If you’re craving a dinner that’s both elegant and deeply comforting, Sundried Tomato, Spinach, and Cheese Stuffed Chicken is about to become your go-to recipe. This dish brings together tender, juicy chicken breasts with a vibrant filling of chopped spinach, tangy sundried tomatoes, and lots of melty cheese. Every slice reveals a rainbow of flavor and color, making it perfect for weeknight meals or when you want to impress. The best part? It comes together quickly, delivers a punch of bold, Italian-inspired flavor, and looks so stunning on the plate that no one will guess how simple it is to prepare!
Ingredients You’ll Need
Gather just a handful of kitchen staples, and you’re already halfway to irresistible stuffed chicken perfection. Each ingredient adds something special — whether it’s a hit of color, a creamy finish, or a savory note that makes this Sundried Tomato, Spinach, and Cheese Stuffed Chicken completely unforgettable.
- Chicken breasts: Opt for boneless, skinless breasts, which are easy to fill and stay succulent after baking.
- Fresh spinach: Chopped spinach adds a bright green burst of nutrition and flavor to your filling.
- Sundried tomatoes: The sweet-tart zing of sundried tomatoes is key, so be sure to drain and chop them for the best texture.
- Shredded mozzarella cheese: This cheese melts beautifully, bringing gooey, cheesy satisfaction to every bite.
- Grated Parmesan cheese: Parmesan packs a punch of umami and complements the sundried tomatoes perfectly.
- Garlic: A couple cloves, finely minced, perfume the whole dish and add wonderful depth of flavor.
- Italian seasoning: A sprinkle brings together all the herby, earthy notes you crave in a dish like this.
- Olive oil: You’ll sear the chicken in this for golden, flavorful color — use a good olive oil for the best taste.
- Salt: Essential for seasoning both the chicken and the stuffing, bringing all the flavors together.
- Black pepper: Adds just the right hint of warmth and complexity.
- Toothpicks or kitchen twine: These keep your beautiful stuffed chicken sealed while it cooks, so none of that cheesy goodness escapes.
How to Make Sundried Tomato, Spinach, and Cheese Stuffed Chicken
Step 1: Preheat the Oven
Set your oven to 375°F (190°C). Preheating ensures your chicken cooks evenly and the cheese filling bubbles up perfectly when it bakes. While the oven warms up, you can prep everything else with ease.
Step 2: Prep the Chicken Breasts
Place each chicken breast on a cutting board. Using a sharp knife, carefully cut a deep pocket along the side of each breast—just be gentle and don’t slice all the way through. This pocket will hold your savory stuffing, so don’t rush this step.
Step 3: Make the Filling
In a medium bowl, combine your chopped spinach, sundried tomatoes, shredded mozzarella, Parmesan, minced garlic, and Italian seasoning. Mix until the filling is evenly combined. The colors and aromas at this stage should have you excited for what’s to come!
Step 4: Stuff and Secure the Chicken
Spoon the sundried tomato and cheese mixture into each chicken breast, nestling it right inside the pocket. Don’t be shy with the filling! Secure the openings with toothpicks or kitchen twine to help keep all that glorious stuffing in place as it cooks.
Step 5: Season the Chicken
Sprinkle both sides of each stuffed chicken breast with salt and black pepper. This easy step ensures the outer layer is just as tasty as the cheesy, savory center.
Step 6: Sear for Flavor
Heat olive oil in a large, oven-safe skillet over medium-high heat. Gently add your stuffed chicken and sear for 2-3 minutes on each side. You’re looking for a beautiful golden crust that locks in juices and flavor.
Step 7: Bake Until Juicy and Melty
Transfer the skillet to your preheated oven. Bake the Sundried Tomato, Spinach, and Cheese Stuffed Chicken for 20-25 minutes, or until the internal temperature hits 165°F (74°C). The cheese will be melted, the chicken perfectly moist, and your kitchen will smell irresistible!
Step 8: Rest and Serve
Carefully remove the chicken from the oven and let it rest for a couple minutes. Remember to take out the toothpicks or twine before serving, then slice and enjoy those beautifully stuffed layers!
