Sun Dried Tomato Stuffed Chicken Breast

Sun dried tomato stuffed chicken breasts are a flavorful, easy-to-make dish perfect for any dinner. With gooey cheese, spinach, and sun-dried tomatoes, it's a family favorite.

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Sun-dried tomato stuffed chicken is a flavorful, savory dish that's perfect for any night of the week. This easy recipe combines juicy chicken breasts with creamy cheese and sun-dried tomatoes for an unforgettable meal. Serve it with a side of veggies or your favorite pasta for a complete dinner. You won’t believe how simple it is to make!

This recipe is quick and easy, with step-by-step photos and directions to guide you. Be sure to check out the pro tips and tricks to perfect your dish. We’ve also included answers to the most frequently asked recipe questions for a smooth cooking experience.

Take your dinner to the next level with this stuffed chicken with sundried tomatoes. It's not only delicious and impressive but also easy to prepare, making it perfect for company or a family meal. The combination of sun-dried tomatoes, tender spinach, and gooey cheese will leave everyone craving more.

In about an hour, you can serve a juicy, flavorful chicken dinner that pairs perfectly with garlic bread, glazed carrots, or creamy mashed potatoes. This stuffed chicken breast is a meal that’s sure to become a favorite in your household.

What you'll need to make this sun dried tomato stuffed chicken:

• 4 boneless skinless chicken breasts (8 ounces each)
• ¼ cup of kosher salt
• 4 ounces of cream cheese
• 1 cup of fresh baby spinach leaves, roughly chopped
• ½ cup of sun-dried tomatoes in olive oil with herbs
• 1 cup of grated mozzarella cheese
• ½ teaspoon of black pepper
• ½ teaspoon of coarse sea salt
• 2 tablespoons of olive oil
• 1 cup of grape tomatoes, halved

Cheese: Mozzarella cheese gives this dish a gooey texture, but feel free to swap in any hard or semi-soft cheese. Adding a bit of Parmesan, goat cheese, or feta alongside the mozzarella gives it a tangy kick.

Veggies: Consider mixing in other veggies like finely chopped mushrooms, red peppers, or onions to enhance the stuffing.

Meat: For an extra savory touch, add cooked bacon or prosciutto to the dish.

Spinach: If you prefer, substitute baby kale for the spinach in this recipe.

Follow along with our step-by-step pictures and instructions to make this delicious baked sun dried tomato chicken. Be sure to check out the tips and tricks below for extra help. Let’s get started!

FIRST STEP: Place chicken breasts in a large bowl and add kosher salt. Fill the bowl with water to cover the chicken breasts and stir to dissolve the salt. Allow the chicken to sit in the “brine” for at least 30 minutes.

SECOND STEP: Remove chicken from the brine and pat dry with paper towels. 

THIRD STEP: Slice a horizontal slit into the side of the chicken breasts, being careful not to slice the chicken all the way through.

FOURTH STEP: Divide the cream cheese, spinach, sun-dried tomatoes, and mozzarella between the chicken breasts and layer the ingredients inside (the order of layering isn’t important).

FIFTH STEP: Use a toothpick to close up and hold each stuffed chicken breast together. Sprinkle both sides of the chicken with salt and pepper.

SIXTH STEP: Preheat the oven to 400°F.

SEVENTH STEP: Heat the olive oil in a large skillet over medium-high heat. Sear both sides of the chicken breasts, browning for several minutes on each side. You may need to brown the chicken in batches so that there is space between the chicken while browning. Do not overcrowd. When the pieces are browned, remove them to a plate to fit the remaining pieces in the pan.

EIGHTH STEP: Return all of the chicken to the skillet. Sprinkle grape tomatoes over the chicken.

NINTH STEP: Bake for 10 to 15 minutes or until the chicken is cooked all the way through and the internal temperature reaches 165°F. 

TENTH STEP: Remove from the oven and let the chicken rest for about 5 minutes before serving.

