If you are hunting for a dish that bursts with flavor, comfort, and a touch of elegance, the Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe is your new best friend in the kitchen. This recipe masterfully combines tender chicken breasts with a luscious filling of creamy cheeses, vibrant spinach, and tangy sundried tomatoes. Each bite offers a perfect balance of savory, fresh, and cheesy goodness that feels both wholesome and indulgent. Whether you’re cooking for family weeknight dinners or impressing guests, this recipe promises a satisfying experience that’s as delightful to make as it is to eat.
Ingredients You’ll Need
The magic of the Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe lies in its simple yet thoughtful ingredients. Each element plays a vital role in layering the flavors and creating that melt-in-your-mouth texture you’ll crave. Here’s what you’ll gather before diving in:
- Chicken breasts: These are the perfect protein canvas—boneless and skinless for easy stuffing and even cooking.
- Spinach: Fresh adds a pop of color and nutrients; frozen works just fine if well-drained.
- Sundried tomatoes: Their intense, tangy flavor is the star of the stuffing, giving it that wow factor.
- Cream cheese: Softened cream cheese ensures a creamy binding texture for the filling.
- Ricotta cheese: Adds a light, slightly sweet creaminess that’s essential for balance.
- Mozzarella cheese: Melts beautifully and gives that irresistible gooey stretch.
- Parmesan cheese: A sharp bite to elevate all the creamy cheeses with an umami twist.
- Garlic: Minced for a subtle aromatic punch that pairs perfectly with the spinach and tomato.
- Olive oil: For searing the chicken to a golden perfection, adding crisp texture.
- Salt and pepper: To bring out all the natural flavors and seasoning nuances.
- Toothpicks: Essential for securing your stuffed chicken pockets during 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), setting the stage for perfectly cooked chicken. In a mixing bowl, combine chopped spinach, sundried tomatoes, softened cream cheese, ricotta, mozzarella, Parmesan, minced garlic, salt, and pepper. This mixture is the heart of your dish, so make sure it’s evenly blended for consistent flavor in every bite.
Step 2: Create the chicken pockets
Using a sharp knife, gently slice a pocket into the side of each chicken breast. Be careful not to cut all the way through—this pocket will hold your delicious filling securely inside while cooking. This step might feel a bit daring if you’re not used to it, but it’s easier than it seems and totally worth the effort.
Step 3: Stuff and secure
Spoon generous amounts of the spinach and cheese filling into each pocket. Don’t be shy—you want a nice, full center! Once packed, use toothpicks to close the openings, ensuring none of the cheesy goodness escapes while searing and baking.
Step 4: Sear the chicken
Heat olive oil in a large oven-safe skillet over medium-high heat. Carefully place each stuffed chicken breast into the skillet and sear for about 2 to 3 minutes on each side until they develop a gorgeous golden-brown crust. This step locks in juices and adds that perfect slightly crisp texture on the outside.
Step 5: Bake to perfection
Transfer your skillet straight to the preheated oven. Bake for 20 to 25 minutes, until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C). The result? Tender, juicy chicken with a warm, melty, savory center that’s absolutely irresistible.
Step 6: Finishing touches
Once out of the oven, carefully remove the toothpicks before serving to keep things safe and neat. Now you’re ready to wow your family or guests with a beautifully stuffed chicken breast packed with bold flavor and creamy texture.
How to Serve Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe
Garnishes
Adding fresh herbs such as chopped parsley, basil, or a sprinkle of extra grated Parmesan can enhance both the look and the aroma. A light drizzle of high-quality olive oil or a squeeze of fresh lemon juice adds a bright, fresh contrast to the richness.
Side Dishes
This stuffed chicken shines alongside simple sides like roasted veggies, garlic mashed potatoes, or a crisp green salad. For an extra comforting meal, creamy risotto or herbed quinoa makes a fantastic bed for the chicken to rest on, soaking up any delicious juices left behind.
