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

  • Serves: 4
Stuffed Chicken Breast with Spinach, Cheese and Sun-Dried Tomatoes

This Stuffed Chicken Breast is delicious, deceptively impressive, and comes together with ease. With savory flavors of sundried tomatoes, spinach and cheese. A 30 minute meal you won’t soon forget.

Not only is this Stuffed Chicken Breast delicious, it’s super easy to put together and filled with lots of flavorful ingredients like sun-dried tomatoes, spinach, mozzarella cheese, and pesto...yum, right? The whole dish comes together in just 30 minutes so it’s perfect for everything from a quick weeknight meal to entertaining guests. Try it once and I can guarantee it will top your favorite dinners list in no time!

Stuffed Chicken Breast With Cream Cheese Pesto And Sun Dried Tomatoes 1

Cooking a stuffed chicken breast may sound complicated, but it’s easier than you’d think. I’m always looking for new and exciting ways to cook a basic chicken breast and have found that by stuffing them I can easily incorporate a lot of flavor.

Today I’m stuffing my chicken breast with:

  • Sun-dried Tomatoes
  • Spinach
  • Mozzarella cheese
  • Pesto
  • Cream Cheese
  • Minced Garlic

Sounds good right? Let’s get started!

Stuffed Chicken Breast With Cream Cheese Pesto And Sun Dried Tomatoes 2

How do I make stuffed chicken breast?

  1. Start with 4 good sized chicken breasts. No need to go HUGE, but you’ll want a nice sized cavity for all the fillings to hang out in.
  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 and the breast gets flavored from the inside out.
  3. Season those babies! I like to season my breasts on the inside and outside with salt...pepper too if you're feeling fancy.
  4. Gather your ingredients for the inside: Sun-dried Tomatoes, Spinach, Mozzarella cheese, Pesto, Cream Cheese and Minced Garlic.
  5. Mix the pesto, mozzarella, and cream cheese in a bowl.
  6. Stuff the delicious ingredients into the chicken breast pocket and get to cooking.
Stuffed Chicken Breast With Cream Cheese Pesto And Sun Dried Tomatoes 3

How do I cook stuffed chicken breast?

After you make the filling and layer it all in the breast with the spinach and sun-dried tomatoes, you’ll want to secure the pocket closed with a toothpick. Next, brown both sides of the stuffed chicken breast in a hot skillet until golden brown. Lastly, throw it into a hot oven and let it bake until fully cooked. Easy peasy, lemon squeezy.

How long does it take to cook stuffed chicken breast?

This stuffed chicken breast with spinach, sundried 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 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.

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. All that to say, larger breasts make for deeper pockets and satisfy bigger appetites.
  • Make your pocket as deep as possible without slicing through the breast all together. The bigger the pocket, the more filling you can stuff in there.
  • Using a toothpick is optional. If you opt not to use one then think of it as you would a grilled cheese sandwich...some of the filling may squeeze out, but a little crispy cheese never hurt anyone.
Stuffed Chicken Breast With Cream Cheese Pesto And Sun Dried Tomatoes 4

Want more delicious chicken recipe ideas?

Here are some of our favorites:

Easy Chicken Ramen Soup
Cilantro Lime Chicken Thighs
Indian Butter Chicken
Sheet Pan Chicken Fajitas
Skillet Roasted Chicken with Cabbage
Perfect Roast Chicken with Lemon Herb Pan Sauce

If you make this stuffed chicken breast with spinach, sundried 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


  • 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
  • ½ cup Sundried tomatoes
  • ½ cup Roughly chopped spinach
  • ¼ cup Parsley, minced


  1. Heat your oven to 375 degrees F.
  2. Place the chicken on a cutting board. With a 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 bot 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.