Stuffed Chicken Breast

This Stuffed Chicken Breast recipe is a show-stopping dish that’s surprisingly simple to make. Juicy chicken is filled with a savory stuffing of cheese, spinach, and sun-dried tomatoes, then baked to perfection. Whether for a family dinner or a special occasion, this dish is guaranteed to impress!

The first time I made Stuffed Chicken Breast, it was for an anniversary dinner at home. My husband was amazed by how fancy it looked and tasted, but little did he know it was so easy to make. Now, it’s my go-to recipe when I want to elevate our weeknight dinners or wow guests at a dinner party.

Why You’ll Love Stuffed Chicken Breast

•Juicy and Flavorful: Perfectly cooked chicken with a rich, cheesy filling.

•Easy to Make: Simple enough for weeknights yet elegant for special occasions.

•Customizable: Endless options for fillings to suit your taste.

•Healthy and Satisfying: A protein-packed dish with veggies and cheese.

Ingredients Notes For Stuffed Chicken Breast

•Chicken Breasts: Boneless, skinless chicken breasts are ideal for stuffing.

•Filling: A mix of cream cheese, shredded mozzarella, spinach, and sun-dried tomatoes.

•Seasonings: Garlic powder, paprika, salt, and pepper for flavor.

•Optional Add-Ins: Chopped mushrooms, artichokes, or bacon for extra flavor.

Recipe Steps

1.Preheat Oven: Preheat your oven to 375°F (190°C).

2.Prepare Chicken: Pat chicken breasts dry with paper towels. Using a sharp knife, cut a pocket into the side of each breast, being careful not to cut all the way through.

3.Make the Filling: In a bowl, mix cream cheese, shredded mozzarella, chopped spinach, and diced sun-dried tomatoes. Season with salt, pepper, and garlic powder.

4.Stuff Chicken: Spoon the filling into each chicken pocket, securing with toothpicks if needed.

5.Season Chicken: Rub the outside of the chicken breasts with olive oil and season with garlic powder, paprika, salt, and pepper.

6.Sear Chicken: Heat a skillet over medium-high heat and sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.

7.Bake: Transfer the skillet to the oven (or place chicken on a baking sheet) and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

8.Serve: Remove toothpicks, if used, and serve warm. Garnish with fresh parsley or a drizzle of balsamic glaze if desired.

Storage Options

•Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.

•Freezer: Freeze uncooked stuffed chicken breasts for up to 2 months. Thaw overnight in the fridge and bake as directed.

Variations & Substitutions

•Use feta or goat cheese instead of cream cheese for a tangy twist.

•Add roasted red peppers or caramelized onions to the filling.

•Substitute chicken breasts with boneless pork chops for a different take.

Stuffed Chicken Breast

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Course: Main Course

Kitchen: American, Italian-inspired

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Ingredients

 

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• ▢ 4 boneless skinless chicken breasts
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon smoked paprika
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon black pepper
• ▢ 2 tablespoons olive oil
• ▢ For the Stuffing:
• ▢ 1 cup shredded mozzarella or cream cheese softened
• ▢ 1/2 cup fresh spinach chopped
• ▢ 1/4 cup sun-dried tomatoes chopped
• ▢ 1/4 cup grated Parmesan cheese
• ▢ 2 tablespoons fresh basil or parsley chopped

Instructions

• Prepare the Chicken:
• Preheat Oven: Preheat your oven to 375°F (190°C).
• Slice Chicken: Using a sharp knife, make a deep pocket in the thickest part of each chicken breast, being careful not to cut through the other side.
• Season: In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the seasoning mixture all over the chicken breasts, including inside the pockets.
• Prepare the Stuffing:
• Mix Ingredients: In a medium bowl, combine the mozzarella (or cream cheese), spinach, sun-dried tomatoes, Parmesan cheese, and fresh herbs. Mix until well blended.
• Stuff the Chicken: Divide the stuffing mixture into 4 equal portions. Spoon the mixture into the pockets of each chicken breast. Secure the opening with toothpicks, if necessary.
• Cook the Chicken:
• Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium heat. Sear the stuffed chicken breasts for 2-3 minutes per side, until golden brown.
• Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
• Serve:
• Garnish: Remove toothpicks and serve hot, garnished with extra fresh herbs if desired.