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This super juicy chicken breast is flavored with fresh ingredients and is so simple to put together but looks like such an elevated dish!
Sun Dried Tomato Chicken Breast Recipe
Stuffed chicken breasts sound intimidating, but I promise, they aren’t that difficult to make and are a really fun way to fancy-up your chicken. The layered mozzarella, sun dried tomatoes, and basil leaves rolled inside simply seasoned chicken breast ensure you get a bit of filling in every juicy bite.
Sun Dried Tomato Stuffed Chicken Breast Ingredients
The ingredients are simple but pack a big flavor! Here’s what you’ll need to make these sun dried tomato stuffed chicken breasts:
- 1 ½ pounds of boneless, skinless chicken breast
- 8 ounces of fresh mozzarella
- ½ cup of sun dried tomatoes in extra-virgin olive oil
- ½ cup of fresh basil leaves
- 1 tablespoon of balsamic vinegar
- 1 teaspoon of fine sea salt
- ¼ teaspoon of ground black pepper
Ingredient Modifications
These stuffed chicken breasts are delicious prepared as the recipe is written but certainly can be modified based on what you have available or to your personal taste. Here are some ideas:
- Use a different cheese – sub the mozzarella for goat cheese and use a spatula to spread the goat cheese as the first layer. You could even use a really yummy herbed goat cheese or mix your goat cheese with Italian seasoning.
- Use spinach leaves – substitute spinach for the basil leaves as your green for the filling.
Supplies Needed to Make this Recipe
How to make Stuffed Chicken Breast with Sun Dried Tomatoes
- Preheat – preheat the oven to 375℉.
- Prep the chicken – place the chicken breasts pretty side-down on a cutting board or clean surface. Using a meat mallet or another heavy sturdy tool, pound or push the fibers of the chicken from the inside out until it forms a thin, even layer.
- Season the chicken – salt and pepper the inside of the flattened chicken breast.
- Add the filling – add the sliced mozzarella onto the chicken breast in an even layer on one side. Then layer the sun dried tomatoes on top of the mozzarella. Remove the stems from the basil leaves and place them on top of the tomatoes.
- Roll the chicken – start on the side with all of the stuffing and roll, trying to keep the stuffing together and as tight a roll as possible (don’t overthink it! It’s going to be great no matter what.)
- Bake – Put the rolled, stuffed chicken in a baking dish or on a sheet pan with the seam side down. Season the top of the stuffed chicken breasts with salt and pepper. Bake for 35-40 minutes.
- Serve and enjoy – remove from the oven and let cool slightly. Drizzle with balsamic vinegar and slice. Garnish with a sprinkle of basil leaves, serve, and enjoy!
Sun Dried Tomato Chicken Breast FAQ
Stuffing chicken breast sounds fancy but is actually really easy! You’ll want to pound your chicken breast as thin as possible so that it rolls easily, then, add your filling to one side of the chicken breast and roll from that end to give your filling plenty of space to spread out as you roll.
Yes! Since everything cooks up together in the oven, you don’t have to worry about cross-contamination.
The key to super moist chicken breast is to make sure you’re not overcooking your chicken. I love this in-oven thermometer to measure the internal temperature of my chicken while it cooks so that I can get the perfect 165℉ everytime.
This stuffed chicken breast takes about 35-40 minutes to cook.
This chicken recipe is versatile and can be enjoyed alongside a variety of dishes. I love to enjoy it with a side of mashed potatoes or over a bed of lemon garlic pasta. A simple lemon arugula salad, Italian salad or spinach orzo caprese salad are really tasty, lighter side options.
Store your stuffed chicken breasts in a covered container in the fridge for up to 5 days.
Absolutely! To freeze your stuffed chicken breasts, allow them to cool completely after cooking, then store in an airtight container or wrap in foil or parchment paper and store in a plastic freezer bag. Then, store in the freezer for up to 3 months. To reheat, bake in a 350℉ oven for 30 minutes, or until warm throughout.
This recipe will last up to 5 days in the fridge and up to 3 months in the freezer.
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Ingredients
- 1 1/2 pounds boneless, skinless chicken breast
- 8 ounces fresh mozzarella
- 1/2 cup sun dried tomatoes in extra-virgin olive oil
- 1/2 cup fresh basil leaves
- 1 tablespoon balsamic vinegar
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 375℉.
- Place the chicken breasts pretty side-down on a cutting board or clean surface. Using a meat mallet or another heavy sturdy tool, pound or push the fibers of the chicken from the inside out until it forms a thin, even layer.
- Salt and pepper the inside of the flattened chicken breast.
- Add the sliced mozzarella onto the chicken breast in an even layer on one side. Then layer the sun dried tomatoes on top of the mozzarella. Remove the stems from the basil leaves and place them on top of the tomatoes.
- Start on the side with all of the stuffing and roll, trying to keep the stuffing together and as tight a roll as possible (don’t overthink it! It’s going to be great no matter what.).
- Put the rolled, stuffed chicken in a baking dish or on a sheet pan with the seam side down. Season the top of the stuffed chicken breasts with salt and pepper. Bake for 35-40 minutes.
- Remove from the oven and let cool slightly. Drizzle with balsamic vinegar and slice. Garnish with a sprinkle of basil leaves.
- Serve and enjoy!
Cindy Eans says
Yum! This was delicious and quick to make! I made my husband’s following the recipe and for mine I subbed in cashew milk cream cheese for the mozzarella. ❤️
Melissa Guevara says
We are so glad to hear that, Cindy! What a great dairy-free sub. Thank you for taking the time to share with us! -Team FF