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Cooking Cheesy Sundried Tomato Stuffed Chicken

Cheesy Sundried Tomato Stuffed Chicken

5 from 3 votes
Created by Mariam E.
This Cheesy Sundried Tomato Stuffed Chicken is very filling and easy to make. It's full of delicious flavors and a family friendly dish.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Entree
Cuisine American
Servings 4 servings


  • 4 chicken breasts
  • Handful of fresh Spinach


  • 1 tsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. onion powder


  • 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


  • 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


  • 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.


  • 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!


Serving: 1g | Calories: 638kcal | Carbohydrates: 29.2g | Protein: 74.7g | Fat: 24.8g | Saturated Fat: 10.7g | Sodium: 1095mg | Sugar: 16.8g
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