Try this Sun-Dried Tomato, Spinach, and Cheese Stuffed Chicken recipe and you’ll never say again that chicken breast recipes are not flavorful.
This chicken is stuffed with sun-dried tomato in oil, spinach, and mozzarella cheese. Then, you sear it in a cast iron skillet and bake in the oven for about 20 minutes. It’s super juicy and delicious!
When this Sun-Dried Tomato, Spinach, and Cheese Stuffed Chicken recipe from RecipeTin Eats showed up on my Pinterest feed, it totally grabbed my attention because it looked very juicy, and flavorful. It is easy to make and at the same time sophisticated and elegant. Wouldn’t it be awesome to serve at a dinner party with friends?
The best part of this recipe is that you can stuff the chicken breast with pretty much anything you want such as olives, another type of cheese (feta, ricotta), kale, bell peppers, onions, and the list goes on and on. Check out my Spinach and Feta Stuffed Chicken Breasts or Asparagus Stuffed Chicken Breast for some inspiration! So, with all those ingredients, this recipe is seriously satisfying since it’s packed with protein and fibers. On top of that, it’s also gluten-free and low-carb.
I also love how flavourful sun-dried tomatoes are and love using it in my Sun-dried Tomato Pesto Shrimp Asparagus Skillet, Sun-dried Tomato Pesto Cauliflower Salad, and Spaghetti Squash with Sun dried Tomato and Basil!
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I would like to say I used 3 medium chicken breasts. Because of the size of my chicken breasts, I think these Sun Dried Tomato, Spinach, and Cheese Stuffed Chicken breasts feed easily 4 people. But if you cook with smaller chicken breasts, you might want to use 4 chicken breasts.
Then, when the chicken breasts are stuffed, just sear them in a cast iron skillet for about 2 minutes and place the skillet in the oven for 20 minutes or so. And done!
These Sun-Dried Tomato, Spinach, and Cheese Stuffed Chicken breasts are great with some rice, pasta, quinoa salad, roasted vegetables, cauliflower mashed “potato” or even on its own.
Love this Sun-Dried Tomato, Spinach, and Cheese Stuffed Chicken recipe? Let’s try to make it!
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Sun Dried Tomato, Spinach and Cheese Stuffed Chicken
Ingredients
- 1 tbsp olive oil
- 8 oz (226g) medium free range organic chicken breasts 3 pieces, boneless and skinless
- Salt and black pepper
- ½ cup sun-dried tomato chopped (oil packed)
- 6 slices mozzarella cheese
- 1 cup spinach
Instructions
- Preheat oven to 350F.
- Place the chicken breasts on a cutting board and cut a pocket into each chicken breast, but don’t cut all the way through.
- Season the chicken with salt and black pepper (inside and out).
- Stuff the chicken breast with chopped sun-dried tomato.
- Stuff the chicken breast with the cheese.
- Stuff the chicken breast with the spinach leaves.
- Using toothpicks, seal the stuffed chicken breast.
- In a cast iron skillet, add olive oil over high heat.
- Add chicken and sear it for about 2 minutes just until the chicken gets golden brown.
- Place the skillet in the oven and bake for 20 minutes or until the chicken is cooked through. Enjoy with spinach salad, rice, quinoa salad, or on its own.
Tips
- I recommend shredding your own mozzarella as pre-shredded cheese tends to not melt as smoothly.
- Make sure to buy chicken breasts that are similar in size and thickness so they cook evenly.
- Careful not to overstuff the chicken breasts as the filling will lead out.
- To store: Store leftover chicken breasts in an airtight container for up to 4 days in the fridge.
- To reheat: You can reheat in the microwave when ready to eat. You can also eat chicken cold.
- To freeze: You can freeze stuffed chicken breasts in a freezer-safe bag or container for up to 3 months.
Video
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
And if you like this Sun-Dried Tomato, Spinach, and Cheese Stuffed Chicken recipe, please share with your friends and family. Do you want to taste more? Subscribe to my newsletter and follow Primavera Kitchen on Twitter, Pinterest, Google+, Instagram, and Facebook for all delicious recipes updates. As always, I really appreciate you stopping by.
Suzanne Dunbar says
Made this as my lst recipe from you, along with the salad. Past I spent $ ordering food for 3 months and stopped because lots of work for one small meal. These recipes will last me 3 days. Chicken cost $11, mozz $6, spin $2. Meal delivery food
cost $l0 each meal, and, no food left, i.e., 3 pieces o asperagus. Stuffed chicken recipe has all the foods I like, I do enjoy cooking with a cast iron skillet. W
orried about flipping chicken, no problem with skewers. Think basil might be a good addition.
Also think needs a high quality of mozzarella. Salad easy to make, definitely liked seasoning on cauliflower.
Olivia says
Make your own recipe is always better than order food, right? It’s cheaper and I think it’s more flavourful and healthy too. So glad you enjoyed this recipe 😉 Thanks a lot for stopping by!
Saphling says
Made this tonight and we both loved it! Such delicious results from such an easy recipe, I’ll definitely be bookmarking this for future use.
Olivia says
That’s awesome! We also love this recipe. It’s easy and so flavourful!
Yolanda says
Made this dish tonight, it was easy and delicious. My husband said, who do I send an email to so I can
thank them for the recipe
Olivia says
Oh that’s so sweet. Thanks for your lovely feedback 😉
Maria Vilma Ribas says
Que prato delicioso e muito bem apresentado
Olivia says
Que bom que gostou 😉
Claudia says
Wonderful recipe and I am FASCINATED the you added a conversion button for metric measurements. I didn’t see that before. I love what you share. May your life always be blessed and abundant in love, richness and health.
Olivia says
Thank you so much. You’re so sweet. Happy you liked this conversion button 😉
Joy says
This is my new go to chicken recipe. Flavorful and moist chicken! I don’t have cast iron but cooked it in my all glad frying pan which is oven safe – but it did stick to the bottom of the pan even though I used olive oil. Fast, easy, and delish!
Olivia says
Awesome! I’m so thrilled to know you enjoyed this recipe!
SandFam2002 says
This was easily the best tasting, most juicy chicken to ever come out of my kitchen!
My picky son won’t eat sun dried tomatoes so I just used fresh mozzarella and spinach. I also mixed a little seasoning in a bowl of 1 tsp paprika, 1/2 tsp salt, ¼ tsp garlic powder, and ¼ tsp onion powder which I rubbed on the outside and inside before I stuffed.
I used 4 chicken breasts for a family of 4 and everyone was in the clean plate club:) Thanks so much for sharing this delicious recipe that’s both adult and kid-friendly!
Olivia says
Wow thanks you. I’m so glad you and your whole family loved it! Thanks so much for taking the time to share this sweet and kind review. 🙂
Alene says
I was thinking that I could add a piece of thinly cut good ham in it with the tomatoes, spinach, and the cheese. Nothing like gilding the lily!
Thank you for a great sounding recipe!
Olivia says
It is good with ham too!
Rachel says
Used sharp cheddar cheese instead of mozzarella; added lots of extra flavor. No brainier recipe, definitely a keeper.
Olivia says
Cheddar cheese works great in this recipe too! Happy to know that you enjoyed this recipe 😉
Deb Blecha says
This looks like an old favorite- Chicken Bryan that I would get every time at Carrabas in Florida. I loved that so much, especially on buy-one get one Flavored Martini Days. LOL.
Olivia says
Happy you liked it!