Cream Cheese-Stuffed Chicken Breast with Spinach and Sun-Dried Tomatoes

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

Juicy chicken breasts stuffed with a creamy mixture of cream cheese, spinach, and sun-dried tomatoes for an elegant keto entrée. This mediterranean-inspired keto (keto, low carb) ready in about 40 minutes pairs softened cream cheese, chopped fresh spinach, chopped sun-dried tomatoes 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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: 25 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Using a sharp knife, carefully cut a horizontal pocket into each of the 4 chicken breasts without cutting all the way through.
  2. Step 2: In a bowl, combine 4 oz softened cream cheese, 1 cup chopped fresh spinach, 1/4 cup chopped sun-dried tomatoes, and 1 minced garlic clove. Mix well until evenly combined.
  3. Step 3: Spoon the cream cheese mixture evenly into each chicken breast pocket, pressing gently to fill without overstuffing.
  4. Step 4: Season the outside of each chicken breast with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano.
  5. Step 5: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes per side until golden brown.
  6. Step 6: Transfer the skillet to the preheated oven and bake for 15-18 minutes until the chicken is cooked through and internal temperature reaches 165°F.
  7. Step 7: Remove from oven and let rest for 5 minutes before serving, allowing juices to redistribute.

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Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 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 Cream Cheese-Stuffed Chicken Breast with Spinach and 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 softened cream cheese from drying out.

Can I substitute ingredients in Cream Cheese-Stuffed Chicken Breast with Spinach and 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 Cream Cheese-Stuffed Chicken Breast with Spinach and 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 Cream Cheese-Stuffed Chicken Breast with Spinach and 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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