This stuffed chicken breast recipe is filled with sun-dried tomatoes, spinach, and melty mozzarella, then seared and baked until juicy.

A quick Italian-style mustard dressing adds bright, savory flavor without needing a long ingredient list.

This version is filled with spinach, mozzarella, and sun-dried tomatoes, then seared until golden and baked until the cheese is melted and the chicken is juicy. For another easy Italian-inspired dinner, serve this stuffed chicken with Pesto Pasta. The fresh basil flavor goes especially well with the mozzarella and sun-dried tomatoes.

Why You’ll Love This Stuffed Chicken Breast Recipe

• Ready in about 35 minutes.
• Uses simple everyday ingredients.
• Juicy chicken with a cheesy, flavorful center.
• Easy enough for a weeknight dinner but special enough for guests.
• Naturally low in carbs and high in protein.

What Is Stuffed Chicken Breast?

Stuffed chicken breast is a boneless chicken breast sliced open and filled with cheese, vegetables, herbs, or other flavorful ingredients before cooking. In this recipe, the chicken is filled with mozzarella, spinach, and sun-dried tomatoes, then seared and baked until juicy.

Ingredients for Sun Dried Tomato Stuffed Chicken Breast

For the Stuffed Chicken

• 2 small boneless, skinless chicken breasts, about 6 ounces each (180 g each)
• 1/2 cup oil-packed sun-dried tomatoes, drained and sliced (70 g)
• 4 slices mozzarella cheese (85 g)
• 1 packed handful fresh spinach leaves (30 g)
• 2 teaspoons olive oil (10 ml)

the Italian Dressing

• 1 tablespoon Dijon mustard (15 g)
• 1 tablespoon white wine vinegar or lemon juice (15 ml)
• 1/2 teaspoon granulated sugar (2 g)
• 2 teaspoons olive oil (10 ml)
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

Ingredient Notes and Substitutions

Use small chicken breasts so they cook quickly and stay juicy. If your chicken breasts are larger, bake them for a few extra minutes and check the internal temperature.

Oil-packed sun-dried tomatoes add the best flavor and moisture. Drain them well and pat them dry before stuffing the chicken so excess oil does not make the filling slippery. Unlike dry-packed sun-dried tomatoes, oil-packed tomatoes do not need soaking before use. See Bon Appétit’s guide to oil-packed sun-dried tomatoes for more helpful tips.

Mozzarella gives the filling a stretchy, melty texture. Provolone, Monterey Jack, fontina, or cheddar also work well. For the best melt, use cheese from a block and slice or shred it yourself when possible. See King Arthur Baking’s guide to the best melting cheeses for more options.

Fresh spinach wilts quickly inside the chicken. Frozen spinach can be used after thawing and squeezing out all excess water. For a fresh side that matches the garlic, basil, and tomato flavors in this recipe, serve it with this Tomato Basil Salad with Garlic and Shallots.

Use lemon juice instead of white wine vinegar for a slightly fresher flavor.

How to Make Stuffed Chicken Breast

• Preheat the oven to 350°F (180°C). Lightly oil a baking sheet or oven-safe skillet.
• In a small bowl, whisk together the Dijon mustard, white wine vinegar, sugar, olive oil, Italian seasoning, red pepper flakes, salt, and black pepper.
• Place the chicken breasts on a cutting board. Slice each chicken breast horizontally through the middle, stopping before cutting all the way through, then open it like a book.
• Coat the inside and outside of the chicken with the Italian dressing.

• Add sun-dried tomatoes to one side of each chicken breast. Layer with two slices of mozzarella and a small handful of spinach.
• Fold the chicken closed over the filling. Secure with toothpicks if needed.
• Heat 2 teaspoons olive oil in a skillet over medium-high heat. Sear the chicken for about 1 1/2 minutes per side until lightly golden.
• Transfer the chicken to the prepared baking sheet or leave it in an oven-safe skillet. Bake for 15 minutes, until the cheese is melted and the chicken reaches 165°F (74°C) in the thickest part.

• Rest the chicken for 3 minutes before slicing. Spoon any pan juices over the top before serving.For an easy complete dinner, serve the stuffed chicken with Garlic Butter Rice and a simple green vegetable or salad.

