Spinach Stuffed Chicken Breasts with Creamy Sun Dried Tomato Sauce


Juicy chicken stuffed with tender sun dried tomatoes, creamy cheeses, and rich flavored spinach create a mouthwatering meal for your family to enjoy. The recipe includes minimal preparation considering how wonderful the end results are for this dish. For this recipe we recommend selecting a baby spinach leaf for its slightly sweeter flavor and will not mask the other ingredients. A simple main to be served alongside an authentic risotto or fresh pasta.

Total Cook Time: 45 minutes

Serves: 4

Gluten Free

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Bella Products Used:

Bella Sun Luci California Estate Extra Virgin Olive Oil 16.9 FL OZ

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Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz

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Stuffed Chicken:

  • 4 boneless chicken breasts
  • 1 tsp Bella Sun Luci California Estate Extra Virgin Olive Oil
  • 1 tsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 1 tsp sea salt for chicken, 1/2 teaspoon sea salt for filling
  • 4 oz cream cheese
  • 10 oz block of frozen spinach, thawed and drained
  • ½ tsp of red pepper flakes

Cream Sauce:

  • 2 tbsp salted butter
  • 2 cloves garlic, minced
  • ¼ tsp red pepper flakes
  • 1 c chicken broth
  • ½ c heavy cream
  • ⅓ c of Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil
  • ¼ c grated Parmesan cheese
  • 1½ tsp Italian seasoning


  1. Preheat the oven to 375 degrees.
  2. Cover chicken breasts with plastic wrap and beat with a mallet or rolling pin to flatten.
  3. Discard plastic wrap. Drizzle chicken with olive oil.
  4. Coat chicken with paprika, garlic powder, onion powder, and sea salt.
  5. Cut a pocket into each of the chicken breasts and set aside to make the filling.
  6. In a bowl combine cream cheese, spinach, red pepper flakes, and sea salt stirring well to combine.
  7. Spoon the mixture into the pockets in the chicken breast.
  8. Melt butter in an oven proof skillet on the stove top at medium high heat.
  9. Cook the garlic and red pepper flakes in the melted butter until fragrant (about 2 minutes), stirring frequently.
  10. Stir in the chicken broth, heavy cream, Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil with Italian Herbs, Parmesan cheese, and Italian seasoning and bring to a boil.
  11. Reduce heat to a simmer and thicken sauce (about 5 minutes).
  12. Place stuffed chicken breasts into the skillet, nettled in the sauce, and place oven safe skillet into the oven.
  13. Cook in preheated oven until internal temperature reaches at least 165 degrees (about 25-30 minutes).
  14. Serve with a side of Bella Sun Luci Sun Dried Tomato & Wild Mushroom Risotto prepared according to directions on package.

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