Creative Ways to Present
Slice the chicken breasts crosswise to showcase the colorful, cheesy filling inside, making every plate look gourmet and inviting. Arrange the slices fanned out on a platter, perhaps accompanied by sundried tomato-infused olive oil or a light tomato sauce drizzle for added pizzazz.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover stuffed chicken breasts in an airtight container and refrigerate for up to 3 days. Keeping the chicken tightly sealed preserves moisture and flavor, so each reheated portion still tastes delicious.
Freezing
You can freeze cooked stuffed chicken by wrapping each piece tightly in plastic wrap, then aluminum foil, or placing them in a freezer-safe container. Freeze for up to 2 months. This makes it super handy for quick meals—you simply thaw and reheat.
Reheating
Reheat leftovers gently in the oven at 325°F (160°C) until warmed through to avoid drying out the chicken. Alternatively, use a microwave on medium power in short bursts, making sure the filling heats evenly for that luscious cheesy texture you love.
FAQs
Can I use frozen spinach for this recipe?
Absolutely! Just make sure to thaw and squeeze out as much water as possible to avoid a soggy filling. Frozen spinach works great and can save you prep time.
What can I substitute for sundried tomatoes?
If you don’t have sundried tomatoes, roasted red peppers or chopped sun-dried tomato paste can work as alternatives, though the flavor won’t be quite as intense.
Can I use other cheeses in this recipe?
Feel free to experiment! Feta or goat cheese can add tanginess, while cheddar will provide a sharper flavor. Just keep the creaminess balance for the best texture.
Is it necessary to sear the chicken before baking?
Searing gives the chicken a beautiful golden crust and locks in juices, but if you’re short on time, you can skip this step and bake directly—just know the texture will be softer on the outside.
How do I know when the chicken is fully cooked?
Using a meat thermometer is best—you want an internal temperature of 165°F (74°C) for safety and juiciness. If you don’t have one, cut into the thickest part and ensure the juices run clear, not pink.
Final Thoughts
This Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe is truly one of those dishes that brings joy to the table. The combination of fresh, tangy, and creamy elements wrapped in tender chicken makes it a standout favorite that you will find yourself craving again and again. It’s straightforward enough for a weeknight but elegant enough to serve guests with pride. I hope you enjoy making and sharing it as much as I do!
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
Description
This Sundried Tomato, Spinach, and Cheese Stuffed Chicken recipe features tender chicken breasts stuffed with a savory mixture of spinach, sundried tomatoes, and a blend of creamy cheeses. The chicken is seared to a golden brown on the stovetop and then baked to perfection, creating a deliciously rich and satisfying main dish perfect for a comforting dinner.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil (for searing)
- Salt and pepper to taste
- Toothpicks (for securing chicken)
Stuffing
- 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
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature by the time the chicken is ready to bake.
- Prepare the stuffing: In a medium bowl, thoroughly combine the chopped spinach, sundried tomatoes, cream cheese, ricotta, mozzarella, Parmesan, minced garlic, salt, and pepper. Mix well to form a uniform stuffing mixture.
- Make pockets in chicken: Using a sharp knife, carefully cut a pocket horizontally into the side of each chicken breast, making sure not to slice all the way through to keep the stuffing inside when cooking.
- Stuff the chicken breasts: Spoon the prepared spinach and cheese mixture into each chicken pocket. Secure the openings with toothpicks to hold the filling in place during cooking.
- Sear the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear them for 2-3 minutes on each side, or until each side is golden brown. This step locks in flavors and adds a nice crust.
- Bake the chicken: Transfer the skillet with the seared chicken directly into the preheated oven. Bake for 20-25 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Finish and serve: Remove the skillet from the oven and carefully take out the toothpicks before serving. Let the chicken rest for a few minutes to retain its juices. Serve warm and enjoy your stuffed chicken breast.
Notes
- Ensure spinach is well-drained if using frozen to prevent watery stuffing.
- Feel free to substitute the cheeses with your preferred varieties, such as feta or goat cheese.
- To keep chicken moist, avoid overcooking; use a meat thermometer for best results.
- This dish pairs well with a fresh salad, roasted vegetables, or garlic mashed potatoes.
- For added flavor, marinate chicken breasts in olive oil, garlic, and herbs for 30 minutes before stuffing.
