.

What if I don’t have mozzarella?

Feel free to substitute with shredded Monterey Jack or even mild provolone for a similar melt and flavor. Parmesan can also join the filling for more depth (just watch the salt level).

Can I make this dairy free or lower fat?

Yes! Use dairy-free cream cheese and mozzarella-style shreds if you need a dairy-free version. For lower fat, opt for reduced fat cream cheese and use a lighter hand with the cheese, but you’ll still get wonderful flavors.

Final Thoughts

If you’re craving a meal that’s both stunning and comforting, it’s time to try Spinach and Sun-Dried Tomato Stuffed Chicken Breast. The combo of creamy, savory filling and tender chicken promises big flavor without any fuss. Invite your family or friends over and watch this dish steal the show!

Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe

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4.6 from 28 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Spinach and Sun-Dried Tomato Stuffed Chicken Breast recipe is a flavorful and satisfying dish that combines tender chicken breasts filled with a savory mixture of spinach, sun-dried tomatoes, and cheeses. Perfect for a delicious and wholesome dinner.

Ingredients

Scale

Chicken:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon dried oregano

Stuffing:

1 cup fresh spinach, chopped
1/4 cup sun-dried tomatoes, chopped
2 cloves garlic, minced
1/4 cup cream cheese, softened
1/4 cup mozzarella cheese, shredded
1 tablespoon fresh basil, chopped (optional)

For Cooking:

1/2 cup chicken broth
1 tablespoon butter

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Prepare the chicken: Slice a pocket into each chicken breast, season with salt, pepper, and oregano.
Cook the filling: Sauté garlic, spinach, and sun-dried tomatoes. Combine with cheeses and basil.
Stuff the chicken: Fill each chicken breast with the spinach mixture and secure with toothpicks.
Cook the chicken: Brown the stuffed chicken breasts in a skillet, then bake in the oven with broth and butter.
Serve: Remove toothpicks and serve the chicken with pan juices.

Notes

For extra richness, you can add Parmesan cheese to the stuffing mixture.
This dish pairs well with roasted vegetables, mashed potatoes, or a simple salad.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking, Stovetop
Cuisine: American