This Sun-Dried Tomato Stuffed Chicken Breast is filled with melty mozzarella, fresh spinach, and rich sun-dried tomatoes, then quickly seared and baked until juicy. It is an easy, cheesy chicken dinner that feels special but takes only about 40 minutes.
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Table of contents
This stuffed chicken breast recipe Has a Very Cheesy Secret
- At first glance, this looks like a beautifully golden chicken breast. Then you cut into it and discover melted mozzarella, tender spinach, and little pockets of sweet-savory sun-dried tomatoes hiding inside.
- The filling is rich without making the chicken feel too heavy. Mozzarella brings the cheese pull, spinach adds freshness, and the sun-dried tomatoes deliver concentrated tomato flavor in every bite.
- And let us be honest about the cheese. A little mozzarella may escape while the chicken cooks. It will turn golden and crispy around the edges of the pan, and that is not a kitchen emergency. That is the cook’s snack.
- The chicken gets coated in a quick Dijon and Italian herb dressing before it is filled. It adds plenty of flavor without requiring a long marinade or a collection of ingredients that somehow takes over the entire kitchen counter.
- This is exactly the kind of dinner I want when plain chicken breast sounds a little sad, but I am not interested in making anything complicated. For more simple family meals, browse my collection of easy chicken recipes for dinner.
- For another fresh tomato and mozzarella dinner, try Easy Bruschetta Chicken. When you are craving something extra cozy and saucy, Creamy Mushroom Chicken is always a good idea.
- As far as serving goes, I love this with Sautéed Green Beans with Garlic and a spoonful of Lemon Yogurt Sauce. The fresh, tangy sauce is especially good with the mozzarella and Italian seasoning.
Ingredients for stuffed chicken breast recipe
The ingredient list is wonderfully manageable two chicken breasts, a quick dressing, and three simple ingredients tucked into the center.
How to Make stuffed chicken breast recipe
- Butterfly the Chicken.
- Place each chicken breast on a cutting board and slice horizontally through the thickest side. Stop before cutting all the way through, then open it like a book
- Mix the Italian Dressing.
- Whisk the Dijon mustard, vinegar, sugar, olive oil, Italian seasoning, red pepper flakes, salt, and black pepper together. Coat the chicken inside and out so every part gets some flavor.
- Add the Filling.
- Layer the sun-dried tomatoes, mozzarella, and spinach over one side of each chicken breast. Keep the filling slightly away from the edges so the chicken is easier to close.
- Fold and Sear.
- Fold the chicken over the filling and secure it with toothpicks when needed. Sear it briefly in olive oil until the outside is lightly golden.
- Finish It in the Oven.
- Transfer the chicken to the oven and bake until the mozzarella is melted and the thickest part of the chicken reaches 165°F (74°C). FoodSafety.gov lists 165°F as the safe minimum internal temperature for chicken and other poultry. See the official temperature chart.
- Rest, Slice, and Enjoy.
- Let the chicken rest for 3 minutes before removing the toothpicks. Slice carefully and spoon any juices from the pan over the top.
- This is the moment when the melted mozzarella starts stretching across the plate and everyone suddenly becomes very interested in what is for dinner.
Common Mistakes To Avoid
- Cutting the chicken breasts too deeply or all the way through.
- Using chicken breasts that are very thick and uneven in size.
- Overfilling the chicken with spinach, cheese, and sun-dried tomatoes.
- Skipping the searing step, which adds color and flavor.
- Baking the chicken for too long, which can make it dry.
- Serving it immediately without letting it rest for a few minutes.
Frequently Asked Questions
Yes. Bake it at 375°F for about 25 to 30 minutes, depending on the thickness of the chicken breasts.
Use small chicken breasts, do not overbake them, and rest them for a few minutes before slicing.
Boneless chicken thighs can work, but they are smaller and may need to be rolled around the filling instead of cut into pockets.
Mozzarella, provolone, fontina, Monterey Jack, and cheddar all melt well.
You can prepare and stuff the chicken up to one day ahead. Cover and refrigerate it, then cook just before serving.
Serve it with a fresh salad, roasted vegetables, mashed potatoes, rice, or a light cucumber side dish.
Bake stuffed chicken breast at 350°F for about 15 minutes after searing, or until the thickest part reaches 165°F.
Yes. Skip the searing step and bake at 375°F for 25 to 30 minutes, depending on the thickness of the chicken breasts.
Do not overfill the chicken, keep the filling away from the edges, and secure the chicken with toothpicks if needed.
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stuffed chicken breast recipe
Ingredients
Equipment
Method
- . Preheat the oven to 350°F (180°C). Lightly oil a baking sheet or use an oven-safe skillet.
- Whisk the Dijon mustard, vinegar, sugar, olive oil, Italian seasoning, red pepper flakes, salt, and black pepper in a bowl.
- Cut a deep horizontal pocket into each chicken breast, stopping before cutting all the way through.
- Coat the chicken inside and out with the Italian dressing.
- Fill each chicken breast with sun-dried tomatoes, mozzarella, and spinach. Fold closed and secure with toothpicks if needed.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken for 1 1/2 minutes per side until lightly golden.
- Transfer to the oven and bake for about 15 minutes, until the chicken reaches 165°F (74°C) in the thickest part.
- Rest for 3 minutes, remove toothpicks, then spoon the pan juices over the chicken before serving.
Nutrition
Video
Notes
- Use small chicken breasts for the best cooking time. Larger chicken breasts may need 18 to 20 minutes in the oven after searing.
- Drain the sun-dried tomatoes well so the filling does not become oily.
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