If you’re craving a dish that’s bursting with flavor and has that perfect balance of creamy, savory, and fresh, look no further than this Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe. It takes simple ingredients and transforms them into a mouthwatering entree that feels fancy but is surprisingly easy to prepare. Each tender chicken breast is filled with a rich blend of cheeses, vibrant spinach, and tangy sundried tomatoes, creating a delightful experience that’s sure to impress your family and friends. This recipe is a fantastic way to elevate weeknight dinners or add a gourmet touch to your meal rotation.
Ingredients You’ll Need
The magic of this Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe lies in the careful blend of fresh, creamy, and savory ingredients. Each item plays an essential role, from the tender chicken breasts that serve as perfect vessels to the cheesy, vibrant stuffing that brings the dish to life.
- 4 boneless, skinless chicken breasts: Thick enough to hold the stuffing and easy to work with when creating pockets.
- 1 cup spinach, chopped: Adds freshness and a pop of green color; works great fresh or frozen (just be sure to squeeze out excess water).
- 1/2 cup sundried tomatoes, chopped: Provides a tangy, slightly sweet punch that complements the creamy cheese beautifully.
- 1/2 cup cream cheese, softened: The key to a creamy, smooth texture that keeps the filling rich and luscious.
- 1/4 cup ricotta cheese: Brings a delicate, slightly grainy creaminess that pairs well with mozzarella.
- 1/2 cup shredded mozzarella cheese: Melts perfectly to create that irresistible gooey, stringy cheese effect.
- 1/4 cup grated Parmesan cheese: Adds a layer of sharp, savory flavor to deepen the filling’s taste.
- 2 cloves garlic, minced: Infuses the stuffing with subtle warmth and aromatic depth.
- 1 tbsp olive oil: Used for searing the chicken to get a golden crust before baking.
- Salt and pepper to taste: Essential seasoning to enhance all the natural flavors.
- Toothpicks: To secure the stuffed chicken breasts so that the filling stays perfectly inside while cooking.
How to Make Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe
Step 1: Prepare Your Oven and Filling
Start by preheating your oven to 375°F (190°C). Meanwhile, in a mixing bowl, combine the chopped spinach, sundried tomatoes, cream cheese, ricotta, mozzarella, Parmesan, minced garlic, and a good pinch of salt and pepper. This blend will be the heart of your stuffing, creating a symphony of creamy textures and vibrant flavors that is sure to delight.
Step 2: Create the Chicken Pockets
Take each chicken breast and carefully slice a pocket along one side. This requires a steady hand and a sharp knife—cut just enough to create a space for your filling but not so deeply that the breast splits apart. Think of this as making a little treasure chest for that delicious filling you just mixed.
Step 3: Stuff the Chicken
Generously fill each pocket with the cheesy spinach and sundried tomato mixture. Be generous, but avoid overstuffing to prevent the filling from spilling out during cooking. Once filled, secure the edges with toothpicks to keep that precious filling tucked safely inside while cooking.
Step 4: Sear the Chicken
Heat olive oil in a large oven-safe skillet over medium-high heat. Place your stuffed chicken breasts in the pan and sear each side for 2-3 minutes until you get a gorgeous golden-brown crust. This step locks in the juices and adds a fabulous texture contrast to your tender chicken.
Step 5: Bake It to Perfection
Transfer the skillet directly to your preheated oven. Let the chicken bake for 20-25 minutes or until it reaches an internal temperature of 165°F (74°C). This slow, even cooking allows the cheese to melt fully and the flavors to meld beautifully.
Step 6: Final Touches
Once baked, remove the chicken from the oven and carefully take out the toothpicks before serving. This ensures your delightful stuffed chicken is safe and ready to wow everyone at your table.
How to Serve Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe
Garnishes
Fresh herbs like basil or parsley make excellent garnishes, adding both color and a fresh, aromatic touch. A sprinkle of extra grated Parmesan on top straight from the oven enhances the savory notes and gives the dish a beautiful finish.
Side Dishes
Pair this stuffed chicken with light, complementary sides like garlic roasted potatoes, a crisp green salad, or sautéed seasonal vegetables. Rice pilaf or a creamy risotto also make lovely companions, soaking up the rich juices of the chicken.
