Sun-Dried Tomato & Parmesan Stuffed Chicken Breast
Juicy chicken breasts stuffed with sun-dried tomatoes, garlic, and Parmesan, baked to golden perfection with a rich pan sauce. This italian-inspired chicken ready in about 50 minutes pairs large chicken breasts, oil-packed sun-dried tomatoes, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.
Ingredients
- 4 large chicken breasts
- 1/4 cup oil-packed sun-dried tomatoes
- 2 cloves garlic
- 1/4 cup chopped fresh basil
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1/2 cup chicken broth
- 1 lemon
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Butterfly each chicken breast by slicing horizontally to create a pocket. Season inside with 1/4 tsp salt and 1/8 tsp black pepper.
- Step 2: Blend 1/4 cup oil-packed sun-dried tomatoes, 2 minced garlic cloves, 1/4 cup chopped basil, and 1/2 cup grated Parmesan in a food processor until finely chopped. Divide mixture evenly among chicken pockets and secure with toothpicks.
- Step 3: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Dredge each stuffed chicken breast in 2 tbsp flour, shaking off excess. Sear for 2 minutes per side until golden. Transfer skillet to oven and bake for 20-22 minutes until chicken reaches 165°F. Remove chicken, pour off excess fat, then add 1/2 cup chicken broth and juice from 1 lemon to the skillet. Simmer for 3 minutes to reduce slightly, then pour over chicken.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Dried Tomato & Parmesan Stuffed Chicken Breast take to make?
Total time is about 50 minutes (25 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 Sun-Dried Tomato & Parmesan Stuffed Chicken Breast?
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 large chicken breasts from drying out.
Can I substitute ingredients in Sun-Dried Tomato & Parmesan Stuffed Chicken Breast?
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 Sun-Dried Tomato & Parmesan Stuffed Chicken Breast 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.
What goes well with Sun-Dried Tomato & Parmesan Stuffed Chicken Breast?
Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
