An epic baked stuffed chicken breast! Slathered in tasty Italian flavours, then stuffed with sun dried tomatoes, spinach and cheese, this chicken breast is juicy and oozing with flavour. Five minutes is all it takes to prepare this with no marinating time required.
This is one of those recipes that’s so easy and versatile, you don’t even need a recipe for it. The variation possibilities are endless in case you don’t have the exact ingredients called for, and I’ve provided a handful of ideas. So you can make this tonight with whatever you have!
One of the pleasures / tortures of working in the food industry is constantly being surrounded by food. Whether on social media, research, creating and testing recipes, jobs for clients, for my monthly feature in Super Food Ideas magazine, and even when I’m with friends and family, I live and breath (and eat) food for most of my waking hours.
In fact, I see so much food that it takes something seriously good to grab my attention. And when this Sun Dried Tomato, Spinach and Cheese Stuffed Chicken from Yammie’s Noshery came across my radar, I jumped on it straight away.
It was just meant to be. I had everything to make it, and I made it that very night. Well, a variation of it. Because – you know. That’s just what I do. I rarely stick to the script. 😉
This is one of those secret weapon recipes that tastes so ridiculously good and yet you barely need a recipe for it. In fact, these photos are all you need:
The beauty of this baked stuffed chicken breast recipe is that it’s a base that you can adapt to your own taste using whatever ingredients you have. Assuming that you have chicken breast. And cheese. Because….well, you know. The end result just wouldn’t be the same if you didn’t have both of those……
So I’ve added a bunch of suggestions in the recipe notes. Basil, ricotta, feta, other pickled / marinated vegetables, frozen spinach, olives, to name a few.
I love making this with sun dried tomato because for a relatively unattractive looking shrivelled up vegetable, it packs a lot of flavour punch which is right up my alley. So I always have a jar lurking in my fridge. Just a bit of sun dried tomato can make anything so much more interesting. Think – omelettes/frittas, pastas, salads.
The one thing I did differently from the original recipe was swapping out the bottled Italian dressing for a simple homemade Italian dressing that is thicker than what I use for salads. It’s more like a thin paste. By making it thicker than usual salad dressings, the flavour sticks to the chicken breast better which eliminates the need for marinating time.
Speed and no advance preparation is what this recipe is all about!
I am quite particular about how I cook with chicken breast. It’s so lean, I find it either has to be marinated, or pounded thin so it cooks quickly and stays nice and juicy. I honestly have no memory of my mother cooking with chicken breast when I was growing up. Asian food is all about “dark meat” which is fattier and has more flavour – thigh fillets, wings, drumsticks. (No feet and other questionable parts for me!)
However, this method of cooking chicken breast works really well to keep it beautifully juicy. It cooks faster than a whole chicken breast even though it is stuffed because the stuffing is not as dense as chicken flesh.
And as it roasts, the juices from the sun dried tomato and cheese bastes the chicken which is already slathered in the Italian dressing, so when you take it out of the oven, you will find plenty of sauce in the skillet to pour over the chicken when you serve it.
I know I’m talking this up as a fast midweek meal, but I swear, I would happily serve this up for company too. It’s one of those crowd pleaser meals, don’t you think?? – Nagi x
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Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breast
Ingredients
- 6oz/180g small chicken breasts (2 pieces), boneless and skinless
- 1/2 cup sun dried tomato (oil packed. Use enough to cover the chicken, cut into strips)
- 4 slices mozzarella cheese (or other melting cheese of choice)
- leaves Handful of spinach
- 2 tsp olive oil
Italian Dressing
- 1 tbsp Dijon Mustard
- 1 tbsp white wine vinegar or lemon juice
- 1/2 tsp sugar, any
- 2 tsp olive oil
- 1/2 tsp EACH Italian mixed herbs and red pepper flakes (Note 1)
- Salt & pepper
Instructions
- Preheat oven to 180C/350F.
- Whisk together the Italian Dressing ingredients in a bowl. It will be thicker than salad dressing.
- Cut a pocket into each chicken breast, taking care not to cut all the way though.
- Coat the chicken (inside and out) with the Italian Dressing.
- Place chicken on work surface. Stuff with sun dried tomato, top with cheese then finish with spinach leaves. Just stuff in as much as you can.
- Seal with toothpicks (just stick them in on the diagonal – see photo in post).
- Heat oil in an ovenproof skillet over high heat. Add chicken and cook for 1 1/2 minutes on each side, or until golden.
