Sun-Dried Tomato Stuffed Chicken features succulent chicken breasts filled with a delightful mixture of cream cheese, spinach, sun-dried tomatoes, and mozzarella. It’s a flavorful way to elevate chicken breasts, perfect for a family meal or a dinner party. For added convenience, you can also prepare this dish using an air fryer!
Ingredients & Substitutions
Chicken: The recipe uses boneless, skinless chicken breasts, which you’ll need to butterfly. You can substitute with boneless, skinless chicken thighs if you prefer, as they are already pre-cut for easy stuffing. Note that cooking times may vary if using thighs. Ensure the chicken’s internal temperature reaches 165°F (74°C) using an instant-read thermometer.
Cream Cheese: Use four ounces (115 grams) of room-temperature cream cheese for easy mixing.
Spinach: Fresh spinach leaves are cut up for the filling. If you opt for frozen spinach, thaw it thoroughly and squeeze out excess moisture before adding it to the mix.
Sun-Dried Tomatoes: If using dry-packed sun-dried tomatoes, soak them in water for about 30 minutes, then drain, pat dry, and chop. Alternatively, you can use oil-packed sun-dried tomatoes, which only need to be drained and chopped unless they are already pre-chopped.
Cheese: Mozzarella cheese is included in the filling. This cheese melts beautifully and adds a mild flavor that complements the other ingredients, also serving as a binder to keep the filling together.
Do I Have To Sear The Chicken Before Cooking Them In The Oven?
Searing the chicken before baking is optional but recommended. Searing enhances the flavor, texture, and visual appeal of the dish by browning the chicken and sealing in juices. If you skip this step, you may need to adjust the cooking time since searing helps kickstart the cooking process.
Can I Make Sun-Dried Tomato Stuffed Chicken Ahead Of Time?
Yes! You can prepare the stuffed chicken a day in advance. Follow the instructions up to the point of searing. Store the assembled chicken breasts in an airtight container or wrap them in plastic wrap, then refrigerate. For best results, cook the chicken within 24 hours as instructed.
How To Store Sun-Dried Tomato Stuffed Chicken
Store any leftover stuffed chicken to enjoy within a few days. After allowing the chicken to cool completely, place it in an airtight container and refrigerate for up to 3 days. Reheat in the microwave or oven. Alternatively, freeze the chicken in a freezer-safe container for up to 2-3 months.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 ounces (115 grams) cream cheese, room temperature
- 1 teaspoon garlic, minced
- 1 teaspoon kosher salt, divided
- 1 teaspoon pepper, divided
- 1 cup (30 grams) spinach leaves, roughly chopped
- ½ cup sun-dried tomatoes (about 8 whole), soaked in hot water, drained, and chopped
- 1 cup (113 grams) mozzarella cheese, grated
- 2 tablespoons olive oil
- Parsley, for garnish
- Salt, to taste
Instructions
- Prepare the Chicken: Wash, dry, and butterfly the chicken breasts. Place each chicken breast on a chopping board. With your hand flat on top, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through. Set aside.
- Make the Filling: In a medium bowl, mix together the cream cheese, garlic, ½ teaspoon salt, ½ teaspoon pepper, spinach, sun-dried tomatoes, and mozzarella cheese.
- Stuff the Chicken: Divide the cream cheese mixture evenly between each chicken breast, spreading it into a thin layer over one side of the chicken.
- Seal the Chicken: Fold the chicken closed and secure with toothpicks. Season all over with the remaining salt and pepper.
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Sear the Chicken: In a large, oven-safe skillet over medium-high heat, add olive oil. Once hot, add the chicken breasts and sear for 3-4 minutes or until browned. Flip and repeat on the other side. Do not overcrowd the pan; work in batches if necessary.
- Bake the Chicken: Transfer the skillet to the oven and bake for 10-15 minutes, or until the chicken is cooked through to an internal temperature of 165°F (74°C).
- Rest and Serve: Let the stuffed chicken rest for about 5 minutes before serving. Garnish with parsley and season with additional salt to taste.
Notes
Air Fryer Instructions: Preheat the air fryer to 380°F (193°C). Butterfly and stuff the chicken breasts as instructed. Place the chicken into the air fryer basket, working in batches if necessary. Cook for about 10 minutes, then flip the chicken over and cook for another 10 minutes, or until the internal temperature reaches 165°F (74°C).