Creative Ways to Present
For a stunning presentation, slice the stuffed chicken breasts crosswise to reveal the colorful, cheesy filling. Arrange the slices fan-style on a plate and drizzle with a little olive oil or a balsamic glaze for a restaurant-worthy look. Adding a few whole sundried tomatoes or roasted cherry tomatoes on the side elevates the visual appeal even more.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. This makes for an excellent next-day lunch or a quick dinner option that’s just as tasty when reheated properly.
Freezing
If you want to save your Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe for later, wrap individual pieces tightly in plastic wrap and then foil. Store in the freezer for up to 2 months. Just thaw overnight in the fridge before reheating for best results.
Reheating
Reheat gently in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through. You can cover with foil to prevent the chicken from drying out, ensuring the filling stays creamy and delicious.
FAQs
Can I use frozen spinach for this recipe?
Absolutely! Just make sure to thaw it completely and squeeze out as much water as possible before mixing it with the other ingredients. This prevents excess moisture from making the filling watery.
What kind of sundried tomatoes work best?
Sundried tomatoes packed in oil are easiest to use and add extra flavor, but rehydrated dried tomatoes work just as well. Just chop them finely and drain any excess liquid to avoid sogginess.
Can I make this recipe dairy-free?
To make it dairy-free, substitute the cheeses with plant-based alternatives and use a dairy-free cream cheese. Keep in mind the texture and flavor may change slightly, but it will still be delicious!
Is it possible to grill this stuffed chicken?
While searing and baking is the best method for even cooking and melting the cheese, you can grill the chicken if you have a grill-safe pan with a lid. Sear first, then finish it covered on the grill over indirect heat to prevent burning.
How can I tell when the chicken is fully cooked?
The most reliable method is using an instant-read thermometer. The internal temperature should reach 165°F (74°C). If you don’t have one, cutting into the thickest part to ensure the meat is white and juices run clear is a good alternative.
Final Thoughts
There is something truly satisfying about the combination of sundried tomatoes, fresh spinach, and melty cheese enveloped in tender chicken. This Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe is a wonderful way to turn a simple protein into a memorable meal. I can’t wait for you to try it and experience how easy it is to impress your loved ones with this fantastic dish!
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Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Description
This Sundried Tomato, Spinach, and Cheese Stuffed Chicken recipe features tender chicken breasts stuffed with a flavorful mixture of spinach, sundried tomatoes, and a blend of cheeses. Searing the chicken before baking locks in moisture and adds a beautiful golden crust, making it a delicious and visually appealing main dish perfect for a wholesome weeknight dinner.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil (for searing)
- Salt and pepper to taste
- Toothpicks (for securing chicken)
Filling
- 1 cup spinach, chopped (fresh or frozen, squeezed dry)
- 1/2 cup sundried tomatoes, chopped (packed in oil or rehydrated)
- 1/2 cup cream cheese, softened
- 1/4 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken breasts.
- Prepare the filling: In a mixing bowl, combine chopped spinach, sundried tomatoes, cream cheese, ricotta, mozzarella, Parmesan, minced garlic, along with salt and pepper to taste. Mix thoroughly until well combined.
- Cut pockets into chicken breasts: Using a sharp knife, carefully slice a pocket into the side of each chicken breast, being careful not to cut all the way through to keep the filling secure.
- Stuff the chicken: Fill each chicken breast pocket generously with the spinach and cheese mixture, then secure the openings using toothpicks to prevent the filling from spilling out during cooking.
- Sear the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 2-3 minutes on each side until they develop a golden brown crust.
- Bake the chicken: Transfer the skillet directly to the preheated oven. Bake the chicken breasts for 20-25 minutes, or until they are fully cooked and reach an internal temperature of 165°F (74°C).
- Serve: Carefully remove the toothpicks before serving. Plate the stuffed chicken breasts and enjoy your flavorful, cheesy meal.
Notes
- Ensure to squeeze out all excess moisture if using frozen spinach to prevent soggy filling.
- Use a meat thermometer to check for doneness and avoid overcooking the chicken.
- You can substitute sundried tomatoes packed in oil with rehydrated dry ones by soaking in warm water.
- Feel free to add fresh herbs like basil or oregano to the filling for extra flavor.
- Serve with a side salad or roasted vegetables for a complete meal.
