Sun-Dried Tomato & Spinach Stuffed Chicken Breast with Balsamic Glaze

My Sun-Dried Tomato & Spinach Stuffed Chicken Breast recipe is a winner! This flavour-packed stuffed chicken breast is surprisingly easy and delicious. Get the recipe now!

May 27, 2025
By Ethan Navarro.
Updated May 26, 2025

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Recipe Introduction

Quick Hook

Ever get bored of plain chicken? i know i do! this stuffed chicken breast recipe is here to save the day.

It's packed with sun-dried tomato and spinach flavour, and honestly, it's easier than you think.

Brief Overview

This dish is inspired by those sunny mediterranean vibes. it's easy enough for a weeknight, but fancy enough for guests.

This recipe makes four servings and only takes about an hour from start to finish.

Main Benefits

One of the best things? it's a healthy filling dinner recipe that's actually exciting! plus, spinach diet recipes don't always taste this good, you know? it’s perfect for a nice dinner.

What makes this recipe special? a balsamic glaze adds an amazing touch.

Sun-Dried Tomato & Spinach Stuffed Chicken Breast with Balsamic Glaze Recipe Card

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Preparation time:25 Mins

Cooking time:30 Mins

Servings:4 servings

Ingredients:

• 4 boneless, skinless chicken breasts (about 6-8 oz/170-225g each)
• 2 tablespoons olive oil, divided (30 ml)
• 1 teaspoon dried Italian seasoning (5 ml)
• ½ teaspoon garlic powder (2.5 ml)
• Salt and freshly ground black pepper to taste
• 1 cup fresh spinach, roughly chopped (about 30g)
• ½ cup ricotta cheese (120g)
• ¼ cup sun-dried tomatoes, oil-packed, drained and chopped (about 35g)
• ¼ cup grated Parmesan cheese (about 25g)
• 2 cloves garlic, minced (about 6g)
• 2 tablespoons chopped fresh basil (about 5g)
• 1 large egg, lightly beaten
• ¼ cup balsamic vinegar (60 ml)
• 1 tablespoon honey (15 ml)

Instructions:

• Butterfly each chicken breast by slicing horizontally through the center, being careful not to cut all the way through. Open like a book. Use a meat mallet (optional) to gently pound the chicken to an even thickness of about ½ inch (1.25 cm). Season with Italian seasoning, garlic powder, salt, and pepper.
• In a large bowl, combine the spinach, ricotta cheese, sun-dried tomatoes, Parmesan cheese, garlic, basil, and egg. Mix well until thoroughly combined.
• Spread an even layer of the filling over one half of each chicken breast. Fold the other half over the filling, creating a stuffed pocket.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until lightly browned.
• Place the stuffed chicken breasts in the baking dish. Drizzle with the remaining 1 tablespoon of olive oil. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
• While the chicken is baking, combine the balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened slightly.
• Let the chicken rest for 5 minutes before slicing and serving. Drizzle generously with the balsamic glaze. Enjoy this tasty stuffed chicken breast!

Nutrition Facts

Calories:350 calories

Fat:15g

Fiber:0g

Recipe Info

Category:Main Course

Cuisine:Mediterranean

Why This Stuffed Chicken Breast Will Be Your New Go-To

Honestly, who doesn't love stuffed chicken ideas ? but sometimes they seem a bit…intimidating. this one isn’t! imagine juicy chicken, bursting with creamy ricotta, tangy sun-dried tomatoes, and a hint of fresh basil.

A drizzle of sweet and tangy balsamic glaze finishes it off, making it totally chef's kiss . this dish is a winner.

Prep Time? Don't Sweat It!

Okay, so maybe you're thinking, “ spinach and roasted red pepper stuffed chicken sounds amazing, but too much effort!” i get it.

But trust me, the prep is a breeze. the roasted red pepper mozzarella spinach stuffed chicken version is great too.

But, this sun-dried tomato version is just as simple! chopping the spinach and sun-dried tomatoes is the hardest part, and even that is quick.

Did you know, that on average, people spend about 20 minutes prepping dinner on weekdays? so that's even more easier!

Flavour Power: Spinach And Red Pepper Stuffed Chicken

It is delicious! The filling is a flavour bomb! Ricotta brings the creaminess, the sun-dried tomatoes pack a tangy punch, and the basil adds a touch of herby freshness.

What Makes This Recipe Pop?

Alright, let’s talk about what makes this recipe stand out. it's the little things! the balsamic glaze is super important.

