Easy Stuffed Chicken Breast with Sundried Tomatoes Recipe

I’ve always enjoyed finding new ways to make chicken more interesting. As much as I love a simple grilled chicken breast, sometimes you want something that feels a bit more special – without spending hours in the kitchen. That’s exactly why this stuffed chicken breast recipe has become one of my go-to dinner options.

What I really like about this recipe is how the sundried tomatoes add a nice Mediterranean touch to an otherwise basic chicken dish. It’s the kind of meal that looks like you put in way more effort than you actually did. I often prep these ahead of time when I’m making lunch, then pop them in the oven when I’m ready for dinner. No fuss, no stress.

If you’re tired of the same old chicken recipes, this one’s for you. The combination of chicken and sundried tomatoes is pretty foolproof, and once you get the hang of stuffing the chicken breasts, you’ll want to try all sorts of different fillings.

What Kind of Sun-Dried Tomatoes Should I Use?

For this stuffed chicken recipe, you’ll want to use sun-dried tomatoes that come packed in oil rather than the dry packaged variety. The oil-packed ones are already tender and have more flavor, plus you can use some of that tasty infused oil for cooking the chicken. While you can find them either julienned (cut into strips) or whole, the julienned ones will save you some prep time. If you’re watching your sodium intake, look for versions with “no added salt” on the label – you can always adjust the seasoning yourself later. Just remember to drain off some of the excess oil before stuffing the chicken, but don’t pat them completely dry since that oil helps keep everything moist and flavorful.

Options for Substitutions

This stuffed chicken recipe is pretty flexible and you can switch things up based on what you have in your kitchen:

• Sun-dried tomatoes: If you don’t have sun-dried tomatoes, you can use roasted red peppers from a jar, or even fresh tomatoes that you’ve slowly roasted in the oven at 250°F for about 2 hours with a little olive oil and salt.
• Mozzarella cheese: Any good melting cheese works here – try provolone, fontina, or even Swiss cheese. Just keep in mind that stronger-flavored cheeses will change the overall taste of the dish.
• Spinach: You can swap spinach with other leafy greens like arugula, Swiss chard, or kale (just remove the stems). If using tougher greens, give them a quick sauté first.
• White wine vinegar: Lemon juice works perfectly here (as mentioned in the recipe), but you could also use apple cider vinegar or regular white vinegar – just use a bit less as they’re stronger.
• Italian seasoning: No Italian seasoning? Mix together equal parts dried basil, oregano, and thyme. Or use just one of these herbs if that’s all you have.
• Dijon mustard: Regular yellow mustard or whole grain mustard can work too, though Dijon gives the best flavor. In a pinch, a bit of mustard powder mixed with water will do.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed chicken breast is cutting the pocket too shallow or too deep – aim for a 3/4 depth cut along the thickest part of the breast, which creates enough space for filling while keeping everything secure. A common error is overcrowding the chicken with filling ingredients, which can lead to them spilling out during cooking and prevent the chicken from cooking evenly – stick to about 2-3 tablespoons of filling per breast for the best results. Temperature control is crucial here – cooking the chicken at too high heat will burn the outside while leaving the center raw, so maintain a medium heat and use a meat thermometer to ensure the internal temperature reaches 165°F. For extra protection against filling leakage, secure the opening with toothpicks and let the cooked chicken rest for 5 minutes before slicing, which helps keep all those tasty ingredients where they belong.

What to Serve With Stuffed Chicken Breast?

This Mediterranean-inspired stuffed chicken pairs wonderfully with simple sides that let the flavorful chicken remain the star of the show. A bed of fluffy rice or orzo pasta makes a perfect base to soak up all the tasty juices from the chicken. For a fresh element, try a simple mixed green salad dressed with just olive oil and lemon juice, or some roasted asparagus sprinkled with parmesan cheese. If you’re looking to keep things low-carb, cauliflower rice or zucchini noodles would work great too – just toss them in a bit of olive oil and garlic to complement the Italian flavors in the chicken.

Storage Instructions

Keep Fresh: Place your leftover stuffed chicken breast in an airtight container and pop it in the fridge. It’ll stay good for up to 3 days. The cheese and sun-dried tomatoes actually help keep the chicken moist, which is a nice bonus!

Freeze: If you want to make this ahead, you can freeze the stuffed chicken breasts either before or after cooking. Just wrap each piece individually in plastic wrap, then place in a freezer bag. They’ll keep well for up to 3 months in the freezer. When you’re ready to cook, thaw overnight in the fridge.

Reheat: To warm up your leftover stuffed chicken, cover it with foil and heat in a 350°F oven for about 15-20 minutes, or until heated through. You can also use the microwave, but cover the chicken and use 50% power to keep it from drying out. Heat in 30-second intervals until warm.

Preparation Time	15-20 minutes
Cooking Time	18-20 minutes
Total Time	33-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 55-60 g
• Fat: 40-45 g
• Carbohydrates: 10-15 g

Ingredients

• 6 oz (180g) small boneless, skinless chicken breasts (2 pieces)
• 1/2 cup sun-dried tomatoes in oil (sliced to cover the chicken)
• 4 slices mozzarella cheese (or another melting cheese you like)
• A handful of spinach leaves
• 2 teaspoons olive oil
• 1 tablespoon dijon mustard
• 1 tablespoon white wine vinegar or lemon juice
• 1/2 teaspoon sugar, any kind
• 2 teaspoons olive oil
• 1/2 teaspoon each of italian seasoning and red pepper flakes
• Salt and pepper to taste

Step 1: Preheat Oven and Prepare Dressing

Preheat your oven to 180°C (350°F).

While the oven is heating, whisk together the ingredients for the Italian Dressing in a bowl.

It should be thicker than a typical salad dressing to coat the chicken well.

Step 2: Prepare Chicken Breasts

Using a sharp knife, cut a pocket into each chicken breast, being cautious not to slice all the way through.

This will create space for stuffing.

Carefully coat each piece of chicken, inside and out, with the prepared Italian Dressing to ensure maximum flavor.

Step 3: Stuff the Chicken

Place the coated chicken breasts on a work surface.

Begin stuffing each piece with sun-dried tomatoes, then add a layer of cheese and finish with spinach leaves, packing in as much filling as the pocket will allow.

Use toothpicks to seal the opening by inserting them diagonally across the opening.

Step 4: Sear and Bake the Chicken

In an ovenproof skillet, heat some oil over high heat.

Once hot, add the stuffed chicken breasts and sear for about 1 1/2 minutes on each side, or until they turn golden brown.

This sears the chicken, locking in the juices.

Step 5: Bake and Rest the Chicken

Transfer the skillet with the seared chicken to the preheated oven.

Bake for approximately 15 minutes, or until the cheese inside the chicken is melted and bubbly and the chicken is cooked through to a safe internal temperature.

Allow the chicken to rest for 3 minutes outside the oven before serving.

Drizzle with the delicious juices collected in the skillet to enhance flavor.