Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe

If you’re looking for a dish that feels just as perfect for a cozy weeknight as it does for impressing dinner guests, Sundried Tomato, Spinach, and Cheese Stuffed Chicken is your new go-to. Juicy chicken breasts become savory pockets brimming with tangy sundried tomatoes, vibrant spinach, and a double hit of melty cheeses. This recipe brings all the Mediterranean sunshine to your table in just 40 minutes, and every bite is bursting with flavor, color, and oozy, cheesy goodness. Trust me, you’ll come back to this one again and again!

this Recipe

Ingredients You’ll Need

This Sundried Tomato, Spinach, and Cheese Stuffed Chicken recipe proves you don’t need dozens of ingredients to create big, bold flavors. Every single component plays its part — from the tender chicken acting as a canvas to the punchy filling and golden crust — for a dish that’s greater than the sum of its parts.

• Chicken breasts: Boneless, skinless, and thick enough to stuff — these are the perfect blank slate for absorbing all that Mediterranean flavor.
• Sundried tomatoes: Their sweet-tart punch adds color and incredible depth to every bite.
• Fresh spinach: Chopped for easy stuffing, it brings a gentle earthy flavor and a pop of green.
• Mozzarella cheese: Shreds of mozzarella ensure gooey, stretchy pockets of cheesy goodness.
• Parmesan cheese: Salty, nutty, and rich, Parmesan builds flavor and helps hold the filling together.
• Garlic: Freshly minced cloves offer an aromatic, zesty backbone to the stuffing mixture.
• Italian seasoning: This herb blend rounds out the filling with fragrant Mediterranean flair.
• Salt: A simple seasoning that enhances the natural flavors of every ingredient.
• Black pepper: Just a pinch for gentle heat and sharp depth in every mouthful.
• Olive oil: For a golden-brown, crisp sear and a hint of richness that ties everything together.
• Toothpicks or kitchen twine: These ensure your beautifully stuffed chicken stays perfectly intact during cooking.

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

Step 1: Preheat and Prepare

Start by preheating your oven to 375°F (190°C) — this way, it’s hot and ready as soon as you’ve assembled your stuffed chicken. Have toothpicks or kitchen twine on hand and prep your ingredients so the assembly comes together quickly and smoothly.

Step 2: Butterfly the Chicken Breasts

Place each chicken breast on a cutting board, and using a sharp knife, carefully slice a deep pocket along the side. Be gentle so you don’t cut all the way through! The goal is a nice little envelope to hold all that glorious filling without any leaks.

Step 3: Make the Filling

In a bowl, combine the chopped sundried tomatoes, spinach, shredded mozzarella, grated Parmesan, minced garlic, and Italian seasoning. Mix until everything is evenly distributed. This colorful mix is loaded with flavor and is the heart of what makes Sundried Tomato, Spinach, and Cheese Stuffed Chicken so irresistible!

Step 4: Stuff and Secure

Spoon the filling into each chicken pocket until they are generously filled (but not overstuffed). Use toothpicks or kitchen twine to close up the open sides, so all the cheesy goodness stays tucked inside during cooking.

Step 5: Season and Sear

Season the outsides of each chicken breast with salt and black pepper. Heat olive oil in a large oven-safe skillet over medium-high heat, then sear the chicken for 2-3 minutes per side until beautifully golden. This not only locks in flavor but gives the chicken an irresistible crust.

Step 6: Bake to Perfection

Transfer the skillet directly to your preheated oven and bake for 18–22 minutes, or until a thermometer inserted into the thickest part reads 165°F (74°C). Let the chicken rest for 5 minutes before serving, allowing the juices and cheese to settle perfectly inside.

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

Garnishes

A sprinkling of fresh chopped basil or parsley right before serving makes the dish pop with color and a brightness that beautifully offsets the rich filling. For an extra punch, a little drizzle of olive oil or a dusting of grated Parmesan over the top never hurts.

Side Dishes

This Sundried Tomato, Spinach, and Cheese Stuffed Chicken pairs wonderfully with fluffy rice, al dente quinoa, or even a simple arugula salad dressed in lemon vinaigrette. Roasted vegetables or garlicky mashed potatoes also make cozy accompaniments that soak up all the delicious pan juices.

Creative Ways to Present

For extra flair, slice each stuffed chicken breast crosswise and fan out the pieces for a dramatic plate presentation that showcases the vibrant filling. Serving it family-style on a platter with extra herbs and lemon wedges turns your kitchen into a Mediterranean bistro in seconds.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Sundried Tomato, Spinach, and Cheese Stuffed Chicken tightly in foil or an airtight container and store in the refrigerator for up to 3 days. The flavors actually deepen overnight, so you’re in for a real lunchtime treat the next day!

Freezing

If you want to make this ahead or freeze leftovers, chill the cooked chicken thoroughly, then wrap each breast individually and store in a freezer-safe bag. They’ll keep well for up to 3 months, making for a quick, flavor-packed meal on a busy night.

Reheating

For reheating, bake the stuffed chicken in a covered dish at 325°F until heated through (about 15-20 minutes) so it stays juicy. For single portions, a microwave works too, just use lower heat and cover to keep the filling nice and moist.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a juicier, slightly richer alternative and hold up well to stuffing. Just make sure you select boneless, skinless thighs and adjust the cooking time as they may finish a bit quicker.

What’s the best way to keep the filling from spilling out?

Securing the edges with toothpicks or tying with kitchen twine works wonders. Make sure the pocket is deep but doesn’t go all the way through, and pack the filling firmly but not overly full to prevent leaks.

Can I prepare Sundried Tomato, Spinach, and Cheese Stuffed Chicken in advance?

Yes, you can assemble the stuffed chicken up to a day ahead. Store them covered in the refrigerator until you’re ready to cook, then proceed with searing and baking for fresh, perfectly cooked results.

Is there a dairy-free option for the cheese?

You can use your favorite plant-based cheeses in place of mozzarella and Parmesan, or leave the cheese out entirely for a lighter, dairy-free version. Add extra spinach and sundried tomatoes to bulk up the filling if you go this route.

Can I grill instead of bake?

Definitely! Sear the stuffed chicken on a preheated grill over medium heat for 3–4 minutes per side, then move to indirect heat and cover until the internal temperature hits 165°F. It’ll give you a lovely smoky flavor and those classic grill marks.

Final Thoughts

I can’t recommend Sundried Tomato, Spinach, and Cheese Stuffed Chicken enough — it’s one of those recipes that feels special yet is easy enough for any night of the week. Whether you’re feeding family or entertaining friends, this dish brings excitement (and lots of cheese) to the table. Dive in and enjoy every savory, melty, Mediterranean-inspired bite!

Print