If you’re searching for a dinner that delivers big Mediterranean flavors with little fuss, Sundried Tomato, Spinach, and Cheese Stuffed Chicken is just the ticket. Juicy chicken breasts are filled with a melty blend of cheeses, ribbons of spinach, and tangy sun-dried tomatoes, then seared until golden and baked to perfection. Every bite is unexpectedly vibrant, making this dish feel extra-special—yet you won’t believe how easy it is to pull off. It’s a true crowd-pleaser (and also feels like a secret weapon for impressing guests or turning any weeknight meal into a cozy, restaurant-worthy experience).

Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Sundried Tomato, Spinach, and Cheese Stuffed Chicken recipe is chosen for a reason—the chicken is your hearty canvas, while the rest build layers of flavor, richness, and color. Gather these all-star players, and you’re already halfway to dinner magic!

Chicken breasts: Boneless, skinless, and plump—perfect for holding all the flavorful filling inside.
Salt: Enhances flavors and ensures the chicken is seasoned through every layer.
Black pepper: Brings a gentle kick and balances the richness of the cheeses.
Garlic powder: Adds warm, savory depth without the fuss of chopping fresh garlic.
Paprika: Lends a smoky, vibrant note that beautifully colors the chicken.
Olive oil: Essential for searing and delivering that gorgeous, golden crust.
Fresh spinach: Chopped to wilt perfectly; brings freshness and colors every forkful.
Sun-dried tomatoes: Their sweet-tart punch and chewy texture turn a regular chicken dinner into something truly special.
Mozzarella cheese: For that irresistible ooze—look for low-moisture mozzarella for less sogginess.
Parmesan cheese: Sharp and nutty, it amplifies savoriness in the filling.
Cream cheese: Softened to mix easily; it binds the filling and adds ultra-creamy richness.
Fresh basil (optional): Chopped and sprinkled, it adds herbal brightness that wakes up every bite.

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

Step 1: Butterfly and Season the Chicken

Use a sharp knife to carefully cut a deep pocket into the side of each chicken breast—try not to slice all the way through, so you have lots of room for stuffing. This step is key for holding in all that flavorful filling. Sprinkle each chicken breast with salt, black pepper, garlic powder, and paprika, making sure the seasoning is spread on both sides for extra-tasty results.

Step 2: Make the Creamy Filling

In a medium-sized bowl, stir together the chopped spinach, drained sun-dried tomatoes, shredded mozzarella, grated Parmesan, softened cream cheese, and the optional fresh basil. Everything should be evenly combined into a colorful, creamy mixture. This is the heart of Sundried Tomato, Spinach, and Cheese Stuffed Chicken: every spoonful is packed with flavor.

Step 3: Stuff the Chicken Breasts

Spoon the filling generously into each chicken pocket—don’t worry if they look stuffed to bursting! If you’d like, use toothpicks to secure the edges and help keep all that goodness inside while cooking. Aim for as much filling per chicken breast as possible, because the flavors only get better once they’re baked together.

Step 4: Sear to Lock In Flavor

Heat olive oil in an oven-safe skillet over medium-high heat. When it shimmers, add the stuffed chicken breasts and sear each side for about 3 to 4 minutes. You’re looking for a gorgeous golden-brown crust—this adds texture and seals in juiciness before baking. Work in batches if needed to keep the pan from crowding.

Step 5: Bake Until Melty and Cooked Through

Transfer your skillet (or move the chicken to a baking dish if needed) straight to an oven preheated to 375°F (190°C). Bake for 20 to 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Once it’s done, remove any toothpicks and get ready for the ultimate cheesy, savory reveal.

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

Garnishes

For an extra pop of color and flavor, sprinkle the finished dish with fresh chopped basil or Italian parsley right before serving. A quick drizzle of the oil from your sun-dried tomato jar works wonders for shine and a jolt of extra tanginess—it’s simple, yet feels a bit gourmet!

