Garlic Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe
I’m so excited to share this Garlic Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe with you because it’s one of those dishes that feels fancy but is totally doable on a weeknight. The way the juicy chicken pairs with the creamy, garlicky spinach and those tangy sun-dried tomatoes is a game-changer. Whenever I make this, it impresses guests without leaving me stuck in the kitchen all evening.
This recipe is perfect if you want a meal that’s bursting with flavor but still healthy and filling. Plus, it’s a great way to sneak some greens into your dinner, and the cheese just ties everything together so beautifully. Trust me, once you try this Garlic Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe, it might just become a staple in your rotation too.
Ingredients You’ll Need
These ingredients come together effortlessly and play off each other really well. You’ll want fresh spinach and good-quality sun-dried tomatoes to make this shine, and don’t skimp on the garlic—it’s the heart of the filling!
- Boneless skinless chicken breasts: Choose even-sized breasts for uniform cooking and easier stuffing.
- Salt and pepper: Season generously to enhance all the flavors inside and out.
- Paprika: Adds a subtle smoky warmth and beautiful color to the chicken.
- Olive oil: Use good quality for cooking and flavor.
- Spinach (roughly chopped): Fresh is best here—frozen can work but make sure to squeeze out excess moisture.
- Garlic (minced): Adds that signature aroma and depth to the filling.
- Sun-dried tomatoes (drained, chopped): These tangy gems give a nice contrast to the creamy cheeses.
- Cream cheese (softened): This keeps the filling rich and luscious.
- Shredded mozzarella: I like whole milk mozzarella for meltiness and mild flavor.
- Parmesan (grated): Adds a salty, nutty kick to balance the creaminess.
- Dried basil and dried oregano: Classic herbs that bring an Italian flair.
- Onion powder: Enhances the savory profile without overpowering.
- Red pepper flakes (pinch): Just enough to give a gentle, warm bite.
Variations
I love making this recipe my own depending on what I have on hand or who I’m cooking for. Don’t hesitate to customize it to suit your tastes—it’s super forgiving and flexible.
- Variation: Swap sun-dried tomatoes for roasted red peppers for a sweeter note—my kids love this twist!
- Variation: Use kale instead of spinach for a heartier green; just sauté longer to soften.
- Variation: For a low-carb or keto-friendly version, serve with cauliflower rice instead of traditional sides.
- Variation: Add fresh basil or parsley into the filling for an herby freshness I’ve grown to adore.
How to Make Garlic Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe
Step 1: Prepare Your Filling
Start by heating olive oil in a skillet over medium heat. Toss in the chopped spinach and minced garlic, cooking just until the spinach wilts—about 2-3 minutes. You want to get rid of excess moisture, so letting it cook down nicely is key. Once cooled a bit, stir in the sun-dried tomatoes, cream cheese, mozzarella, Parmesan, and all the dried herbs and seasonings. This mix should be creamy, flavorful, and thick enough to hold inside the chicken without spilling out.
Step 2: Prepare the Chicken Breasts
Grab your chicken breasts and make a deep pocket by slicing horizontally along the side, nearly through to the other edge but careful not to cut all the way. Salt and pepper each breast inside and out, then sprinkle paprika on top for that lovely color and extra flavor. Trust me, this little step makes the finished dish look as good as it tastes.
Step 3: Stuff and Secure
Spoon your delicious filling into each chicken pocket, packing it in but being gentle so you don’t tear the meat. Use toothpicks or kitchen twine to seal the openings; this prevents the filling from escaping while cooking. It’s a bit fiddly at first, but once you get the hang of it, it gets quicker—and worth it!
Step 4: Cook to Perfection
Heat olive oil in a skillet over medium heat. Brown the chicken breasts on each side for about 4-5 minutes until golden—that gorgeous crust locks in juices and flavor. Then, pop the skillet into a preheated oven at 375°F (190°C) for 15-20 minutes, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing to keep it juicy.
How to Serve Garlic Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe
Garnishes
I usually finish this dish with a sprinkle of fresh parsley or basil to brighten things up. A little drizzle of high-quality olive oil on top right before serving is my secret trick—it adds a subtle richness and shine that elevates the whole plate.
Side Dishes
I’m a big fan of pairing this stuffed chicken with garlic mashed potatoes or a simple lemony quinoa salad. Roasted veggies like asparagus or Brussels sprouts are also great to add some earthiness and balance all that creamy goodness.
