If you’re on the lookout for a dish that feels like a warm hug on a plate, then this Cheesy Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe is about to become your new best friend. Imagine tender chicken breasts, lovingly filled with a vibrant blend of fresh spinach, tangy sun-dried tomatoes, and melty cheeses, baked to juicy perfection. Each bite bursts with flavor and irresistible creaminess, making it an ideal crowd-pleaser for weeknight dinners or special occasions alike. Once you try this recipe, it’ll be a staple in your cooking rotation, bringing a deliciously cheesy twist to classic stuffed chicken that everyone will rave about.
Ingredients You’ll Need
Getting the ingredients ready for this dish is both straightforward and rewarding. Each component plays a vital role, balancing creaminess, freshness, and that little punch of savory flavor that makes this recipe shine.
- 4 boneless, skinless chicken breasts: The perfect canvas for the vibrant filling, tender and easy to work with.
- 1 cup fresh spinach (chopped): Adds a bright, fresh taste and a boost of nutrients.
- ½ cup sun-dried tomatoes (chopped): Brings a concentrated, tangy sweetness that complements the cheese beautifully.
- ¾ cup shredded mozzarella cheese: Melts perfectly, creating that gooey, cheesy goodness you crave.
- 2 tablespoons cream cheese (softened): Enhances creaminess while helping all the flavors meld together.
- 1 teaspoon garlic powder: A subtle kick of savory depth that rounds out the filling.
- 1 teaspoon Italian seasoning: A flavorful herb blend that lifts the dish with classic Mediterranean notes.
- ½ teaspoon salt: Enhances all the natural flavors in the chicken and filling.
- ¼ teaspoon black pepper: Adds just the right touch of heat and complexity.
- 1 tablespoon olive oil or cooking spray: For searing the chicken to a beautiful golden brown before baking.
How to Make Cheesy Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe
Step 1: Prep the Filling
In a small bowl, mix together the chopped spinach, sun-dried tomatoes, shredded mozzarella, softened cream cheese, garlic powder, and Italian seasoning until everything is evenly combined. This vibrant, cheesy mixture will create the heart of your stuffed chicken, infusing each bite with wonderful flavors and creamy textures.
Step 2: Prepare the Chicken
Using a sharp knife, carefully cut a pocket into the side of each chicken breast. Be gentle so you don’t slice all the way through—this pocket will hold all that delicious filling. Season the outside of each chicken breast with salt and black pepper to enhance flavor during cooking.
Step 3: Stuff the Chicken Breasts
Divide the filling evenly between the chicken breasts, stuffing each pocket with the cheesy spinach and sun-dried tomato mixture. If needed, use toothpicks to securely close the chicken pockets to keep the filling tucked inside while cooking.
Step 4: Sear the Chicken
Heat the olive oil in an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts into the skillet and sear for 2 to 3 minutes on each side until they develop a beautiful golden crust. This step locks in the juices and creates a fantastic texture contrast.
Step 5: Bake to Perfection
Transfer the skillet to a preheated oven at 375°F (190°C) and bake the chicken for 20 to 25 minutes. The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C). Once done, remove from the oven and allow the chicken to rest for 5 minutes before slicing—this lets the juices redistribute for maximum tenderness.
How to Serve Cheesy Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe
Garnishes
To really make your dish pop, try sprinkling freshly chopped parsley or basil over the chicken just before serving. A light drizzle of extra virgin olive oil and a few shaved parmesan flakes can add an elegant touch that beautifully complements the cheesy filling.
Side Dishes
Pair this stuffed chicken breast with a fresh mixed green salad or some garlic roasted vegetables for a well-rounded and colorful plate. Creamy mashed potatoes or lightly tossed pasta are fantastic companions that soak up every bit of the delicious flavors.
Creative Ways to Present
For a stunning presentation, slice the chicken breasts diagonally to reveal the colorful, cheesy filling inside. Arrange the slices fanned out on a serving platter with fresh tomatoes and greens around the edges. You can also serve the carved slices over a bed of creamy risotto or quinoa for a sophisticated dinner party centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed chicken breasts can be stored in an airtight container in the refrigerator for up to 3 days. This makes it a perfect option for meal prep or enjoying as a quick lunch the next day without losing any of the dish’s incredible flavors.
Freezing
If you want to enjoy this dish later, you can freeze the cooked stuffed chicken breasts. Wrap them tightly in plastic wrap and then place in a freezer-safe container or bag for up to 2 months. When ready to eat, thaw overnight in the refrigerator for best results.
Reheating
To reheat, place the chicken in a preheated oven at 350°F (175°C) covered with foil to keep it moist, and heat for about 15 minutes or until warmed through. Alternatively, microwave on medium power in short bursts, covering the chicken to avoid drying out the filling and chicken.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and squeeze out any excess moisture before mixing it into the filling, so your stuffing doesn’t get watery.
What type of sun-dried tomatoes works best?
Oil-packed sun-dried tomatoes are preferred for their tender texture and rich flavor, but you can use dry-packed if rehydrated in warm water beforehand.
Can I make this recipe dairy-free?
Yes! Substitute the cheeses with your favorite dairy-free alternatives and ensure the cream cheese is a vegan version to keep the creamy texture without the dairy.
Is it necessary to sear the chicken before baking?
Searing isn’t mandatory, but it adds incredible color and flavor by caramelizing the outside of the chicken. If pressed for time, you can skip this step and bake directly, though the golden crust will be less pronounced.
Can I prepare this recipe ahead of time before baking?
Definitely! Stuff the chicken breasts and keep them covered in the refrigerator for up to 24 hours before cooking. This is great for busy days when you want to speed up dinnertime.
Final Thoughts
This Cheesy Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe is a shining example of how simple ingredients can be transformed into something truly special. It’s a dish that brings comfort, elegance, and a burst of color to your plate with every bite. Whether you’re cooking for your family, entertaining friends, or treating yourself, this recipe is guaranteed to delight. So go ahead, give it a try and let those cheesy, flavorful goodness moments become your new favorites!
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Cheesy Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This delicious stuffed chicken breast recipe features tender chicken filled with a flavorful blend of spinach, sun-dried tomatoes, and melted mozzarella cheese. Seared to perfection and baked, it delivers a cheesy, savory main course perfect for weeknight dinners or special occasions.
Ingredients
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil or cooking spray
Stuffing
- 1 cup fresh spinach, chopped
- ½ cup sun-dried tomatoes, chopped
- ¾ cup shredded mozzarella cheese
- 2 tablespoons cream cheese, softened
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed chicken breasts.
- Prepare the filling: In a small bowl, mix together the chopped spinach, sun-dried tomatoes, shredded mozzarella, cream cheese, garlic powder, and Italian seasoning until well combined.
- Cut chicken pockets: Using a sharp knife, carefully cut a pocket into the side of each chicken breast, ensuring you don’t slice all the way through to the other side.
- Season chicken: Sprinkle salt and black pepper evenly over the outside of each chicken breast.
- Stuff the breasts: Fill each chicken pocket with an equal amount of the prepared filling. Use toothpicks to secure the opening if necessary to keep the filling inside.
- Sear the chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear for 2-3 minutes on each side until they develop a golden-brown crust.
- Bake the chicken: Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked.
- Rest and serve: Remove the skillet from the oven and let the chicken rest for 5 minutes. Then slice and serve immediately for the best flavor and juiciness.
Notes
- For enhanced flavor, marinate the chicken breasts in olive oil, lemon juice, and herbs for 30 minutes before stuffing.
- If you don’t have an oven-safe skillet, you can bake the stuffed chicken breasts on a sheet pan instead.
