Sun-Dried Tomato & Spinach Stuffed Chicken – Flavorful, Weeknight-Friendly Comfort

This stuffed chicken looks fancy, tastes rich, and still fits into an easy weeknight plan. Each bite brings juicy chicken, creamy cheese, garlicky spinach, and tangy sun-dried tomatoes. It’s the kind of meal that feels special without demanding hours in the kitchen.

Pair it with a simple salad, roasted potatoes, or buttery orzo and dinner’s done. If you like bold flavor with minimal fuss, this one’s for you.

Sun-Dried Tomato & Spinach Stuffed Chicken - Flavorful, Weeknight-Friendly Comfort

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• Boneless, skinless chicken breasts (4 medium, about 6–8 oz each)
• Sun-dried tomatoes (oil-packed, drained and chopped, about 1/2 cup)
• Fresh spinach (3–4 cups, roughly chopped)
• Cream cheese (4 oz, softened)
• Shredded mozzarella or provolone (1/2 cup)
• Grated Parmesan (2–3 tablespoons)
• Garlic (2–3 cloves, minced)
• Lemon (zest and 1–2 teaspoons juice)
• Olive oil (plus a little from the sun-dried tomato jar, optional)
• Italian seasoning (or dried oregano + basil)
• Smoked paprika (optional, for color and depth)
• Salt and black pepper
• Toothpicks or kitchen twine (to secure the chicken)

Instructions

 

• Prep the chicken: Pat the chicken breasts dry. Using a sharp knife, cut a deep pocket in each breast by slicing horizontally through the thickest side, stopping about 1/2 inch from the edge. Don’t cut all the way through. Season the outside with salt, pepper, and a light sprinkle of Italian seasoning.
• Make the filling: In a bowl, combine cream cheese, mozzarella, Parmesan, chopped sun-dried tomatoes, spinach, garlic, lemon zest, and a squeeze of lemon juice. Add a pinch of salt, pepper, and a dash of smoked paprika if using. Stir until everything is evenly mixed and creamy.
• Stuff the chicken: Spoon the filling evenly into each pocket. Use toothpicks to secure the opening so the filling stays inside while cooking. Don’t overfill; a snug, even layer works best.
• Preheat and heat the pan: Set your oven to 375°F (190°C). Heat a large oven-safe skillet over medium-high heat with 1–2 tablespoons olive oil.
• Sear for color: Place the stuffed chicken in the hot skillet. Sear 2–3 minutes per side until golden. Handle gently with tongs to avoid squeezing out the filling.
• Finish in the oven: Transfer the skillet to the oven and bake 12–18 minutes, depending on thickness. The chicken is done when it reaches 165°F (74°C) in the thickest part.
• Rest and slice: Let the chicken rest 5 minutes. Remove toothpicks. Slice across the grain to reveal the filling and keep the chicken juicy.
• Serve it up: Spoon any pan juices over the slices. Finish with a squeeze of lemon and a sprinkle of Parmesan. Serve with roasted vegetables, herbed rice, or a simple arugula salad.

Why This Recipe Works

Stuffing the chicken locks in moisture and adds flavor to every slice. The sun-dried tomatoes bring a bright, tangy punch that balances the creamy filling.

Spinach adds color and texture without overpowering the dish. A quick sear sets a golden crust, and a short oven finish cooks the chicken evenly. The result is juicy chicken with a rich, savory filling that tastes restaurant-worthy.

Shopping List

• Boneless, skinless chicken breasts (4 medium, about 6–8 oz each)
• Sun-dried tomatoes (oil-packed, drained and chopped, about 1/2 cup)
• Fresh spinach (3–4 cups, roughly chopped)
• Cream cheese (4 oz, softened)
• Shredded mozzarella or provolone (1/2 cup)
• Grated Parmesan (2–3 tablespoons)
• Garlic (2–3 cloves, minced)
• Lemon (zest and 1–2 teaspoons juice)
• Olive oil (plus a little from the sun-dried tomato jar, optional)
• Italian seasoning (or dried oregano + basil)
• Smoked paprika (optional, for color and depth)
• Salt and black pepper
• Toothpicks or kitchen twine (to secure the chicken)

Instructions

1. Prep the chicken: Pat the chicken breasts dry.

   Using a sharp knife, cut a deep pocket in each breast by slicing horizontally through the thickest side, stopping about 1/2 inch from the edge. Don’t cut all the way through. Season the outside with salt, pepper, and a light sprinkle of Italian seasoning.

2. Make the filling: In a bowl, combine cream cheese, mozzarella, Parmesan, chopped sun-dried tomatoes, spinach, garlic, lemon zest, and a squeeze of lemon juice.

   Add a pinch of salt, pepper, and a dash of smoked paprika if using. Stir until everything is evenly mixed and creamy.

3. Stuff the chicken: Spoon the filling evenly into each pocket. Use toothpicks to secure the opening so the filling stays inside while cooking.

