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Sun Dried Tomato Stuffed Chicken

close up shot of sun dried tomato stuffed chicken in a skillet with tomato slices and spinach
Tender sun dried tomato stuffed chicken is a delicious entree stuffed full of cheese and veggies. Derived from: https://www.yammiesnoshery.com/2015/05/sun-dried-tomato-spinach-and-cheese.html
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Table of Contents
  1. SUN DRIED TOMATO STUFFED CHICKEN INGREDIENTS
  2. HOW TO MAKE THIS SUN DRIED TOMATO STUFFED CHICKEN RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

This sun dried tomato stuffed chicken breast recipe is an elegant looking dish that is quick and easy to assemble. Tender chicken breasts are stuffed with salty sun dried tomatoes, crisp spinach and plenty of creamy melted cheese for a dish that you would be happy to serve to company.

For more stuffed meat entrees, check out our stuffed chicken breasts and stuffed pork chops.

SUN DRIED TOMATO STUFFED CHICKEN INGREDIENTS

You’ll need:

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

PRO TIP:

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.

SUBSTITUTIONS AND ADDITIONS

CHEESE: While mozzarella cheese will make this dish extra gooey, you can substitute any hard or semi-soft cheese that you like into this recipe. A sprinkle of parmesan cheese, goat cheese or feta cheese in addition to the mozzarella cheese adds a tangy twist.

VEGGIES: You could also add other veggies to your stuffing, such as finely chopped mushrooms, red peppers, or onions. 

MEAT: Add cooked bacon or prosciutto for a meaty addition to your dish.

SPINACH: You could also use baby kale in place of the spinach if you prefer.

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HOW TO MAKE THIS SUN DRIED TOMATO STUFFED CHICKEN RECIPE

STEP ONE: 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.

PRO TIP:

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.

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

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

STEP FOUR: 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).

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

PRO TIP:

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.

STEP SIX: Preheat the oven to 400°F.

STEP SEVEN: Heat 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.  

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

PRO TIP:

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.

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

PRO TIP:

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.

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

PRO TIP:

Be sure to remove the toothpicks before serving.

HOW TO SERVE

These simple sun dried tomato, spinach and cheese stuffed chicken breasts are an easy weeknight meal but also fancy enough to serve for company. Add a couple of side dishes such as a green bean casserole and creamy mashed potatoes for a complete meal.

STORAGE

IN THE FRIDGE: Store this stuffed chicken breast with sun-dried tomatoes in an airtight container in the refrigerator for up to 3 days.  

IN THE FREEZER: Store in the freezer for up to 1 month.  

This creamy spinach and sun-dried tomato stuffed chicken is full of plenty of goodies including fresh spinach, sundried tomatoes and melty cheese. Thanks to a quick sear before baking, the chicken becomes tender and moist while baking warms and melt the filling.

FREQUENTLY ASKED QUESTIONS

How do you keep the chicken tender and juicy and not dry out?

Soaking the chicken in the brine followed by a quick sear will lock in additional moisture and produce tender chicken breasts.

Can I use chicken thighs in this chicken breast recipe?

Since chicken thighs are smaller, they would be harder to stuff, but you could stuff chicken thighs if you want. You would have to watch the cooking time and adjust for the smaller size of the thighs.

Is it safe to put toothpicks in the oven?

Toothpicks are perfectly safe to put in the oven to hold your chicken together. An alternative is to use small sections of dried spaghetti to hold the chicken closed.

What are the best cheeses to stuff cheese stuffed chicken breasts with?

If you don’t want to use mozzarella cheese that this stuffed chicken breast with spinach, cheese and sun dried tomatoes recipe calls for, you could use cheddar, parmesan, ricotta, or feta for great alternatives.

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close up shot of sun dried tomato stuffed chicken in a skillet with tomato slices and spinach

Sun Dried Tomato Stuffed Chicken

5 from 1 vote
Tender sun dried tomato stuffed chicken is a delicious entree stuffed full of cheese and veggies. 
Derived from: https://www.yammiesnoshery.com/2015/05/sun-dried-tomato-spinach-and-cheese.html
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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

PRO TIP: 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.
 
PRO TIP: 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.
 
PRO TIP: 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.
 
PRO TIP: 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.
 
PRO TIP: 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.

Nutrition

Calories: 545kcal | Carbohydrates: 11g | Protein: 58g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 7935mg | Potassium: 1503mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1773IU | Vitamin C: 15mg | Calcium: 212mg | Iron: 3mg
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