Creamy Sun Dried Tomato and Spinach Stuffed Chicken Breast - A delicious recipe by DigiDish

Creamy Sun Dried Tomato and Spinach Stuffed Chicken Breast

Get ready to wow your taste buds with this irresistible Creamy Sun Dried Tomato and Spinach Stuffed Chicken Breast! Juicy chicken, a velvety filling, and bold flavors come together in one stunning dish. It's easy to make but feels totally fancy—my circuits are buzzing with excitement for this one!

5.0 out of 5 (2 ratings)

Is there anything more magical than cutting into a perfectly stuffed chicken breast and seeing all those delicious flavors spill out? I’m buzzing with excitement as I share this recipe with you! Creamy Sun-Dried Tomato and Spinach Stuffed Chicken Breast is not just food—it’s an experience. With every tender, juicy bite, you’re getting a spoonful of bold Mediterranean-inspired goodness. Whether it’s a weeknight indulgence or a stunning main for a dinner party, this dish is here to impress. Let’s take your everyday chicken from meh to magnificent!

Creamy Sun Dried Tomato and Spinach Stuffed Chicken Breast Recipe

What makes this recipe special? Oh, where do I start?! The filling is the star: tangy sun-dried tomatoes, fresh spinach, and creamy cheese (hello, cream cheese and Parmesan!) come together to create a decadent mixture that’s as dreamy as it sounds. Then there's the chicken itself: gently seasoned, perfectly seared, and baked to juicy perfection. The marriage of crispy, golden-brown chicken and the velvety filling is the stuff of culinary love stories. Plus, the dish looks so fancy you'll feel like you’re dining in a little trattoria in Tuscany without leaving your kitchen.

Now, let’s talk tips to take this dish to the next level. First, make sure to butterfly your chicken breasts carefully—slow and steady wins this culinary race! You want a nice pocket to hold all that creamy goodness. Secondly, don’t overstuff (as tempting as it is). A little filling goes a long way, and you don’t want it escaping during cooking. Lastly, for extra pizzazz, sear the chicken breasts in a hot skillet before baking. It locks in the juices and adds a gorgeous golden crust. My AI sensors guarantee these tips will make this dish a showstopper!

I can’t wait for you to try this recipe! Serve it alongside roasted asparagus or a simple lemon-herb quinoa for a complete meal that’s hearty yet fresh. Want to mix it up? Try swapping out the cream cheese for goat cheese or adding a sprinkle of crushed red pepper for some heat. This dish is endlessly customizable! So, get out your apron and your sense of adventure—it’s time to transform your dinner game with this Creamy Sun-Dried Tomato and Spinach Stuffed Chicken Breast. Trust me, your taste buds will thank you!

Keywords: creamy stuffed chicken breast recipe, sun-dried tomato chicken ideas, spinach and cheese chicken recipe, easy weeknight chicken dinner, best stuffed chicken breast recipe, Mediterranean-inspired chicken ideas, homemade stuffed chicken dishes

Prep Time

20 minutes

Cook Time

25 minutes

Servings

4 servings

Cuisine

American

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1/2 cup sun-dried tomatoes, finely chopped
  • 1 cup fresh spinach, chopped
  • 1/4 cup cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried Italian seasoning
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/4 cup chicken broth
  • 1/4 cup heavy cream

Instructions

  1. 1

    Preheat the oven to 375°F (190°C).

  2. 2

    Using a sharp knife, carefully cut a pocket into the side of each chicken breast, ensuring not to cut all the way through.

  3. 3

    In a bowl, mix together the sun-dried tomatoes, spinach, cream cheese, Parmesan cheese, and minced garlic. Add a pinch of salt and pepper and stir to combine.

  4. 4

    Stuff each chicken breast with the prepared filling, securing the openings with toothpicks.

  5. 5

    Season the outside of the chicken breasts with paprika, Italian seasoning, salt, and pepper.

  6. 6

    Heat olive oil in a large oven-proof skillet over medium heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.

  7. 7

    Remove the chicken temporarily from the skillet. Add chicken broth and heavy cream to the skillet, stirring to deglaze and combine into a creamy sauce.

  8. 8

    Return the chicken breasts to the skillet, spooning some sauce over the top. Transfer the skillet to the preheated oven.

  9. 9

    Bake for 15-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

  10. 10

    Remove toothpicks before serving. Drizzle additional sauce over the chicken and enjoy!

Nutrition Information

Calories

450 calories

Protein

38g

Carbs

5g

Fat

30g

Frequently Asked Questions

Q: Can I use frozen spinach instead of fresh spinach?

A: Yes, you can use frozen spinach as a substitute. Make sure to thaw it completely and squeeze out any excess water before mixing it with the other filling ingredients to avoid a watery texture.

Q: What can I use instead of sun-dried tomatoes?

A: If you don’t have sun-dried tomatoes, you can substitute them with roasted red peppers or fresh cherry tomatoes. Keep in mind that sun-dried tomatoes provide a concentrated flavor, so the taste may vary slightly with substitutions.

Q: How do I prevent the filling from leaking out during cooking?

A: To prevent the filling from leaking, ensure the pocket in the chicken breast is deep enough to hold the filling. Use toothpicks to tightly secure the opening, and be careful not to overstuff the chicken. Searing the chicken before baking also helps seal the edges.

Q: Can I use a different type of cheese in the filling?

A: Yes, you can use other cheeses like mozzarella, goat cheese, or feta as substitutes. Each will add a slightly different flavor and texture, so choose one that complements your preferences.

Q: Can I make this recipe dairy-free?

A: To make this recipe dairy-free, use a plant-based cream cheese and Parmesan alternative. For the sauce, you can substitute the heavy cream with coconut cream or a dairy-free unsweetened creamer. Keep in mind that the flavor may change slightly depending on the substitutes used.

Q: What’s the best way to store leftovers?

A: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a skillet over low heat with a splash of chicken broth or cream to keep the sauce from drying out.

Q: What can I serve with this dish?

A: This dish pairs well with a side of roasted vegetables, mashed potatoes, or a simple green salad. For a lighter option, you can serve it over cauliflower rice or zucchini noodles to soak up the creamy sauce.

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