   Don’t overfill; a snug, even layer works best.

4. Preheat and heat the pan: Set your oven to 375°F (190°C). Heat a large oven-safe skillet over medium-high heat with 1–2 tablespoons olive oil.
5. Sear for color: Place the stuffed chicken in the hot skillet. Sear 2–3 minutes per side until golden.

   Handle gently with tongs to avoid squeezing out the filling.

6. Finish in the oven: Transfer the skillet to the oven and bake 12–18 minutes, depending on thickness. The chicken is done when it reaches 165°F (74°C) in the thickest part.
7. Rest and slice: Let the chicken rest 5 minutes. Remove toothpicks.

   Slice across the grain to reveal the filling and keep the chicken juicy.

8. Serve it up: Spoon any pan juices over the slices. Finish with a squeeze of lemon and a sprinkle of Parmesan. Serve with roasted vegetables, herbed rice, or a simple arugula salad.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently in a covered skillet over low heat or in the oven at 300°F until warmed through. Avoid blasting it in the microwave; slow reheating keeps the chicken from drying out. If you plan to meal prep, stuff the chicken a day ahead and cook it fresh for the best texture.

Why This is Good for You

This dish balances lean protein with nutrient-dense add-ins.

Chicken breast offers high-quality protein without too much fat. Spinach brings iron, fiber, and vitamins A and K. Sun-dried tomatoes add lycopene, a powerful antioxidant.

The cheeses provide calcium and richness; you can use less cheese or light cream cheese if you want to lower the calories while keeping the creamy texture.

Pitfalls to Watch Out For

• Overstuffing the chicken: Too much filling can leak out as it cooks. Keep it even and secure with toothpicks.
• Undercooked spinach in the filling: If your spinach is very watery, wilt it first and squeeze out excess moisture so the filling isn’t runny.
• Dry chicken: Overcooking is the culprit. Use a thermometer and pull at 165°F.

  Resting helps keep juices in.

• Burning during the sear: Make sure the pan is hot but not smoking and don’t be afraid to reduce heat slightly after the initial sizzle.
• Salty results: Sun-dried tomatoes and Parmesan are naturally salty. Season lightly and adjust after tasting the filling.

Variations You Can Try

• Greek-inspired: Swap mozzarella for feta, add chopped kalamata olives, and finish with oregano and a drizzle of olive oil.
• Pesto twist: Stir a spoonful of basil pesto into the filling for extra herb flavor.
• Mushroom lover’s: Sauté chopped mushrooms and fold into the filling for earthiness and umami.
• Spicy kick: Add crushed red pepper flakes or a spoon of Calabrian chili paste to the filling.
• Lighter dairy: Use part-skim mozzarella and light cream cheese; the texture stays creamy with fewer calories.
• Air fryer method: Air fry at 360°F (182°C) for 14–18 minutes, flipping halfway, until internal temp hits 165°F.
• Cheese-free: Replace cheeses with a mix of sautéed spinach, finely chopped sun-dried tomatoes, toasted breadcrumbs, and a drizzle of olive oil for a lighter, dairy-free version.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Use boneless, skinless thighs and roll the filling inside like a pinwheel.

Secure with toothpicks and adjust cooking time; thighs may need a few extra minutes in the oven.

Do I have to use oil-packed sun-dried tomatoes?

Oil-packed tomatoes work best because they’re softer and more flavorful. If you use dry-packed, soak them in hot water for 10 minutes, pat dry, and chop before adding to the filling.

Can I make this ahead of time?

Assemble the stuffed chicken up to 24 hours in advance and refrigerate. When ready, sear and bake.

Add a couple extra minutes to the oven time if starting from very cold.

What sides go well with it?

Try lemony orzo, roasted potatoes, garlic green beans, or a simple salad with a bright vinaigrette. The acidity pairs nicely with the rich filling.

How do I keep the filling from leaking out?

Don’t overfill, secure with toothpicks, and sear gently. If a little leaks, that’s normal—just spoon it back over when serving.

Can I freeze stuffed chicken?

Freeze assembled, uncooked stuffed chicken on a sheet pan until firm, then wrap well and store up to 2 months.

Thaw in the fridge overnight, then sear and bake as directed.

What if I don’t have an oven-safe skillet?

Sear in any skillet, then transfer the chicken to a baking dish to finish in the oven. Pour the pan juices over the top so you don’t lose flavor.

How do I know when the chicken is done?

Use an instant-read thermometer. Insert it into the thickest part of the chicken (not the filling).

It should read 165°F (74°C).

Final Thoughts

Sun-Dried Tomato & Spinach Stuffed Chicken checks all the boxes: bold flavor, easy method, and a satisfying result that feels special. With a few pantry staples and a smart sear-and-bake approach, you get tender chicken and a creamy, tangy filling every time. Keep the tips in mind, play with variations, and make it your own.

This is the kind of recipe that slides into your regular rotation and never lets you down.