If you’re craving a dish that’s bursting with flavor, color, and comforting textures, then this Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breast Recipe is the answer. Juicy chicken breasts are transformed into a gourmet experience by stuffing them generously with vibrant sun dried tomatoes, fresh spinach, and ooey-gooey melting cheese, all enhanced by a zesty Italian-inspired dressing. This recipe is not only visually stunning but also perfectly balanced, making it an instant favorite for weeknight dinners or special occasions alike.
Ingredients You’ll Need
Getting this recipe just right depends on having a few simple but powerful ingredients. Each one plays a crucial role in building flavor, texture, and that irresistible appeal that will keep everyone coming back for more.
- 6oz/180g small chicken breasts: Boneless and skinless, these make the perfect vessel for stuffing and cook quickly to juicy perfection.
- 1/2 cup sun dried tomato (oil packed): Adds a sweet, tangy punch and vibrant color that really pops inside the chicken pocket.
- 4 slices mozzarella cheese: Use a good melting cheese for gooey, melty richness that contrasts beautifully with the tomatoes and spinach.
- Handful of spinach leaves: Fresh spinach brightens the dish with a subtle earthiness and lovely green color.
- 2 tsp olive oil: Ensures a golden sear on the chicken and adds a silky richness.
- 1 tbsp Dijon mustard: Delivers a gentle tang that livens up the Italian dressing coating the chicken.
- 1 tbsp white wine vinegar or lemon juice: Injects brightness and balances the richness of the cheese and oil.
- 1/2 tsp sugar (any kind): Just a touch to mellow the acidity and bring all the flavors together.
- 2 tsp olive oil: Extra for cooking and adding depth.
- 1/2 tsp each Italian mixed herbs and red pepper flakes: Provides aromatic herbs and a subtle kick that enlivens every bite.
- Salt & pepper: Essential seasoning to enhance all the flavors.
How to Make Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breast Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 180C/350F. This ensures your chicken will finish cooking beautifully after a quick sear.
Step 2: Whisk the Italian Dressing
In a small bowl, combine Dijon mustard, white wine vinegar (or lemon juice), sugar, olive oil, Italian mixed herbs, red pepper flakes, salt, and pepper. Whisk until smooth. This thick, flavorful dressing will coat the chicken inside and out, infusing it with irresistible zest.
Step 3: Create the Chicken Pockets
Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to slice all the way through. These pockets will hold the delicious filling and keep it juicy during cooking.
Step 4: Coat the Chicken
Brush the Italian dressing generously both inside and outside the chicken breasts. This layer adds moisture and flavor, ensuring every bite is bursting with herbaceous, tangy goodness.
Step 5: Stuff with Sun Dried Tomato, Cheese & Spinach
On a clean workspace, load each chicken pocket with a good amount of sun dried tomato strips, followed by mozzarella slices, and finally a handful of fresh spinach leaves. Pack the filling as fully as you can for maximum flavor with every bite.
Step 6: Secure the Filling
Seal the stuffed chicken breasts by inserting toothpicks diagonally into the pockets. This step keeps everything tucked inside as the chicken cooks, preventing any gooey goodness from escaping.
Step 7: Sear the Chicken
Heat olive oil in an ovenproof skillet over high heat. Once shimmering, add the chicken breasts and cook for about 1 1/2 minutes on each side until they develop a gorgeous golden crust. This creates extra flavor and locks in the juices.
Step 8: Bake to Perfection
Transfer the skillet to the preheated oven and bake for 15 minutes. The cheese should be melted and bubbly, and the chicken cooked through. Let the chicken rest for 3 minutes after baking, then drizzle with the flavorful pan juices before serving for an extra touch of deliciousness.
How to Serve Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breast Recipe
Garnishes
A sprinkle of freshly chopped basil or parsley adds fresh color and a fragrant herbal note that pairs beautifully with this dish. For a little extra indulgence, drizzle some balsamic glaze or a touch of extra virgin olive oil on top right before serving.
Side Dishes
This dish shines alongside light sides like garlic roasted potatoes, a crisp mixed green salad, or even buttery steamed asparagus. These choices complement the hearty, cheesy chicken without overwhelming the delicate balance of flavors.
Creative Ways to Present
For a dinner party, slice the stuffed chicken breasts into medallions to showcase the colorful filling inside. Arrange the slices on a platter with a bed of fresh greens or a swirl of pesto for a stunning presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Place leftover stuffed chicken breasts in an airtight container and refrigerate for up to 3 days. This dish reheats wonderfully while keeping the chicken moist and the cheese melty.
