🍗 Stuffed Chicken Breast with Spinach, Cheese & Sun-Dried Tomatoes
Juicy | Flavor-Packed | Elegant Yet Easy
This recipe takes humble chicken breasts to new heights! Juicy on the outside, creamy and cheesy on the inside—stuffed with vibrant spinach, melty cheese, and tangy sun-dried tomatoes. Whether you’re making a weeknight dinner or an impressive main for guests, this dish delivers flavor and comfort in every bite.
🍽️ Servings: 2 (can be doubled easily)
⏱️ Prep Time: 15 minutes
🔥 Cook Time: 25–30 minutes
⭐ Total Time: ~40–45 minutes
📝 Ingredients
- 2 large boneless skinless chicken breasts
- 1 cup fresh spinach, lightly sautéed
- ½ cup ricotta or cream cheese (softened)
- ½ cup shredded mozzarella or provolone
- ¼ cup grated Parmesan
- ¼ cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1 clove garlic, minced
- 1 tbsp olive oil
- Salt & black pepper, to taste
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley, chopped (for garnish)
👩🍳 Instructions
- Preheat Oven
Preheat to 375°F (190°C). Lightly grease a baking dish. - Prepare the Filling
In a bowl, combine sautéed spinach, ricotta/cream cheese, mozzarella, Parmesan, sun-dried tomatoes, minced garlic, a pinch of salt, and black pepper. Mix until creamy. - Butterfly the Chicken
Slice each chicken breast horizontally (don’t cut all the way through) to create a pocket. Season inside and out with salt, pepper, and Italian seasoning. - Stuff the Chicken
Fill each pocket generously with the spinach-cheese mixture. Secure with toothpicks if needed. - Sear for Flavor (Optional but Recommended)
In an oven-safe skillet, heat olive oil over medium heat. Sear stuffed chicken for 2–3 minutes per side to get a golden crust. - Bake
Transfer the skillet (or place chicken in baking dish) to the oven. Bake for 20–25 minutes, or until chicken is fully cooked (internal temp should reach 165°F/74°C). - Rest & Serve
Let rest for 5 minutes. Remove toothpicks, slice, garnish with fresh parsley, and serve!
💡 Notes & Tips
- Secure stuffing with toothpicks or kitchen twine to prevent oozing out.
- Don’t skip the sear: Adds flavor and texture.
- Use a meat thermometer to avoid overcooking.
- Add red pepper flakes if you like a touch of heat.
- Meal-prep friendly: These reheat great for lunches!
🍽️ Nutritional Info (Per Serving – Approximate)
- Calories: 460 kcal
- Protein: 48g
- Fat: 28g
- Carbs: 6g
- Fiber: 1g
- Sugar: 2g
(May vary depending on cheese choice and portion size)
🌿 Health Benefits
- High Protein: Supports muscle growth and keeps you full longer.
- Low Carb: Great for keto or low-carb meal plans.
- Spinach: A leafy green loaded with vitamins A, C, and K, plus iron.
- Tomatoes: Sun-dried tomatoes are rich in antioxidants, especially lycopene.
- Calcium Boost: Cheese provides bone-strengthening nutrients.
❓ Q&A
Q: Can I make this ahead of time?
A: Yes! You can stuff the chicken in advance and refrigerate for up to 24 hours before baking.
Q: Can I use frozen spinach?
A: Definitely. Thaw and squeeze out all excess water before mixing into the filling.
Q: What can I serve it with?
A: Great with roasted veggies, mashed cauliflower, zoodles, or a fresh green salad.
Q: Can I freeze this?
A: Yes, freeze after baking. Reheat in the oven or air fryer for best texture.
Q: Can I grill instead of bake?
A: Sure—just secure well with toothpicks and grill over indirect heat to cook through without burning.
Let me know if you’d like this turned into a printable recipe card, step-by-step photo guide, or adjusted for air fryer or grill cooking!