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Dinner doesn’t get much more delicious then this recipe for Spinach and Sun-Dried Tomato Stuffed Chicken Breasts! Between the tender and juicy stuffed Farmer Focus chicken breasts and the unbelievably delicious creamy sauce, you’re going to fall head over heels for this chicken recipe!
This is a sponsored post in partnership with Farmer Focus. All opinions are my own.
Just looking at the pictures of these stuffed chicken breasts make my stomach growl! This really is one of those meals that when you make it, people respond with big eyes and a chorus of “oohs” and “ahhs” after their initial bite. I promise I’m not exaggerating! This is a decadent chicken dinner that I really can’t get enough of.
The tender white meat chicken breasts from Farmer Focus are stuffed with ingredients like ricotta cheese, sun-dried tomatoes, fresh basil and a few others that will make your mouth water! It’s a rich, flavorful filling that always hits the spot. Smothering the stuffed chicken is a creamy sauce made with ingredients like lemon juice, garlic, chicken broth, and SO much more.
So next time you’re craving a dinner that really satisfies and can be whipped up in just under an hour, this is the recipe for you! It’s foolproof, tried and true, and always garners a ton of compliments.
As you know all know, I really truly love Farmer Focus products. I have created a multitude of recipes with Farmer Focus and the results are always outstanding.
It helps because Farmer Focus chicken products are organic, certified humane, traceable to the farm where it was raised, and they have a clean, fresh taste to them that brings out the flavor of the dish even more.
I appreciate Farmer Focus’ values on taking care of their farmers because it encourages their farmers to, in turn, take care of their flocks. Basically, to me, that’s just common sense. Take care of others like you would want them to take care of you!
Ingredients for spinach and sun-dried tomato stuffed chicken breasts
For the chicken, you’ll need:
- Farmer Focus Boneless Skinless Chicken Breasts
- Dried oregano
- Black pepper – Freshly cracked has the best flavor.
- Garlic powder – Toss a little extra in there for a more garlicky flavor.
- Olive oil – Extra virgin olive oil tastes the best!
The creamy filling calls for:
- Ricotta cheese
- Baby spinach – Steamed and drained, or you can use thawed and drained frozen spinach.
- Mozzarella cheese – Shredded!
- Sun-dried tomatoes
- Basil – Use fresh, not dried basil.
Here’s what to get for the sauce:
- Olive oil
- Onion – A white or yellow onion will both work.
- Chicken broth – Use low-sodium chicken broth to avoid too much salt.
- Milk – Any milk of your choice should be fine.
- Lemon juice – Use fresh lemon juice, not the bottled junk!
- Dried oregano
- Dried basil
- Garlic powder
- Flour – Tapioca starch will also work.
- Salt and pepper – Just a pinch of each to taste.
- Baby spinach – This needs to be fresh.
- Fresh basil
- Sun-dried tomatoes – Optional, but highly recommend!
What kind of sun-dried tomatoes should I use?
Sun-dried tomatoes that are packed in olive oil are the best for this recipe!
Also, you can use the olive oil that the tomatoes are jarred with in place of regular olive oil in the sauce. It really gives the sauce an even more flavorful kick to it. If you love the taste of sun-dried tomatoes as much as I do, you need to try it!
Can you freeze stuffed chicken breasts?
You can, however, because there is a lot of dairy in them and the defrosting of the chicken breasts might make it really watery and runny so I don’t really suggest freezing this recipe.
What should I serve with spinach and sun-dried tomato stuffed chicken breasts?
I love serving this dish with pasta. Why? Because I want to make sure I plate this chicken with something that will help soak up all that sauce! Trust me, when you try the sauce yourself, you’ll see why I don’t let a drop of it go to waste.
Farmer Focus chicken is delicious! Here are two more recipes I love making with their chicken!
Spinach and Sun-Dried Tomato Stuffed Chicken Breasts
- 2 packages Farmer Focus Boneless Skinless Chicken Breasts, about 4-6 breasts
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Salt
- 1 tablespoon Olive oil
- 1 cup ricotta cheese
- 1 cup steamed and drained baby spinach, or you can use thawed and drained frozen spinach
- ½ cup shredded mozzarella cheese
- ⅓ cup chopped sundried tomatoes, packed in olive oil
- ¼ cup chopped fresh basil
- 1 tablespoon olive oil, or you can use the oil from the sundried tomatoes
- ½ cup minced onion
- 4 cloves minced garlic
- 1 cup low sodium chicken broth
- ½ cup milk of choice
- ½ tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- 2 teaspoon tapioca starch or flour
- Salt and pepper to taste
- 1 ½ cups fresh baby spinach
- Fresh basil
- Additional chopped sundried tomatoes, if desired
- Optional: Shredded Romano or Parmigiano Reggiano cheese for topping
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Mix together the oregano, pepper, garlic, and salt. Carefully butterfly your chicken breasts by running your knife ¾ of the way through the side of the breast. This will create an opening for you to place the stuffing in. Spread the chicken breasts open and sprinkle the seasoning mixture on all sides of each of the chicken breasts. Set aside.
- In a bowl, combine the ricotta, spinach, mozzarella, basil and sundried tomatoes. Carefully stuff each of the chicken breasts with the mixture.
- Preheat your oven to 350 °F. Place an oven-safe skillet on your stovetop over medium heat. Add the oil and once the oil is hot, carefully place the chicken breasts in the pan. Allow them to sear on each side for about 4 minutes, carefully flipping them over so the stuffing doesn’t come out. Transfer the pan to the oven and bake until the internal temperature reaches 165 degrees on your meat thermometer.
- While the chicken is cooking, create the sauce by heating the remaining olive oil in a large skillet. Once hot, add the minced onion and saute until very soft. Add the garlic and stir until fragrant. Add the chicken broth, lemon juice, oregano, basil and garlic powder. Stir until the mixture comes to a simmer. Lower the heat slightly and stir in the milk. Take out a few tablespoons of the liquid and place it in a small bowl. Add the tapioca starch or flour and whisk it in with the reserved liquid so a slurry forms. Pour the slurry back into the skillet and whisk until the sauce begins to thicken. If the sauce gets too thick, you can add a little more milk or broth. Add salt and pepper to taste.
- Once the sauce has reached your desired thickness, stir the spinach into the sauce and any additional sundried tomatoes you’d like, then remove the sauce from the heat. The residual heat in the pan will help wilt the spinach. You can also stir in some shredded romano or parmigiano for a cheesier, richer sauce.
- Place the cooked chicken pieces into the sauce and spoon some sauce on top of each chicken breast. Top with fresh basil and shredded cheese, and serve alongside your favorite pasta or side dish.
- Use sundried tomatoes that are packed in olive oil for the best flavor. You can even use the oil that the tomatoes were packed instead of the olive oil when making the sauce. I find this gives the dish the best flavor.
- I used two different pans in this recipe (one to make the chicken and one to make the sauce) to cut down on how long the dish takes to make, but you can definitely make it all in one pan, which will also give the sauce even more flavor. Simply wait for the chicken to cook, then remove the chicken from the pan and set it aside. Make the sauce in that pan and then add the chicken back to the pan once the sauce is prepared.
- To save time and cut down on ingredients, you can also use your favorite Italian Seasoning blend instead of using individual herbs and spices for the chicken and the sauce.
- For a kick, add some red pepper flakes.
- Any type of full-fat milk should work for this dish: whole milk, coconut milk, full-fat almond or cashew milk.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.