Stuffed Chicken Breast with Cream Cheese, Feta, and Sun Dried Tomatoes Recipe

I absolutely love how this Stuffed Chicken Breast with Cream Cheese, Feta, and Sun Dried Tomatoes Recipe turns out every time I make it. The creamy filling paired with the tangy feta and the rich, slightly sweet sun dried tomatoes creates such a flavor explosion that feels fancy but is surprisingly simple to prepare. This dish works beautifully for a weeknight dinner when you want something comforting but also a bit special enough to impress family or guests.

When I first tried this recipe, I was amazed at how the combination of cheeses and spinach inside the chicken kept it juicy and flavorful throughout. You’ll find that it’s a great way to elevate regular chicken breasts without too much fuss or fancy ingredients. Plus, this recipe comes together quickly, making it perfect for busy evenings when you still want to serve something homemade and satisfying.

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Ingredients You’ll Need

These ingredients come together seamlessly to create a rich yet fresh stuffing for the chicken breasts. When shopping, look for high-quality sun dried tomatoes packed in oil for the best flavor and soft texture.

• Chicken breasts: Choose small, boneless, and skinless chicken breasts to make stuffing easier and quicker to cook.
• Salt: Enhances all the flavors in the dish without overpowering.
• Pepper: Adds mild heat and balances the richness of the cheeses.
• Smoked paprika: Gives a subtle smoky depth that complements the creamy filling beautifully.
• Cream cheese: Provides a smooth and creamy base for the filling – room temperature helps it mix well.
• Parmesan cheese: Adds nuttiness and a pleasant sharp bite for extra complexity.
• Feta cheese: Brings a salty and tangy kick that brightens the filling.
• Baby spinach: Adds color, nutrition, and a fresh taste that balances the richness of the cheeses.
• Sun dried tomatoes: Packed in oil, these little gems add sweetness and umami that’s simply irresistible.
• Butter: Used for cooking the chicken to get that golden, flavorful crust.

Variations

I love tweaking this Stuffed Chicken Breast with Cream Cheese, Feta, and Sun Dried Tomatoes Recipe depending on what I have on hand or the dietary preferences of whoever I’m cooking for. It really invites personalization without losing its magic.

• Make it Keto-Friendly: Skip the parmesan if you want, or add some chopped olives for extra fat and Mediterranean flair — my family loves this twist.
• Add Herbs: Fresh basil or oregano give a lovely fresh aroma; I often toss in chopped herbs when I want that herbaceous punch.
• Spice it Up: Try adding a pinch of crushed red pepper flakes into the filling for a subtle heat that livens up the flavors.
• Vegetarian Version: Substitute the chicken breasts with large portobello mushroom caps stuffed with the same filling — it’s a great alternative I’ve experimented with when friends visit.

How to Make Stuffed Chicken Breast with Cream Cheese, Feta, and Sun Dried Tomatoes Recipe

Step 1: Butterfly and Season Your Chicken

Start by carefully slicing your chicken breasts horizontally through the middle like a book—stop before cutting all the way through so it opens like a flap. I use a sharp knife and take my time here to avoid slicing all the way through, which would make stuffing tricky. Once opened, sprinkle the outside of the chicken with salt, pepper, and smoked paprika. This seasoning not only enhances the meat but complements the stuffed filling’s richness perfectly.

Step 2: Mix the Cream Cheese Filling

In a small bowl, combine the cream cheese, parmesan, feta, chopped baby spinach, and finely chopped sun dried tomatoes. I find letting the cream cheese soften to room temperature before mixing makes this much easier and creates a smoother blend. Mix until all ingredients are well distributed, and you have a vibrant, creamy filling that’s ready to go.

Step 3: Stuff and Secure the Chicken

Generously spoon the cheese mixture into each butterflied chicken breast, then fold it back closed. Secure with toothpicks to hold everything together—don’t worry if a bit of filling sneaks out while cooking, it just adds extra flavor to the skillet. I like to gently press the filling inside to avoid mess but don’t overstuff, so the chicken cooks evenly.

Step 4: Brown and Cook Your Chicken

Heat a skillet over medium heat and melt the butter until foamy. Place your stuffed chicken breasts in the skillet and brown them on all sides—this usually takes around 3-4 minutes per side. I keep an eye on the color because a nice golden crust really boosts the flavor. Then continue cooking until the internal temperature of the chicken reaches 165°F; this ensures it’s safely cooked but still juicy inside.

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

Garnishes

I like to finish this dish with a sprinkle of fresh chopped parsley or basil to add a pop of color and fresh flavor. A drizzle of good quality olive oil over the top also enhances the richness and adds a lovely shine.

Side Dishes

This recipe pairs wonderfully with a crisp green salad or roasted vegetables for a well-rounded meal. My go-to side is garlic roasted asparagus or creamy mashed potatoes to soak up any leftover melted cheeses.

Creative Ways to Present

For special occasions, I’ve served this stuffed chicken sliced into medallions over a bed of quinoa or rice pilaf, arranged beautifully with the colorful filling showing off. It makes the plate look elegant and guests always ask for the recipe!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store stuffed chicken breasts in an airtight container in the fridge for up to 4 days. I’ve found that keeping the toothpicks in until reheating helps the chicken keep its shape and filling intact.

Freezing

This recipe freezes really well! I place the cooled, cooked chicken breasts in a shallow, freezer-safe container and freeze for up to 2 months. When you want to enjoy it, thaw overnight in the fridge to maintain the best texture.

Reheating

I prefer reheating leftovers gently on the stovetop covered, or in the oven at a low temperature to keep the chicken moist. While microwaving works in a pinch, I’ve found it can dry out the chicken and toughen the filling.

FAQs

Final Thoughts

This Stuffed Chicken Breast with Cream Cheese, Feta, and Sun Dried Tomatoes Recipe has become one of my favorite weeknight meals because of its simplicity without sacrificing flavor. I love sharing it with friends and family because it feels like a little celebration on a regular evening. Give it a try—you’ll enjoy how easy it is to whip up something impressive that everyone will love. Trust me, once you nail that golden crust and creamy filling combination, it’ll become a staple in your recipe rotation too.

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