I transform simple chicken breasts into elegant yet comforting dishes by stuffing them with vibrant spinach, tangy sun‑dried tomatoes, and melty cheese—then bake until juicy and flavorful.

Sun‑Dried Tomato, Spinach & Cheese Stuffed Chicken

Why I’ll Love This Recipe

I adore how this recipe turns everyday ingredients into a dish that feels gourmet with minimal effort. The sun‑dried tomatoes pack a punch, spinach brings freshness, and the cheese keeps everything lush and creamy. It’s a fast crowd-pleaser—perfect for dinners that impress without stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 2 boneless, skinless chicken breasts (small to medium size)

  • Sun‑dried tomatoes (preferably oil-packed)

  • Fresh spinach

  • Cheese: choice of feta, mozzarella, or a mix

  • Italian-style vinaigrette or dressing (e.g., Kraft sun‑dried tomato vinaigrette)

  • Olive oil or butter for searing

  • Salt & pepper

  • Toothpicks (to secure chicken)

Directions

  1. Preheat and prep — Heat oven to 350–375 °F (180–190 °C).

  2. Make a pocket — Slice a deep pocket into each chicken breast without cutting through.

  3. Season breasts — Lightly coat chicken inside and out with vinaigrette, salt, and pepper.

  4. Stuff — Fill each pocket with a mix of spinach, chopped sun‑dried tomatoes, and cheese. Secure openings with toothpicks.

  5. Sear — Heat oil in an oven-safe skillet; sear chicken 1–2 minutes per side until golden.

  6. Bake — Transfer skillet to oven; bake ~15–20 minutes until cheese melts and chicken is cooked through.

  7. Rest and serve — Let rest 3–5 minutes, remove toothpicks, then slice and serve with pan juices.

Servings and timing

  • Serves: 2

  • Prep time: ~10 minutes

  • Cook time: 20–25 minutes

  • Total time: ~35 minutes

Variations

  • Cheese choices: Use provolone, ricotta, or shredded mozzarella for different melt and flavor.

  • Extra flavor: Add garlic, olives, or fresh basil alongside sun‑dried tomatoes

  • Different greens: Substitute spinach with kale or arugula.

  • Alternate protein: Try chicken thighs or pork chops using the same stuffing method.

Storage/reheating

I refrigerate leftovers in an airtight container for up to 4 days. To reheat, I gently warm in a skillet or oven until heated through, adding a splash of broth if it seems dry. While best fresh, this also freezes well—thaw overnight and bake to restore texture.

FAQs

Can I use dry-packed sun-dried tomatoes?

Yes, but I rehydrate them briefly in hot water or olive oil before mixing to soften and release flavor.

What cheese melts best?

Mozzarella gives the best melt, while feta adds tang. I often mix both for creaminess and flavor balance.

How do I prevent the filling from leaking?

Secure the chicken with toothpicks or kitchen twine and don’t overstuff. A quick sear helps seal edges before baking.

Can I grill instead of bake?

Absolutely—I grill the stuffed breasts over medium heat (indirect method works best) until cooked through and juicy.

Is this gluten‑free?

Yes! It’s naturally gluten‑free if the dressing and other components are gluten-free.

Conclusion

I absolutely love this Sun‑Dried Tomato, Spinach & Cheese Stuffed Chicken—it feels fancy but comes together in under 40 minutes. The combination of juicy chicken, vibrant spinach, tangy tomatoes, and gooey cheese is always a hit. It’s one of those meals that keeps guests guessing when you say “home-cooked.”

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Sun‑Dried Tomato, Spinach & Cheese Stuffed Chicken

Sun‑Dried Tomato, Spinach & Cheese Stuffed Chicken

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A savory, veggie-packed flatbread or pizza-style bake with tangy sun-dried tomatoes, tender spinach, and melty cheese—perfect for brunch or a light meal.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

1 lb pizza dough (homemade or store-bought)

2 Tbsp olive oil, plus more for brushing

3 cloves garlic, minced

2 cups fresh spinach, chopped

½ cup sun-dried tomatoes, chopped (oil‑packed, drained)

1½ cups shredded mozzarella cheese

½ cup crumbled feta cheese

¼ tsp red pepper flakes (optional)

Salt and freshly ground black pepper, to taste

Fresh basil or parsley, for garnish

Instructions

Preheat oven to 425 °F (220 °C). Line a baking sheet or pizza stone with parchment paper or lightly grease with olive oil.

Roll or stretch pizza dough into a roughly 12″ oval or rectangle; transfer to the prepared sheet. Brush the dough lightly with olive oil.

In a skillet over medium heat, warm 2 Tbsp olive oil. Add garlic and sauté for 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Remove from heat and let cool slightly.

Spread wilted spinach evenly over the dough, leaving a small border around the edges. Distribute sun-dried tomatoes on top.

Sprinkle mozzarella evenly, followed by crumbled feta. If using, scatter red pepper flakes for a touch of heat.

Bake for 12–15 minutes, or until the crust is golden and cheese is bubbly and slightly browned.

Remove from oven and let rest 2–3 minutes. Garnish with fresh basil or parsley. Slice into squares or strips to serve.

  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main course

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