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Stuffed Chicken Breast with Spinach, Cheese and Sun-Dried Tomatoes

This stuffed chicken breast is delicious, impressive, and comes together with ease. With savory flavors of sun-dried tomatoes, spinach and cheese, it's a 30-minute meal you won’t soon forget.


stuffed chicken breast with cream cheese pesto and sundries tomatoes in a cast iron skillet

Hungry and Homesick for the ‘90’s? Take This Sun-Dried Tomato and Pesto Stuffed Chicken Breast for a Spin.

Not only is this cheese-and-pesto stuffed chicken breast delicious, it’s super easy to put together and filled with lots of flavorful ingredients like sundried tomatoes, spinach, mozzarella cheese, and pesto! Basically, it’s an unabashedly ‘90’s-inspired flavor-bomb—but you don’t have to self-identify as a yuppie in order to love it. The whole dish comes together in just 30 minutes so it’s perfect for everything from a quick weeknight meal to entertaining guests.

to raw chicken breast on a cutting board stuffed with sun dried tomatoes, spinach, cream cheese, pesto and mozzarella cheese

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The Secret To A Non-Boring Chicken Dinner? CHEESE.

Cooking a stuffed chicken breast may sound complicated, but it’s easier than you’d think. If you are anything like us, you are always looking for new and exciting ways to cook a basic chicken breast. In general, stuffing things with cheese (see also: pizza crust, slices of bread, our faces) makes things more interesting, and that’s true of chicken breast, too!

We stuff our chicken breasts with:

  • Minced garlic
  • Sun-dried tomatoes
  • Spinach
  • Mozzarella cheese
  • Pesto
  • Cream cheese

Sounds good right? Let’s get started!

Here’s How to Make Stuffed Chicken Breast:

  1. Start with 4 good-sized chicken breasts. They don’t have to be gigantic, but you don’t want to use chicken breasts that are too small to stuff.
  2. Use a sharp knife to create a “pocket” on the inside of the breast. Make sure you leave one whole side (and even the ends) intact so your fillings stay inside.
  3. Salt those babies! We even like to sprinkle a little salt on the inside of the pocket, too.
  4. Mix the pesto, mozzarella, and cream cheese in a bowl.
  5. Stuff that cheesey goodness into the chicken breast pocket and now you’re ready to bake them!
to raw chicken breast on a cutting board stuffed with sun dried tomatoes, spinach, cream cheese, pesto and mozzarella cheese

How to Easily Stuff Chicken Breast:

After you make the stuffed chicken breast filling and layer it all in the breast with the spinach and sun-dried tomatoes, the key to making sure that the stuffed chicken breasts stay stuffed even as they bake is to secure the stuffed pocket with a toothpick. Then, you’ll brown both sides of the stuffed chicken breast in a hot skillet until golden brown—tongs are handy for this task. Once they’re browned, you’ll pop them into the oven to bake until they’re fully cooked.

How Long Does it Take to Cook Stuffed Chicken Breast?

This stuffed chicken breast with spinach, sun dried tomatoes, and pesto makes for a really quick and easy weeknight dinner, but is equally fitting and delicious enough for company. Here’s how simple it is: once you’ve got your stuffed chicken prepared you’ll want to sear in the skillet for 3-4 minutes on each side, and pop it in the preheated oven for 16-18 minutes until the internal temperature reaches 165°F.

stuffed chicken breast with cream cheese pesto and sundries tomatoes in a cast iron skillet

Tips for Making Stuffed Chicken Breast:

  • Be sure your chicken breasts are on the larger side, and equally sized. If you are feeding light eaters or small people (i.e. children) you don’t have to serve them each an individual breast. Simply slice the finished dish and divide it up among the plates.
  • Make your pocket as deep as possible without slicing the chicken breast fully in half. The bigger the pocket, the more filling you can stuff in there. Using a very sharp knife makes this task easier to do.
  • Using a toothpick to secure the stuffed chicken breast is optional. Think of it as a grilled cheese sandwich—as the stuffed chicken breast cooks, some of the filling may squeeze out, but a little crispy cheese never hurt anyone.

More Delicious Ways to Prepare Chicken Breast.

We swear, chicken breast dinners don’t have to be bland! Here are some of our favorite ways to cook them:

stuffed chicken breast with cream cheese pesto and sundries tomatoes in a cast iron skillet

Did This Delicious Chicken Recipe Make it to Your Dinner Table?

