Stuffed Chicken Breast Recipe with Spinach and Sundried Tomatoes

Chicken breast gets a bad rap for being boring, but I like to think of it as a blank canvas for some of my favorite Mediterranean flavors. They just need a delicious filling to wow even the most skeptical diner. When it comes to flavor, those of us with Mediterranean heritage know a thing or two about combining bold flavors for maximum impact!

With bright sun-dried tomatoes, creamy ricotta cheese, and aromatic oregano, they this chicken breast recipe has Italian-style comfort but it isn’t overly heavy. And, because stuffed chicken breast cooks quickly in one skillet, this easy dinner recipe is perfect for busy weeknights.

It also feels like a special night in without the fuss. As Lisa said in the comments: “This was delicious! My daughter said, “Mom, this is restaurant good!” I would have to agree! It was easy too!” Best compliment ever!

Ingredients and Substitutions

I wanted this spinach stuffed chicken breast recipe to be very much a “grab on the way home from work” situation. You’ll likely have most of what you need:

• Chicken breasts: You can also use chicken thighs and adjust the cooking time. Or you can even make spinach stuffed salmon.
• Frozen spinach: Already wilted and shrunk, it’s the secret to adding plenty of this superfood with almost no effort. 
  • Swapping fresh for frozen spinach: Start with about 1 pound of fresh spinach. Sauté or blanch it until it’s wilted (it will shrink quite a lot), then allow it to cool before pressing or squeezing out the excess moisture. 
• Walnuts: Substitute with another very tender nut, like pine nuts or almonds.
• Sun dried tomatoes: I prefer the rich flavor of unsulfered sun dried tomatoes. Swap with green olives or chopped preserved lemons. 
• Parsley: Substitute with dill, basil, or mint.
• Garlic: Swap with green onion, shallot, or yellow onion.
• Cheese: A 3-cheese mixture of ricotta, mozzarella, and parmesan is rich and flavorful without being heavy.  
• Oregano: Look for Greek oregano, which is earthy and peppery, rather than Mexican oregano, which is anise-like. Substitute with dried thyme, rosemary, or Italian seasoning. 
• Kosher salt and black pepper enhance the flavor. 
• Extra virgin olive oil holds the filling together and adds richness. I love our buttery Italian Nocellara with this recipe. 
• Chicken breasts are lean and thick, making them perfect for stuffing. 

How to Make Spinach Stuffed Chicken Breast

Using frozen spinach is the key to getting spinach stuffed chicken breasts on your table in under 30 minutes. Here are the steps:

• Drain the spinach. Place 5 ounces of thawed frozen spinach into a clean (but not precious) kitchen towel and twist to remove the excess water.
• Make the stuffing. Add the spinach to a medium mixing bowl along with 1/2 cup of chopped walnuts, 6 chopped sun dried tomatoes, 1/4 cup chopped parsley, 2 minced garlic cloves, 1/2 cup ricotta, 1/4 cup shredded mozzarella, 1/4 cup grated parmesan, and 1 teaspoon dried oregano. Season with a pinch of salt and pepper, drizzle with a little olive oil, and mix until well combined.
• Prep the chicken. Pat the chicken breasts dry and season on both sides with salt and pepper. Now, you need to make a pocket in each chicken breast. Lay a chicken breast flat on a cutting board. Place a hand firmly on top of the breast. Insert a good chef’s knife in the thickest part of the breast and slice to make a pocket about 3- to 4-inches wide (only cut 3/4 of the way in or you will split the chicken breast).
• Stuff the chicken breasts. Spoon the stuffing mixture into the pocket of each chicken breast (try to equally divide the stuffing among all four pieces).
• Sear the chicken. In a large cast iron skillet, heat 3 tablespoons olive oil over medium-high heat until shimmering but not smoking. Add the chicken in and cook on one side for 5 to 7 minutes, then turn over and cook on the other side for another 5 minutes or so (chicken’s internal temperature should register 165°F).
• Finish and serve. Remove from heat and allow the chicken 3 to 5 minutes to rest. If you like, slice the chicken into smaller pieces. Garnish with the remaining walnuts, a bit of parsley, and sun dried tomatoes. Enjoy!

This post has recently been updated with new information for the readers’ benefit.

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