Nothing beats the comforting feeling of a home-cooked meal that’s bursting with flavor and a little bit of elegance. That’s exactly why the Stuffed Chicken Breasts with Sun-Dried Tomatoes, Feta, and Creamy Parmesan Sauce Recipe has become a beloved go-to in my kitchen. This dish features juicy chicken breasts packed with a luscious filling of sun-dried tomatoes, tangy feta, and fresh basil, all wrapped up and simmered in a dreamy creamy Parmesan sauce. It’s the perfect way to take a simple chicken dinner and turn it into something special that feels both indulgent and totally approachable.

Stuffed Chicken Breasts with Sun-Dried Tomatoes, Feta, and Creamy Parmesan Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Stuffed Chicken Breasts with Sun-Dried Tomatoes, Feta, and Creamy Parmesan Sauce Recipe is how it relies on a handful of straightforward yet flavor-packed ingredients. Each one plays a crucial role in creating a balance of textures, fresh herby brightness, and savory creaminess that brings every bite to life.

Chicken breasts: Boneless and skinless for easy stuffing and even cooking throughout.
Olive oil: Adds a subtle fruitiness and helps soften the vegetables.
Onion: Provides natural sweetness after a gentle sauté.
Garlic: Boosts aroma and depth with its unmistakable savor.
Cremini mushrooms: Give an earthy, meaty texture to the stuffing.
Sun-dried tomatoes: Deliver a tangy, concentrated burst of flavor that contrasts beautifully with the cheese.
Feta cheese: Offers a creamy, salty tang that melts perfectly into the filling.
Fresh basil: Brightens the whole dish with its aromatic herbaceous note.
Grated Parmesan: Adds a nutty richness to the filling and thickens the sauce.
Dry white wine: Balances the cream with acidity and depth.
Chicken broth: Keeps the sauce savory and rich without overpowering.
Salt and pepper: Essential seasoning to tie all the flavors together.
All-purpose flour: Helps create the silky, thickened sauce base.
Butter: Gives the sauce a velvety mouthfeel and richness.
Heavy cream: Elevates the sauce to pure decadence with smooth creaminess.

How to Make Stuffed Chicken Breasts with Sun-Dried Tomatoes, Feta, and Creamy Parmesan Sauce Recipe

Step 1: Prepare the Chicken

Start by slicing a horizontal pocket into each chicken breast, making sure you don’t cut all the way through. This pocket is where all the magic stuffing happens. Gently pound the breasts to an even thickness, which ensures they cook evenly. Season both sides generously with salt and pepper to bring out the natural flavors.

Step 2: Sauté the Vegetables

Warm up olive oil in a large skillet over medium heat and add the finely chopped onion. Cook until softened and translucent, about 5 minutes, stirring occasionally. Then toss in the garlic and cook for an additional minute until fragrant. Next, add cremini mushrooms, cooking until their moisture evaporates and they brown lightly, about 5 to 7 minutes. This step brings out their delicious umami character that forms the base of the stuffing.

Step 3: Mix the Stuffing

Stir in sun-dried tomatoes, crumbled feta, and chopped fresh basil into the sautéed veggies. Let this mixture cook together for a couple of minutes to marry the flavors. Remove the skillet from heat, then fold in grated Parmesan. This rich, savory filling will soon nestle perfectly inside the chicken pockets.

Step 4: Stuff the Chicken

Spoon the filling into each chicken breast pocket, packing it generously but without overstuffing. Use toothpicks or kitchen twine to secure the openings so the filling won’t escape while cooking. This ensures every bite stays bursting with the delicious blend of ingredients.

Step 5: Create the Sauce

Return the skillet to medium heat and melt the butter. Whisk in the flour to create a smooth roux, which will thicken the sauce beautifully. Slowly add the dry white wine and chicken broth, whisking continuously until the sauce thickens slightly. This gradual process helps develop a silky, flavorful sauce base.

Step 6: Cook the Chicken in the Sauce

Nestle the stuffed chicken breasts right into the skillet among the sauce. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). This tender simmer steeps the chicken in all those lovely flavors and keeps the meat juicy.

Step 7: Finish the Sauce and Serve

Once the chicken is cooked, remove it and let it rest briefly. Stir the heavy cream into the sauce, return to a gentle simmer, and allow it to thicken. Taste and adjust salt and pepper if needed. Remove toothpicks or twine from the chicken breasts, and spoon the rich, creamy sauce over the top before serving. This final touch transforms the dish into something truly unforgettable.

How to Serve Stuffed Chicken Breasts with Sun-Dried Tomatoes, Feta, and Creamy Parmesan Sauce Recipe

Garnishes

A sprinkle of freshly chopped basil or parsley adds a fresh burst of color and herbal brightness that complements the creamy sauce beautifully. A little extra grated Parmesan on top can introduce a slight salty crunch and deepen the cheesy flavor.

Side Dishes

This dish pairs wonderfully with simple sides that soak up the luscious sauce. Think buttery mashed potatoes, garlic roasted asparagus, or even a light lemony arugula salad. Each side balances the richness of the chicken while keeping the meal vibrant and satisfying.

