Easy Stuffed Chicken Breast Recipe
Easy Stuffed Chicken Breast Recipe is gonna become your new weeknight hero. Picture juicy chicken breasts, bursting with flavor, and so simple that even I can’t mess it up (most of the time).
This isn’t just food, it’s a guaranteed win, no matter your cooking skills. Trust me!
My husband, bless his heart, is a meat-and-potatoes kinda guy. He used to turn his nose up at anything that sounded “fancy.” But THIS? He practically inhales it. I make it at least twice a month because if I don’t, I get “the look.” The kids like it too, mostly because they get to help stuff the chicken (and sneak a few bites of the filling, let’s be honest). One time I tried to get all creative and add spinach. BIG mistake. Never again. Now, I just stick to the original. Happy family, happy life, right?
Why You’ll Love This Easy Stuffed Chicken Breast Recipe
- It’s stupid simple. Like, if you can boil water, you can nail this.
- It makes chicken exciting. No more boring, dry chicken dinners!
- It looks fancy, so you can totally impress your friends (or your in-laws).
- Leftovers are amazing in sandwiches. Cold chicken sandwich for breakfast? Don’t judge!
- Kids love helping. It’s basically edible Play-Doh.
- It’s endlessly customizable. I’m sharing my fave version, but you can swap in almost anything!
How to Make It
Alright, so first things first, grab your chicken breasts. I like to use the bigger ones because more room for stuffing = more flavor. If they’re super thick, you might wanna butterfly them – just slice them horizontally almost all the way through, then open them up like a book. Makes ’em easier to stuff and cook evenly.
Now, for the fun part: the stuffing! Mix all the goodies together. Seriously, just throw it all in a bowl and stir. Don’t overthink it. Taste it, too! Does it need a little more somethin’-somethin’? Go for it!
Carefully spoon the stuffing into each chicken breast. Don’t overstuff them, or they’ll explode when they cook. Not that I’ve ever done that… ahem.
Then, either bake ’em in the oven or pan-fry ’em. Baking is easier because you can just set it and forget it. Pan-frying gives them a nice crispy outside, but you gotta keep an eye on them.
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Cook until the chicken is cooked through – no pink inside, obviously! Let ’em rest for a few minutes before slicing and serving. This is important! It keeps the juices in.
That’s it! See? I told you it was easy.
Ingredient Notes
- Chicken Breast: Listen, buy good chicken. The cheap stuff can be kinda…rubbery. And nobody wants rubbery chicken.
- Cream Cheese: Full-fat is where it’s at. Don’t even bother with the low-fat stuff, it just doesn’t melt right.
- Cheddar Cheese: I like a sharp cheddar for a little kick, but mild works too. Or mozzarella! Or pepper jack if you’re feeling spicy.
- Bacon: Okay, this is non-negotiable. Bacon makes everything better. I use regular bacon, but you can use turkey bacon if you’re trying to be healthy(ish). Cook it till it’s crispy but not burnt, nobody wants burnt bacon.
- Green Onions: Adds a little fresh zing! I usually just chop ’em up with kitchen shears ’cause I’m lazy.
- Garlic Powder: I’m a garlic girl. You can use fresh, but I am lazy. A touch goes a long way.
- Salt & Pepper: Obvious, but don’t skip it! Season generously, or it’ll taste bland.
Recipe Steps:
- Preheat oven to 375°F (190°C).
- Butterfly chicken breasts by slicing horizontally.
- Combine cream cheese, cheddar cheese, bacon, green onions, garlic powder, salt, and pepper in a bowl.
- Stuff the chicken breasts with the cheese mixture.
- Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through.
- Rest for a few minutes before slicing and serving.
What to Serve It With
I usually serve this with a simple side salad or some roasted veggies. Asparagus is always a winner. Or mashed potatoes if I’m feeling ambitious (and want to make my husband extra happy). Steamed green beans are a solid choice too, maybe with a little lemon juice and garlic. Basically, anything goes!
Tips & Mistakes
- Don’t overcook the chicken! Dry chicken is the worst. Use a meat thermometer to make sure it’s cooked through but still juicy.
- If the chicken breasts are uneven, pound them out a little bit so they’re all the same thickness. This helps them cook evenly. I use a rolling pin because I don’t own a meat tenderizer.
- Don’t be afraid to experiment with the filling! Add some jalapenos for a little heat, or some sun-dried tomatoes for a Mediterranean twist.
- If you’re short on time, you can prep the filling ahead of time and stuff the chicken later.
- Pro tip: Use toothpicks to hold the chicken breasts together while they cook. Just remember to remove them before serving! Ask me how I know…
Storage Tips
Leftovers will keep in the fridge for 3-4 days. I like to eat them cold in a sandwich, or you can reheat them in the microwave or oven. They’re even good chopped up in a salad. And yeah, I’ve totally eaten this cold, straight from the fridge for breakfast. Judge me. I dare you.
Variations and Substitutions
Okay, let’s get real. Sometimes you gotta work with what you’ve got, right?
- No bacon? Use ham or prosciutto! Or skip it altogether, I guess (but you’ll be sad).
- Out of cheddar? Mozzarella, Monterey Jack, even Swiss will work in a pinch.
- Don’t have cream cheese? Softened goat cheese is surprisingly good!
- Want to make it healthier? Use turkey bacon, low-fat cream cheese, and load up on veggies in the filling.
- Feeling fancy? Add some sauteed mushrooms or spinach to the filling.
- One time, I was out of green onions, so I used chives from my garden. It worked! Basically, don’t be afraid to get creative.
Frequently Asked Questions
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Easy Stuffed Chicken Breast Recipe
Ingredients
Main Ingredients
- 4 pieces chicken breasts boneless and skinless
- 1 cup spinach fresh
- 0.5 cup feta cheese crumbled
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a pan, sauté spinach in 1 tbsp of olive oil until wilted.
- Mix sautéed spinach with feta cheese in a bowl.
- Cut a pocket in each chicken breast and stuff with the spinach mixture.
- Season the chicken with garlic powder, oregano, salt, and pepper.
- Heat remaining olive oil in an oven-safe skillet, and sear chicken breasts on both sides until golden brown.
- Transfer skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
