Spinach stuffed chicken breast made with fresh mozzarella cheese and savory sundried tomatoes! This recipe is mouthwateringly delicious and anything but bland. Whip it up in just 30 minutes, perfect for a busy weeknight when you need a quick dinner idea.
Sear your chicken first to create a golden-brown crust on the exterior, then pop it in the oven and bake until perfectly juicy. This easy meal is something the whole family will love!
One of my latest ingredient obsessions? Sundried tomatoes! They’ve got such great flavor and go really well in lots of different recipes.
If you find yourself really enjoying the tomato element of this dish, be sure to check out my Sun-dried Tomato Pesto Shrimp Asparagus Skillet, Sun-dried Tomato Pesto Cauliflower Salad, Spaghetti Squash with Sun dried Tomato and Basil or this tasty Italian Sausage Sun-Dried Tomato Pesto Pasta!
How To Make Spinach Stuffed Chicken Breast
Ingredients
- Extra virgin olive oil — Avocado oil will also work.
- Chicken — Medium sized, boneless and skinless chicken breasts.
- Seasonings — Salt and freshly ground black pepper.
- Sun dried tomatoes — Look for the chopped tomatoes packaged in oil.
- Cheese — Fresh mozzarella.
- Spinach — Healthy greens!
Instructions
Prep and stuff chicken:
- Begin by preheating your oven! Set it to 350°F (177°C).
- Place chicken breasts on a large cutting board, one at a time, and slice a pocket into each. Be careful not to cut all the way through the breast.
- Season chicken with salt and pepper, thoroughly cover the inside and outside for maximum flavor!
- Now you’ll stuff each pocket with yummy fillings! Start by adding your sun-dried tomatoes, then add a big slice of fresh mozzarella and top with spinach leaves.
Sear then bake:
- Use toothpicks to secure fillings inside of each chicken breast pocket.
- Place an oven-safe skillet on the stovetop, preferably cast-iron, then add olive oil and turn heat to high. Let the oil heat up for a few minutes.
- Add your stuffed chicken to the skillet and sear on each side for about 2 minutes, until a golden-brown crust forms!
- Transfer skillet to the preheated oven and bake 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C)
Serve:
- Remove chicken from the oven and allow it to rest for at least 10 minutes, then serve and enjoy!
Recipe Tips
- Try to purchase chicken breasts that are similar in size and thickness, this will help with even cooking!
- When cutting pockets into your chicken, take care not to cut all the way through to the other side. If you accidentally cut to far, use extra toothpicks to patch things up.
- Avoid overstuffing your chicken so the fillings don’t leak out while baking.
- Whenever possible, I recommend using fresh mozzarella slices. They melt so much better than a bag of pre-shredded cheese and become super gooey and delicious in the oven.
- It’s so important to let your stuffed chicken rest once it comes out of the oven! I know it’s tempting to dig in immediately, but 10 minutes of rest time will help make the chicken extra juicy.
How To Store Leftovers
To Store: Allow leftovers to cool and place them in an airtight container, then store in the refrigerator for up to 4 days.
To Freeze: You can also store leftover chicken in the freezer for up to 3 months.
How To Reheat: Thaw leftovers in the refrigerator overnight (if reheating from frozen). Microwave or place in a skillet on the stovetop with a bit of olive oil until warmed through completely. You can also enjoy this chicken cold!
What To Serve With Spinach Stuffed Chicken Breast
- Healthy veggies! Any vegetable will do so pick your favorites, think grilled corn, roasted green beans, parmesan lemon asparagus, or cauliflower bites.
- A tasty side salad: This easy arugula salad or a spinach fruit salad would pair perfectly. Red cabbage salad is another tasty and nutritious option.
- Grain or grain substitute: Pair your chicken with simple fluffy rice or quinoa. You can also make any of these mouthwatering quinoa salads! Want a low-carb grain substitute? Try my garlic parmesan cauliflower rice.
- Soft, delicious bread! Try my amazing garlic bread or these lower carb dinner rolls with butter. Cornbread would also be good with this chicken dinner.
- Potatoes of any kind: I love this recipe with mashed potatoes, mashed sweet potatoes, cheesy potatoes au gratin or potato wedges. For a low-carb substitute try my creamy mashed cauliflower!
Recipe Variations
Fillings: Feel free to get creative and use different fillings for your chicken! Try olives, artichoke hearts, chopped bell peppers, cherry tomatoes, diced onion, shallots or another type of cheese (feta, goat cheese or ricotta would be tasty).
Seasonings and herbs: I generally keep this recipe super simple with salt and pepper seasoning but you can certainly try others like garlic powder, onion powder, rosemary, oregano, Italian seasonings, paprika, smoked paprika and more!
Greens: Instead of spinach try kale, baby mustard greens, arugula or swiss chard.
Recommended Tools
- Small, Sharp Knife. A dull knife will not work well for cutting a clean slit into your chicken breast. Use a sharp knife to create a good “pocket” for fillings.
- Cutting Board. I recommend a cutting board that has rubber grips, this will keep it from sliding around on your countertop and make food prep so much easier.
- Oven-Safe Skillet. A large cast-iron skillet is my favorite oven safe option! It’s super durable, lasts forever and is very versatile in the kitchen.
Frequently Asked Questions
I definitely consider this recipe to be healthy! Tomatoes and spinach provide lots of nutrients and chicken is high in protein. Not to mention, this meal is low-calorie and low-carb.
Yes! This recipe is naturally gluten-free, perfect if you’re following a wheat free diet.
Bake time will depend on thickness to some degree, but at an oven temperature of 350°F (177°C) it generally takes around 20 minutes for the chicken to cook through and reach an internal temp of 165°F (74°C). I recommend using a food thermometer to check your chicken!
Sun Dried Tomato, Spinach and Cheese Stuffed Chicken
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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 (177°C).
- 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
- *This recipe is adapted from Sun-Dried Tomato, Spinach, and Cheese Stuffed Chicken by RecipeTin Eats.
- Use chicken breasts that are similar in size and thickness so they cook evenly.
- When cutting pockets into your chicken, don’t cut all the way through. Use extra toothpicks to patch things up if you cut too far.
- Be careful not to overstuff the chicken breasts as the filling will leak out.
- Use fresh mozzarella slices! They melt better than a bag of pre-shredded cheese.
- Allow chicken to rest for 10 minutes once it’s done baking. This will make it juicier.
- 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.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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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!