Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe

If you are looking for a dish that is bursting with flavor, color, and creamy goodness, the Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe is going to become your new favorite dinner. This recipe takes simple chicken breasts and transforms them into tender pockets of deliciousness filled with vibrant sundried tomatoes, fresh spinach, and a blend of rich cheeses. Every bite offers a perfect balance of savory, tangy, and cheesy textures that feel like a warm hug on a plate. Whether for a weeknight meal or a special occasion, this recipe impresses with its delightful layers and irresistible aroma.

Ingredients You’ll Need

Ingredients You’ll Need

Gathering the right ingredients is key to making this Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe truly shine. Each ingredient plays an essential role, contributing texture, moisture, or bursts of flavor that elevate the dish beyond your typical stuffed chicken breast. The fresh spinach adds vibrant color and subtle earthiness, while the blend of cheeses brings creaminess and a little tang, perfectly complementing the intense, sweet-savory punch of the sundried tomatoes.

• 4 boneless, skinless chicken breasts: The perfect canvas for stuffing, tender and easy to work with.
• 1 cup spinach, chopped (fresh or frozen, squeezed dry): Adds a fresh, leafy green element that balances the richness of the cheese.
• 1/2 cup sundried tomatoes, chopped (packed in oil or rehydrated): Brings concentrated sweetness and a chewy texture that contrasts beautifully with the chicken.
• 1/2 cup cream cheese, softened: Creates a luscious, creamy base for the filling that melts wonderfully.
• 1/4 cup ricotta cheese: Adds mildness and light fluffiness to the cheese mixture.
• 1/2 cup shredded mozzarella cheese: Melts smoothly for gooey, stretchy bites inside the chicken.
• 1/4 cup grated Parmesan cheese: Gives a savory, nutty depth that enhances every layer of flavor.
• 2 cloves garlic, minced: Infuses the filling with a warm, aromatic punch that ties all ingredients together.
• 1 tbsp olive oil (for searing): Essential for developing a golden, crispy exterior on the chicken.
• Salt and pepper to taste: Simple seasonings that highlight the natural flavors.
• Toothpicks (for securing chicken): Keeps the beautiful filling tucked safely inside while cooking.

How to Make Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe

Step 1: Prepare Your Oven and Filling

Start by preheating your oven to 375°F (190°C) so it’s ready when your chicken is seared. While the oven warms, combine the chopped spinach, sundried tomatoes, softened cream cheese, ricotta, shredded mozzarella, grated Parmesan, minced garlic, and a pinch of salt and pepper in a medium bowl. Mix everything thoroughly until you have a creamy, colorful filling that’s bursting with promise. This combination is the soul of your Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe, packing a flavor punch in every bite.

Step 2: Create the Chicken Pockets

Using a sharp knife, carefully slice a pocket into the side of each chicken breast. The goal is to cut a slit large enough to stuff the filling but avoid cutting all the way through to keep that gorgeous mixture tucked inside. This part takes a little patience but trust me, it’s worth it because these stuffed pockets are what make the dish so special.

Step 3: Stuff and Secure

Generously fill each chicken breast pocket with the spinach and cheese mixture. Don’t be shy—each one should be well packed with that luscious filling. After stuffing, close the opening and secure it with toothpicks to make sure nothing escapes during cooking. These little helpers will keep everything perfectly in place.

Step 4: Sear the Chicken

Heat the olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add your stuffed chicken breasts and sear them for 2-3 minutes on each side. This step is all about creating a golden-brown crust that locks in juices and gives a wonderful texture contrast to the creamy filling inside.

Step 5: Bake to Perfection

After searing, transfer the skillet straight into the oven. Bake for 20-25 minutes or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C). The oven’s gentle heat will melt the cheese filling beautifully, while the chicken remains juicy and tender—pure magic!

Step 6: Final Touches

Once baked, carefully remove the toothpicks before serving to ensure a neat presentation and safe eating experience. The stuffed chicken breasts will be plump, golden, and oozing with cheesy, flavorful filling—a feast for the eyes and the palate.

How to Serve Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe

Garnishes

To brighten the plate, sprinkle some freshly chopped parsley or basil leaves on top. A drizzle of balsamic glaze or a squeeze of fresh lemon juice can add a lovely tang that complements the richness of the cheese and the sweetness of the tomatoes. These simple touches bring freshness and make the dish look as fantastic as it tastes.