How to Serve Sundried Tomato, Spinach, and Cheese Stuffed Chicken
Garnishes
A sprinkle of fresh parsley or basil livens up the plate and adds freshness. If you’re a cheese lover, a dusting of extra Parmesan right before serving takes things over the top. A drizzle of balsamic glaze is also a fantastic finishing touch to complement the tangy sundried tomatoes.
Side Dishes
This Sundried Tomato, Spinach, and Cheese Stuffed Chicken is incredibly versatile, so you have plenty of serving options. Try it with a simple green salad, buttered asparagus, or roasted potatoes. For a heartier meal, serve alongside herbed quinoa or a light pasta tossed in olive oil and lemon.
Creative Ways to Present
If you’re hosting, slice each chicken breast to reveal the vibrant filling and display them over a platter of wilted greens or sautéed vegetables. You can also arrange them in individual ramekins with a swirl of tomato sauce for an extra touch of flair — perfect for parties or date nights!
Make Ahead and Storage
Storing Leftovers
Pack any leftover Sundried Tomato, Spinach, and Cheese Stuffed Chicken into an airtight container and place it in the fridge. It will stay fresh and delicious for up to three days, so you can enjoy a special meal even on your busy days.
Freezing
Yes, you can freeze these beauties! Let the cooked chicken cool completely, then wrap each breast tightly in plastic wrap and foil. Store in a zip-top bag or airtight container for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
Gently reheat your Sundried Tomato, Spinach, and Cheese Stuffed Chicken in a 350°F (175°C) oven, covered with foil, until it’s warmed through (about 15-20 minutes). For the best texture, avoid microwaving, which can make the chicken tough and the filling watery.
FAQs
How do I prevent the filling from leaking out while cooking?
Be sure to secure the opening of each chicken breast well with toothpicks or kitchen twine, and don’t overstuff. Also, make sure the pocket isn’t sliced through, so the filling stays snuggly inside throughout cooking.
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out excess moisture from the frozen spinach before mixing it into the filling to prevent your Sundried Tomato, Spinach, and Cheese Stuffed Chicken from turning soggy.
What cheese substitutions work well in this recipe?
Provolone, feta, or even a bit of cream cheese work beautifully if you want to change up the flavor profile or add extra creaminess to the stuffing blend.
Is this dish gluten-free?
Yes, Sundried Tomato, Spinach, and Cheese Stuffed Chicken is naturally gluten-free as written. Double-check your sundried tomatoes and seasonings, but there are no breadcrumbs or flour needed here.
Can I prep this ahead for a dinner party?
You sure can! Assemble and stuff the chicken breasts up to a day in advance, then store them in the fridge until you’re ready to sear and bake. Dinner party stress, solved!
Final Thoughts
If you’ve been searching for a dish that looks as impressive as it tastes (without hours in the kitchen), Sundried Tomato, Spinach, and Cheese Stuffed Chicken truly fits the bill. Cheesy, savory, and bursting with Mediterranean flair, it’s a guaranteed crowd-pleaser you’ll want to make again and again. Roll up those sleeves and treat yourself — you’re in for a seriously delicious meal!
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
- Diet: Non-Vegetarian
Description
This flavorful recipe for Sundried Tomato, Spinach, and Cheese Stuffed Chicken features juicy chicken breasts filled with a delightful mixture of spinach, sundried tomatoes, and cheeses, all seasoned to perfection. A delicious and satisfying main course that’s sure to impress!
Ingredients
Chicken:
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Filling:
- 1 cup fresh spinach (chopped)
- ½ cup sundried tomatoes (drained and chopped)
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
Additional:
- toothpicks or kitchen twine for securing
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the chicken: Cut a pocket in the side of each chicken breast. Combine spinach, sundried tomatoes, cheeses, garlic, and seasoning. Stuff each chicken breast with the mixture and secure with toothpicks or twine.
- Season and sear: Season the chicken with salt and pepper. Sear in olive oil until golden brown.
- Bake: Transfer the skillet to the oven and bake for 20-25 minutes until cooked through.
- Serve: Remove toothpicks or twine before serving.
Notes
- You can substitute mozzarella with provolone or feta for a different taste.
- For added creaminess, include a tablespoon of cream cheese in the filling.
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