7 Delicious Sundried Tomato Stuffed Chicken Recipes for Dinner

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If you’re on the hunt for a weeknight dinner that looks gourmet but comes together in under an hour, this Sundried Tomato, Spinach, and Cheese Stuffed Chicken might just become your new go-to. Thank you so much for stopping by—sharing this recipe is such a joy for me, and I’m beyond excited for you to try it out! It’s one of those dishes that feels special with every bite, but is surprisingly simple to throw together. Don’t forget to subscribe to get this recipe (and more like it) delivered straight to your inbox—you won’t want to miss a bite.

What Is Sundried Tomato, Spinach, and Cheese Stuffed Chicken?

This dish is a flavor-packed dream: tender chicken breasts stuffed to the brim with savory sundried tomatoes, creamy feta, gooey mozzarella, and fresh spinach. It’s marinated (or not, if you’re in a rush—been there!) in a bold sun-dried tomato vinaigrette, then seared and baked to juicy perfection. The result? A stunning entrée that tastes like something you’d order at a cozy bistro, but made right at home with only six ingredients!

Why You’ll Love This Recipe

Let me count the ways!

• Minimal Ingredients, Maximum Flavor: Just six simple components bring this beauty to life.

• Quick & Easy: From prep to plate in about 40 minutes—yes, seriously!

• Impressive Yet Effortless: Perfect for hosting dinner guests or treating yourself to something a little fancy.

• Customizable: Swap in your favorite cheeses or add extras like artichoke hearts or roasted red peppers.

• Meal Prep Friendly: These reheat wonderfully, making them great for next-day lunches.

What Does It Taste Like?

Each bite is a perfect harmony of sweet, tangy, creamy, and savory. The sundried tomatoes give a rich, slightly chewy sweetness, the feta adds a bright tang, and the spinach brings a pop of freshness. Melted mozzarella ties it all together with that irresistible cheesy pull. And the chicken? Juicy, flavorful, and perfectly golden. The sear adds just the right amount of crisp on the outside while locking in all that moisture.

Health Benefits of This Recipe

This stuffed chicken isn’t just tasty—it’s packed with nutrients, too:

• Protein-rich chicken keeps you full and satisfied.

• Spinach brings vitamins A, C, and iron to the plate.

• Sundried tomatoes are full of antioxidants like lycopene.

• Feta and mozzarella offer calcium and flavor without overwhelming the dish.

Ingredients You’ll Need

• 2 large chicken breasts

• ¾ cup Kraft Sun Dried Tomato Vinaigrette Dressing & Marinade (or use olive oil, salt, and pepper)

• ½ cup sundried tomatoes

• ½ cup roughly chopped spinach

• ½ cup feta cheese

• ½ cup mozzarella cheese

 

Tools You’ll Need

• Sharp knife

• Cutting board

• Cast iron skillet or oven-safe pan

• Toothpicks

• Meat thermometer (to check doneness)

Ingredient Swaps and Additions

Feeling creative? Here are a few easy ways to put your own twist on this recipe:

• Cheese: Swap feta for goat cheese, ricotta, or even cream cheese for a creamier texture.

• Greens: Kale or arugula can be used in place of spinach.

• Extra Veggies: Add chopped artichokes, mushrooms, or even roasted red peppers to the filling.

• Herbs: A sprinkle of fresh basil or oregano adds a fragrant Mediterranean flair.

How to Make Sundried Tomato, Spinach, and Cheese Stuffed Chicken

Step 1: Prep the Chicken

If you have time, marinate the chicken breasts in the vinaigrette for a few hours to let the flavors soak in. If you’re short on time, don’t stress—just drizzle it on before cooking (I’ve done this and it works beautifully!).

Step 2: Slice and Stuff

With a sharp knife, cut each chicken breast horizontally like a hot dog bun, being careful not to slice all the way through. Open them up like a book.

Layer in the spinach, sundried tomatoes, feta, and mozzarella. Don’t worry if it seems like too much—it’s okay to pile it in. Secure the opening with toothpicks so all that delicious filling stays put.

Step 3: Sear and Bake

Heat a skillet (cast iron is ideal) over medium heat. Sear the stuffed chicken on both sides until golden brown.

You can either:

• Lower the heat and finish cooking on the stove, or

• Transfer the skillet to a 375ºF oven and bake until the internal temperature hits 165ºF (about 10–15 minutes).

