Sun Dried Tomato Stuffed Chicken

If you’re looking for a meal that feels fancy without dirtying every pan in your kitchen, this Sun Dried Tomato Stuffed Chicken is about to become your dinnertime hero. Packed with melty Gouda, savory sundried tomatoes, and a pop of fresh spinach, this dish is as comforting as it is impressive. And best of all? You can pull it together in under 45 minutes—no sous-chef required.

Whether you’re trying to win over your picky eater, whip up a weeknight dinner that actually feels special, or just avoid yet another night of takeout (guilty as charged!), this one’s for you.

Why You’ll Love This Sun Dried Tomato Stuffed Chicken

Let me paint the picture: tender chicken breasts seasoned just right, oozing with creamy Gouda and tangy sun dried tomatoes, seared to golden perfection and kissed with roasted garlic. It’s restaurant-level flavor, made right in your own kitchen—with zero intimidation and a whole lot of flavor.

But wait, there’s more:

• Quick prep (hello, 30-minute marinade that does the heavy lifting!)
• Minimal cleanup (just one pan, y’all)
• Looks like you tried REALLY hard (even though you didn’t)

Ingredients You’ll Need

Let’s break it down simply:

For the chicken:

• 2 boneless chicken breasts (~7 oz each)
• 1 tsp salt
• 1 tsp ground black pepper
• ½ tsp ginger powder
• ½ tsp garlic powder
• 1 tbsp olive oil
• 2–3 garlic cloves, thinly sliced

For the stuffing:

• ½ cup Gouda cheese (shred it for extra meltiness)
• ½ cup sun dried tomatoes, sliced
• 15–20 baby spinach leaves
• ½ tsp dried basil (optional, but it adds a lovely aroma)

Pro tip: Use good-quality sun dried tomatoes packed in oil—they’re bursting with flavor and super tender.

How to Make Sun Dried Tomato Stuffed Chicken (Without Losing Your Mind)

1. Prep Your Chicken Pockets

Slice each chicken breast like you’re making a pita pocket—but don’t cut all the way through. Think little chicken caves ready for cheesy treasure.

2. Season Like a Boss

Mix salt, pepper, ginger powder, garlic powder, and olive oil into a quick marinade. Rub it generously inside and out on the chicken. Let it sit for 30 minutes (enough time to pour a glass of wine, check your emails, or scroll Instagram guilt-free).

3. Stuff & Seal

Open up your chicken pockets and layer in this order: Gouda, sun dried tomatoes, baby spinach. Sprinkle in that dried basil if you’re feeling fancy. Seal it with 2 toothpicks threaded along the edge—like lacing up a little meaty corset.

4. Sear to Perfection

Heat a drizzle of olive oil in a skillet over medium heat. Cook chicken 5–8 minutes per side. Cover between flips to help it cook evenly (and keep it juicy!).

5. Infuse with Garlic Magic

When the chicken is nearly done, toss in those garlic slices. Let them roast gently in the oil. Then spoon that garlicky goodness right over the chicken. (Cue the sizzle soundtrack and kitchen aromas worthy of applause.)

6. Rest & Serve

Let the chicken rest a few minutes to soak in all that juicy flavor. Then serve it up with extra spinach and sun dried tomatoes on top. Add grilled veggies or a simple green salad on the side and boom—dinner is served!

Aneta’s Little Story Corner

This recipe became a family favorite one chilly Tuesday night when I wanted something comforting but not boring. My kids were skeptical—spinach in chicken? But once that cheese oozed out on their plates, it was game over. Now they ask for “that tomato cheesy chicken thing” on repeat. And honestly? I don’t mind one bit.

Quick Tips for Perfect Stuffed Chicken Every Time

• Don’t skip the rest time – It helps the juices redistribute and makes slicing way easier.
• Use toothpicks like a seamstress – Thread them close enough to hold everything in, but not so tight it tears the meat.
• Cover the skillet – This helps the chicken cook through without drying out.
• Want more browning? – Crank up the heat in the last minute or two for crispy edges.