Freezing
You can freeze uncooked stuffed chicken breasts wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before cooking as directed for fresh, tasty results.
Reheating
Reheat leftovers gently in a covered oven-safe dish at 160C/320F for about 15 minutes or until warmed through. Avoid the microwave if possible to maintain the crisp, golden exterior and melted cheese texture.
FAQs
Can I use dried sun dried tomatoes instead of oil-packed?
Yes, you can use dried sun dried tomatoes, but it’s best to rehydrate them in warm water or olive oil first. Oil-packed tomatoes bring extra moisture and richness to the dish, so if using dried, consider adding a little extra olive oil for flavor.
What kind of cheese works best in this recipe?
Mozzarella is ideal because it melts beautifully and has a mild flavor, but you can also experiment with provolone, fontina, or even a sharp cheddar depending on your taste preferences.
Is it possible to make this recipe dairy-free?
Absolutely! Simply swap the cheese for a dairy-free melting alternative or omit it entirely while keeping the sun dried tomatoes and spinach for flavorful stuffing.
Can I prepare this recipe for a larger group?
Definitely! Just increase the ingredients proportionally and use a bigger skillet or baking dish. The cooking times will be similar, but always check that the chicken is cooked through before serving.
How do I know when the chicken is fully cooked?
The cheese should be melted and bubbly, and the chicken should reach an internal temperature of 75C/165F. If you don’t have a thermometer, cut into one breast to ensure the juices run clear and the meat is no longer pink.
Final Thoughts
This Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breast Recipe is truly a gem that brings together simple ingredients in the most delicious way possible. It’s a joy to prepare, a delight to eat, and a sure way to impress friends and family alike. Give it a try—you may just find your new favorite go-to meal!
Print
Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breast Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Italian-inspired
Description
A delicious and elegant stuffed chicken breast recipe featuring sun dried tomatoes, fresh spinach, and creamy mozzarella cheese, all coated in a flavorful Italian dressing and oven-baked to perfection. This dish offers a perfect balance of tangy, savory, and fresh flavors, making it ideal for a quick yet impressive meal.
Ingredients
Chicken
- 6 oz / 180 g small chicken breasts (2 pieces), boneless and skinless
Stuffing
- 1/2 cup sun dried tomato (oil packed, cut into strips)
- 4 slices mozzarella cheese (or other melting cheese of choice)
- Handful of spinach leaves
Italian Dressing
- 2 tsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar or lemon juice
- 1/2 tsp sugar, any kind
- 1/2 tsp Italian mixed herbs
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Additional
- 2 tsp olive oil (for searing)
Instructions
- Preheat oven: Preheat the oven to 180°C (350°F) to prepare for baking the stuffed chicken breasts.
- Make Italian dressing: In a bowl, whisk together the olive oil, Dijon mustard, white wine vinegar or lemon juice, sugar, Italian mixed herbs, red pepper flakes, salt, and pepper until well combined. The dressing will be thicker than a typical salad dressing.
- Prepare chicken pockets: Carefully cut a pocket into each chicken breast without cutting all the way through, creating space for stuffing.
- Coat chicken: Generously coat each chicken breast, both inside the pocket and outside, with the prepared Italian dressing to infuse flavor.
- Stuff the chicken: Place the chicken breasts on a work surface and stuff each pocket first with sun dried tomato strips, then top with mozzarella cheese slices, and finally add spinach leaves. Stuff as much as possible without overfilling.
- Seal pockets: Secure the openings using toothpicks inserted diagonally to keep the stuffing intact during cooking.
- Sear chicken: Heat 2 teaspoons of olive oil in an ovenproof skillet over high heat. Add the stuffed chicken breasts and sear for about 1½ minutes on each side until golden brown.
- Bake chicken: Transfer the skillet to the preheated oven and bake for 15 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.
- Rest and serve: Remove the skillet from the oven and let the chicken rest for 3 minutes. Serve drizzled with the flavorful pan juices.
Notes
- Use oil-packed sun dried tomatoes for best texture and flavor; drain excess oil but keep some to retain moisture.
- Adjust seasoning of the Italian dressing to taste, especially salt and pepper.
- To avoid overfilling, carefully stuff the chicken so it can close properly and cook evenly.
- Make sure the skillet used for searing is ovenproof to safely transfer from stovetop to oven.
- Resting the chicken after baking allows juices to redistribute, ensuring moist, tender meat.