- Transfer to oven and cook for 15 minutes, or until cheese is melted and bubbly and chicken is cooked through. Rest for 3 minutes before serving, drizzled with the juices in the skillet.
Recipe Notes:
Small 6oz/180g – 15 minutes
Medium 7 oz / 210g – 18 minutes
Large 8oz/250g – 20 minutes 3. Other ideas for stuffing: Spinach (thawed frozen spinach, excess water squeezed out), ricotta, feta, olives, other pickled / marinated vegetables, fresh herbs, bacon (of course). 4. Slightly adapted from this Sun Dried Tomato, Spinach and Cheese Chicken by Yammie’s Noshery. 5. Nutrition is per serving, for a whole 6oz/180g chicken breast per person. If you use chicken breast much larger than this, each chicken breast can serve 2 people.
Nutrition Information:
WATCH HOW TO MAKE IT
Baked Stuffed Chicken Breast recipe video!
LIFE OF DOZER
Turns out he loves sun dried tomatoes and asparagus as much as his Mama. 😉 (OK OK….he got some chicken too…..)
PS Yes I am using chopsticks feed him. Soooooo Asian, I know…..!!!
Made the honey garlic chicken breast tonight! Served with stuffed baked spuds and steamed veg. Omg! The chicken was delicious and the highlight of the meal. Next time (yes there will be a next time) I will serve it with a vegetable and noodle stir fry. Loved it. Thankyou.😉
Sounds like you nailed it Deb!
This recipe rocks. The simple ingredients are so flavoursome. I am speechless. Thanks Nagi.
You’re so welcome Jo, thanks so much for letting me know ❤️
Love this just made it my husband said it was good 😍❤
Excellent Martha, that’s great to hear!
Is Dijon mustard required or can I substitute?
Hi Kolina, you can just omit if you don’t have/want it – N x
Hi Nagi! Your recipes are always such a success! I’m planning on serving to 12 people, does cook time increase if I cook them all at the same time?
Thanks!
Sara
Hi Sara, no it wont – as long as the chicken breast are all the same size, they should cook in the same time – N x
Delicious and easy!
Thanks so much for the feedback Lucy!
Sorry, would a frying pan be ok instead of skillet? Thank you!
Yes definitely, enjoy!
Hi there! I am wanting to make this recipe for 11 people. Just wondering, could I make it the evening before, place it in the fridge. Then the next day heat it up in the oven for the guests? Or would that dry it out or be weird? Thank you!!
Can I actually just put straight into the oven instead of putting it on stove for 1.5minutes on each side?
Hi Ivy, I like to get a bit of colour on the outside, the browning also = more flavour!
Nagi this was my first recipe I ever made of yours almost 2 years ago. Still one of my faves.
Steven In Fl.
That’s so great Steven!! It’s a popular one!
I am so happy I recently discovered your blog! Your recipes are so easy to follow and I love your sense of humor. 😁 I’ve made several things and my family and I loved them all. Thank you!
You’re so welcome Julie, I’m so happy you’re loving all the recipes!!
Which side can accompagn this chicken?
French fries
Always great
I can’t recall I’ve left a review for this recipe or not… If I have, it deserves TWO! I’ve made this countless times and it is just so delicious!! It is easy to put together, and it’s an all-time favorite. My mother requests it every time she visits. She’s here now, so I made it last night. Lots of happy moans from around the table… 🙂 Thank you, Nagi!
That’s great to hear Liz!! Thanks for taking the time to leave such a great review!
Could these be assembled and frozen ahead of time …then thawed and cooked on the day of an event?
Can you leave out the sugar and or honey?
I find this balances the flavours – but you could sub with honey ❤️
OMG Nagi. I halved this recipe as it was just me. It was so simple and to die for. I will be cooking this regularly and will be very proud to serve it up for dinner guests. Thankyou so much for another wonderful recipe
Love this recipe! Am making it again tonight with potato bake x
Awesome Maxine! So happy you love it!
Could you substitute the sugar for honey?
That will be fine Linda! 🙂 N x
Made this last night and it was unbelievably delicious! Pretty simple too. The Italian dressing is perfect.
One thing I would DEFINITELY change is not using the toothpicks next time to seal it. After it comes out of the
oven with all the ingredients melted and browned all over the place, you will first of all, forget there are toothpicks in there like I did and end up with one in your mouth or have a hard time finding them. I don’t think it needs them. The chicken stays together pretty well on it’s own.
Thanks so much!