If you make this stuffed chicken breast with spinach, sun dried tomatoes, and pesto, we’d love to hear about it! Be sure to snap a photo, add it to your Instagram feed or stories and tag @themodernproper and #themodernproper if you do. Also, feel free to leave a comment on the post and tell your friends where you discovered the recipe!

Stuffed Chicken Breast with Spinach, Cheese and Sun-Dried Tomatoes

  • Serves: 4
  • Prep Time:  20 min
  • Cook Time:  30 min
  • Calories: 413


  • 4 large chicken breasts
  • 1 tsp salt
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/4 cup pesto
  • 4 tbsp cream cheese
  • 3/4 cup mozzarella cheese, shredded
  • ½ cup sundried tomatoes
  • ½ cup spinach, roughly chopped
  • 2 tbsp parsley, minced, optional


  1. Heat your oven to 375° F.
  2. Place the chicken on a cutting board. With a small sharp knife, carefully cut a pocket into the side of the chicken breasts. Take care not to cut all the way through. You are creating a "pocket" for all the filling to bake in.
  3. Season the chicken with salt, inside and out.
  4. In a small bowl, mix the garlic, pesto, cream cheese and mozzarella. Set aside.
  5. Layer the inside pockets of your chicken with the cream cheese mixture, sun-dried tomatoes and spinach. Secure the opening with toothpicks if desired.
  6. Heat the olive oil in a cast iron pan, or oven proof skillet over medium heat. Sear the chicken on both sides for 3-4 minutes each, until golden brown.
  7. Place all four breasts back into the pan (or on a baking sheet if you are not using an oven proof skillet) and place them in the oven until the internal temperature of the chicken breast is 165°F. This takes about 16-18 minutes longer depending on the size of the breast.
  8. Sprinkle with parsley (if using) and serve.

Nutrition Info

  • Per Serving
  • Amount
  • Calories413
  • Protein61 g
  • Carbohydrates3 g
  • Total Fat23 g
  • Dietary Fiber0 g
  • Cholesterol133 mg
  • sodium642 mg
  • Total Sugars1 g

Stuffed Chicken Breast with Spinach, Cheese and Sun-Dried Tomatoes

Questions & Reviews

Join the discussion below.

  • Deborah

    What sauce do you serve it with

    We don't serve this dish with a sauce. But a marinara or Alfredo would be nice.

  • Kara

    What goes good with this receipe?

    A salad? Good bread? Roasted veggies or roasted potatoes. : )

  • Jennifer Shaw

    Would you have any potatoes or a salad bowl etc with this dish regards Jennifer

    Sure! A green salad would be lovely.

  • Sun

    can i finish the cooking on the stove top?

    We'd really recommend finishing it in the oven!

  • Jim Fawcett

    I made with pesto, garlic, parm, and thousand island. Topped with tomato slices and mozzarella. Was yummy!


  • Donna Walsifer

    This was a delicious recipe with lots of flavor. To save time, I combined the spinach (chopped) and sun-dried tomatoes (finely chopped) into the cheese filling, then filled the chicken breasts. Were those sun-dried tomatoes packed oil as they look they could be. I served on a bed of spinach sauteed with olive oil, garlic and red pepper flakes.

    Thanks Donna, we are so glad you loved it!

  • Christina

    This recipe has replaced a favorite that I have repeated for years. It is simple, elegant and delicious. The chicken breasts were 8 oz. each. I prepared two expecting leftovers. That did not happen. This is an excellent preparation!

    Thank you Christina, we are so happy you love this!

  • Oliver

    I have made this dish twice, I love it, my husband loved it tasted just like the Stuff Chicken Marsala from Olive Garden. First time I made it I plated it with egg noodles and Alfredo sauce. The second time I made this dish I only added 2 table spoons of pesto instead of the 1/4 cup and I plated it with mash potatoes. Delicious! Thank you

    Thanks Oliver so glad you love it! Both ways you served it sound delicious, nice job!

  • Ben Nguyen

    Wow. This was a winner. Pairs well with a crunchy side like green beans and shaved almonds. Very quick to prepare and cook.

    Than you Ben, we are so glad you loved it!

  • Tina

    Great recipe, cooked in our smoker. Served with sautéed green beans. It was delish!

    Thanks Tina! We are so happy you liked it!