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Savory Stuffed Chicken Breast with Spinach and Sun-Dried Tomatoes

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A quick and easy homemade dinner featuring juicy chicken breasts stuffed with a creamy spinach and sun-dried tomato filling, perfect for busy weeknights or dinner parties.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, medium size (about 6 ounces/170 grams each)
  • 4 cups packed fresh baby spinach (about 120 grams)
  • ½ cup sun-dried tomatoes, chopped (packed in oil, drained)
  • 4 ounces cream cheese, softened
  • 2 cloves garlic, minced
  • ¼ cup grated Parmesan cheese (about 25 grams)
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
  • Lemon zest from half a lemon (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil.
  2. Butterfly each chicken breast by slicing horizontally almost through but not cutting all the way, then open like a book. Pound to even thickness about ½ inch if needed. Season both sides with salt, pepper, and dried Italian herbs. Set aside.
  3. Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
  4. Add fresh spinach and cook, stirring often, until wilted, about 2 to 3 minutes. Remove from heat and transfer to a mixing bowl.
  5. Chop sun-dried tomatoes finely and stir into the spinach. Add softened cream cheese, grated Parmesan, and lemon zest if using. Mix thoroughly until creamy and combined. Season with salt and pepper to taste.
  6. Spoon an even amount of filling onto one side of each butterflied chicken breast. Fold the other side over to cover the filling. Secure edges with toothpicks or kitchen twine.
  7. In the same skillet, add remaining 1 tablespoon olive oil over medium-high heat. Place stuffed breasts seam side down and sear for 3 to 4 minutes until golden brown. Flip and sear the other side for 2 minutes.
  8. Transfer seared chicken breasts to the prepared baking dish. Bake uncovered for 20 to 25 minutes, or until internal temperature reaches 165°F (74°C).
  9. Remove from oven and let rest for 5 minutes before slicing and serving.

Notes

Use a meat thermometer to ensure chicken reaches 165°F for safe consumption. Searing before baking locks in moisture and adds flavor. Secure the stuffed chicken with toothpicks or twine to prevent filling from spilling. Fresh spinach is preferred over frozen to avoid excess moisture. Variations include substituting cream cheese with goat cheese or ricotta, adding artichoke hearts for low-carb, or using portobello mushrooms for a vegetarian option.

Nutrition

Keywords: stuffed chicken breast, spinach, sun-dried tomatoes, easy dinner, weeknight meal, creamy filling, baked chicken

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