Here are some great ways to serve your sun-dried tomato stuffed chicken breast for different occasions and seasons. Whether it's a casual family dinner or a special event, this recipe is sure to impress.

For a Family Dinner: Serve this stuffed chicken breast with creamy mashed potatoes or hasselback potatoes for a comforting meal. Pair with glazed carrots or sautéed vegetables to round out the meal. This recipe works well for any family dinner, offering both flavor and fun. It’s easy to make and loved by kids and adults alike.

For a Holiday or Special Occasion: Serve this chicken with a rich, creamy risotto or cheesy baked ziti to make it festive. Pair it with vegetables like air fryer cauliflower or carrots for an elegant touch. Sun-dried tomato stuffed chicken makes any special occasion feel extra special, adding flavor and sophistication.

For a Weeknight Meal: Enjoy it with some fried potatoes or a buttery corn casserole for a quick and delicious dinner. Add a side of sautéed spinach or roasted broccoli to complete the plate. This stuffed chicken breast is perfect for a busy weeknight. It’s simple, satisfying, and will leave your family wanting more.

Our readers rave about this sun-dried tomato stuffed chicken breast, and we can see why! It’s flavorful, easy to make, and always a hit with both kids and adults.

• Loaded with Flavor: Sun-dried tomatoes, spinach, and cheese pack this chicken with so much flavor.
• Perfect for Any Occasion: Whether it’s a casual dinner or a special celebration, this dish works.
• Quick Weeknight Dinner: You can make this delicious chicken in about an hour, making it perfect for busy nights.
• Kid-Friendly: The gooey cheese and tender chicken make it a meal the whole family will enjoy.

Chicken breast stuffed with sun-dried tomatoes is a must-try recipe that’ll quickly become a family favorite!

What temperature should my stuffed chicken be when it’s done?
The chicken should reach an internal temperature of 165°F when checked with a meat thermometer. Don’t forget to check both the chicken and filling for doneness.

What if I don’t have an oven-safe skillet?
If you don’t have an oven-safe skillet, sear the stuffed breasts in your regular skillet, then transfer them to a greased baking dish. Be sure to pour any pan drippings into the dish before baking.

Is it safe to put toothpicks in the oven?
Toothpicks are safe to use in the oven to hold your chicken together, but you can also use dried spaghetti to secure the chicken.

What’s the best way to serve sun-dried tomato stuffed chicken breast for a family dinner?
Slice the stuffed chicken into thick, juicy pieces and arrange them on a platter for easy sharing. This makes the meal feel like a special occasion.

Can I serve sun-dried tomato stuffed chicken breast on a weeknight?
Yes, this recipe is perfect for a weeknight dinner. It’s quick to make and feels fancy enough for any day of the week.

How can I make sun-dried tomato stuffed chicken breast look more impressive when serving guests?
Place the stuffed chicken on a large platter with a garnish of fresh herbs, such as basil or parsley. This adds color and freshness.

What sides go best with sun-dried tomato stuffed chicken breast?
Serve it with creamy mashed potatoes or roasted vegetables for a well-rounded meal. The sides complement the rich flavors of the chicken.

Can I serve sun-dried tomato stuffed chicken breast for a special occasion?
Absolutely! This stuffed chicken looks elegant and tastes amazing, making it a perfect choice for a dinner party or holiday meal.

How should I serve sun-dried tomato stuffed chicken breast for kids?
Slice the chicken into kid-friendly pieces and pair it with mild sides like mashed potatoes or corn. The cheese and chicken make it a hit with little ones.

For optimal storage of your sun-dried tomato stuffed chicken, follow these guidelines to maintain freshness and flavor.

How should I store leftover stuffed chicken?
Store leftovers in an airtight container in the refrigerator. They'll stay fresh for up to three days.

Can I freeze stuffed chicken for later?
Yes, you can freeze the stuffed (but uncooked) chicken breasts for up to one month. Thaw them in the fridge before cooking.

