Sun-Dried Tomato, Spinach, and Cheese Stuffed Chicken (Flavor-Packed & Easy!)

This Sun-Dried Tomato, Spinach, and Cheese Stuffed Chicken is a flavorful and impressive dish that’s surprisingly easy to make! Tender chicken breasts are stuffed with a delicious mixture of sun-dried tomatoes, spinach, feta cheese, and mozzarella, then seared and baked (or finished on the stovetop) to perfection. I love how this recipe elevates simple chicken breasts into something truly special. It’s perfect for a weeknight dinner, a special occasion, or any time you’re craving a flavorful and satisfying meal.

Why You’ll Love This Stuffed Chicken

• Flavor-Packed: The combination of sun-dried tomatoes, spinach, feta, and mozzarella creates an explosion of flavor.
• Tender and Juicy: Searing the chicken before baking (or finishing on the stovetop) helps to keep it moist and tender.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Versatile: Serve it with your favorite sides for a complete meal.
• Elegant Presentation: Stuffed chicken breasts look impressive and are perfect for entertaining.

Ingredients for Sun-Dried Tomato, Spinach, and Cheese Stuffed Chicken

Here’s what you’ll need to make this delicious dish. The full list with measurements is in the recipe card below.

Main Ingredients

• Large chicken breasts (Meat)
• Kraft Sun Dried Tomato Vinaigrette Dressing & Marinade (or salt, pepper, and olive oil) (Dressing/Marinade) Specific brand mentioned
• Sun-dried tomatoes (Vegetable)
• Roughly chopped spinach (Vegetable)
• Feta cheese (Dairy)
• Mozzarella cheese (Dairy)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Sun-Dried Tomato, Spinach, and Cheese Stuffed Chicken as is, but here are a few ideas for variations:

• Different Cheese: Use a blend of Italian cheeses, provolone, or goat cheese instead of feta and mozzarella.
• Add More Vegetables: Stir in some chopped artichoke hearts, roasted red peppers, or olives to the filling.
• Make it Spicy: Add a pinch of red pepper flakes to the filling.
• Different Marinade: Use a different marinade or dressing, such as Italian dressing or balsamic vinaigrette.
• Add herbs: Fresh or dried.

How to Make Sun-Dried Tomato, Spinach, and Cheese Stuffed Chicken

Let me show you how to make this flavorful and impressive Sun-Dried Tomato, Spinach, and Cheese Stuffed Chicken:

Marinate the Chicken (Optional)

1. I marinate the chicken breasts in the dressing for a few hours (I actually skipped this step. I just dumped some on right before I cooked them because I was doing it last minute).

Prepare the Chicken

1. With a large sharp knife, I carefully cut the chicken breasts like hot dog buns. I don’t cut all the way through.

Stuff the Chicken

1. I open the chicken breasts up where I cut them.
2. I layer on the remaining ingredients (sun-dried tomatoes, spinach, feta cheese, and mozzarella cheese). It’s okay if you can’t fit all of it in, you can just leave some out. Just squish in as much as you can.
3. I stick a couple of toothpicks in near the opening to keep it all together.

Sear and Cook

1. I heat up a pan (I used a cast iron skillet).
2. I sear the meat on both sides.
3. I can lower the heat and continue cooking the meat on the stove until it’s done or, if using a cast iron skillet, I can put the pan in the oven at about 375ºF (190°C). You could also just completely cook it in the oven on a baking sheet if you don’t feel like searing it.
4. I just make sure I cook it until the center reaches 165ºF (74°C) on a thermometer.

Rest and Serve

1. Let rest
2. Serve

Tips and Tricks for the BEST Stuffed Chicken

Here are my secrets for making this stuffed chicken truly exceptional:

• Don’t Cut All the Way Through: When cutting the chicken breasts, make sure to leave a “hinge” so the chicken stays together.
• Use a Cast Iron Skillet (Optional): A cast iron skillet provides even heat distribution and helps to create a nice sear on the chicken.
• Use a Meat Thermometer: The best way to ensure the chicken is cooked to a safe internal temperature is to use a meat thermometer.
• Let it Rest: Letting the chicken rest for 5 minutes after cooking allows the juices to redistribute, resulting in a more tender and flavorful chicken.

How to Serve

This Sun-Dried Tomato, Spinach, and Cheese Stuffed Chicken is delicious served with:

• Pasta: Serve it over your favorite pasta with a light sauce.
• Rice or Quinoa: A healthy and flavorful pairing.
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts are all great choices.
• Salad: A simple green salad or a Caprese salad would complement the chicken nicely.