Creative Ways to Present

For a touch of elegance, slice the stuffed chicken breasts on a diagonal and fan them out on the plate. Drizzle extra creamy Parmesan sauce artistically around the plate. Adding a few sun-dried tomatoes or whole basil leaves on the side brings a vibrant pop of color that really makes this dish shine on the table.

Make Ahead and Storage

Storing Leftovers

Place any leftover stuffed chicken breasts in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making for a tasty next-day meal. Keep the sauce separate if possible to maintain texture.

Freezing

You can freeze the stuffed chicken breasts before cooking by wrapping each breast tightly in plastic wrap and then foil, placing them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before cooking. Alternatively, freeze cooked leftovers for easier reheating.

Reheating

Reheat gently on the stovetop over low heat to keep the chicken moist and prevent the sauce from curdling. If using a microwave, warm in short intervals, stirring the sauce between sessions. Adding a splash of chicken broth or cream can revive the sauce’s creaminess.

FAQs

Can I use other cheese instead of feta?

Absolutely! Goat cheese or ricotta can also work beautifully, lending a creamy texture and slight tang, but feta’s salty punch is what really makes this recipe standout.

Is it necessary to use white wine in the sauce?

While the white wine adds acidity and depth, you can substitute with more chicken broth or a splash of white grape juice if you prefer a non-alcoholic version. The sauce will still be delicious.

Can I make this recipe dairy-free?

For a dairy-free version, swap out the cheese for dairy-free alternatives and use coconut cream or a plant-based cream substitute in place of heavy cream. Keep in mind the flavor profile will be slightly different but still tasty.

How do I know when the chicken is fully cooked?

The safest and most reliable method is to use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have one, ensure the juices run clear and the meat is no longer pink in the center.

Can I prepare the stuffed chicken breasts ahead of time and cook later?

Yes! You can stuff the chicken breasts and keep them covered in the fridge for a few hours before cooking. This is great for prepping ahead to save time before dinner.

Final Thoughts

If you’re looking for a dinner that feels both homemade and impressive, the Stuffed Chicken Breasts with Sun-Dried Tomatoes, Feta, and Creamy Parmesan Sauce Recipe is a must-try. It’s full of flavors that harmonize beautifully and textures that satisfy on every level. Trust me, once you make this one, it’s going to be a favorite for easy weeknight meals or special gatherings alike. Go ahead and give it a whirl—you won’t regret it!

Stuffed Chicken Breasts with Sun-Dried Tomatoes, Feta, and Creamy Parmesan Sauce Recipe

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4.3 from 55 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This stuffed chicken breasts recipe is a flavorful and easy-to-make dish featuring tender chicken breasts filled with a savory mixture of sautéed mushrooms, sun-dried tomatoes, feta, basil, and Parmesan cheese, all simmered in a creamy white wine sauce. Perfect for a comforting dinner that feels special yet is straightforward to prepare.

Ingredients

Scale

Chicken and Stuffing

4 boneless, skinless chicken breasts (about 6 ounces each)
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup cremini mushrooms, sliced
1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
2 tablespoons butter
1/4 cup dry white wine
1/2 cup chicken broth
1/2 cup heavy cream

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Instructions

Prepare Chicken: Slice a horizontal pocket into each chicken breast without cutting through completely. Pound each breast to an even thickness. Season both sides with salt and pepper to taste.
Sauté Onions: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for about 5 minutes until softened, stirring occasionally.
Add Garlic: Add minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn.
Cook Mushrooms: Stir in sliced cremini mushrooms and cook for 5-7 minutes until they release their moisture and turn golden brown, stirring frequently.
Mix Stuffing Ingredients: Add sun-dried tomatoes, crumbled feta cheese, and chopped fresh basil to the skillet. Cook for 2-3 minutes to combine flavors.
Finish Stuffing: Remove skillet from heat and stir in grated Parmesan cheese to the stuffing mixture.
Stuff Chicken: Spoon the stuffing mixture into each chicken breast pocket. Secure the openings with toothpicks or kitchen twine to hold the filling inside during cooking.
Make Roux: In the same skillet, melt butter over medium heat. Whisk in all-purpose flour to form a smooth roux, cooking until lightly golden and fragrant.
Add Liquids: Slowly whisk in dry white wine, followed by chicken broth, continuing to stir until the sauce thickens slightly.
Cook Chicken in Sauce: Nestle the stuffed chicken breasts in the skillet with the sauce. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C).
Rest Chicken: Remove the chicken breasts from the skillet and let them rest for a few minutes to retain juices.
Finish Sauce: Stir heavy cream into the skillet sauce, bring to a gentle simmer, and cook until thickened. Season with additional salt and pepper to taste.
Serve: Remove the toothpicks or twine from the chicken breasts, then spoon the creamy sauce over the stuffed chicken before serving.

Notes

Use a meat thermometer to ensure the chicken reaches 165°F for safe consumption.
Sun-dried tomatoes add a sweet and tangy flavor; if unavailable, roasted red peppers can be a good substitute.
For easier cleanup, use kitchen twine instead of toothpicks for securing chicken pockets.
The sauce can be thickened further by simmering longer or adding a slurry of cornstarch and water if desired.
This recipe pairs well with steamed vegetables, rice, or pasta to soak up the creamy sauce.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mediterranean