Tomato-Cream Stuffed Chicken Recipe
Tomato-Cream Stuffed Chicken Recipe photo by Taste of Home
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Tomato-Cream Stuffed Chicken Recipe

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For a pretty presentation at your holiday gathering, reach for this impressive recipe. The sun-dried tomato sauce is great with the chicken as well as grilled veggies.—Jaqui Humphrey, Kirkland, Washington
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 4 servings


  • 1/2 cup cream cheese, softened
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup chopped fresh spinach
  • 1/2 cup oil-packed sun-dried tomatoes, chopped
  • 2 garlic cloves, minced
  • 4 bone-in chicken breast halves (8 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • SAUCE:
  • 3/4 cup white wine or chicken broth
  • 1/4 cup oil-packed sun-dried tomatoes, chopped
  • 1 tablespoon chopped shallot
  • 3 garlic cloves, minced
  • 6 fresh basil leaves, thinly sliced
  • 3/4 cup heavy whipping cream
  • 1/4 cup butter, cubed

Nutritional Facts

1 each: 847 calories, 65g fat (34g saturated fat), 265mg cholesterol, 612mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 48g protein.


  1. Preheat oven to 400°. In a small bowl, combine first five ingredients. Carefully loosen the skin on one side of each chicken breast to form a pocket; spread cheese mixture under the skin. Sprinkle with salt and pepper. In a large skillet, brown chicken on both sides in butter and oil.
  2. Transfer to an ungreased 13x9-in. baking dish. Bake, uncovered, 20-25 minutes or until a thermometer reads 170°.
  3. Meanwhile, in a small saucepan, combine wine, tomatoes, shallot, garlic and basil. Bring to a boil over medium-high heat; cook until reduced by half. Add cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally. Serve with chicken. Yield: 4 servings.
Originally published as Tomato-Cream Stuffed Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p41

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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murrworm88 User ID: 1697209 216897
Reviewed Jan. 4, 2015

"Delicious! Quick and easy to prepare and looked absolutely elegant! I did not both to brown my chicken, rather just threw it in the oven for 40-45 mins- perfection!"

Junmer User ID: 7409969 174841
Reviewed Mar. 16, 2014

"My family don't like chicken breast but I made this for dinner tonight and everyone love it. This is delicious and the chicken was moist and tasty. Thanks for sharing this recipe."

Igraine32 User ID: 7006585 89083
Reviewed Jan. 6, 2014

"I forgot to buy the spinach, but I didn't miss it. This was so rich and decadent! What a treat meal. Oh and I followed most of the suggestions and just used boneless, skinless breasts."

xlsalbums User ID: 5254917 174238
Reviewed Jan. 5, 2014

"This was so good. I made this with boneless chicken breasts and it turned out great. Will make this again!"

hchambers User ID: 7140928 106790
Reviewed Dec. 26, 2013

"Great dish and very flavorful. I too used boneless chicken breast as it is easier to work with and cooked up faster. I will definitely make this again."

mac6150 User ID: 6036716 105302
Reviewed Dec. 19, 2013

"This is a great dish, the only things I did different is use a different cheese, instead of the mozzarella cheese I used a smoked Havarti cheese which has a more unique flavor. I also used boneless chicken breast and cut a pocket in the breast to stuff with the cheese mixture. I omitted the pan frying and placed directly in the oven. This may have reduced the fat content a little, but lets face it, you don't prepare this dish to watch calories. The sauce was to die for, it really surprised me. I used chicken stock instead of wine. This is a great dish to prepare if you want to impress someone."

6foreverpaws User ID: 6007092 105301
Reviewed Dec. 20, 2012

"Followed the receipe but was disappointed with the results. I will make this again but use boneless chicken and layer it in a casserole form. The mixture and sauce had a great taste, just was not pleased using the bone in chicken breast."

mcvacek User ID: 6323286 162869
Reviewed May. 7, 2012

"I used skinless, boneless breasts and just cut a slit in the chicken to make a pocket. It was AMAZING! I thought that I could just use the extra stuffing to top the chicken and that would be great, but the wine sauce really adds a great pop of flavor, a great finishing touch!"

jicook13 User ID: 5843439 173081
Reviewed Jul. 31, 2011

"awesome!!! the chicken had good flavoring and the meat was very moist, i will be making this recipe again."

carrotop_f User ID: 53244 89082
Reviewed Oct. 29, 2010

"this is definetely a keeper.  can't wait to try it.  thanks..."

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