FAQs Sun Dried Tomato Stuffed Chicken

Conclusion

This Sun Dried Tomato Stuffed Chicken is more than just dinner—it’s a one-pan power move that says “I got this” even on your busiest days. Juicy, cheesy, and just the right amount of fancy, it’s the kind of recipe you’ll keep in your back pocket for everything from weeknight cravings to date night at home.

So, go ahead—grab those chicken breasts and let the magic happen. 💫

Happy cooking,

Explore More Chicken Magic: Recipes You’ll Love Next

If you enjoyed making this Sun Dried Tomato Stuffed Chicken, you’re in for a treat! There’s a whole world of flavorful, fuss-free chicken dinners waiting for you right here at Chicken Magic Recipes. Whether you’re looking for another easy skillet idea, something creamy and comforting, or a bold new twist on your favorite protein—these recipes will keep your mealtime lineup exciting and delicious:

• Craving more skillet magic? Try our ultra-satisfying Creamy Dijon Chicken and Potatoes for a rich and hearty one-pan meal that practically makes itself.
• Want a hint of heat with a kick of ginger? The Spicy Ginger Chicken Recipe brings warmth and zing to your plate with minimal effort.
• Looking for a sweet and savory spin on dinner? This Sweet Chili Chicken Bowl with Coconut Lime Drizzle balances flavor like a dream—plus, it’s gorgeous in a bowl.
• For a tropical twist your whole family will love, check out our juicy, grill-friendly Baked Huli Huli Chicken—perfect for sunny evenings or indoor grills.

With so many creative ways to enjoy chicken, there’s always a new favorite just a click away. Happy exploring! 🍗✨

Sun Dried Tomato Stuffed Chicken

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• Author: Aneta
• Total Time: 30 mins
• Yield: 2 servings 1x

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Description

This Sun Dried Tomato Stuffed Chicken is a juicy, flavor-packed dish filled with melty Gouda cheese, tangy sun dried tomatoes, and fresh baby spinach. It’s an easy, gourmet-style dinner perfect for busy weeknights or special occasions—all made in one skillet!

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Ingredients

Scale 1x2x3x

For the Chicken:

• 2 boneless chicken breasts (~200g or 7 oz each)

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• ½ teaspoon ginger powder

• ½ teaspoon garlic powder

• 1 tablespoon olive oil

• 2–3 garlic cloves, thinly sliced

For the Stuffing:

• ½ cup Gouda cheese, shredded

• ½ cup sun dried tomatoes, sliced

• 15–20 baby spinach leaves

• ½ teaspoon dried basil (optional)

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Instructions

1. Slice each chicken breast in the middle to create a pocket, being careful not to cut all the way through.

2. Mix salt, black pepper, ginger powder, garlic powder, and olive oil. Rub this mixture all over and inside the chicken. Let marinate for at least 30 minutes.

3. Open each chicken breast and layer with Gouda cheese, sun dried tomatoes, and spinach. Sprinkle dried basil if using. Seal with 2 toothpicks per breast.

4. Heat olive oil in a skillet over medium heat. Add stuffed chicken and sear for 5–8 minutes on each side, covering between turns.

5. When nearly cooked through, add sliced garlic to the pan. Let it roast in the oil, then spoon the garlic-infused oil over the chicken.

6. Remove chicken from pan and let it rest for a few minutes before serving. Garnish with extra spinach and sun dried tomatoes if desired.

Notes

• Make sure to use sun dried tomatoes packed in oil for best texture and flavor.

• Swap Gouda with mozzarella or Fontina if preferred.

• Want a crispier finish? Sear uncovered for the last 1–2 minutes.

• Can be prepped ahead and stored in the fridge for up to 24 hours before cooking.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dinner
• Method: Stovetop / skillet
• Cuisine: American

Nutrition

• Serving Size: 1 sttufed chicken breast
• Calories: 410 kcal
• Sugar: 3 g
• Sodium: 820 mg
• Fat: 24 g
• Saturated Fat: 9 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 42 g
• Cholesterol: 110 mg