Best Easy Sundried Tomato Stuffed Chicken | Healthy Family-Approved Dinner Recipe

Introduction

Cooking isn’t just about mixing ingredients for me—it’s about holding onto memories and celebrating the stories behind every dish. Growing up, I spent countless afternoons watching my grandmother move around the kitchen, her hands dancing between pots and pans, turning simple ingredients into magic. Those moments taught me that food is much more than just nourishment; it’s a way to keep traditions alive and bring loved ones closer, even during the messiest cooking days. Sometimes things don’t go as planned—a sauce might spill or the oven timer gets forgotten—but that’s part of the charm. Sharing a meal filled with familiar flavors, like the rich tang of sundried tomatoes tucked inside juicy chicken, always feels like a little celebration of family and comfort. Print

Ingredients and measurement

2 large chicken breasts ¾ cup Kraft Sun Dried Tomato Vinaigrette Dressing & Marinade (or substitute with olive oil, salt, and pepper) ½ cup sundried tomatoes ½ cup roughly chopped spinach ½ cup feta cheese ½ cup mozzarella cheese

Preparing time

15 minutes (plus optional marinating time)

Cooking time

25 minutes (including searing and baking)

Instructions

Marinate the chicken

If you have a few hours, let those chicken breasts soak up the vinaigrette flavor by marinating them in the fridge. No time? Just brush on some dressing right before cooking—it still works!

Slice the chicken

Carefully slice each breast horizontally, like you’re opening a hot dog bun, but don’t slice all the way through. Try to keep the “hinge” intact or your filling will make a run for it.

Stuff the chicken

Fill each pocket with sundried tomatoes, chopped spinach, feta, and mozzarella. Don’t be shy—stuff it full even if some filling spills out. oops, it’s all part of the charm!

Secure with toothpicks

Close each breast and secure it with toothpicks so it doesn’t unwrap while cooking.

Sear the chicken

Heat a cast iron skillet or oven-safe pan on medium and sear each side until golden brown—this part smells amazing, trust me.

Bake in the oven

Pop the skillet into a 375°F oven and bake for 10-15 minutes, until the chicken reaches 165°F inside. The kitchen will start smelling like “dinner is almost ready!”

Rest before serving

Let the chicken rest for 5 minutes, then carefully remove the toothpicks. Slice or serve whole and enjoy the cheesy, tangy filling surprise!

Notes

Marinating magic

Marinating hours ahead is a game changer but life happens—if you forget, no worries. Just slather a little vinaigrette right before cooking.

Watch your filling!

Stuffing can spill in the pan, so don’t stress. A little mess means you’re doing it right.

Oven-safe pan is key

If your skillet isn’t oven-proof, transfer the chicken to a baking dish after searing to finish cooking.

Rest it out

Letting the chicken sit after baking keeps it juicy and lets the cheese settle so it doesn’t flood out when you slice. Worth the wait!

Cooking tips : Marinating magic

Why marinate the chicken?

Marinating the chicken breasts for a few hours in the sundried tomato vinaigrette really amps up the flavor. I know, sometimes we forget or run out of time—been there! But even a quick coat before cooking gives some tasty oomph. Just don’t skip it if you can help it.

How to slice chicken like a pro (or close enough!)

Slicing the chicken horizontally can be a bit nerve-wracking—trust me, I’ve poked through way too many times. Take your time and use a sharp knife. If the chicken flips around on you, gently pressing it down with your fingers helps keep control. The goal is a pocket, not a disaster.

Stuff, stuff, stuff — don’t be shy

Forgetting to stuff generously? Guilty. This filling is where the magic happens. Sometimes I get all neat, but honestly, spilling a little filling out makes it rustic and way more inviting. Just secure it right with toothpicks so it doesn’t escape mid-cook, because yeah, that happens!

Searing is key

Getting a golden crust on the skillet before baking seals in juices and punches up flavor. Use medium heat and don’t rush it. If the pan gets too hot or you sneak peeks, you might burn one side (oops). Patience, friends.

Cooking tips : Oven finish

Why bake after searing?

The oven cooks the chicken evenly through without drying it out. Skip this step, and you risk undercooked centers or a burnt crust. Plus, cleanup’s easier when you use an oven-safe pan. I’ve ruined a skillet once or twice tossing it straight on the stove, so trust the process here.

FAQ

Can I substitute the feta or mozzarella?

Absolutely! Feel free to swap with any cheese you love or have on hand. Goat cheese or even a mild cheddar works great without overpowering the sundried tomatoes.

What if I don’t have a cast iron skillet?

No worries. Any oven-safe pan will do. Just get that nice sear going beforehand, and it’ll still turn out great.

Can I prep this in advance?

Yes! You can stuff and skewer the chicken the night before, keep it covered in the fridge, then cook right before dinner. Just add a few extra minutes to baking if it’s cold from the fridge.

Conclusion

This stuffed chicken dish truly brings together some lovely flavors that complement each other wonderfully. The tangy sundried tomatoes paired with salty feta and melty mozzarella wrapped inside juicy chicken breasts make every bite a little celebration. Honestly, sometimes I’ve messed up and squeezed in way too much filling, and yes, it oozes out a bit during cooking—but that’s part of the charm and makes it even tastier when you dip it in the pan juices. Resting the chicken after baking helps keep it juicy and lets all those flavors settle in nicely. It’s simple enough for a weeknight but special enough for a cozy dinner with friends or family. Give yourself permission to be a little messy stuffing the chicken; cooking is as much about the process as the final dish!

Suggestions of another similar recipes

Spinach and Ricotta Stuffed Chicken

Swap out feta and sundried tomatoes for creamy ricotta mixed with sautéed spinach and a hint of garlic. It’s mild but comforting, perfect when you want something gentle but delicious.

Caprese Stuffed Chicken

Try stuffing the chicken with fresh mozzarella, basil leaves, and sliced tomatoes, drizzled with balsamic glaze after baking for that classic Italian vibe without adding alcohol.

Artichoke and Parmesan Stuffed Chicken

Combine chopped artichoke hearts with parmesan cheese and chopped spinach for a rich, savory filling that’s a little different but just as satisfying. All these combos keep things fresh and exciting while sticking to easy-to-find, wholesome ingredients. Happy cooking!