If you’re craving a meal that feels indulgent yet wholesome, this Stuffed Chicken Breast with Spinach, Sun-Dried Tomatoes, and Cream Cheese Recipe is exactly what you need to make tonight. Imagine juicy, tender chicken breasts bursting with a rich, creamy filling that combines vibrant spinach, tangy sun-dried tomatoes, and smooth cream cheese, all baked to juicy perfection. This flavorful masterpiece not only delights your palate but also adds a splash of color to your dinner plate, making it a guaranteed crowd-pleaser that’s surprisingly easy to prepare.
Ingredients You’ll Need
Every ingredient in this dish has a starring role, coming together in perfect harmony to offer a balanced blend of flavor, texture, and color. From the fresh spinach that adds earthiness to the sun-dried tomatoes delivering a sweet-tart punch, each element is essential to the magic of this recipe.
- 4 boneless skinless chicken breasts: Quality chicken breasts ensure moist and tender results when properly cooked and stuffed.
- Salt and pepper (to taste): Simple seasoning enhances the natural flavors of the chicken and filling.
- ½ teaspoon paprika: Adds a gentle smokiness and beautiful color to the finished dish.
- 1 tablespoon olive oil: Perfect for searing the chicken to lock in juices with a lovely crust.
- 2 teaspoons olive oil: Used for sautéing spinach and garlic gently to release robust flavors.
- 3 cups packed spinach (roughly chopped): Fresh spinach brings vibrant green color and a mild, slightly sweet taste.
- 4 cloves garlic (minced): Garlic infuses aromatics that brighten and deepen every bite.
- 1/3 cup sun-dried tomatoes (drained/chopped): These add a concentrated, tangy pop that complements the creamy filling.
- 4 oz. cream cheese (softened): Smooths everything together, creating the rich, luscious base for the stuffing.
- 1 cup shredded mozzarella: Melts perfectly to add gooey creaminess and mild flavor.
- 1/3 cup Parmesan (grated): Brings savory umami and a subtle sharpness that balances the dish.
- ½ teaspoon dried basil, dried oregano: Classic Italian herbs to lift the flavor profile with sweet and earthy notes.
- ¼ teaspoon onion powder: Adds depth without overwhelming the other ingredients.
- Pinch of red pepper flakes: Just enough heat to add excitement without overpowering.
How to Make Stuffed Chicken Breast with Spinach, Sun-Dried Tomatoes, and Cream Cheese Recipe
Step 1: Prepare the Filling
Start by heating 1 to 2 teaspoons of olive oil in a large skillet over medium heat. Toss in the chopped spinach and minced garlic, sautéing just until the spinach wilts, which takes about 3 to 4 minutes. This step softens the spinach and lets the garlic release its sweet aroma. Once cooked, let this mixture cool before combining it with the sun-dried tomatoes, softened cream cheese, mozzarella, Parmesan, and the dried herbs, onion powder, and a pinch of red pepper flakes. This rich and flavorful filling forms the heart of the recipe.
Step 2: Prepare the Chicken
Pat each chicken breast dry so it sears beautifully. With a sharp paring knife, carefully slice a pocket into the side of each chicken breast — think of it like creating a little pouch for all that delicious filling. Be cautious not to cut all the way through. Once the pockets are ready, stuff each chicken breast generously with your creamy spinach and sun-dried tomato filling. Season the outside with salt, pepper, and a dash of paprika for a hint of smoky color.
Step 3: Sear the Chicken
Heat a tablespoon of olive oil in a large, preferably oven-safe skillet over medium-high heat until glistening hot. Add two chicken breasts at a time and sear each side for 2 to 3 minutes until golden brown. Use two spatulas to flip the chicken gently—this helps keep the filling intact and achieves even browning. Although the chicken will start to cook on the outside, the stuffing inside remains soft, ready for the next step.
Step 4: Bake to Perfection
If your skillet isn’t oven-safe, transfer the chicken breasts to a baking dish now. Then pop them into a preheated 375° F oven and bake uncovered for 17 to 20 minutes. The goal is to reach an internal temperature of 165° in the thickest part of the chicken to ensure juicy, safe-to-eat meat. Let the chicken rest for 5 minutes afterward so the juices redistribute and the filling settles beautifully before serving.
How to Serve Stuffed Chicken Breast with Spinach, Sun-Dried Tomatoes, and Cream Cheese Recipe
Garnishes
Keep it simple with a sprinkle of freshly chopped parsley or basil to add a fresh burst of green and a light herbal note that complements the richness of the filling beautifully. A light drizzle of extra virgin olive oil can also elevate the final presentation and mouthfeel.
Side Dishes
This stuffed chicken pairs wonderfully with creamy mashed potatoes that soak up the delicious juices, or roasted green beans for a bright, crisp contrast. For a lighter option, a simple mixed green salad dressed with lemon vinaigrette balances the dish’s richness perfectly.
