Sun Dried Tomato Stuffed Chicken

Why You’ll Love This Recipe

I like this recipe because it’s simple enough for a weeknight but impressive enough for guests. The stuffing adds a burst of flavor, and the chicken stays juicy thanks to the quick sear and gentle cooking. I also love that it pairs easily with pasta, rice, or roasted vegetables, making it versatile for different meals.

Ingredients

2 chicken boneless breasts ~200g (7oz) 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
½ cup sundried tomatoes sliced
15-20 leaves baby spinach
½ teaspoon dried basil optional

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by slicing each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
2. I season the chicken inside and out with salt, black pepper, ginger powder, and garlic powder.
3. For the stuffing, I layer Gouda cheese, sun-dried tomatoes, spinach leaves, and dried basil inside each pocket.
4. I secure the openings with toothpicks to keep the stuffing in place.
5. In a skillet, I heat olive oil over medium heat, then add the sliced garlic and sauté until fragrant. I remove the garlic and set it aside.
6. I sear the stuffed chicken breasts in the skillet until golden brown on both sides, about 3–4 minutes per side.
7. I lower the heat, cover the skillet, and cook for another 8–10 minutes, until the chicken is cooked through (165°F internal temperature).
8. I garnish with the reserved sautéed garlic before serving.

Servings and Timing

This recipe makes 2 servings. It usually takes me 15 minutes to prepare and about 20 minutes to cook, so I can have it ready in around 35 minutes.

Variations

Sometimes I swap Gouda for mozzarella, provolone, or feta for different flavors. I also like adding a few olives or roasted peppers to the stuffing for extra Mediterranean flair. For a lighter version, I reduce the cheese and add more spinach. If I want a richer taste, I drizzle a little of the sun-dried tomato oil over the chicken before cooking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a covered skillet over low heat or in the oven at 350°F until heated through. I avoid microwaving for too long, as it can dry out the chicken.

FAQs

Can I prepare the stuffed chicken ahead of time?

Yes, I stuff and season the chicken a few hours in advance, then cook it just before serving.

What’s the best cheese to use if I don’t have Gouda?

I often use mozzarella, provolone, or even cream cheese for a creamy texture.

How do I keep the stuffing from leaking out?

I use toothpicks or kitchen twine to secure the chicken until it’s done cooking.

Can I bake the chicken instead of pan-searing?

Yes, I bake it at 375°F for about 25 minutes, or until the internal temperature reaches 165°F.

Can I use chicken thighs instead of breasts?

Yes, I use boneless thighs and roll them around the filling, securing with toothpicks.

Do I need to soak the sun-dried tomatoes first?

If they’re packed in oil, I use them as-is. If they’re dry-packed, I soak them in warm water for 10 minutes to soften.

Can I add fresh herbs instead of dried basil?

Yes, fresh basil or parsley works beautifully for a brighter flavor.

What sides pair best with this dish?

I love serving it with garlic butter pasta, roasted potatoes, or a simple salad.

How do I know when the chicken is fully cooked?

I check with a thermometer to ensure it reaches 165°F at the thickest part.

Can I freeze stuffed chicken?

Yes, I freeze it raw after stuffing, then thaw and cook when needed.

Conclusion

I love making Sun Dried Tomato Stuffed Chicken because it’s flavorful, elegant, and satisfying without being complicated. The combination of cheesy filling, savory sun-dried tomatoes, and tender chicken makes it a dish I return to whenever I want something special yet easy to prepare.

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