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+ servings

Sun Dried Tomato, Spinach and Cheese Stuffed Chicken

Yield: 4 people
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Try this Sun-Dried Tomato, Spinach, and Cheese Stuffed Chicken recipe and you’ll never say again that chicken breast recipes are not flavorful.
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3.73 from 44 votes


  • 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)
  • slices  mozzarella cheese
  • 1 cup spinach


  1. Preheat oven to 350F.
  2. Place the chicken breasts on a cutting board and cut a pocket into each chicken breast, but don’t cut all the way through.
  3. Season the chicken with salt and black pepper (inside and out).
  4. Stuff the chicken breast with chopped sun-dried tomato.
  5. Stuff the chicken breast with the cheese.
  6. Stuff the chicken breast with the spinach leaves.
  7. Using toothpicks, seal the stuffed chicken breast.
  8. In a cast iron skillet, add olive oil over high heat.
  9. Add chicken and sear it for about 2 minutes just until the chicken gets golden brown.
  10. 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.
Course: Main Course
Cuisine: American
Keyword: dinner, gluten-free, low-carb, summer

Nutrition Information

Amount per serving (1/4) — Calories: 277, Fat: 15.4g, Saturated Fat: 6.2g, Cholesterol: 73mg, Sodium: 490mg, Carbohydrates: 5.5g, Fiber: 1g, Sugar: 2.6g, Protein: 29.6g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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