I made this delicious Cheesy Sundried Tomato Stuffed Chicken recipe for the family and I think you are going to love it. It’s easy and very tasty. It’s the perfect dish to make at anytime for lunch or dinner.
This Cheesy Sundried Tomato Stuffed Chicken is just so delicious and satisfying! The Italian seasoned chicken is stuffed with a melty cheese and tomato filling, quickly pan seared then baked to perfection. It’s an easy chicken recipe that the whole family will love.
If you’re after other delicious chicken recipes, why not also try my BBQ Teriyaki Chicken Skewers or my Best Chicken Parmesan Recipe!
Why you’ll love this Cheesy Sundried Tomato Stuffed Chicken
- A delicious cheese and tomato stuffing. It’s metly, cheesy and packed with flavor! Cream cheese, mozzarella, dried cranberries and sundried tomatoes come together in a gorgeous sweet, tangy, creamy and savory filling.
- An easy chicken recipe. This dish looks so great you wouldn’t think it’s so easy! Simple to prep, it goes from pantry to table in 40 mins.
- Mouthwatering chicken. The chicken breast is quickly marinared in an Italian seasoned mix, then pan seared for those crispy edges and to lock in all that juiciness – finally it’s baked to perfection!
Ingredients you’ll need
- Chicken Breasts
- Fresh Spinach
For the seasoning
- Paprika
- Salt & Pepper
- Onion Powder
For the stuffing
- Cream Cheese
- Shredded Mozzarella
- Dried Cranberries
- Black Pepper
- Chopped Basil
- Sundried Tomatoes
For the marinade
- Italian Seasoning
- Sundried Tomato Oil
- Onion Powder
- Black Pepper & Salt
- Chili Flakes
- Minced Garlic
- Lemon Juice
How to make this Cheesy Sundried Tomato Stuffed Chicken
- Prep your stuffing – In a bowl, combine the mozzarella cheese, cream cheese, cranberries, basil, black pepper, and sundried tomatoes.
- Prep your chicken – Slice your chicken open (instructions below) then season.
- Stuff the chicken – lay out your chicken, place spinach on one side and stuff mix on the other. Close the chicken and rub it with the marinade.
- Cook the stuffed chicken – In an oven safe skillet, pan sear the chicken on each side, then place in the oven for 30 mins.
- Allow to cool for a few mins, serve and enjoy!
Recipe notes and tips
- Use a preheated oven.
- Have your cream cheese at room temp, for easier mixing.
- Make sure you use an oven safe skillet because you are transferring from stove top to the oven.
- If you use an Italian seasoning with salt, do not add salt to it when you season it. I like using salt free seasonings this way I add as much salt as I like on the side. Sometimes certain seasoning are too salty.
- Ideally shred your own cheese, pre shredded cheese does not melt as nicely.
- Slice the sundried tomatoes into smaller pieces if they are too big and use oil the packed ones.
- Do not over stuff so you don’t have the stuffing coming out of the chicken and it will burn.
- Once stuffed, secure the edges of the chicken with toothpicks.
- To check the doneness of the chicken you can use a meat thermometer, just insert it into the thickest part of the chicken – it should read at least 165F (as per USDA guidelines).
- Feel free to use other dried herbs, like thyme and rosemary.
- Allow a few minutes for the chicken to rest before serving, this allows the juices to distribute in the chicken and makes it nice and tender!
FAQ’s
How to butterfly a chicken breast
Prepare the chicken breast. Try choosing medium or small sized chicken breast when you buy your chicken breasts. Slice the chicken breast horizontally in middle but not all the way through, still leaving the two pieces attach to each other. Open to lay flat. I have demonstrated all the steps in the photo below for you.
What to serve with this Cheesy Sundried Tomato Stuffed Chicken Breast
This chicken recipe plays well with a variety of sides! Here are some ideas:
- Herb and Parmesan Oven Roasted Potatoes
- Oven Baked Brussels Sprouts
- Easy Mashed Sweet Potatoes
- Easy Homemade Mashed Potatoes
- Spicy Cilantro Hassleback Potatoes
- Parmesan Herbed Potatoes
- Brown Sugar Glazed Carrots
What to do with leftovers
If there are any leftovers, or if you want to make in advance. The chicken can be eaten the next day, I prefer you wrap it in an aluminum or parchment paper and heat it in the oven. I personally don’t heat up chicken in the microwave but if you don’t mind it you can do that as well.
