Try this Sun-Dried Tomato Stuffed Chicken for a flavorful twist on a classic dinner. Packed with sun-dried tomatoes and creamy feta, it’s an easy dish that delivers big taste with minimal effort.
This sun-dried tomato and feta stuffed chicken pairs juicy chicken breasts with a rich, tangy filling of sun-dried tomatoes and feta, delivering a savory and satisfying meal.
With just a handful of simple ingredients, it packs bold, vibrant flavors that impress every time. It feels like a gourmet dish but comes together quickly, making it one of my favorite go-to recipes for effortless weeknight dinners.
Looking for more stuffed recipe inspiration? These stuffed peppers with sausage and sausage stuffed butternut squash are just as satisfying and easy to make.
Why You’ll Love This Recipe
- Easy to Make: With simple prep and straightforward baking, this recipe comes together quickly for a hassle-free meal.
- Bursting with Flavor: The tangy sun-dried tomatoes paired with creamy feta create a deliciously savory and satisfying taste.
- Budget Friendly: Using just a few affordable ingredients, this dish delivers gourmet flavors without breaking the bank.
- Versatile Meal: Pairs well with a variety of sides, from salads to roasted veggies, making it easy to customize.
Ingredients
- Chicken Breasts: For this oven-baked stuffed chicken breast recipe, choose fresh, boneless, skinless, evenly sized chicken breasts to ensure even cooking.
- Sun-Dried Tomatoes: Look for sun-dried tomatoes packed in oil for extra flavor and moisture, which also helps enrich the stuffing.
- Feta Cheese: A creamy block of feta cheese helps bind the stuffing together in this baked stuffed chicken dish. Crumble it well to mix evenly with the sun-dried tomatoes.
- Salt and Black Pepper: These basic seasonings enhance the overall flavor of the dish. Use salt sparingly since the feta cheese adds natural saltiness, and freshly ground black pepper brings a subtle heat that balances the tangy filling.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add Fresh Herbs: Mix in fresh basil, oregano, or thyme to the stuffing for a fragrant twist that enhances the classic chicken breast with sundried tomatoes flavor profile.
- Make It Dairy-Free: Replace the feta with a plant-based cheese that melts nicely and offers a tangy flavor, perfect for a dairy-free twist on this stuffed chicken.
- Use Spinach or Kale: Add chopped spinach or kale to the feta and sun-dried tomato mixture for a nutritional boost.
- Make it Spicy: Incorporate red pepper flakes or diced jalapeños into the filling to add heat and depth to this stuffed baked chicken dish.
How to Make Stuffed Chicken with Sun-dried Tomatoes
Before you start, preheat your oven to 400°F and prepare a baking dish like a Dutch oven or shallow glass pan to make your stuffed chicken breast perfectly juicy and flavorful.
Step 1: Prepare the Filling. Combine the sun-dried tomatoes with the crumbled feta cheese in a bowl. Be sure to include all the flavorful oil from the tomatoes.
Step 2: Mix. Use your hands to combine everything so it is mixed thoroughly. This blend provides all the flavor in your sun-dried tomato chicken bake.
Step 3: Stuff the Chicken. Make a diagonal slit in each chicken breast to create a pocket. Be careful not to cut all the way through. Spoon as much of the tomato and feta mixture as possible into each pocket. Press down firmly on the top of the breast to pack the filling inside.
Step 4: Place in the Pan. Spread any leftover filling on top of the chicken, then season with salt and pepper. Place the chicken breasts, stuffing side up, in your prepared baking dish.
Step 5: Bake. Bake for 35 to 45 minutes, or until the internal temperature reaches 165°F. Enjoy with a side of Dutch Oven potatoes.
Storage Directions
- Storing: Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm leftovers in the microwave on medium power in 30-60 second intervals until heated through, or reheat gently in a covered skillet over low heat to keep the chicken moist.
- Make Ahead: You can prepare the stuffed chicken breasts up to a day in advance, keep them covered in the fridge, and bake fresh when ready to serve for a stress-free meal.
