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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.