Side Dishes

Pair this stuffed chicken recipe with light, complementary sides such as garlic roasted potatoes, a crisp green salad, or steamed asparagus. Cauliflower rice or a bed of buttery mashed potatoes also works wonders, soaking up the delicious juices from the chicken and cheese filling.

Creative Ways to Present

For a stunning presentation, slice the stuffed chicken breasts into thick medallions to display the colorful filling inside. Arrange them on a platter with scattered cherry tomatoes and spinach leaves for a vibrant look. Serving family-style allows everyone to admire the gorgeous filling before digging in—it’s always a conversation starter!

Make Ahead and Storage

Storing Leftovers

Leftover Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep the chicken covered well to maintain moisture and prevent the cheese from drying out.

Freezing

You can freeze cooked stuffed chicken breasts by wrapping them individually in plastic wrap and then placing them in a freezer-safe bag or container. Frozen, they will keep well for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.

Reheating

For reheating, bake the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes until warm throughout. This gentle heat helps keep the chicken moist and the cheese melty, as microwaving may cause the filling to lose its silky texture.

FAQs

Can I use frozen spinach for this recipe?

Absolutely! Frozen spinach works just fine as long as you squeeze out as much moisture as possible before mixing it into the filling. This prevents excess water from making the filling soggy.

What cheese can I substitute if I don’t have ricotta?

If you don’t have ricotta on hand, cottage cheese or even a bit of Greek yogurt can work as a substitute to maintain that creamy texture, though ricotta’s mild flavor is unique.

Can I prepare the stuffed chicken ahead of time?

Yes, you can stuff the chicken breasts a few hours ahead and keep them refrigerated until ready to cook. This makes it easy to reduce prep time on cooking day.

Is it necessary to sear the chicken before baking?

Searing is highly recommended because it creates a flavorful crust and seals in the juices, but you can skip this step if you’re short on time. Just be sure to bake it a bit longer.

What should I serve with this chicken to make it a complete meal?

This stuffed chicken pairs perfectly with roasted vegetables, a fresh salad, or even creamy mashed potatoes to round out the meal beautifully.

Final Thoughts

There is something truly special about the Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe that makes it an instant classic on any dinner table. It’s impressive yet surprisingly easy to prepare, with layers of flavor that create a memorable dining experience. I encourage you to give this recipe a try soon and watch how it brings warmth and delight to your meals, just like it has for me and so many others.

Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 87 reviews

• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

This Sundried Tomato, Spinach, and Cheese Stuffed Chicken recipe features juicy boneless chicken breasts filled with a flavorful mixture of spinach, sundried tomatoes, and a blend of creamy cheeses. Seared to golden perfection on the stovetop and finished in the oven, this dish is a delicious and elegant main course perfect for weeknight dinners or special occasions.

---

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tbsp olive oil (for searing)
• Toothpicks (for securing chicken)

Filling

• 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
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed chicken breasts after searing.
2. Prepare the filling: In a mixing bowl, combine chopped spinach, sundried tomatoes, cream cheese, ricotta cheese, shredded mozzarella, grated Parmesan, minced garlic, and a pinch of salt and pepper. Mix well until fully incorporated.
3. Create pockets in chicken breasts: Using a sharp knife, carefully cut a horizontal pocket into the side of each chicken breast, making sure not to cut all the way through. This will hold the filling.
4. Stuff the chicken: Spoon the prepared spinach and cheese mixture evenly into each chicken breast pocket. Secure the openings with toothpicks to keep the filling inside during cooking.
5. Sear the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place each stuffed chicken breast in the skillet and sear for 2 to 3 minutes on each side, or until they have a golden brown crust.
6. Bake the chicken: Transfer the skillet to the preheated oven. Bake the chicken for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
7. Serve: Remove the toothpicks carefully before plating. Serve the stuffed chicken breasts warm with your preferred side dishes.

Notes

• You can use fresh or frozen spinach; if using frozen, ensure it is completely thawed and squeezed dry to avoid excess moisture.
• Sundried tomatoes packed in oil add richer flavor, but rehydrated dried tomatoes work well too.
• Make sure not to overfill the chicken breasts to prevent the filling from spilling out during cooking.
• If you don’t have an oven-safe skillet, sear the chicken in a regular pan, then transfer the breasts to a baking dish for the oven step.
• Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American