Hey there, food lovers! Chef Walter here, and let me tell you—this Stuffed Chicken Breast recipe is about to change your dinner game. Think juicy, tender chicken filled with a creamy, cheesy blend of herbs and veggies that’ll make you wonder why you didn’t try this sooner! This isn’t just any weeknight meal; it’s the kind of dish that looks like you spent hours in the kitchen (but shh… only we know it’s way easier than it seems).
Whether you’re serving it up as a hearty main or slicing it for a delicious lunch, this stuffed chicken is versatile, tasty, and packed with nutrients. And hey, if you’re on the hunt for more chicken magic, check out my Best Chicken Caesar Wrap Recipe for a fun twist on a classic, or go all-in with my Alice Springs Chicken for something extra indulgent.
Why You’ll Love This Recipe
This isn’t just your average chicken—it’s a meal that brings flavor and flair to the table! Juicy, seasoned chicken filled with a creamy, herby goodness that’s just as stunning as it is tasty. Plus, it’s healthier than most stuffed dishes, making it ideal for family meals. If you’re into meal prep, this recipe is perfect to double, freeze, and enjoy all week. Trust me, this one’s a keeper!
Ingredients You’ll Need
Let’s start with the basics. Here’s everything you need for stuffed chicken breasts:
- 4 boneless, skinless chicken breasts – Choose medium to large-sized chicken breasts to ensure there’s enough room for the filling.
- 1 cup shredded mozzarella cheese – Adds a creamy, cheesy texture that complements the chicken perfectly.
- 1/2 cup cream cheese, softened – Helps bind the filling ingredients.
- 1/4 cup sun-dried tomatoes, chopped – Adds a tangy flavor and a pop of color.
- 1 cup fresh spinach, chopped – For a nutritious touch and a hint of color.
- 1 clove garlic, minced – Adds a subtle, fragrant flavor.
- 1/2 teaspoon Italian seasoning – For a hint of herbs; feel free to adjust according to taste.
- Salt and pepper to taste
- 2 tablespoons olive oil – For searing the chicken to a golden-brown perfection.
- 1 teaspoon paprika – For color and a mild flavor kick.
Optional Filling Additions
This stuffed chicken breast recipe is versatile, allowing you to get creative. Here are some other ingredients you might like to add:
- Chopped mushrooms – For a meaty texture.
- Feta cheese – For a saltier, tangier twist.
- Artichoke hearts – Adds a Mediterranean flavor.
- Chopped basil – Fresh herbs bring an extra burst of flavor.
For more inspiration on fillings, consider trying out our Mediterranean Quinoa Power Bowl—the flavors there work wonderfully with stuffed chicken, too!
Simple Step-by-Step Instructions
Step 1: Prepare the Filling
In a medium-sized mixing bowl, combine the shredded mozzarella, cream cheese, chopped sun-dried tomatoes, spinach, garlic, and Italian seasoning. Mix until well-blended. Season the filling with a pinch of salt and pepper to taste.
Step 2: Butterfly the Chicken Breasts
Place each chicken breast on a cutting board, then carefully use a sharp knife to cut horizontally through the thickest part of the breast. Be sure not to cut all the way through; you want to create a pocket to hold the filling. Season both sides of the chicken with salt, pepper, and paprika for extra flavor.
Step 3: Stuff the Chicken Breasts
Spoon the filling into each chicken breast pocket, pressing it in gently to make sure the filling stays in place. Use toothpicks to hold the edges together if necessary, helping to keep the filling contained while cooking.
Step 4: Sear the Chicken
In a large oven-safe skillet, heat the olive oil over medium-high heat. Place the stuffed chicken breasts in the skillet and sear for about 2-3 minutes on each side until golden brown. This helps seal in the juices and adds flavor.
Step 5: Bake
Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 6: Rest and Serve
Take the stuffed chicken breasts out of the oven and allow them to rest for a few minutes before serving. Slice each breast carefully to reveal the filling and serve alongside a fresh salad or your favorite side dish.
If you’re looking for a good side, consider pairing this with our Velveeta Broccoli Cheese Soup for a warm, comforting combination!
Additional Tips for the Perfect Stuffed Chicken Breast
1. Don’t Overfill
While it might be tempting to pack as much filling as possible, avoid overstuffing the chicken breasts. Overfilling can cause the stuffing to spill out while cooking.
2. Use Toothpicks Wisely
Toothpicks can help keep the filling in place, but remember to remove them before serving. You can also use kitchen twine as an alternative.
3. Experiment with Seasonings
You can adjust the seasonings in this recipe to suit your taste. Adding smoked paprika, cumin, or even a sprinkle of Parmesan on top can enhance the flavors.
4. Make It a One-Pan Meal
For easier cleanup, add chopped vegetables like bell peppers, zucchini, or cherry tomatoes to the skillet before baking. This way, you’ll have a complete meal ready to go.
5. Meal Prep and Freezing
Stuffed chicken breasts are perfect for meal prep! After cooking, let them cool completely, then store in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat in the oven at 350°F until warmed through.
For more meal-prep-friendly recipes, check out our Simply Sandwich Bread recipe, which pairs perfectly with leftovers from this dish!
The Ultimate Stuffed Chicken Breast Recipe
4
servings15
minutes30
minutes380
kcalGet ready for flavor overload! Chef Walter’s stuffed chicken breast brings together juicy chicken, creamy cheese, and a pop of sun-dried tomato magic—an easy recipe that tastes like a gourmet treat!
Ingredients
4 boneless, skinless chicken breasts
1 cup shredded mozzarella cheese
1/2 cup cream cheese, softened
1/4 cup sun-dried tomatoes, chopped
1 cup fresh spinach, chopped
1 clove garlic, minced
1/2 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
1 teaspoon paprika
Directions
- Prepare the Filling: In a medium-sized bowl, mix together the mozzarella, cream cheese, sun-dried tomatoes, spinach, garlic, and Italian seasoning. Season with salt and pepper to taste.
- Butterfly the Chicken Breasts: Place each chicken breast on a cutting board and carefully slice horizontally through the thickest part to create a pocket. Season the chicken with salt, pepper, and paprika.
- Stuff the Chicken: Spoon the filling into each chicken breast pocket, pressing it in gently. Secure with toothpicks if needed.
- Sear the Chicken: In a large oven-safe skillet, heat olive oil over medium-high heat. Add the stuffed chicken breasts and sear for 2-3 minutes on each side until golden brown.
- Bake: Preheat oven to 375°F (190°C). Transfer the skillet to the oven and bake for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Remove from oven and allow the chicken to rest for a few minutes. Carefully slice to reveal the filling and serve with your favorite sides.
Notes
- Nutritional Information (Per Serving)
Calories: 380 kcal
Protein: 35g
Carbohydrates: 5g
Fat: 23g
Fiber: 1g
Sugar: 2g
Sodium: 520mg
Frequently Asked Questions
1. Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you verify that your seasonings and cheese do not contain any gluten-based additives.
2. What’s the best way to reheat stuffed chicken breasts?
To reheat, place the chicken in an oven at 350°F (175°C) for about 15-20 minutes until heated through. This helps maintain the texture without drying it out.
3. Can I use other types of cheese for the filling?
Absolutely! Feta, goat cheese, or even blue cheese can work well depending on your taste preferences. Each will give the filling a unique flavor.
4. How do I know when the chicken is fully cooked?
The best way to check is with an instant-read thermometer. Chicken is safely cooked when it reaches an internal temperature of 165°F (74°C).
5. Can I make this recipe dairy-free?
Yes, you can substitute dairy-free cheese and cream cheese to make this recipe suitable for dairy-free diets.
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