Serving Suggestions
For a delicious meal, this stuffed chicken breast with sun-dried tomatoes pairs well with flavorful sides that complement its rich filling. Garnish with fresh basil or parsley to add a pop of color and fresh herbal aroma.
- This stuffed chicken goes well with pull apart rolls and skillet roasted asparagus for a balanced weeknight dinner.
- Pair it with easy scalloped potatoes to soak up the flavorful juices.
Expert Tips
- Even Thickness: Pound the chicken breasts to an even thickness before stuffing. This helps them cook evenly and stay juicy without drying out.
- Prep Ahead: Prepare the stuffing mixture a day ahead and keep it refrigerated. This saves time and lets the flavors meld for a tastier filling.
- Don’t Overstuff: Avoid overstuffing the pockets to prevent the chicken from bursting while baking. If needed, secure the openings with toothpicks to keep everything inside.
- Check Temperature: Use a meat thermometer to ensure the chicken reaches 165°F internally. This guarantees it’s safely cooked without overcooking.
- Rest Before Serving: Let the chicken rest for 5 minutes after baking before slicing. This helps the juices settle and keeps the meat tender and flavorful.
Recipe FAQs
Goat cheese, cream cheese, or even mozzarella are great alternatives. Mozzarella melts well and adds a mild, creamy texture that pairs well with the sun-dried tomatoes.
Make sure to pound the chicken breasts evenly and avoid overcooking by checking the internal temperature with a meat thermometer. Resting the chicken after baking also helps keep it juicy.
You can use any oven-safe baking dish with sides to catch the juices, just avoid flat baking sheets to prevent spills.
More Delicious Chicken Recipes
If you tried this sun-dried tomato and feta stuffed chicken or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Get the Recipe
Sun-Dried Tomato Stuffed Chicken
Equipment
- 12" Dutch Oven or skillet
Ingredients
- 4 chicken breasts boneless skinless
- 8.5 ounces sun-dried tomatoes julienne cut
- 8 ounces feta cheese
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a medium size bowl mix together entire container/block of cheese, and sun-dried tomatoes. Make sure you get all the oil out of the jar and into the bowl as well. Mix well by hand, don't be a baby, really get in there and get those hands dirty.
- Make a 45-degree angle slit from the top right of the breast to the bottom tip. This is your stuffing pocket, now jam as much of the cheese tomato mixture in there as you can, press down on the top of the breast to firmly pack it down. Cover the chicken breasts in whatever is left over of the mixture, salt and pepper the top to taste.
- Place the chicken, topping side up, in a dutch oven, skillet, or shallow glass pyrex dish. You want to make sure not to put it on a flat surface like a cookie sheet or you're going to get oily chicken juice everywhere. Pop the chicken in the oven at 400 degrees for about 35- 45 minutes or until an internal temperature of 165 is reached. If you feel like you want more of a char on the top, just place under the broiler for a few seconds.
Notes
- Pound the chicken breasts evenly to ensure they cook through uniformly and stay tender.
- Mix the sun-dried tomatoes with all the oil from the jar to keep the stuffing flavorful and moist.
- Avoid overfilling the chicken pockets to prevent the filling from leaking during baking.
- Let the chicken rest a few minutes after baking to allow the juices to redistribute before slicing.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Jenny says
Feta is my ultimate weakness, and when I’ve got one of those giant Costco packs in the fridge, I’m always looking for excuses to use it. This chicken? Total winner. Juicy, flavorful, and the combo with sun-dried tomatoes and melty feta is just chef’s kiss. I threw it on top of a quick salad with some EVOO, added buttered potatoes with parsley on the side, and honestly—everyone wouldn’t shut up about how good it was. I’m officially obsessed.
Ned Adams says
Oh that is so awesome! What an incredible full meal! I can see why everyone loved it! Thank you for sharing!
D says
Tasty
Cami says
Yum!