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 move that changes everything, turning it from a simple weeknight meal into a restaurant-worthy event. If you love creamy, savory chicken dishes, you should also try our popular Tuscan Chicken Casserole.
Ready to find out what it is? It’s not a fancy ingredient. It’s a technique. This is the method that makes the chicken impossibly juicy and the filling burst with flavor in every single bite. Forget dry, bland chicken breasts forever.
We’re going to pair it with a creamy garlic-Parmesan sauce that would make any Italian nonna nod in approval. This is the kind of chicken entree that gets requests for seconds. Let’s get started.
Recipe Overview
Here’s your quick glance at what we’re making today. It’s simpler than it looks, I promise.
- Cuisine: Italian-Inspired
- Category: Main Course (Chicken Entrees)
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4
The Secret Ingredient That Makes All the Difference
It’s not in the stuffing. It’s what you do to the chicken first. The secret is a velveting-style brine.
We’re not just seasoning the outside. We’re going to soak the chicken in a mixture of cold water, a tablespoon of salt, and a splash of white wine vinegar for just 15 minutes. This simple step changes the protein structure.
It lets the meat hold onto its natural juices fiercely during cooking. The result is oven-baked chicken breasts that stay succulent, even if you accidentally leave them in a minute too long. It’s a pro trick for perfect chicken every time.
Why This Method is Better (My Pro-Tips)
Most recipes tell you to cut a pocket. I find that messy and uneven. You lose filling and the chicken cooks awkwardly.
My method? We’re going to butterfly and pound. You’ll lay the chicken flat, spread the filling evenly, roll it up, and secure it. This gives you a consistent roll that cooks evenly from end to end.
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
No more raw doughy spots next to overcooked edges. Plus, searing the roll before it goes in the oven creates a gorgeous, flavorful crust that locks in the juices. This is the real restaurant style secret.
The “Upgraded” Ingredient List
Quality matters here. Using the right versions of these ingredients will boost your final dish from good to incredible.
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1/2 cup oil-packed sun-dried tomatoes, finely chopped (SAVE THE OIL!)
- 4 oz fresh mozzarella cheese, cut into small cubes
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese, divided
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tbsp all-purpose flour (for dusting)
- Salt, black pepper, and Italian seasoning
- 2 tbsp butter
The Pro-Method (Step-by-Step)
Follow these steps in order. They are designed to build flavor and guarantee a perfect result.
- Mix 4 cups cold water, 1 tbsp salt, and 1 tbsp vinegar in a bowl. Submerge the chicken breasts for 15 minutes. Pat them completely dry with paper towels.
- Butterfly each breast: slice horizontally through the thickest part, but don’t cut all the way through. Open it like a book. Place between plastic wrap and pound to an even 1/4-inch thickness.
- In a bowl, combine the sun-dried tomatoes, mozzarella, basil, half the minced garlic, and 1/4 cup of the Parmesan. Season the inside of each pounded chicken breast lightly with salt and pepper.
- Divide the filling evenly among the breasts, spreading it out. Roll each one up tightly, starting from the short end. Secure with 2-3 toothpicks. Lightly dust the outside with flour and season with Italian seasoning.
- Heat the reserved sun-dried tomato oil and 1 tbsp butter in a large, oven-safe skillet over medium-high heat. Sear the chicken rolls on all sides until golden brown, about 2-3 minutes per side. Transfer the skillet to a preheated 400°F (200°C) oven and bake for 18-20 minutes, until cooked through. Remove chicken to a plate.
- For the sauce, place the same skillet back on medium heat. Add 1 tbsp butter and the remaining garlic. Cook for 30 seconds until fragrant. Pour in the chicken broth to deglaze, scraping up all the browned bits.
- Add the heavy cream and remaining Parmesan. Simmer for 3-4 minutes, stirring, until slightly thickened. Season with salt and pepper. Slice the chicken rolls, remove toothpicks, and serve smothered in the creamy garlic-Parmesan sauce.
Common Mistakes & How to Fix Them
Even advanced cooks can run into these issues. Here’s how to avoid them.
The filling leaks out everywhere. This happens if the chicken isn’t dry before filling, or if you overstuff. Make sure the chicken is patted dry after brining. Use just enough filling to cover the surface thinly. Securing with toothpicks is non-negotiable.
The sauce breaks or looks greasy. This is usually from overheating the cream. Keep the sauce at a gentle simmer, never a rolling boil. If it looks a bit separated, take it off the heat and whisk in a splash of cold cream or broth to bring it back together.
Variations for the Adventurous Cook
Mastered the base recipe? Try these pro-level swaps to make it your own.
Swap the mozzarella for a creamy goat cheese or fontina. Add 1/4 cup of chopped artichoke hearts or spinach to the filling for a veggie boost. For another pasta dish that uses sun-dried tomatoes beautifully, check out our Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce.
Turn it into a deconstructed Chicken Parmesan Pasta. Skip the rolling. Sauté chopped chicken, then use the same pan to make the sauce and toss with cooked pasta, the sun-dried tomato filling, and some marinara.
Nutrition Notes
This is a rich, satisfying dish. Here’s a basic breakdown per serving (one stuffed chicken breast with sauce).
- Calories: ~580
- Protein: 42g
- Fat: 40g
- Carbohydrates: 10g
- Fiber: 1g
Your Pro-Level Questions Answered
These are the questions I get from cooks who really want to understand the “why.”
Can I make this ahead of time?
Absolutely. You can brine, stuff, and roll the chicken up to a day in advance. Keep it covered in the fridge. Let it sit at room temperature for 20 minutes before searing. You can also make the sauce ahead and gently reheat it.
What’s the best side dish for this?
You want something to soak up that amazing sauce. I love it with simple roasted asparagus, a crisp green salad, or over a bed of creamy polenta. For a fuller meal, it’s fantastic with angel hair pasta.
My chicken is still dry. What did I do wrong?
The two biggest culprits are skipping the brine and overcooking. Get a good instant-read thermometer. Pull the chicken from the oven when it hits 160°F (71°C). It will carry over to 165°F (74°C) as it rests. This is critical.
A Few Final Secrets
This dish is about layering flavors. Use the oil from the sun-dried tomatoes to sear the chicken. It infuses the meat with that deep, concentrated tomato flavor from the very first step.
Let the chicken rest for 5-7 minutes after baking before you slice it. This lets the juices redistribute so they stay in the meat, not on your cutting board. Use that rest time to make your quick pan sauce.
Now that you have the secrets, go try it! Did the brine change your chicken game forever? Did your family think you ordered takeout from a fancy Italian spot? If you’re a fan of rich, cheesy chicken dishes, you’ll absolutely love our Crack Chicken Stuffed Shells. Let me know how it turned out in the comments below—I read every one!