Other recipes you might like
I hope you enjoy all the recipes I share with you, including this delicious Cheesy Sundried Tomato Stuffed Chicken recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Cheesy Sundried Tomato Stuffed Chicken
Ingredients
- 4 chicken breasts
- Handful of fresh Spinach
CHICKEN SEASONING:
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. onion powder
STUFFING:
- 3/4 cup cream cheese whipped
- 1 cup shredded mozzarella cheese
- 1/2 cup dried cranberries
- 1 tbsp. black pepper
- 1/4 cup fresh chopped basil
- 1/2 cup sundried tomato drained from oil
OUTER MARINADE:
- 1 tsp. Italian seasoning no salt added
- 1 tbsp. sundried tomato oil
- 1 tsp. onion powder
- 1/2 tsp. black pepper
- 1/2 tsp chili flakes
- 1 tbsp. minced garlic
- 1 tbsp. lemon juice
- 1/2 tsp. salt
Instructions
- First prepare the stuffing ingredients. In a bowl, combine the mozzarella cheese, cream cheese, cranberries, basil, black pepper, and sundried tomatoes.
- Prepare the chicken breast. Try choosing medium or small sized chicken breast when you buy your chicken breasts. Slice the chicken breast horizontally in middle but not all the way through, still leaving the two pieces attach to each other. Open to lay flat. I have demonstrated all the steps in the photo for you. Season with some salt, pepper, paprika and some sort of herb. You can using some Italian season or dry oregano. If you use an Italian seasoning with salt, do not add salt to it when you season it.
- Place a layer of fresh spinach on one side of the chicken and then place the stuffing on top. Do not over stuff so you don’t have the stuffing coming out of the chicken. You need just enough to close up the chicken without any extra stuffing coming out of the side.
- Rub the chicken with the outside marinade. Secure the edges with toothpick.
- In a oven safe skillet, heat up 2 tbsps. of vegetable oil, or any oil you prefer, and pan sear the chicken breasts on each side for 5 minutes. Add in some fresh garlic cloves and then into a preheated 400 degree oven to bake for 30 minutes. Remove and allow a few minutes to cool and then serve.
- Serve with a side dish of mash or steak potatoes as well as veggies if you prefer that.
Notes
- Use a preheated oven.
- Have your cream cheese at room temp, for easier mixing.
- Make sure you use an oven safe skillet because you are transferring from stove top to the oven.
- If you use an Italian seasoning with salt, do not add salt to it when you season it. I like using salt free seasonings this way I add as much salt as I like on the side. Sometimes certain seasoning are too salty.
- Ideally shred your own cheese, pre shredded cheese does not melt as nicely.
- Slice the sundried tomatoes into smaller pieces if they are too big and use oil the packed ones.
- Do not over stuff so you don’t have the stuffing coming out of the chicken and it will burn.
- Once stuffed, secure the edges of the chicken with toothpicks.
- To check the doneness of the chicken you can use a meat thermometer, just insert it into the thickest part of the chicken – it should read at least 165F (as per USDA guidelines).
- Feel free to use other dried herbs, like thyme and rosemary.
- Allow a few minutes for the chicken to rest before serving, this allows the juices to distribute in the chicken and makes it nice and tender!
Any other option for dried cranberries because where i am from they are not readily available
Hi Sonal!
You can leave out the cranberries if you want and only use the sundried tomatoes.
What would you recommend in place of the cream cheese to make this dish lighter?
Hi Carrie!
It’s wouldn’t be the same if you replaced the cheese, but you can try using low fat cheese for both.
It looks like you have Parmesan cheese in the pictur but I don’t see it in the recipe?
Hi
It’s cream cheese but the whipped version. No parmesan cheese 🙂