You’ve made stuffed chicken before. I know you have. But you’ve never made it like this. This Tuscan Sun-Dried Tomato Stuffed Chicken has one secret technique that changes everything, turning a simple weeknight meal into a restaurant-worthy event. If you love the bold flavors of sun-dried tomatoes, you should also try this Tuscan Sun-Dried Tomato Chicken for another juicy and flavorful option.
Ready to find out what it is? It’s not a fancy ingredient. It’s a simple move that guarantees juicy, flavorful chicken every single time. I’m going to show you how to pair it with a creamy garlic-Parmesan sauce that will make you forget about ordering out.
We’re going to build layers of flavor, from the tangy sun-dried tomatoes to that rich, velvety sauce. This is the kind of chicken entree that gets requests. Let’s get started.
Recipe Overview
Here’s your quick guide to what we’re making. It’s simpler than it looks, I promise.
- Cuisine: Italian-Inspired
- Category: Main Course
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4
The Secret Ingredient That Makes All the Difference
It’s not in the stuffing. It’s what you do to the chicken first. The secret is a dry brine.
Most recipes tell you to season just before cooking. That’s a missed opportunity. An hour before you start, generously salt your boneless chicken breasts. Let them sit in the fridge, uncovered.
This does two magical things. First, it seasons the meat all the way through. Second, it helps the proteins retain moisture. The result is chicken that’s impossibly juicy and seasoned perfectly, bite after bite.
Why This Method is Better (My Pro-Tips)
I don’t just butterfly the breast. I create a deep, wide pocket. Think of it like a canoe, not a shallow slit.
This gives you room for a real amount of stuffing. It also lets the chicken cook more evenly. A shallow pocket steams the stuffing. A deep pocket lets the heat circulate, cooking the chicken and warming the filling perfectly.
Tuscan Sun-Dried Tomato Stuffed Chicken Recipe
The “Upgraded” Ingredient List
The Pro-Method (Step-by-Step)
Notes
Enjoy your homemade Tuscan Sun-Dried Tomato Stuffed Chicken Recipe!
Nutrition Information
We also start the sauce in the same pan we sear the chicken in. Those browned bits at the bottom? That’s pure flavor gold. Don’t you dare wash that pan.
The “Upgraded” Ingredient List
Quality matters here. Use these ingredients for the best result.
- 4 boneless, skinless chicken breasts (about 6-8 oz each)
- Kosher salt and black pepper
- 1 tbsp olive oil (plus more for the pan)
- 3/4 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese, divided
- 1/3 cup oil-packed sun-dried tomatoes, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh spinach, finely chopped
- 2 tbsp fresh basil, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
The Pro-Method (Step-by-Step)
Follow these steps closely. This is where the magic happens.
- One hour before cooking, pat your chicken breasts very dry. Season all over with kosher salt. Place them on a plate in the fridge, uncovered.
- Make the filling. In a bowl, mix the softened cream cheese, 1/4 cup of the Parmesan, sun-dried tomatoes, garlic, spinach, and basil until combined.
- Remove chicken from fridge. Use a sharp paring knife. Cut a deep pocket into the thickest side of each breast, leaving about a 1/2-inch border on three sides.
- Divide the filling among the pockets. Use a toothpick to secure the opening shut. Season the outside with pepper.
- Preheat your oven to 400°F (200°C). Heat a tbsp of oil in a large, oven-safe skillet over medium-high heat.
- Sear the chicken for 3-4 minutes per side, until you get a beautiful golden-brown crust. Transfer the skillet directly to the oven.
- Bake for 15-18 minutes, or until the internal temperature reaches 165°F. Remove chicken to a plate and tent with foil.
- For the sauce, place the same skillet back on medium heat. Add the chicken broth to deglaze, scraping up all the browned bits.
- Stir in the heavy cream and remaining 1/4 cup of Parmesan. Simmer for 3-5 minutes until slightly thickened. Taste and adjust seasoning.
- Plate the chicken and spoon the creamy garlic-Parmesan sauce generously over the top.
Common Mistakes & How to Fix Them
Even pros run into issues. Here’s how to avoid the big ones.
The filling leaks out everywhere. This means your pocket wasn’t deep enough, or you overfilled it. Make sure you leave that 1/2-inch border when cutting. Don’t pack it in; a gentle filling is enough.
The chicken is dry, but the stuffing is cold. Your chicken was too thick or your pocket too shallow. Pound the thicker end slightly for even thickness. A deep pocket ensures the stuffing heats as the chicken cooks.
The sauce breaks or looks greasy. You cooked it on too high a heat. Keep the sauce at a gentle simmer after adding the cream. If it looks separated, remove it from heat and whisk in a splash of cold cream.
Variations for the Adventurous Cook
Mastered the base recipe? Try these pro-level swaps. For a pasta night that uses a similar sun-dried tomato cream sauce, this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a fantastic choice.
Swap the spinach for sautéed chopped artichoke hearts. It adds a fantastic, rustic texture. You can also add a tablespoon of prepared pesto to the cream cheese filling for an extra herb punch.
For the sauce, try using half Asiago and half Parmesan cheese. Asiago melts beautifully and has a slightly sharper, nuttier flavor. It’s a simple change that makes a big impact.
Nutrition Notes
This is a rich, satisfying dish. Here’s a basic breakdown per serving.
- Calories: ~580
- Protein: 42g
- Carbohydrates: 8g
- Fat: 42g
- Saturated Fat: 22g
Your Pro-Level Questions Answered
Let’s tackle the questions I get most from skilled home cooks.
Can I make the stuffed chicken ahead of time?
Absolutely. You can assemble the stuffed chicken breasts up to a day in advance. Keep them covered in the fridge. Let them sit at room temperature for 20 minutes before searing. The dry brine will continue to work its magic.
What’s the best side for this rich chicken?
You need something to soak up that amazing sauce. I love a simple Parmesan risotto or roasted asparagus. For a lighter option, a crisp arugula salad with lemon vinaigrette cuts through the richness perfectly.
My cream cheese is cold and lumpy in the filling. Help?
This is crucial. Your cream cheese must be at room temperature. Take it out at least an hour before. Cold cream cheese won’t mix smoothly and will be impossible to stuff properly.
A Few Final Secrets
Here’s my last bit of insider knowledge. That oil from the sun-dried tomatoes? Don’t waste it.
Use it to sear your chicken. It’s infused with tomato and herb flavor. It will give your crust an even deeper, more complex taste. It’s a tiny step with a huge payoff.
Also, let the chicken rest for 5 minutes after baking. This lets the juices redistribute. If you cut right in, all that precious moisture ends up on the cutting board, not in your mouth.
Now you have all my secrets. This isn’t just another creamy chicken recipe. It’s your new showstopper. Go try it! I want to hear all about it. Did the dry brine change your chicken game forever? For another incredible stuffed chicken idea, check out these Stuffed Caprese Chicken Breasts with mozzarella, basil, and tomato. Tell me in the comments below and leave a rating if you loved it!
