Stuffed Chicken with Sun-Dried Tomatoes Recipe

If you’re craving a dish that feels both indulgent and vibrant, you’re in for a treat with this Stuffed Chicken with Sun-Dried Tomatoes recipe. Imagine tender chicken breasts bursting with a creamy spinach and feta filling, perfectly complemented by the rich, tangy bite of sun-dried tomatoes. This meal brings together Mediterranean flavors in a way that’s not only delicious but also stunning on the plate, making it a fantastic choice for both weeknight dinners and special occasions. Once you try this Stuffed Chicken with Sun-Dried Tomatoes, it’s sure to become one of your favorite dishes to make and share.

Ingredients You’ll Need

This recipe calls for simple, fresh ingredients that each play a vital role in creating a balance of textures, vibrant colors, and bold flavors. From the juicy chicken breasts to the bright sun-dried tomatoes and creamy feta, every ingredient is essential to the harmony of this dish.

• Chicken breasts: Boneless and skinless, providing a perfect canvas for stuffing and a tender bite.
• Salt and freshly ground black pepper: To season and enhance the natural flavor of the chicken.
• Smoked paprika: Adds a subtle smoky warmth that deepens the overall taste.
• Dried oregano: This herb gives a classic Mediterranean herbal note that pairs beautifully with the filling.
• Olive oil: For searing the chicken and infusing richness into the pan juices.
• Fresh spinach: Finely chopped for a fresh, green component that melts perfectly inside the chicken.
• Feta cheese: Crumbled to bring a tangy, salty creaminess that contrasts the earthy spinach.
• Sun-dried tomatoes: Finely chopped, delivering intense tomato flavor and a chewy, satisfying texture.
• Garlic cloves: Minced to infuse the filling with a fragrant and savory kick.
• Fresh parsley: Chopped for a burst of herbaceous brightness that lifts the whole dish.
• Dried thyme: Adds a subtle, lemony earthiness to round out the flavors.
• Chicken broth (optional): Used to create flavorful pan juices for serving.
• Butter (optional): To finish the pan juices with a silky, glossy richness.

How to Make Stuffed Chicken with Sun-Dried Tomatoes

Step 1: Prepare the Chicken

Start by preheating your oven to 200°C (400°F) to ensure it’s ready when the chicken is seared. Pat the chicken breasts dry to help the seasoning stick, then season generously with salt, pepper, smoked paprika, and oregano. Carefully cut a horizontal pocket into each chicken breast—this is where all that spinach, feta, and sun-dried tomato magic will go. This step feels a little intimidating at first, but take your time to create a wide enough cavity without cutting all the way through.

Step 2: Make the Filling

Mix the finely chopped spinach, crumbled feta, minced garlic, sun-dried tomatoes, fresh parsley, and dried thyme in a bowl until everything is well combined. This filling delivers a wonderful contrast of creamy, tangy, and slightly chewy textures. The freshness of the parsley and spinach really brightens the rich feta and deep tomato flavors. Spoon the filling evenly into each prepared chicken pocket, pressing gently to pack it in, and secure with toothpicks if needed to prevent any filling from escaping while cooking.

Step 3: Sear and Roast

Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2 to 3 minutes on each side—this will give the outside a gorgeous golden crust that locks in juiciness. Once seared, transfer the skillet to your preheated oven and roast the chicken for 18 to 22 minutes. The goal is to reach an internal temperature of 74°C (165°F) to ensure juicy but fully cooked chicken. The oven finishes cooking the filling perfectly and melds all those rich Mediterranean flavors.

Step 4: Optional Pan Juices

After removing the chicken from the skillet, let it rest for a few minutes to retain juices. To make those pan juices, add chicken broth to the hot skillet, scraping up all the browned bits stuck to the bottom. Let this simmer for 2 to 3 minutes, then swirl in a tablespoon of butter to create a luscious, glossy sauce. This step is optional but highly recommended as it elevates the dish with a rich finishing touch.

How to Serve Stuffed Chicken with Sun-Dried Tomatoes

Garnishes

A sprinkle of freshly chopped parsley or a few torn basil leaves make a lovely garnish that adds fresh herbal aroma and vibrant green color to balance the rich filling. Another beautiful option is to crumble a little extra feta on top for an eye-catching finish.

Side Dishes

This Stuffed Chicken with Sun-Dried Tomatoes pairs wonderfully with light, Mediterranean-inspired sides. Try it alongside roasted vegetables like zucchini and bell peppers, fluffy couscous, or a crisp Greek salad to keep the flavors bright and complementary. These sides help round out the meal without overpowering the star chicken dish.

Creative Ways to Present

For a special occasion, slice the chicken crosswise to reveal the colorful filling and arrange the pieces fanned out on a serving platter. Drizzle the optional buttery pan juices over the top for an inviting, restaurant-quality touch. Alternatively, serve each breast whole and let guests slice their own to admire the hidden treasure inside.

Make Ahead and Storage

Storing Leftovers

Place any leftover stuffed chicken in an airtight container and refrigerate for up to 3 days. The filling holds up well, and the chicken remains moist when reheated gently.

Freezing

If you want to save some for later, wrap each stuffed chicken breast tightly in plastic wrap and then aluminum foil before freezing. They can be frozen for up to 2 months. Thaw thoroughly in the refrigerator overnight before reheating.

Reheating

Reheat leftovers in a 175°C (350°F) oven for 15-20 minutes, covering loosely with foil to prevent drying out. You can also reheat gently on the stovetop in a covered skillet over low heat, adding a splash of water or broth to maintain moisture.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach if that’s what you have on hand. Just make sure to thaw and squeeze out all excess water before mixing it into the filling to avoid sogginess in the chicken.

What type of sun-dried tomatoes works best for this recipe?

Sun-dried tomatoes packed in oil are ideal because they are tender and flavorful. If using dried ones, soak them in hot water for about 10 minutes to soften before chopping and adding to the filling.

Is it possible to make this recipe dairy-free?

Absolutely. You can substitute the feta cheese with a dairy-free cheese or omit it entirely and add a splash of lemon juice and extra herbs to keep the filling flavorful without the dairy.

Can I prepare the stuffed chicken in advance?

Yes, you can stuff the chicken breasts a few hours ahead and keep them refrigerated until ready to cook. This makes meal prep smoother, especially when entertaining.

How do I know when the chicken is fully cooked?

The safest and most accurate method is using a meat thermometer to check that the internal temperature reaches 74°C (165°F). The chicken should be firm, and the juices clear when pierced.

Final Thoughts

This Stuffed Chicken with Sun-Dried Tomatoes is truly a special dish that brings warmth and Mediterranean sunshine to your dinner table. With its vibrant filling, perfectly seasoned chicken, and easy preparation, it’s a recipe you’ll want to keep close for both casual nights and celebratory meals. Give it a try—you’re going to love how this delightful combination of flavors comes together so effortlessly.