Make Ahead and Storage

You can assemble the stuffed chicken breasts ahead of time and store them, covered, in the refrigerator for up to 24 hours before cooking. Leftover cooked chicken can be stored in the refrigerator for up to 3 days. Reheat gently in the oven, microwave, or a skillet.

FAQs about Sun-Dried Tomato, Spinach, and Cheese Stuffed Chicken

• Can I use a different type of cheese?
  • Yes, you can use any combination of cheeses you like.
• Can I make this without the spinach?
  • Yes, you can omit the spinach if you prefer.
• Can I grill the chicken instead of searing and baking it?
  • Yes, you can.

Enjoy this flavorful, cheesy, and easy-to-make Sun-Dried Tomato, Spinach, and Cheese Stuffed Chicken! It’s a perfect meal for any night of the week.

Sun-Dried Tomato, Spinach, and Cheese Stuffed Chicken

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Marinating Time: 2 hours
• Cook Time: 20minutes
• Total Time: 40 minutes
• Yield: 2 1x
• Category: Main Course, Chicken
• Cuisine: Italian-Inspired

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Description

This recipe features chicken breasts stuffed with a flavorful mixture of sun-dried tomatoes, spinach, feta, and mozzarella cheese. The chicken is seared on the stovetop and can be finished in the oven, creating a delicious and satisfying meal.

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Ingredients

Scale 1x2x3x

• 2 large boneless, skinless chicken breasts
• 3/4 cup Kraft Sun-Dried Tomato Vinaigrette Dressing & Marinade (or substitute, see notes)
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 1/2 cup fresh spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 1/2 cup shredded mozzarella cheese
• Toothpicks

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Instructions

• Marinate Chicken (Optional): If you have time, marinate the chicken breasts in the Sun-Dried Tomato Vinaigrette for a few hours in the refrigerator. This step is optional, but it adds extra flavor. If you’re short on time, you can skip the marinating step and simply brush the chicken with the vinaigrette before cooking.

• Prepare Chicken Breasts: Place each chicken breast on a cutting board. Using a sharp knife, carefully make a horizontal cut along the long side of each breast, creating a pocket for stuffing. Do not cut all the way through. The chicken breast should open like a hot dog bun.

• Combine Filling Ingredients: In a medium bowl, combine the chopped sun-dried tomatoes, roughly chopped spinach, crumbled feta cheese, and shredded mozzarella cheese. Mix well.

• Stuff Chicken: Open up each chicken breast along the cut you made. Spoon the filling mixture into the pocket of each chicken breast, dividing it evenly. Don’t overstuff, but fill them generously.

• Secure with Toothpicks: Secure the opening of each stuffed chicken breast with two or three toothpicks to help keep the filling inside during cooking.

• Sear Chicken: Heat a large skillet (cast iron recommended) over medium-high heat.

• Add Chicken: If marinating, brush off the marinade. Add to the skillet and sear on each side until golden brown.

• Finish Cooking (Choose One Method):

  • Stovetop (Lower Heat): Reduce the heat to medium-low or low, cover the skillet, and continue cooking until the chicken is cooked through (internal temperature reaches 165°F/74°C).
  • Oven (Recommended for Cast Iron): Transfer the skillet to a preheated oven at 375°F (190°C) and bake until the chicken is cooked through.
  • Baking Sheet: If you prefer to bake the chicken from the start (without searing), preheat your oven to 375°F (190°C). Place the stuffed chicken breasts on a lightly greased baking sheet and bake until cooked through.

• Check for Doneness: The chicken is cooked through when the internal temperature reaches 165°F (74°C) on an instant-read meat thermometer inserted into the thickest part of the chicken (avoiding the filling). The juices should run clear when pierced with a fork.

• Rest: Let the cooked chicken rest for 5 minutes before removing the toothpicks and serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken breast.

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Notes

• Kraft Sun-Dried Tomato Vinaigrette: If you can’t find this specific dressing, you can substitute it with a mixture of olive oil, balsamic vinegar, salt, and pepper. Whisk together about 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
• Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes are recommended for their flavor and moisture. Drain them well before chopping.
• Spinach: Fresh spinach is preferred, but you can use frozen spinach, thawed and squeezed dry.
• Cheese: You can adjust the amounts of feta and mozzarella cheese to your preference.
• Serving Suggestions: Serve this stuffed chicken with a side of pasta, rice, roasted vegetables, or a salad.
• Storage Leftovers can be stored