Don't skip it! it adds a sticky sweetness that balances the rich filling. recipes with roasted red peppers work similarly.

And it is a game-changer.

Alright, let's talk about what you need to make this amazing stuffed chicken breast ! Seriously, even if you aren't usually a whiz in the kitchen, this is doable. Trust me.

Ingredients & Equipment: The Star Players

Let's get down to brass tacks. We'll break it down so it's super easy to follow.

Main Ingredients

Right, so for the star of the show, you'll need four boneless, skinless chicken breasts ( 6-8 oz or 170-225g each ).

Make sure they are patted dry! i can't tell you how many times i've skipped that step. the outside just doesn't crisp up properly.

You also need 1 cup of fresh spinach (about 30g), roughly chopped, ½ cup ricotta cheese (120g), ¼ cup sun-dried tomatoes, chopped (about 35g).

Don't forget ¼ cup of grated parmesan cheese, and 2 minced garlic cloves. and a little bit of basil, about 2 tablespoons (5g), a large egg.

This is the key to making spinach and roasted red pepper stuffed chicken

Look for chicken breasts that are plump and evenly coloured. no weird grey bits, yeah? the sun-dried tomatoes should be nice and oily.

Those are the flavour bombs. seriously, grab decent ricotta too – the cheap stuff can be a bit watery.

Seasoning Notes

Italian seasoning is essential, about 1 teaspoon . garlic powder ( ½ teaspoon ) gives it that subtle background flavour. salt and pepper are a must.

But don't be afraid to experiment. a pinch of red pepper flakes gives it a kick.

For flavour, remember balsamic vinegar ( ¼ cup ) and honey ( 1 tablespoon ) is the perfect enhancer. If you don't have balsamic, a good squeeze of lemon juice works too!

I've had recipes with roasted red peppers , and they can truly elevate any simple dish. for the aromatic kick, roasted red peppers are good substitute for sun dried tomatoes.

In that case you make roasted red pepper mozzarella spinach stuffed chicken .

Honestly, this Spinach Diet Recipes is a great way to stay healthy and full. You can vary the filling and still stay on track.

Equipment Needed

Okay, you don't need a fancy kitchen to nail this. all you really need is a good sharp knife, a cutting board, a large bowl, a small saucepan (for the glaze), and a baking dish.

Ideally a 9x13 inch one. if you're fancy, a meat mallet for evening out the chicken is great, but a rolling pin does the trick too.

Don't forget a meat thermometer – you need to make sure the chicken reaches 165° f ( 74° c) .

Most folks don't own a meat mallet. i get that. even i had to improvise until recently. it's a tool that can transform your spinach and red pepper stuffed chicken , but you really can use anything with some weight on it.

Alright, let's dive into making some seriously delicious stuffed chicken breast ! i'm talking about a recipe that's easy enough for a weeknight, but fancy enough to impress.

Think of it as a bit of a culinary hug in a pan. i had some spinach and roasted red pepper stuffed chicken once at a little bistro in camden town that was so good, i knew i had to recreate it.

Cracking the Prep Code

Mise en Place Magic

First things first, let's get our mise en place sorted. that basically means having all your ingredients prepped and ready to roll.

Chop your spinach, dice those sun-dried tomatoes, mince the garlic – you know the drill. honestly, it makes the whole cooking process way less stressful.

Time-Saving Tricks

Okay, a little time-saving hack? buy pre-chopped spinach. seriously, no shame in it. and if you're really short on time, you can often find sun-dried tomatoes already chopped too.

Also, i like to get my baking dish out early. less clutter is your friend!

Safety First, Always!

Right, safety chat. raw chicken can be a bit of a bugger, so make sure you wash your hands, chopping boards, and knives thoroughly after handling it.

Wouldn't want any dodgy tummy situations, would we?