Creative Ways to Present
Slice the stuffed chicken breasts diagonally to showcase the colorful filling for an eye-catching plate. Or serve each breast whole atop a bed of garlic-infused quinoa for an elegant yet approachable presentation that feels special without any fuss.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, simply transfer any leftovers to an airtight container and refrigerate for up to 3 days. This Stuffed Chicken Breast with Spinach, Sun-Dried Tomatoes, and Cream Cheese Recipe holds its flavor well and reheats nicely.
Freezing
If you want to save some for later, wrap the cooked chicken breasts tightly in plastic wrap and foil, or use a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat the chicken gently in the oven at 325° F for 15 to 20 minutes until warmed through. Avoid microwaving if possible to prevent the filling from becoming watery and the chicken from drying out. This preserves that perfect creamy, juicy experience.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw it fully and squeeze out as much moisture as possible to avoid a watery filling. Fresh spinach gives the best texture, but frozen works well in a pinch.
What can I substitute for cream cheese?
Ricotta or mascarpone can be delicious alternatives, lending a slightly different but equally creamy texture and mild flavor to the stuffing.
Is sun-dried tomato oil necessary?
Not necessary but highly recommended. Using the oil reserved from sun-dried tomatoes infuses more flavor into the dish, especially when searing the chicken or sautéing the spinach and garlic.
Can I make this recipe dairy-free?
To make it dairy-free, substitute cream cheese and mozzarella with plant-based cheese alternatives and omit Parmesan or use a dairy-free sprinkle. The flavors will shift a bit, but it can still be delicious.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer and check that the internal temperature reaches 165° F at the thickest part of the chicken. This ensures juiciness and food safety.
Final Thoughts
This Stuffed Chicken Breast with Spinach, Sun-Dried Tomatoes, and Cream Cheese Recipe is one of those fantastic dishes that feels luxurious without the fuss, perfect for weeknight dinners or impressing weekend guests. Its vibrant colors, balanced flavors, and satisfying textures are sure to win you plenty of compliments. I can’t wait for you to try it and make it a staple in your recipe collection—that warm, juicy bite stuffed with creamy goodness is truly unforgettable.
Print
Stuffed Chicken Breast with Spinach, Sun-Dried Tomatoes, and Cream Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Stuffed Chicken Breast recipe features tender boneless chicken breasts filled with a flavorful mixture of sautéed spinach, garlic, sun-dried tomatoes, cream cheese, and a blend of cheeses and herbs. After searing to a golden brown in a skillet, the chicken is baked until juicy and perfectly cooked, making a delicious and elegant meal perfect for any occasion.
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- Salt and pepper, to taste
- ½ teaspoon paprika
- 1 tablespoon olive oil (for searing)
Sautéed Veggies
- 2 teaspoons olive oil (or reserved sun-dried tomato oil)
- 3 cups packed spinach, roughly chopped
- 4 cloves garlic, minced
- â…“ cup sun-dried tomatoes, drained and chopped
Cheese Filling
- 4 oz. cream cheese, softened
- 1 cup shredded mozzarella cheese
- â…“ cup grated Parmesan cheese
Seasonings
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- Pinch red pepper flakes
Instructions
- Prepare the Filling: Preheat your oven to 375°F. Heat 1-2 teaspoons of olive oil in a large skillet over medium heat. Add the chopped spinach and minced garlic, cooking until the spinach wilts, about 3-4 minutes. Remove from heat and let cool slightly. Combine the cooked spinach and garlic with chopped sun-dried tomatoes, softened cream cheese, shredded mozzarella, grated Parmesan, dried basil, dried oregano, onion powder, and a pinch of red pepper flakes. Mix gently until well incorporated and set aside.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Using a sharp paring knife, carefully slice a pocket into the side of each breast (on the side where the fold is), being careful not to cut all the way through. Stuff each pocket evenly with the prepared filling.
- Season and Sear: Sprinkle the stuffed chicken breasts with salt, pepper, and paprika. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add two chicken breasts at a time and sear each side for 2-3 minutes until golden brown. Use two spatulas to carefully flip the chicken to avoid tearing the filling. The chicken will be partially cooked after searing.
- Bake: If your skillet is not oven-safe, transfer the seared chicken breasts to a baking dish. Place in the preheated oven and bake uncovered for 17-20 minutes, or until the internal temperature of the chicken reaches 165°F. Remove from the oven and let rest for 5 minutes before serving. This allows the juices to redistribute and ensures juicy chicken.
- Serve: Serve warm with sides such as mashed potatoes and roasted green beans for a complete meal.
Notes
- You can substitute the olive oil with the reserved oil from the sun-dried tomatoes for an extra boost of flavor.
- Searing the chicken directly in an oven-safe skillet avoids extra cleanup and transferring to another dish.
- Use two spatulas to gently flip the chicken breasts during searing to maintain the shape and keep the stuffing intact.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- This recipe pairs beautifully with mashed potatoes and roasted green beans.
