Name: Stuffed Chicken Breast with Feta and Sun Dried Tomatoes Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 6 oz baby spinach; 1/2 cup (2.5 oz) crumbled feta; 1/2 cup (2 oz) shredded mozzarella; 1/4 cup sun dried tomatoes in oil, chopped; 1 Tbsp chopped fresh basil or 3/4 tsp dried basil; 3/4 tsp dried oregano; 3/4 tsp minced fresh garlic; 1/4 tsp red pepper flakes; Salt and black pepper to taste; 4 (7 to 8 oz each) boneless skinless chicken breasts; 1/3 cup warm water; 1 Tbsp olive oil; Salt and black pepper for seasoning

Jump to Recipe· 4.6 from 9 reviews

If you’re looking for a dinner that’s as impressive as it is delicious, you’ve got to try my Stuffed Chicken Breast with Feta and Sun Dried Tomatoes Recipe. It’s one of those dishes that feels fancy but comes together easily — perfect for weeknights or when guests come over. Juicy chicken stuffed with tangy feta, sweet sun dried tomatoes, and melty mozzarella? Yes, please! Stick around and I’ll share all my tips to help you nail this recipe with zero stress.

Why You’ll Love This Recipe

Bold, Balanced Flavors: The creamy feta and mozzarella pair beautifully with the tangy sun dried tomatoes for a flavor punch that’s anything but boring.
Simple Prep, Stunning Result: With just a handful of ingredients and straightforward steps, you’ll impress yourself (and anyone you’re feeding!).
Juicy, Tender Chicken Every Time: Searing the stuffed breasts before baking locks in moisture and that golden crust everyone loves.
Versatile & Customizable: You can easily tailor the stuffing or sides to your family’s tastes or what’s in your fridge.

Stuffed Chicken Breast with Feta and Sun Dried Tomatoes, Chicken Breast Filling with Feta and Sun Dried Tomatoes, Easy Stuffed Chicken Recipes, Gourmet Chicken Dinner Ideas, Juicy Chicken Breast Stuffed with Feta - On a white plate with circular ridges, there is a stuffed chicken breast cut in half showing three layers inside: a layer of white cheese mixed with green spinach and small red pieces, wrapped in a light golden cooked chicken meat. Next to the chicken, there is a portion of small, pale yellow orzo pasta mixed with chopped green herbs. At the top of the plate, there is a fresh green salad with different leafy textures and colors, including spinach and other leafy greens with some deep purple-red leaves mixed in. The plate rests on a white marbled surface with a silver fork placed to the right. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Stuffed Chicken Breast with Feta and Sun Dried Tomatoes Recipe brings together ingredients that create a perfect harmony of texture and flavor — creamy cheeses, bright herbs, and that punch of umami from the sun dried tomatoes. Here’s a little rundown of why each one is a keeper and a couple of shopping tips to keep you stress-free.

Baby Spinach: Fresh and tender, it wilts quickly and blends into the cheese filling perfectly without overpowering.
Boneless Skinless Chicken Breasts: Look for plump breasts that are uniform in size to help them cook evenly and stuff nicely.
Feta Cheese: Adds a salty, tangy creaminess that’s key to this recipe’s flavor profile. I like to use the crumbled kind for easy mixing.
Mozzarella Cheese: Melts beautifully and balances the feta’s tang with its creamy smoothness.
Sun Dried Tomatoes in Oil: They bring sweet, concentrated tomato flavor and a chewy texture that contrasts the cheese. Using the packed-in-oil variety makes them tender and easier to chop.
Fresh Basil or Dried Basil: Fresh is always best for brightness, but dried works in a pinch and still adds that lovely herbaceous note.
Dried Oregano: Grounds the filling in classic Mediterranean flavors—think Greek salad vibes.
Minced Fresh Garlic: Adds a punch of savory aromatics that wakes up all the other ingredients.
Red Pepper Flakes: Just a touch for subtle heat and complexity, but you can adjust based on your spice tolerance.
Olive Oil: Ideal for searing and adding richness to the pan juices later on.
Salt and Black Pepper: Essential seasonings that bring every element together.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of my favorite parts about this Stuffed Chicken Breast with Feta and Sun Dried Tomatoes Recipe is how flexible it is. You can swap in your favorite cheeses, add different herbs, or tweak the filling to suit your cravings or what’s in your pantry. Trust me, when you start making this, you’ll find your own little twists that feel just right.

Variation: I’ve tried adding chopped Kalamata olives for an extra salty, briny kick that’s amazing if you love bold Mediterranean flavors.
Dietary Modification: For a dairy-free version, I swap the cheeses for a herby cashew cream cheese — keep in mind the texture changes slightly but the flavor is still fantastic.
Seasonal Twist: In spring or summer, fresh tomato chunks or roasted red peppers sprinkled in the filling add a vibrant freshness that brightens the dish.

Step-by-Step: How I Make Stuffed Chicken Breast with Feta and Sun Dried Tomatoes Recipe

Step 1: Preparing the Spinach

The first thing I do is heat some warm water in a big skillet, then toss in the baby spinach until it just wilts—about a minute or two. This keeps it bright and tender without turning it mushy. Pat it dry between layers of paper towels to avoid soggy stuffing later on, because trust me, you want the filling to be moist but not wet.

