Chicken stuffed with spinach mozzarella and sundried tomatoes

This Creamy Spinach and Sun-dried Tomato Stuffed Chicken is a delicious spin on the traditional spinach stuffed chicken breast recipe! The cheesy spinach and sun-dried tomato stuffing is so creamy that you’ll be more focused on devouring the chicken over any other item on your dinner plate.

This recipe is not only easy to make and absolutely delicious, but it is also keto-friendly, as well as a low-carb dinner option!

There are so many things that you are going to love about this recipe! Not only is it super simple to make and not only because it is incredibly delicious, but also because of the cooking process. While it finishes baking in the oven, you can focus your time on the side dishes to serve with it or more time with your family or friends instead!

RECOMMENDED SIDES:

This stuffed chicken dish is delicious with just about any side! Here are some of my favorites to serve it with:

• Steamed broccoli or broccolini
• Mashed potatoes or Garlic Parmesan Mashed Cauliflower
• Side salad
• Your favorite pasta
• Steamed rice – brown, white, or Cauliflower Rice

The options are endless. So serve this with whatever strikes your fancy or works best for your dietary preferences.

INGREDIENTS NEEDED TO MAKE THIS STUFFED CHICKEN:

Full recipe with directions can be found via the printable recipe card below. Simply scroll down! 🙂

• Boneless, skinless chicken breasts
• Raw baby spinach
• Cream cheese
• Freshly grated parmesan and mozzarella cheeses
• Sun-dried tomatoes in olive oil
• Olive oil
• Seasonings: salt, pepper, garlic powder, onion powder, and smoked (or regular) paprika

That’s it! Most items are staple ingredients that can be found in your kitchen already. Which is always a perfect dinner option for me when I don’t have the cares to deal with foreign or non-staple ingredients. I love a recipe that uses up what I already have on hand.

The only other things you will need are a knife and a cast-iron skillet. If you don’t have a cast-iron skillet, you can use any oven-safe pan or  swap to a baking dish after searing.

HELPFUL COOKING TIPS:

• CHEESES: If you don’t have one of the cheeses on hand or prefer another cheese – simply swap it out! Use feta, cheddar cheese, etc. Get creative. Just be sure to buy a block of cheese if not using crumbled. Fresh cheese not only melts better, it also tastes better – enhancing the flavor of the dish.
• FRESH BABY SPINACH: Although you can swap out fresh for frozen (thawed) spinach, I highly recommend using fresh baby spinach. Using fresh ingredients will always result in a better, more flavorful dish. Trust me on this.
• SLICING: Make sure to create a pocket in the center of each chicken breast. Think of it like a Pita pocket that you’re going to stuff. Don’t get too close to the edges or cut so deep that you cut through to the other side.
• TOOTHPICKS: These help to keep them sealed – if you prefer to keep the stuffing inside and not oozing out. I honestly don’t mind a little of the stuffing oozing out as it bakes. I think it helps flavor the bottom/edges of the chicken breast.
• SEARING: You can skip the searing process, if needed. Simply add the chicken to a baking dish sprayed with nonstick cooking spray and increase the baking time 5-10 minutes. Make sure to check at 25 minutes using a meat thermometer. Pierce the thickest part of the breast with the thermometer. It should read 165 degrees F. 

MORE AMAZING CHICKEN RECIPES YOU MAY LIKE

1. Creamy Chicken and Avocado Pesto Zoodles
2. Sweet Sriracha Chicken Bowls
3. Instant Pot Chicken and Mushroom Tetrazzini 
4. Chicken Tinga Lettuce Wraps 
5. Easy One Pot White Chicken Chili

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Chicken:

• ▢ 2 lbs chicken breast, (4 breasts)
• ▢ salt and pepper, (to taste)
• ▢ 1/4 tsp smoked paprika, (or regular paprika)
• ▢ 1/4 tsp garlic powder
• ▢ 2 tbsp olive oil

Stuffing:

• ▢ 1/2 cup finely chopped baby spinach
• ▢ 4 oz cream cheese, (softened to room temperature)
• ▢ 1/8 tsp black pepper, (more or less - to taste)
• ▢ 1/4 tsp salt, (more or less- to taste)
• ▢ 1/4 tsp onion powder
• ▢ 1/2 tsp garlic powder
• ▢ 3 tbsp parmesan cheese
• ▢ 2 tbsp sun-dried tomato oil
• ▢ 1/4 cup shredded mozzarella cheese
• ▢ 1/4 cup sun-dried tomatoes, (roughly chopped - 4 tomatoes)

Optional Garnishments:

• ▢ fresh or partially dried parsley
• ▢ freshly shaved parmesan cheese

• Preheat oven to 400 degrees F.

• To a medium-sized bowl, combine the ingredients for the stuffing. It should be a thick paste-like stuffing.

• Season the outside of the chicken with the salt and pepper (to taste), garlic powder, and smoked paprika. Slice a deep pocket into the center of each breast making sure not to cut all the way through or too close to the edges.

• Spoon the stuffing into each breast, pushing it into each and sealing the open edges with toothpicks.

• Place a large, nonstick cast iron skillet (or oven-safe pan) over medium-high heat with 2 tablespoons of olive oil.

• Once the oil is heated, add the chicken to the skillet and sear for 2-3 minutes. You don't want to cook through, but simply sear the outside to a light, golden brown.

  Using a wide spatula, carefully flip each breast and sear the other side for an additional 2 minutes. Remove from heat.

  If you have any leftover stuffing, spoon it throughout the skillet.

• Bake, uncovered, for 25-30 minutes - checking at 22-23 minutes using a meat thermometer in the center of the thickest part of the breast. Temperature should read 165 degrees F.

  Time will be dependent on how large the chicken breasts are.

• Remove, serve with your favorite sides, and garnish with parsley and freshly shaved parmesan cheese.

• SEARING: You can skip the searing process, if needed. Simply add the chicken to a baking dish sprayed with nonstick cooking spray and increase the baking time 5-10 minutes. Make sure to check at 25 minutes using a meat thermometer. Pierce the thickest part of the breast with the thermometer. It should read 165 degrees F. 

Serving:1chicken breast || Calories:497kcal || Carbohydrates:3g || Protein:58g || Fat:24g || Saturated Fat:8g || Polyunsaturated Fat:0g || Monounsaturated Fat:0g || Trans Fat:0g || Cholesterol:171mg || Sodium:514mg || Potassium:752mg || Fiber:0g || Sugar:4g || Vitamin A:1035IU || Vitamin C:11.3mg || Calcium:126mg || Iron:1.2mg

The nutritional information provided on each recipe on With Peanut Butter on Top is given as a courtesy and as approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Nutritional information varies per brand/product. We recommend using an app to calculate full and accurate nutrition based on your ingredients used per recipe. Thank you! 🙂

Related Topics

• Chicken
• Stuffed Chicken