Sundried tomato stuffed chicken breasts with a creamy tomato parmesan sauce. This chicken breast recipe is stuffed with sundried tomatoes, cream cheese, and artichokes. Delicious served over pasta or with a healthy side salad for dinner.

Creamy Sundried Tomato Stuffed Chicken Breasts with Tomato Parmesan Sauce

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author Randa Derkson


Stuffed Chicken Breasts

Creamy Tomato Parmesan Sauce

  • 1 can fire roasted tomatoes
  • 1/4 cup cream cheese
  • 1/4 cup parmesan cheese
  • 2 cloves garlic minced
  • 1 tbsp basil


  • Preheat oven to 375°
  • Sandwich the raw chicken breast in between two sheets of parchment paper and flatten with a mallet (or in my case, a heavy pan). You want the chicken to be an even thickness and roughly 1/4" thick.
  • On each chicken breast spread 2 tablespoons of cream cheese and divide the artichokes and sundried tomatoes between them all.
  • Fold the chicken breast in half and set in place with toothpicks (cut off the ends of the toothpicks that stick out).
  • Heat a large heavy bottomed pan over medium-high heat. Season chicken with salt and pepper.
  • Brown the chicken on each side, roughly 4-5 minutes per side. Set the chicken aside on a clean plate.
  • Add all of the ingredients of the sauce to the pan, heat through.
  • Transfer the stuffed chicken breasts back to the pan and bake for 30-35 minutes.
  • Serve over broccoli, pasta, or enjoy with a side salad.