How do I reheat refrigerated stuffed chicken?
Reheat in a 350°F (175°C) oven for about ten minutes or until heated through. Avoid microwaving to prevent drying out.

Can I prepare the stuffed chicken ahead of time?
Absolutely! Assemble the stuffed chicken a day in advance. Store it in the refrigerator until ready to cook.

How do I prevent the chicken from drying out during reheating?
Cover the chicken with foil while reheating to retain moisture. This helps keep it juicy and tender.

Sun Dried Tomato Stuffed Chicken Breasts

Sun dried tomato stuffed chicken breasts are a flavorful, easy-to-make dish perfect for any dinner. With gooey cheese, spinach, and sun-dried tomatoes, it's a family favorite.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 7 votes

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Prep Time 40 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Baked Chicken, Chicken Dinner Ideas, Dinner

Cuisine American

Servings 4

Calories 418 kcal

Ingredients

  

1x2x3x

• 4 chicken breasts (boneless and skinless (8-ounces each))
• ¼ cup kosher salt
• 4 ounces cream cheese
• 1 cup baby spinach leaves (roughly chopped)
• ½ cup sundried tomatoes (in olive oil with herbs)
• 1 cup mozzarella cheese (grated)
• ½ teaspoon black pepper
• ½ teaspoon coarse sea salt
• 2 tablespoons olive oil
• 1 cup grape tomatoes (halved)

DIRECTIONS

 

• Place chicken breasts in a large bowl and add kosher salt. Fill the bowl with water to cover chicken breasts and stir to dissolve the salt. Allow the chicken to sit in the “brine” for at least 30 minutes.
• Remove chicken from brine and pat dry with paper towels.
• Slice a slit into the side of each chicken breast, being careful not to slice the chicken all the way through.
• Divide the cream cheese, spinach, sun-dried tomatoes, and mozzarella between the chicken breasts and layer the ingredients inside (the order of layering isn’t important).
• Use a toothpick to close up and hold each stuffed chicken breast together. Sprinkle both sides of the chicken with salt and pepper.
• Preheat the oven to 400°F.
• Heat olive oil in a large skillet over medium-high heat. Sear the chicken, browning for several minutes on each side. You may need to brown the chicken in batches so that there is space between the chicken while browning. Do not overcrowd. When the pieces are browned, remove them to a plate to fit the remaining pieces in the pan.
• Return all of the chicken to the skillet. Sprinkle grape tomatoes over the chicken.
• Bake for 10 to 15 minutes or until the chicken is cooked all the way through and registers 165°F.
• Remove from the oven and allow chicken breasts to rest for about 5 minutes before serving.

Notes

• I used larger than average chicken breasts which makes it easier to slice them and stuff them. Keep an eye for nice thick chicken breasts that are on the larger side when shopping for this recipe.
• The brine is a simple salt/water brine. Use kosher salt, which is coarser than sea salt or table salt. This step is optional but helps the chicken retain moisture and flavor while cooking.
• I find that the filling stays in the chicken breasts if I pack it in quite tight. If you’re worried about it falling out, use the toothpicks to secure the opening.
• If you don’t have an oven-safe skillet (a cast-iron skillet works great), simply sear each stuffed breast in the skillet you have, then transfer them to a baking dish sprayed with nonstick cooking spray to put them in the oven. Make sure that if you transfer to a baking dish that you pour all of your pan drippings into the casserole dish prior to finishing baking in the oven.
• The internal temperature of the chicken should register 165°F on a meat thermometer. Be sure to check the temperature of the chicken and the filling to determine doneness.                                                            Derived from: https://www.yammiesnoshery.com/2015/05/sun-dried-tomato-spinach-and-cheese.html

Nutrition

Calories: 418kcal | Carbohydrates: 12g | Protein: 34g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 7782mg | Potassium: 1083mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1739IU | Vitamin C: 14mg | Calcium: 207mg | Iron: 2mg

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