Side Dishes

Sundried Tomato, Spinach, and Cheese Stuffed Chicken is absolutely fabulous with a heap of roasted vegetables, buttery mashed potatoes, or a vibrant green salad. For extra coziness, try a side of garlic bread or herbed rice pilaf to soak up those cheesy, tomato-packed juices.

Creative Ways to Present

For a dinner party-worthy plate, slice the chicken breasts diagonally and arrange the slices so that colorful swirls of filling are on display. Stack atop sautéed spinach or nestle alongside roasted baby potatoes, then finish with scattered baby basil leaves for a fresh, lively look.

Make Ahead and Storage

Storing Leftovers

Place leftover Sundried Tomato, Spinach, and Cheese Stuffed Chicken in an airtight container and pop it in the fridge. It keeps beautifully for 2 to 3 days, and the flavors only get deeper and richer as they meld.

Freezing

Once cooled, wrap each stuffed chicken breast tightly in plastic wrap or foil. Store them in a freezer-safe bag or container and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge for best texture and flavor.

Reheating

For best results, reheat in a 350°F (175°C) oven, covered with foil, until warmed through and melty inside (about 15 to 20 minutes). If you’re in a hurry, the microwave works too—just keep the heat low and check often to keep the chicken tender and juicy.

FAQs

Can I prepare Sundried Tomato, Spinach, and Cheese Stuffed Chicken ahead of time?

Absolutely! Stuff and season the chicken up to a day in advance, then cover and refrigerate. When you’re ready, sear and bake as directed for a zero-stress dinner.

Is there a way to make this recipe dairy-free?

Yes! Substitute your favorite dairy-free cheeses and a plant-based cream cheese for the filling. The sun-dried tomatoes and herbs will still keep everything flavorful and satisfying.

What if I don’t have an oven-safe skillet?

No worries—after searing the stuffed chicken on the stovetop, simply transfer them to a baking dish lined with a bit of olive oil and pop it in the oven to finish cooking.

Can I use frozen spinach?

Definitely, just be sure to thaw and squeeze out as much water as possible first. This keeps the filling creamy, not watery, and still delivers bright green flecks and earthy flavor.

Will this work with chicken thighs instead of breasts?

Yes! You can use boneless, skinless chicken thighs—just note that they’re smaller, so you may want to use a bit less filling in each, and reduce cook time slightly.

Final Thoughts

This Sundried Tomato, Spinach, and Cheese Stuffed Chicken is destined to become one of those recipes you return to again and again—it’s a soul-satisfying main that feels special but is secretly easy to master. Give it a try and let every forkful remind you how joyful and delicious a homemade meal can be!

Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 22 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This recipe for Sundried Tomato, Spinach, and Cheese Stuffed Chicken offers a burst of Mediterranean flavors in every bite. Juicy chicken breasts are filled with a delicious mixture of spinach, sun-dried tomatoes, cheeses, and aromatic basil, creating a dish that is both impressive and easy to make.

Ingredients

Scale

For the Chicken:

4 boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon olive oil

For the Filling:

1 cup fresh spinach, chopped
1/2 cup sun-dried tomatoes, chopped (packed in oil, drained)
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
2 tablespoons cream cheese, softened
1 tablespoon fresh basil, chopped (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Prepare the chicken: Cut a pocket into each chicken breast. Season with salt, pepper, garlic powder, and paprika.
Make the filling: Combine spinach, sun-dried tomatoes, cheeses, cream cheese, and basil.
Stuff the chicken: Fill each chicken breast with the mixture and secure with toothpicks.
Sear and bake: Sear the chicken, then bake in the oven until cooked through.
Serve: Remove toothpicks before serving hot.

Notes

This dish pairs well with roasted vegetables, pasta, or a fresh green salad.
For extra flavor, drizzle the chicken with a little of the oil from the sun-dried tomatoes before baking.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop, Baking
Cuisine: Mediterranean-Inspired, American