Get ready to fall in love with Sundried Tomato, Spinach, and Cheese Stuffed Chicken—a dish that’s just as impressive to serve as it is comforting to eat. Each juicy chicken breast is packed with a medley of bold sundried tomatoes, tender spinach, and a swoon-worthy cheese blend, creating a weeknight meal that feels straight out of a cozy bistro. This stuffed chicken recipe manages to be hearty yet elegant, low-carb but totally crave-worthy, making it my go-to for both family dinners and dinner parties. If you’re searching for a way to turn basic chicken into something unforgettable, Sundried Tomato, Spinach, and Cheese Stuffed Chicken absolutely delivers!

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

Ingredients You’ll Need

You’ll be amazed at how a handful of simple, vibrant ingredients come together to make Sundried Tomato, Spinach, and Cheese Stuffed Chicken truly special. Each item in this recipe brings its own character—whether it’s extra flavor, a pop of color, or the perfect creamy texture.

Chicken breasts: Choose boneless, skinless chicken breasts for the perfect canvas—they’re easy to butterfly and stuff.
Garlic powder: Gives a subtle depth that enhances all the other flavors in the chicken.
Onion powder: Adds a gentle background sweetness, balancing the tangy filling.
Italian seasoning: Brings those classic Mediterranean herb notes that make every bite pop.
Salt and black pepper: Essential for seasoning the chicken inside and out for maximum taste.
Olive oil: Helps sear the chicken to golden perfection before baking.
Fresh spinach: Chopped spinach adds rich green color and a tender bite to the filling.
Sundried tomatoes (in oil): These little gems provide robust, tangy flavor—even a small amount goes a long way.
Shredded mozzarella cheese: Melty and mild, mozzarella acts as the glue that holds the filling together.
Grated Parmesan cheese: Gives a salty, nutty taste that makes the stuffing irresistible.
Cream cheese (softened): Adds creaminess and helps bind the filling; you can swap for goat cheese if you want a tangy twist.
Toothpicks or kitchen twine: Keeps your stuffed chicken securely sealed during cooking, so none of that cheesy goodness escapes.

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

Step 1: Butterfly and Season Your Chicken

Start off by preheating your oven to 375°F (190°C), giving it enough time to get nice and hot. Take each chicken breast and, keeping your knife parallel to the cutting board, carefully slice horizontally—but don’t cut all the way through! Open each breast like a book. Generously season both sides with garlic powder, onion powder, Italian seasoning, salt, and pepper. This helps every bite of Sundried Tomato, Spinach, and Cheese Stuffed Chicken burst with flavor right from the start.

Step 2: Make the Cheesy, Veggie Filling

Grab a small bowl and mix together your chopped spinach, sundried tomatoes, shredded mozzarella, Parmesan, and softened cream cheese. This is where the magic happens—the sundried tomatoes add a tangy punch, the mozzarella melts into oozy dreams, the Parmesan gives savory undertones, and the cream cheese makes the whole filling lusciously velvety.

Step 3: Stuff and Secure the Chicken

Spoon the lush spinach and cheese filling evenly into each butterflied chicken breast. Fold the chicken closed over the stuffing. Use toothpicks or kitchen twine to secure the opening—this ensures your Sundried Tomato, Spinach, and Cheese Stuffed Chicken holds together perfectly while searing and baking.

Step 4: Sear for a Flavorful Crust

Heat olive oil in a large, oven-safe skillet over medium heat until shimmering. Carefully add your stuffed chicken breasts and sear each side for 3–4 minutes. This quick step develops a gorgeous, golden crust, locking in juices and layering in flavor.

Step 5: Bake Until Juicy and Done

Transfer the entire skillet into your preheated oven and bake for 20–25 minutes, or until the chicken is brilliantly juicy and the internal temperature hits 165°F (74°C). The filling melts together in the oven, infusing every corner with fresh, cheesy goodness. Once finished, don’t forget to remove the toothpicks or twine before serving your masterpiece!

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

Garnishes

A final flourish of finely chopped fresh parsley or basil right before serving really wakes up the plate. You can also scatter a bit more grated Parmesan or a sprinkle of crushed red pepper for color and extra zing. These little touches will quickly upgrade Sundried Tomato, Spinach, and Cheese Stuffed Chicken into a visually stunning dish that looks as good as it tastes!

