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 ingredient that changes everything. It turns a good weeknight meal into a restaurant-worthy event. If you love the flavor of sun-dried tomatoes, you should also try our Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce.
Ready to find out what it is? I’m sharing my exclusive kitchen secret today. We’re going to stuff juicy chicken breasts with a rich, savory filling and nestle them in a creamy garlic-Parmesan sauce. This is the kind of chicken fillet in creamy garlic-Parmesan sauce you order out. But you can make it better at home.
I’ll show you my pro-tips for the perfect oven-baked chicken breasts. Your knife and fork will glide through tender meat into a burst of Tuscan flavor. Let’s get started.
Recipe Overview
Here’s the quick look at what we’re making. It’s simpler than you think, but the results are spectacular.
- 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
I’ve tested countless versions of this recipe. The real game-changer isn’t in the stuffing. It’s in the sauce.
The secret is creme fraiche. Most recipes for creamy chicken recipes use heavy cream or cream cheese. They can split or become too heavy. Creme fraiche is cultured. It has a slight tang that cuts through the richness. It also won’t curdle when you simmer it. This gives you a sauce that’s luxuriously smooth, every single time.
Why This Method is Better (My Pro-Tips)
My method skips the fussy pounding and tying. It uses a simple, clean pocket. This keeps all the flavor locked inside the chicken breast.
We also start the dish on the stovetop. You get a beautiful golden sear on the chicken first. That fond (the browned bits in the pan) is flavor gold. Then, we finish cooking in the oven. This method gives you even, gentle heat. It prevents dry, overcooked edges. Your boneless chicken breast recipes easy just got an upgrade.
The “Upgraded” Ingredient List
Gather these ingredients. Quality matters here, especially for the sun-dried tomatoes and Parmesan. For another fantastic way to use sun-dried tomatoes, bake a loaf of our Sun-Dried Tomato Basil Sourdough to serve on the side.
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
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 tbsp olive oil
- Salt and black pepper
- For the Stuffing:
- 1/2 cup (about 2 oz) sun-dried tomatoes in oil, finely chopped
- 3/4 cup fresh spinach, finely chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- For the Creamy Garlic-Parmesan Sauce:
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup creme fraiche
- 1 cup freshly grated Parmesan cheese
- 1/2 tsp red pepper flakes (optional)
The Pro-Method (Step-by-Step)
Follow these steps closely. They are designed for maximum flavor and the perfect cook.
- Heat your oven to 375°F (190°C).
- Make the stuffing. In a bowl, mix the chopped sun-dried tomatoes, spinach, mozzarella, 1/4 cup Parmesan, 2 cloves of garlic, and Italian seasoning.
- Prepare the chicken. Use a sharp paring knife. Cut a deep horizontal pocket into the thickest side of each chicken breast. Be careful not to cut all the way through. Divide the stuffing mixture and press it firmly into each pocket. Season the outside of the chicken generously with salt and pepper.
- Sear the chicken. Heat olive oil in a large, oven-safe skillet over medium-high heat. Add the stuffed chicken breasts. Sear for 3-4 minutes per side, until you have a deep golden-brown crust. Remove the chicken to a plate.
- Start the sauce. In the same skillet, melt the butter over medium heat. Add the 3 cloves of minced garlic. Cook for 1 minute until fragrant. Pour in the chicken broth to deglaze the pan, scraping up all the browned bits.
- Finish the sauce. Whisk in the creme fraiche and the 1 cup of grated Parmesan until smooth. Let it simmer for 2-3 minutes to thicken slightly. Taste and add salt, pepper, and red pepper flakes if using.
- Bake. Nestle the seared chicken breasts back into the sauce in the skillet. Spoon some sauce over the top. Transfer the whole skillet to the preheated oven.
- Bake for 18-22 minutes, or until the chicken is cooked through (165°F internal temperature).
- Rest and serve. Let the chicken rest in the skillet for 5 minutes after baking. This lets the juices settle. Serve immediately, spooning plenty of sauce over each piece.
Common Mistakes & How to Fix Them
Even advanced cooks can run into issues. Here’s how to avoid the big ones.
Mistake 1: The stuffing leaks out during cooking. This happens if the pocket is cut too wide or overstuffed. The Fix: Make a small, deep incision. Use your fingers to gently widen the pocket inside. Don’t overfill it. Press the opening closed after stuffing; the sear will help seal it.
Mistake 2: A grainy or broken sauce. This is usually from overheating the dairy or using pre-grated Parmesan with anti-caking agents. The Fix: Keep the heat at a gentle simmer after adding the creme fraiche. Always grate your Parmesan cheese fresh from a block. It melts perfectly.
Variations for the Adventurous Cook
Mastered the base recipe? Try these pro-level swaps to make it your own.
Swap the spinach for sauteed mushrooms and fontina cheese. It creates a deeper, earthier flavor profile. You can also turn this into a killer chicken Parmesan pasta. Simply shred the baked chicken, toss it with the sauce, and mix it with cooked fettuccine. Add a sprinkle of fresh basil.
For a richer twist, add 2 ounces of softened goat cheese to the stuffing mixture. Its tanginess pairs beautifully with the sun-dried tomatoes.
Nutrition Notes
This is a rich dish, but you can enjoy it as part of a balanced meal. Here are the approximate facts per serving.
- Calories: ~580
- Protein: 52g
- Fat: 36g
- Carbohydrates: 12g
- Fiber: 2g
Your Pro-Level Questions Answered
These are the questions I get from cooks who want to perfect their technique.
Can I make this dish ahead of time?
Yes, but in stages. You can stuff the chicken breasts, wrap them tightly, and refrigerate for up to 8 hours. Make the sauce fresh when you’re ready to cook. The seared, fond-filled pan is non-negotiable for the best sauce flavor.
What’s the best side dish for this rich chicken?
You need something to soak up that incredible sauce. I recommend simple roasted asparagus or crispy roasted potatoes. A light arugula salad with lemon vinaigrette also cuts the richness perfectly.
My chicken breasts are huge and uneven. What should I do?
This is common. Before you make the pocket, place the breast under plastic wrap and gently pound the thicker end to an even 1-inch thickness. This promotes even cooking and makes stuffing much easier.
A Few Final Secrets
You now have the blueprint for a stunning chicken entree. Remember, the creme fraiche is your secret weapon for a foolproof sauce. The sear-and-bake method is your ticket to juicy meat.
This recipe proves that the best creamy chicken recipes don’t come from a restaurant. They come from your kitchen, armed with the right know-how. It’s a dish that feels special but works for any night of the week. For another incredible hands-off meal featuring similar flavors, you must try our Slow Cooker Creamy Tuscan Chicken Spinach and Tomato Dream.
Now that you have the secret, go try it! I want to hear all about it. Did the creme fraiche make the sauce silky for you? Was it the best stuffed chicken you’ve ever made? Let me know if it’s a game-changer in the comments below! And if you loved it, please give this recipe a 5-star rating.
