Have you ever taken a bite of something so rich, so full of flavor, that you pause mid-meal just to savor it? That’s exactly what you can expect from these Cheesy Stuffed Chicken Breasts with Spinach and Sun-Dried Tomatoes. Whether you’re cooking for yourself, your family, or friends, this dish is an effortless way to bring restaurant-quality flavor into your home kitchen.
In a world full of overcomplicated recipes and bland dinners, this recipe stands out as a go-to favorite. It’s creamy, savory, full of texture, and surprisingly simple to make. In just 30 minutes, you’ll have a dinner that’s both comforting and elevated — and it all starts with a few pantry staples and fresh ingredients.
Why You’ll Love This Cheesy Stuffed Chicken Recipe
You’re not just here for another chicken dinner — you’re looking for something better. Something that doesn’t take hours, doesn’t cost a fortune, and still feels like a treat. This recipe checks every box. Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas
Packed with Protein and Full of Flavor
- Each serving provides about 33g of protein.
- A satisfying low-carb option that fits keto, low-sugar, and high-protein diets.
- The combination of feta, cream cheese, and Parmesan creates an indulgent filling you’ll want to eat by the spoonful.
Ready in Just 30 Minutes
- With minimal prep and quick cooking, this dish is perfect for busy weeknights.
- No marinating or complex sauces required — just season, stuff, and sear.
Family-Friendly and Elegant Enough for Guests
- The flavors are bold but familiar, making it a hit with picky eaters.
- Dress it up with roasted veggies or serve casually with a side salad.
Ingredients for Cheesy Stuffed Chicken Breasts
Let’s break down what you need to bring this dish to life. These ingredients are simple, but when combined, they create something truly special.
Chicken & Seasoning
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breasts | 4 small (about 1.5 lbs) |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Smoked paprika | 1 teaspoon |
Creamy Filling
| Ingredient | Amount |
|---|---|
| Cream cheese (softened) | 6 oz |
| Optional extra cream cheese | 2 tbsp (for creamier texture) |
| Grated Parmesan cheese | ⅓ cup |
| Crumbled feta cheese | ⅓ cup |
| Baby spinach (chopped) | 1 cup |
| Sun-dried tomatoes (chopped) | ¼ cup |
For Cooking
| Ingredient | Amount |
|---|---|
| Butter | 1 tbsp |
How to Make Cheesy Stuffed Chicken Breasts with Spinach and Sun-Dried Tomatoes
This recipe may look fancy, but it’s designed to be easy and foolproof. Here’s how you can bring it together step by step:
1. Prep the Chicken
Start by butterflying each chicken breast. Take a sharp knife and slice horizontally through the thickest part — be careful not to cut all the way through. Open the breast like a book and season the outside on both sides with salt, pepper, and smoked paprika.
Pro Tip: Use your hand to gently flatten the chicken after slicing to make stuffing easier.
2. Make the Filling
Grab a medium bowl and mix the following:
- Cream cheese (plus the extra 2 tablespoons if you want a richer filling)
- Parmesan
- Feta
- Chopped spinach
- Sun-dried tomatoes
Stir until everything is evenly combined into a thick, flavorful paste.
3. Stuff the Chicken
Spoon the filling into each butterflied chicken breast. Try to distribute the mixture evenly and avoid overstuffing. Fold each breast back over to enclose the filling, and use toothpicks if needed to hold everything in place.
4. Cook to Golden Perfection
Heat butter in a skillet over medium heat. Once melted, place the chicken breasts in the pan. Cook each side for about 6–8 minutes, depending on thickness. The chicken should be golden brown on the outside and fully cooked through on the inside (165°F internal temp).
Tip: Use a meat thermometer to avoid guesswork.
5. Serve and Enjoy
Remove the toothpicks and let the chicken rest for a few minutes before slicing. Serve alongside your favorite sides, and enjoy the burst of flavor in every bite.
Tips for Perfect Stuffed Chicken Every Time
You want your stuffed chicken to come out just right, so here are some simple but crucial tips:
- Don’t Overstuff – It’s tempting, but too much filling makes sealing the chicken hard.
- Toothpicks Are Your Friend – Use them strategically to keep the chicken closed while cooking.
- Check the Temp – Undercooked chicken is unsafe; aim for 165°F internal temp.
- Rest the Meat – Letting it rest for 3–5 minutes locks in the juices.