Side Dishes

Pair this stuffed chicken with simple sides that let its flavors shine. My go-tos are garlicky sautéed green beans, roasted asparagus, or a crisp Caesar salad. If you want something heartier, try creamy mashed cauliflower or lemony rice pilaf. These sides soak up the cheesy, tomato-infused juices from your Sundried Tomato, Spinach, and Cheese Stuffed Chicken beautifully.

Creative Ways to Present

Slice the stuffed chicken on a diagonal to reveal all those vibrant layers inside—this makes a gorgeous centerpiece for any dinner spread. For a fancier touch, serve each piece atop a smear of pesto or a swirl of tomato sauce. You can also plate alongside roasted cherry tomatoes for an added burst of color and flavor.

Make Ahead and Storage

Storing Leftovers

Store any leftover Sundried Tomato, Spinach, and Cheese Stuffed Chicken in an airtight container in the refrigerator for up to three days. The flavors actually become even richer after a day, making leftovers something to look forward to!

Freezing

You can freeze the stuffed, uncooked chicken breasts for easy future dinners—just wrap individually in plastic wrap and place in a freezer bag. To cook, thaw completely in the fridge overnight, then follow the searing and baking steps as usual for tender results. Cooked leftovers can also be frozen, though the texture of the filling may soften a bit upon reheating.

Reheating

Reheat individual portions in the microwave or, for best texture, in the oven at 325°F until warmed through. If the chicken looks a bit dry, splash a teaspoon of chicken broth over the top before reheating to keep everything succulent and flavorful.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs will work for this recipe, though you may need to flatten them a bit and adjust cooking time, since they’re usually smaller and thinner than breasts.

What can I use instead of cream cheese in the filling?

If you’d like a tangier flavor, goat cheese is a fantastic substitute for cream cheese. Ricotta also works well for a milder, creamy texture.

Is Sundried Tomato, Spinach, and Cheese Stuffed Chicken gluten-free?

Yes! This recipe is naturally gluten-free as long as your sundried tomatoes and cheeses don’t contain added gluten-containing ingredients. Be sure to check labels if you’re cooking for someone with an allergy.

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

Yes, you can assemble the chicken and filling up to a day ahead and keep it in the fridge, ready to sear and bake when you’re ready to impress your guests (or yourself).

How do I know when the stuffed chicken is fully cooked?

The most reliable way is to use an instant-read thermometer. The chicken is safe and juicy when the thickest part reaches 165°F (74°C). Don’t forget to let it rest for a couple of minutes before removing the toothpicks or twine.

Final Thoughts

If you love bringing wow factor to the dinner table with minimal fuss, you simply have to try this Sundried Tomato, Spinach, and Cheese Stuffed Chicken. It’s the kind of meal that’ll make you look forward to weeknights and add a little bit of magic to your kitchen. Gather up those craveable ingredients and give it a try—you won’t regret it!

Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe

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4.9 from 24 reviews

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

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Description

This delicious recipe for Sundried Tomato, Spinach, and Cheese Stuffed Chicken combines tender chicken breasts with a flavorful filling of spinach, sundried tomatoes, and cheeses. A perfect dish for a satisfying and elegant meal.

Ingredients

Scale

Chicken:

4 boneless, skinless chicken breasts

Seasoning:

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
Salt and black pepper to taste

Filling:

1 tablespoon olive oil
1 cup fresh spinach (chopped)
1/2 cup sundried tomatoes (packed in oil, drained and chopped)
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons cream cheese (softened)

Toothpicks or kitchen twine for securing

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Instructions

Preheat Oven: Preheat oven to 375°F (190°C).
Prepare Chicken: Butterfly each chicken breast, season with garlic powder, onion powder, Italian seasoning, salt, and pepper.
Make Filling: Mix spinach, sundried tomatoes, mozzarella, Parmesan, and cream cheese. Fill each chicken breast with the mixture and secure closed.
Sear Chicken: Sear chicken in olive oil until golden brown.
Bake: Transfer to oven and bake for 20–25 minutes until fully cooked.
Serve: Remove toothpicks or twine before serving.