Stuffed Chicken Breast

Stuffed Chicken Breast is an impressive yet easy dinner that’s perfect for weeknights or special occasions. Tender, juicy chicken breasts are filled with a savory stuffing—like creamy cheese, spinach, or sun-dried tomatoes—then baked until golden and delicious.

Why You’ll Love This Recipe

This stuffed chicken breast recipe is simple but looks and tastes gourmet. It’s versatile, so you can change the filling to suit your mood or what you have on hand. Best of all, it’s a one-pan meal that stays moist and flavorful, so you’ll never have dry chicken again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 tablespoon olive oil

For the filling:
• 1 cup fresh spinach, chopped
• ½ cup sun-dried tomatoes, chopped
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tablespoons cream cheese, softened
• 1 teaspoon Italian seasoning

Directions

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together the spinach, sun-dried tomatoes, mozzarella, Parmesan, cream cheese, and Italian seasoning until well combined.
3. Place chicken breasts on a cutting board. Using a sharp knife, cut a pocket into the side of each breast, being careful not to slice all the way through.
4. Season the chicken all over with salt, pepper, garlic powder, and paprika.
5. Stuff each pocket with the filling mixture, securing with toothpicks if needed.
6. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until golden brown.
7. Transfer the skillet to the oven and bake for 15–20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).
8. Let rest for 5 minutes, remove toothpicks, and serve.

Servings and timing

Makes 4 servings.
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: About 40–45 minutes

Variations

• Try a filling of goat cheese and roasted red peppers.
• Use sautéed mushrooms and Swiss cheese for a savory twist.
• Add chopped cooked bacon for extra flavor.
• Make it spicy with jalapeños and pepper jack cheese.

Storage/reheating

Store leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F until warmed through, or microwave gently. For best texture, avoid overcooking when reheating.

FAQs

1. Can I make stuffed chicken breast ahead of time?

Yes! Assemble and refrigerate up to 1 day ahead, then bake when ready.

2. What cheese works best for stuffing?

Creamy, meltable cheeses like mozzarella, Swiss, or goat cheese work great.

3. How do I keep the filling from falling out?

Use toothpicks to secure the opening, and don’t overstuff.

4. Can I use frozen spinach?

Yes, thaw and squeeze out excess moisture before mixing into the filling.

5. Can I grill stuffed chicken breasts?

Yes! Sear on the grill over medium heat, then finish on indirect heat until cooked through.

6. What sides go well with stuffed chicken?

A simple salad, roasted vegetables, or mashed potatoes pair perfectly.

7. How do I know when it’s cooked through?

Use a meat thermometer—165°F in the thickest part means it’s done.

8. Can I freeze stuffed chicken breasts?

Yes—wrap tightly before baking and freeze. Thaw overnight in the fridge and bake as directed.

9. Do I have to sear before baking?

Searing adds color and flavor but you can skip it if you prefer.

10. Can I use chicken thighs instead?

Yes, but you’ll need to adjust the filling and secure well—they’re smaller and may not hold as much.

Conclusion

Stuffed Chicken Breast is a flavorful, juicy, and impressive meal that’s easier than you’d think. With endless filling options and simple prep, it’s a great go-to recipe for cozy dinners or when you want to wow your guests without spending hours in the kitchen. Give it a try and make it your own!

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