Cheesy Spinach-Stuffed Chicken Breast with Sun-Dried Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts filled with a creamy spinach and cheese mixture, accented by tangy sun-dried tomatoes for a satisfying keto meal. This mediterranean-inspired keto (low carb) ready in about 45 minutes pairs boneless skinless chicken breasts, fresh spinach, cream cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Using a sharp knife, cut a horizontal pocket into each of the 4 boneless skinless chicken breasts without cutting all the way through.
  2. Step 2: In a skillet, heat 3 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
  3. Step 3: Add 2 cups chopped fresh spinach to the skillet and cook for 3-4 minutes until wilted. Remove from heat and let cool slightly.
  4. Step 4: In a bowl, combine the cooked spinach, 4 oz softened cream cheese, 1/2 cup shredded mozzarella cheese, and 1/4 cup chopped sun-dried tomatoes. Mix well.
  5. Step 5: Stuff each chicken breast pocket evenly with the spinach and cheese mixture. Secure with toothpicks if needed.
  6. Step 6: Season the stuffed chicken breasts with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried Italian herbs.
  7. Step 7: Place the chicken breasts in a baking dish and bake for 25-30 minutes until chicken is cooked through and juices run clear.
  8. Step 8: Let rest for 5 minutes before serving.

Frequently asked questions

How long does Cheesy Spinach-Stuffed Chicken Breast with Sun-Dried Tomatoes take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cheesy Spinach-Stuffed Chicken Breast with Sun-Dried Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh spinach from drying out.

Can I substitute ingredients in Cheesy Spinach-Stuffed Chicken Breast with Sun-Dried Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cheesy Spinach-Stuffed Chicken Breast with Sun-Dried Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cheesy Spinach-Stuffed Chicken Breast with Sun-Dried Tomatoes keto?

Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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