If you’re using a regular baking sheet instead, just bake them for 20–25 minutes or until fully cooked.

Step 4: Rest and Serve

Let the chicken rest for 5 minutes before slicing. This helps lock in the juices and makes it easier to remove the toothpicks.

What to Serve With This Chicken

This dish is quite the star on its own, but here are a few delicious pairing ideas:

• Garlic mashed potatoes or lemon rice pilaf

• Roasted vegetables like zucchini, asparagus, or carrots

• A light Caesar salad or mixed greens with balsamic vinaigrette

• Crusty bread to soak up those tasty juices

Tips for Making Stuffed Chicken

• Don’t overstuff! Too much filling makes it hard to seal and could cause a cheesy explosion in the pan.

• Use toothpicks or kitchen twine to keep the chicken closed during cooking.

• Let it rest—this ensures every bite is as juicy as the last.

• Make ahead: Prep the chicken and keep it covered in the fridge for up to 24 hours before cooking.

How to Store Leftovers

Let leftovers cool completely before transferring to an airtight container.

• Refrigerator: Store for up to 3 days.

• Freezer: Freeze individually wrapped portions for up to 2 months.
  To reheat, bake at 350ºF until warmed through or microwave in short bursts to avoid drying it out.

FAQs About Stuffed Chicken

Can I use chicken thighs instead of chicken breasts?

Yes, you totally can! Boneless, skinless chicken thighs work wonderfully—just pound them flat and roll the filling inside before securing with toothpicks or kitchen twine.

Is marinating absolutely necessary?

Nope, not at all! It definitely adds flavor, especially if you have a bit of extra time, but if you’re in a rush (been there!), just drizzle the vinaigrette on before cooking and it still turns out delicious.

Can I make this on the grill instead?

Yes, you can! Just keep in mind that stuffed chicken can be a little delicate. Use a grill-safe pan or wrap it in foil to prevent any cheesy goodness from escaping.

How do I know when the chicken is fully cooked?

Use a meat thermometer for best results—your chicken is ready when it hits 165°F at the thickest part. Let it rest for a few minutes before slicing to keep it juicy.

Can I prep this ahead of time?

Absolutely! You can stuff the chicken and refrigerate it up to 24 hours in advance. Perfect for busy weeknights or prepping ahead for guests.

What if I don’t have sundried tomatoes?

No worries! Try chopped roasted red peppers, caramelized onions, or even marinated artichokes as tasty substitutes.

How do I keep the filling from spilling out?

Don’t overstuff (tempting, I know!) and be sure to secure the chicken with toothpicks or kitchen twine. A snug sear in the skillet also helps lock everything in place.

Can I freeze stuffed chicken?

Yes, and it freezes surprisingly well! Wrap each stuffed chicken breast tightly in foil or plastic wrap, then store in a freezer bag for up to 2 months. Thaw overnight in the fridge before baking.

What’s the best cheese to substitute for feta?

Goat cheese works beautifully and adds creaminess, or you can use ricotta for a milder, smoother texture.

Can I make this dairy-free?

Sure! Use dairy-free cheeses or skip the cheese entirely and load up on extra veggies like sautéed mushrooms or spinach with garlic for flavor.

In Conclusion

This Sundried Tomato, Spinach, and Cheese Stuffed Chicken is everything I love in a dinner: bold, cheesy, simple, and wildly satisfying. Whether you’re making it for a cozy date night or a quick midweek family meal, it’s guaranteed to impress. The colors, the textures, the flavor explosion—it’s anything but boring!!

If you loved this, you’ll definitely want to check out some of my other stuffed chicken favorites:

• Spinach Stuffed Chicken Breast – A Simple, Flavorful Dinner

• Spinach Artichoke Stuffed Chicken Breast Recipe

• Spinach Feta Stuffed Chicken – A Flavor-Packed Dinner Favorite

They’re all just as easy and satisfying as this one—and perfect if you love cheesy, savory goodness packed into juicy chicken.

Let’s Stay Connected!

Tried this recipe? I’d LOVE to see your creations!
 Leave a review and tag your photos on Pinterest at Pinterest.com/recipesbysylvia so we can swoon together over that glorious cheese pull and golden sear! 
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Thanks again for being here and happy cooking! Keep sharing the love—one delicious dish at a time.

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