- Slice Against the Grain – For tender bites, slice the chicken against the muscle fibers.
Nutritional Breakdown (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal |
| Protein | 33g |
| Fat | 24g |
| Carbohydrates | 6g |
| Fiber | 1g |
This meal fits well into high-protein, low-carb diets and can easily be made gluten-free by pairing with appropriate sides.
What to Serve with Cheesy Stuffed Chicken
Pairing the right side can elevate this dish even more. You’ve got bold, creamy flavors inside the chicken — so consider sides that balance or contrast.
Top Side Dish Ideas
- Garlic-Roasted Broccoli: Crispy, flavorful, and low carb
- Herbed Quinoa: Adds a nutty texture and soaks up the cheesy filling
- Cauliflower Mash: A creamy keto-friendly mash that’s just as satisfying as potatoes
- Fresh Cucumber-Tomato Salad: A light and crunchy contrast
Make Ahead and Storage Tips
If you’re into meal prep or cooking ahead for the week, this recipe is a game changer.
Make Ahead
- Stuff the chicken in the morning (or the night before) and refrigerate.
- When you’re ready to cook, just heat your skillet and go.
Storing Leftovers
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a covered skillet or microwave until warmed through.
Freezing
- Wrap individually in foil and freeze for up to 2 months.
- Thaw overnight in the fridge before reheating.
FAQs About Cheesy Stuffed Chicken Breasts with Spinach and Sun-Dried Tomatoes
Can I use frozen spinach instead of fresh?
Yes. Thaw it first and squeeze out all excess moisture. Too much liquid can make the filling watery.
What cheese works best if I don’t like feta?
Goat cheese is a creamy alternative with a similar tang. Mozzarella also works if you prefer something milder.
Can I bake these instead of cooking them on the stove?
Absolutely. Preheat your oven to 375°F and bake for 25–30 minutes or until the internal temp reaches 165°F. Sear them briefly first for a golden crust.
Is this recipe keto-friendly?
Yes. It’s low in carbs and high in fat and protein — perfect for keto or low-carb diets.
What’s the best way to tell when the chicken is done?
Use a meat thermometer. Insert it into the thickest part of the breast and ensure it reads at least 165°F.
Conclusion: A Cheesy Chicken Recipe Worth Repeating
When you’re looking for a dish that feels like comfort food but won’t leave you feeling sluggish, Cheesy Stuffed Chicken Breasts with Spinach and Sun-Dried Tomatoes delivers every time. It’s full of flavor, packed with protein, and easy enough to pull off any day of the week.
This recipe doesn’t just taste great — it helps you eat better without sacrificing the meals you love.
Print
Cheesy Stuffed Chicken Breasts with Spinach and Sun-Dried Tomatoes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
- Cheesy Stuffed Chicken Breasts with Spinach and Sun-Dried Tomatoes – a quick, creamy dinner full of bold flavors.
Ingredients
- 4 small boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 6 ounces cream cheese, softened
- 2 tablespoons additional cream cheese (optional for creamier texture)
- 1/3 cup grated Parmesan cheese
- 1/3 cup crumbled feta cheese
- 1 cup chopped baby spinach
- 1/4 cup sun-dried tomatoes in oil, drained and chopped
- 1 tablespoon butter (for cooking)
Instructions
- Prep the Chicken:
- Butterfly each chicken breast by slicing horizontally through the thickest part, being careful not to cut all the way through. Open like a book. Season the outside of each breast with salt, pepper, and smoked paprika.
- Make the Filling:
- In a mixing bowl, combine cream cheese, Parmesan, feta, chopped spinach, and sun-dried tomatoes. Mix well until evenly combined.
- Stuff the Chicken:
- Spoon the filling into each butterflied chicken breast, then fold over to enclose. Use toothpicks to secure the edges if needed.
- Cook the Chicken:
- Heat a skillet over medium heat. Add butter and let it melt. Carefully add the stuffed chicken breasts and cook until golden brown on both sides and cooked through—about 6–8 minutes per side, depending on thickness. Internal temperature should reach 165°F.
- Serve:
- Remove toothpicks before serving. Pair with a side salad, roasted vegetables, or rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 380 kcal per serving
Keywords: #StuffedChicken #EasyChickenDinner #LowCarbMeals #KetoDinnerIdeas #OnePanRecipes #HealthyDinnerIdeas #WeeknightMeals