Step 2: Prepping the Chicken Breasts

Place each chicken breast on a cutting board and cover with plastic wrap—this keeps your fingers clean and prevents tearing. Then, gently pound the thick parts to even them out to about 2/3 inch thickness. This step is crucial so the chicken cooks evenly and you don’t end up with dry edges while the middle is still raw.

Step 3: Making the Pocket and Stuffing

Carefully slice a pocket into the thick side of each chicken breast—you want a deep slit but be careful not to cut all the way through. Then, mix together the spinach, feta, mozzarella, sun dried tomatoes, basil, oregano, garlic, red pepper flakes, and a pinch of salt and pepper. Stuff each breast with a quarter of the mixture, packing it a bit so it stays in place. Use toothpicks to seal the opening; this stops the cheese from oozing out during cooking (a tip I learned the hard way!).

Step 4: Searing the Chicken

After rinsing and drying your skillet, heat olive oil over medium-high heat. Season each breast with salt and pepper, then sear on the first side for 3 to 4 minutes until golden brown. Flip and cook the other side for 2 minutes. This creates a beautiful crust and locks in juices, making the final dish juicy and flavorful.

Step 5: Baking to Perfection

Pop the skillet in a preheated 400°F oven and bake for 12 to 16 minutes until the chicken reaches 165°F internally (I use a meat thermometer for confidence). Once done, transfer to a plate, remove those toothpicks, and drizzle any pan juices over the top. If you have the patience, let the chicken rest for about 10 minutes before slicing; it helps keep the filling intact and flavors settle nicely.

Pro Tips for Making Stuffed Chicken Breast with Feta and Sun Dried Tomatoes Recipe

Pound Gently: I always tap the chicken with the flat side of a meat mallet gently to avoid tearing the meat—it makes the stuffing process so much smoother.
Don’t Skip the Toothpicks: Using one or two toothpicks to close the pocket is a must—it keeps the cheese from escaping and burning on the pan.
Use an Oven-Proof Skillet: It makes going from stovetop sear to oven seamless and means less cleanup later!
Thermometer is Your Friend: Checking that the chicken is done with a food thermometer takes all the guesswork out of the cooking time and guarantees juicy results.

How to Serve Stuffed Chicken Breast with Feta and Sun Dried Tomatoes Recipe

Garnishes

I love garnishing this dish with a sprinkle of fresh chopped basil or parsley to add a pop of green and fresh aroma. Sometimes I’ll drizzle a touch of extra virgin olive oil or a squeeze of lemon juice right before serving to brighten everything up.

Side Dishes

My go-tos are a simple arugula salad with lemon vinaigrette, roasted garlic mashed potatoes, or lightly sautéed green beans. If I’m feeling extra cozy, creamy risotto or a herby couscous pairs beautifully with the medley of flavors inside the chicken.

Creative Ways to Present

For dinner parties, I slice the stuffed chicken breast on the diagonal and fan the slices out on the plate, letting that gooey cheese and tomato filling peek through. A drizzle of pan sauce and a sprinkle of microgreens makes it look restaurant-worthy with minimal fuss!

Make Ahead and Storage

Storing Leftovers

Leftover stuffed chicken stores beautifully in an airtight container in the fridge for up to 3 days. I recommend wrapping it tightly or placing parchment paper between pieces to avoid sticking, especially once sliced.

Freezing

If I want to freeze these, I wrap each stuffed breast individually in plastic wrap and then foil before freezing. When ready, thaw overnight in the fridge and reheat gently to maintain the best texture and flavor.

Reheating

I find the best way to reheat leftovers is in a 350°F oven for about 15-20 minutes covered with foil to prevent drying out. If you’re in a hurry, a quick stint in the microwave (covered) works too, but be mindful the filling might become a little less firm.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless skinless chicken thighs are a bit fattier and more forgiving, so they work well for stuffing. Just keep in mind they might need slightly different cooking times—check for an internal temperature of 165°F for perfect doneness.
What if I don’t have sun dried tomatoes?

If sun dried tomatoes aren’t available, roasted red peppers make an excellent substitute and provide a similar sweetness and texture in the filling. Just chop them finely so they blend well with the cheese.
How can I make this recipe dairy-free?

You can swap the feta and mozzarella for dairy-free cheese alternatives or try making a creamy filling with blended cashews and herbs. Keep in mind the flavor will shift but can still be delicious and satisfying.
Can I prepare the stuffed chicken in advance?

Yes! You can prepare and stuff the chicken breasts a few hours ahead, keep them covered in the fridge, then sear and bake right before serving for fresh, hot results.

Final Thoughts

This Stuffed Chicken Breast with Feta and Sun Dried Tomatoes Recipe holds a special place in my dinner rotation because it’s just so darn satisfying. It strikes that magic balance of easy prep and impressive flavors that gets everyone smiling at the table. I hope you’ll give it a try soon and find it as comforting and delicious as I do — plus, it’s a fantastic way to elevate simple chicken into something memorable. Happy cooking, my friend!