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Savory Stuffed Chicken Breast with Spinach and Sun-Dried Tomatoes

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A quick and easy stuffed chicken breast recipe featuring a creamy filling of sautéed spinach and sun-dried tomatoes, perfect for busy weeknights and cozy dinners.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (6–8 ounces each)
  • 4 cups fresh spinach, roughly chopped (about 120 grams)
  • ½ cup sun-dried tomatoes, chopped (about 70 grams), packed in oil, drained with some oil reserved
  • 2 cloves garlic, minced
  • 4 ounces cream cheese, softened
  • ¼ cup grated Parmesan cheese (about 25 grams)
  • 2 tablespoons extra virgin olive oil, plus a splash of reserved sun-dried tomato oil if desired
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon Italian seasoning (blend of dried oregano, basil, and thyme)
  • Optional: pinch of red pepper flakes for subtle heat

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
  3. Add chopped spinach and sun-dried tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until spinach wilts and excess moisture evaporates. Remove from heat and let cool slightly.
  4. In a mixing bowl, combine the sautéed spinach and tomatoes with softened cream cheese, grated Parmesan, Italian seasoning, salt, and pepper. Stir until evenly mixed and creamy.
  5. Using a sharp knife, slice horizontally through each chicken breast to create a pocket without cutting all the way through. Pat dry with paper towels.
  6. Spoon the filling evenly into each chicken breast pocket. Do not overstuff. Secure with toothpicks if needed.
  7. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.
  8. Transfer the skillet (if oven-safe) or move the chicken breasts to a baking dish. Bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
  9. Remove from oven and let the chicken rest for 5 minutes before slicing.
  10. Serve warm with your favorite sides.

Notes

Pat chicken dry before slicing to ensure a good sear. Use a sharp knife to carefully create pockets without tearing. Searing the chicken before baking locks in juices and adds flavor. The filling can be prepared up to 24 hours ahead and refrigerated. If chicken browns too fast during searing, lower the heat. Remove toothpicks before serving. For dairy-free, substitute cream cheese with a dairy-free spread or mashed avocado. Kale or Swiss chard can replace spinach but require longer sautéing.

Nutrition

Keywords: stuffed chicken breast, spinach, sun-dried tomatoes, easy dinner, weeknight meal, creamy filling, healthy chicken recipe, gluten-free, dairy-free option

Find it online: https://bitematrix.com/savory-stuffed-chicken-breast-with-spinach-and-sun-dried-tomatoes-recipe/