Let's Get Stuffing: Step-by-Step

1. Butterfly the chicken: Gently slice each chicken breast horizontally, like you're opening a book. But don't cut all the way through!
2. Pound it out: Lay some cling film over the chicken and gently bash it with a rolling pin or meat mallet (if you have one) until it's about 1/2 inch thick. This helps it cook evenly. Season with Italian herbs, garlic powder, salt, and pepper.
3. Mix the goods: In a bowl, mix the spinach, ricotta, sun-dried tomatoes, Parmesan, garlic, basil, and egg together. Honestly , the smell alone is divine. Spinach And Red Pepper Stuffed Chicken filling is similar and so delicious.
4. Stuff those bad boys: Spoon the filling evenly onto one half of each chicken breast. Don't overfill them, or it'll all squidge out! Fold the other half over to create a nice little stuffed pocket.
5. Bake 'em: Place the stuffed chicken breasts in your baking dish. Drizzle with olive oil. Pop them in a preheated oven at 375° F ( 190° C) for 25- 30 minutes , or until they're cooked through. Get yourself some Roasted Red Pepper Mozzarella Spinach Stuffed Chicken.
6. Balsamic boost: Whilst they cook, simmer your Balsamic vinegar and honey together. It should thicken slightly, til it coats the back of a spoon.
7. Check for doneness: The internal temperature should reach 165° F ( 74° C) . Use a meat thermometer for peace of mind.
8. Rest and serve: Let the chicken rest for 5 minutes before slicing and drizzling with balsamic glaze.

Pro Chef Tips

Expert Tweaks

Want to really level up your stuffed chicken breast game? try searing the chicken breasts in a hot pan for a couple of minutes on each side before baking.

This adds a lovely golden crust and seals in the juices.

Watch Out!

The most common mistake is overfilling the chicken. Less is more in this case.

Make-Ahead Magic

You can totally prep the chicken ahead of time! Stuff them, then cover and refrigerate for up to 24 hours before baking.

So there you have it! a super-tasty stuffed chicken breast recipe that's sure to become a firm favourite. it's great for people on spinach diet recipes or those looking for recipes with roasted red peppers .

Enjoy!

Alright, so you've nailed the recipe for stuffed chicken breast . ace! but, like any good cook knows, the devil’s in the details.

Let's chat about how to make this spinach and roasted red pepper stuffed chicken truly shine. these recipes with roasted red peppers are amazing, but easy to miss the details.

Recipe Notes: Making Your Stuffed Chicken Breast Sing

Serving Suggestions: Va Va Voom Presentation!

Honestly, presentation matters. think about it! we eat with our eyes first. don't just slap that roasted red pepper mozzarella spinach stuffed chicken on a plate! for plating, angle a stuffed chicken breast slice diagonally across the plate to show off that beautiful filling.

A drizzle of balsamic glaze not only adds flavour, but also looks proper fancy. i love some baby spinach.

For complementary sides? roasted asparagus with a squeeze of lemon is lush. a vibrant quinoa salad will do the trick, too.

Maybe a cheeky glass of crisp white wine? yes please! or, if you’re being good, sparkling water with a slice of lemon is a winner.

This all is a healthy filling dinner recipes , honestly!

Storage Tips: Keepin' it Fresh

Refrigeration is key, fam. once your spinach and red pepper stuffed chicken is cooked, let it cool completely. then, wrap it up tight in cling film or bung it in an airtight container.

It'll keep happily in the fridge for up to 3 days. easy peasy!

Freezing? Absolutely possible! Wrap individual portions really well to avoid freezer burn. It will last for 2-3 months. When you’re ready to eat, defrost it overnight in the fridge.

Reheating? oven is best. pop it in a preheated oven at 350° f ( 175° c) for about 15- 20 minutes, or until heated through.

You can microwave it, but it might get a bit rubbery, you know?

Variations: Mix it Up, Mate!

Fancy a change? Got you covered.

• Dietary adaptations: For a low-carb version, ditch the honey in the balsamic glaze and serve with cauliflower mash instead of potatoes. Boom! For a Spinach Diet Recipes , leave away the ricotta!
• Seasonal swaps: In the autumn, try swapping the spinach for some sautéed kale or chard. Also adding some butternut squash to the filling will make it an amazing Roasted Red Pepper Spinach And Mozzarella Stuffed Chicken .

Nutrition Basics: Goodness in Every Bite

Alright, so each serving of this stuffed chicken breast is roughly around 350 calories. you’re getting a whopping 40g of protein.

Winner! 15g of fat, and only 10g of carbs. this is stuffed chicken ideas and also a balanced meal.

The spinach and sun-dried tomatoes provide loads of vitamins and antioxidants. plus, chicken is a great source of lean protein.

It's a win-win! i used to think recipes using red peppers were intimidating, but they are really quite simple.

So there you have it. this recipe is lush, easy, and surprisingly good for you. give it a go and let me know what you think.

I have no doubt it will become one of your favourite stuffed chicken ideas ! honestly, you've got this!