Expert Tips for Juicy Stuffed Chicken Breast

• Pat the chicken dry before adding the dressing so the seasoning sticks well.
• Do not cut completely through the chicken when making the pocket.
• Keep the filling away from the edges to prevent cheese from leaking out.
• Use toothpicks only when needed, then remove them before serving.
• Sear the chicken just until golden because it will finish cooking in the oven.
• Check the internal temperature with a meat thermometer instead of relying only on cooking time. Insert it into the thickest part of the chicken, avoiding the filling, and cook until it reaches 165°F (74°C). See FoodSafety.gov’s safe minimum internal temperature chart for more guidance.
• Let the chicken rest before slicing so the juices stay inside.
• Slice the chicken carefully with a sharp knife to show the spinach, cheese, and sun-dried tomato filling.

Storage and Freezing

• Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a 325°F oven or microwave until warmed through. Add a small splash of water or chicken broth before reheating to keep the chicken moist.
• To freeze, let the cooked chicken cool completely, wrap each breast tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Variations

Cream Cheese Stuffed Chicken

• Replace mozzarella with softened cream cheese for a creamy filling.

Feta and Spinach Chicken

• Use crumbled feta instead of mozzarella for a tangier Mediterranean-style version.

Pesto Stuffed Chicken

• Spread 1 tablespoon basil pesto inside each chicken breast before adding spinach and cheese.

Mushroom Stuffed Chicken

• Add sautéed mushrooms with the spinach and mozzarella.

Bacon and Cheese Stuffed Chicken

• Add cooked chopped bacon for a smoky, savory filling.

Sun Dried Tomato Stuffed Chicken Breast

Juicy chicken breasts stuffed with mozzarella, spinach, and sun-dried tomatoes, coated in a quick Italian herb mustard dressing, seared until golden, and baked until tender.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

rest time 3 minutes mins

Total Time 38 minutes mins

Servings: 2

Course: Dinner

Cuisine: italian-inspired

Calories: 440

Ingredients Equipment Method Nutrition Video Notes

Ingredients

  

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For the Stuffed Chicken:

• 2 small boneless skinless chicken breasts, about 6 ounces each (180 g each)
• 1/2 cup oil-packed sun-dried tomatoes drained and sliced (70 g)
• 4 slices mozzarella cheese 85 g
• 1 packed handful fresh spinach leaves 30 g
• 2 teaspoons olive oil 10 ml

For the Italian Dressing:

• 1 tablespoon Dijon mustard 15 g
• 1 tablespoon white wine vinegar or lemon juice 15 ml
• 1/2 teaspoon granulated sugar 2 g
• 2 teaspoons olive oil 10 ml
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Equipment

• Sharp knife
• Cutting board
• Mixing bowl
• Whisk
• Large skillet
• Baking sheet or oven-safe skillet
• Tongs
• Meat thermometer
• Toothpicks, optional

Method

 

1. . Preheat the oven to 350°F (180°C). Lightly oil a baking sheet or use an oven-safe skillet.
2. Whisk the Dijon mustard, vinegar, sugar, olive oil, Italian seasoning, red pepper flakes, salt, and black pepper in a bowl.
3. Cut a deep horizontal pocket into each chicken breast, stopping before cutting all the way through.
4. Coat the chicken inside and out with the Italian dressing.
5. Fill each chicken breast with sun-dried tomatoes, mozzarella, and spinach. Fold closed and secure with toothpicks if needed.
6. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 1 1/2 minutes per side until lightly golden.
7. Transfer to the oven and bake for about 15 minutes, until the chicken reaches 165°F (74°C) in the thickest part.
8. Rest for 3 minutes, remove toothpicks, then spoon the pan juices over the chicken before serving.

Nutrition

Calories: 440kcalCarbohydrates: 8gProtein: 48gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 138mgSodium: 760mgPotassium: 650mgFiber: 2gSugar: 4gVitamin A: 2100IUVitamin C: 8mgCalcium: 260mgIron: 2mg

Video

https://www.youtube.com/watch?v=p_2ssma0YvY

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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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.

What to Serve With Stuffed Chicken Breast

Sun-Dried Tomato, Spinach & Cheese Baked Stuffed Chicken Breast is delicious served with roasted potatoes, garlic butter rice, creamy mashed potatoes, pasta, or a fresh green salad. It also pairs well with roasted vegetables, garlic bread, steamed green beans, or a simple tomato salad.

Frequently Asked Questions

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