Creative Ways to Present
For dinner parties, I sometimes slice the stuffed breasts into medallions and fan them out over a plate with a drizzle of balsamic reduction. It makes the dish look elegant and is perfect for serving family-style or plating individually.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I store the stuffed chicken breasts in an airtight container in the fridge. They stay moist and flavorful for up to 3 days, which is perfect for quick lunches or second-night dinners.
Freezing
I’ve frozen the stuffed chicken breasts before cooking by wrapping them tightly in plastic wrap and foil, then placing in a freezer bag. Frozen this way, they can last for up to 2 months. I thaw them overnight in the fridge before cooking as usual—make sure to check for doneness thoroughly.
Reheating
To reheat leftovers, I usually pop them in the oven at 350°F (175°C) for 10-15 minutes. Covering loosely with foil helps prevent drying out. Microwave works too if you’re in a hurry, but the oven method keeps the texture much better.
FAQs
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Can I use frozen spinach for this Garlic Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe?
Yes, you can! Just make sure to thaw and squeeze out as much moisture as possible before cooking, otherwise the filling might get watery and affect the texture.
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What if I don’t have sun-dried tomatoes on hand?
No worries! Roasted red peppers or even chopped fresh tomatoes can work as alternatives—they’ll change the flavor slightly but still keep the filling delicious and colorful.
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How do I know when the chicken breasts are fully cooked?
The safest and easiest way is to use a meat thermometer. The internal temperature should read 165°F (75°C). If you don’t have one, cut into the thickest part and check that the juices run clear and there’s no pink meat.
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Can this Garlic Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe be made dairy-free?
Absolutely. Substitute cream cheese and mozzarella with your favorite dairy-free cheeses or use a blend of mashed avocado and nutritional yeast for creaminess. The flavors will shift but it still tastes great!
Final Thoughts
This Garlic Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe has become a go-to for me whenever I want something comforting and impressive without spending hours in the kitchen. It’s such a satisfying way to enjoy chicken and veggies wrapped up into one delicious bite. I can’t wait for you to try it and hear how much you love it—promise it’s easier than it looks, and totally worth every minute.
PrintGarlic Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe
This stuffed chicken breast recipe features tender boneless, skinless chicken breasts filled with a flavorful mixture of spinach, sun-dried tomatoes, garlic, and a blend of cheeses including cream cheese, mozzarella, and Parmesan. Seasoned with herbs and paprika, the chicken is pan-seared in olive oil to golden perfection and then finished by baking, resulting in a juicy, cheesy entree perfect for a hearty dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- Salt and pepper, to taste
- ½ teaspoon paprika
- 1 tablespoon olive oil
Filling
- 2 teaspoons olive oil
- 3 cups packed spinach, roughly chopped
- 4 cloves garlic, minced
- ⅓ cup sun-dried tomatoes, drained and chopped
- 4 oz. cream cheese, softened
- 1 cup shredded mozzarella
- ⅓ cup Parmesan, grated
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- 1 pinch red pepper flakes
Instructions
- Prepare the Filling: Heat 2 teaspoons olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add the roughly chopped spinach and sauté until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
- Mix the Filling: In a bowl, combine the sautéed spinach and garlic with sun-dried tomatoes, softened cream cheese, shredded mozzarella, grated Parmesan, dried basil, dried oregano, onion powder, and red pepper flakes. Mix well until everything is evenly distributed.
- Prep the Chicken Breasts: Using a sharp knife, carefully cut a horizontal pocket into each chicken breast without slicing all the way through. Season each chicken breast inside and out with salt, pepper, and paprika.
- Stuff the Chicken: Stuff each chicken breast pocket with the prepared spinach and cheese filling. Secure with toothpicks if necessary to keep the filling inside during cooking.
- Sear the Chicken: Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear each side until golden brown, about 3-4 minutes per side.
- Bake to Finish: Transfer the skillet with the seared chicken breasts to a preheated oven at 375°F (190°C). Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the chicken from the oven and let rest for 5 minutes before slicing and serving. This allows the juices to redistribute and the filling to set.
Notes
- For best results, use fresh spinach and drain sun-dried tomatoes well to avoid excess moisture in the filling.
- Shredded mozzarella can be substituted with provolone or fontina for different flavor profiles.
- To secure the stuffed chicken breasts, toothpicks or kitchen twine can be used to prevent the filling from leaking out.
- Make sure to check the internal temperature with a meat thermometer to ensure food safety.
- This dish pairs well with roasted vegetables, a side salad, or mashed potatoes.
Keywords: stuffed chicken breast, spinach stuffed chicken, cheesy chicken, baked chicken breast, sun-dried tomatoes, stuffed chicken recipe
