Stuffed Chicken Breast
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 people
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Calories
559 kcal
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Course
Main Course
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Cuisine
American
Stuffed Chicken Breast
Description
This dish combines seasoned chicken breasts with a rich filling of wilted spinach and garlic, sun-dried tomatoes, and a blend of cream cheese, shredded mozzarella, Parmesan, and dried herbs like basil, oregano, and a hint of red pepper flakes. The filling is cooked briefly before stuffing into pockets cut into the chicken breasts.
The chicken is seared to develop color and finished in the oven, preserving moisture. The combination of cheeses and vegetables creates a creamy texture inside contrasting with the seared meat exterior. It is a satisfying main course that can be customized with optional fillings such as mushrooms or bacon.
Storage recommendations include refrigerating leftovers for 3–4 days or freezing up to 3 months. Reheating gently in foil at a low temperature preserves juiciness, and allowing the chicken to warm to room temperature before baking helps even reheating. Freshly shredded cheese from blocks improves melting and flavor.
Ingredients
- 4 chicken breast boneless skinless
- salt to taste
- black pepper to taste
- ½ teaspoon paprika
- 1 tablespoon olive oil
Filling
- 2 teaspoons olive oil
- 3 cups spinach roughly chopped, packed
- 4 cloves garlic minced
- 1/3 cup sun-dried tomatoes drained/chopped
- 4 oz. cream cheese softened
- 1 cup mozzarella cheese see notes, shredded
- 1/3 cup parmesan grated
- ½ teaspoon basil each, dried
- ½ teaspoon oregano each, dried
- ¼ teaspoon onion powder
- 1 pinch red pepper flakes
Instructions
- Pro Tip 1: Instead of olive oil, I like to use reserved oil from the sun-dried tomatoes in this recipe!
- Pro Tip 2: Sear the chicken in a cast iron or oven-safe skillet so that you don’t have to transfer it to a casserole dish after searing!
Prepare the Filling
- Preheat oven to 375° F.
- Add 1-2 teaspoons oil in a large skillet over medium heat. Add the spinach and garlic and cook until wilted, 3-4 minutes. Let cool.
- Set the spinach/garlic and sundried tomatoes aside. Combine remaining filling ingredients, then gently stir in the spinach/garlic and tomatoes. Set aside.
Prepare the Chicken
- Pat the chicken dry. Use a sharp paring knife to create a pocket for the stuffing. (Slice the side of the chicken that has the fold on the bottom.) Be careful not to cut all the way through to the other side. (See process shots in blog post for a visual on what the pocket area looks like.)
- Stuff each chicken breast with the filling. Sprinkle the top of the chicken with salt, pepper, and paprika.
- Heat oil in a large skillet over medium-high heat. Once the oil is glistening and hot, add 2 chicken breasts at a time and sear each side until it begins to turn golden, 2-3 minutes.
- Pro Tip: I use 2 spatulas to maneuver the chicken when flipping, it’s easier to handle gently. The top and bottom of chicken will cook about halfway up but the middle will still be uncooked.
Bake
- If your skillet is not oven safe, transfer the chicken to a baking dish.
- Bake at 375° for 17-20 minutes, or until the thickest part of the chicken reaches 165°. Rest for 5 minutes prior to serving with mashed potatoes and roasted green beans!
Notes
- If chicken breasts are thick, tenderize them slightly for even cooking and tenderness.
- Shred cheese from blocks for better melt and taste, using whole milk low-moisture mozzarella and authentic Parmesan if possible.
- Use slightly less than ½ cup filling per chicken breast to maintain a good balance.
- Optional additions to the filling include sautéed mushrooms, bacon, or feta for varied flavors.
- Toothpicks can be used to secure the filling, though the cream cheese helps keep it stable.
- Store leftovers refrigerated up to 4 days or freeze up to 3 months, reheating wrapped in foil at 325°F until heated through.
- Allow chicken to sit at room temperature about 15 minutes before reheating for more even warming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Calories | 559kcal | 28% |
| Carbohydrates | 10g | 3% |
| Protein | 61g | 122% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 203mg | 68% |
| Sodium | 701mg | 29% |
| Potassium | 1370mg | 29% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3031IU | 61% |
| Vitamin C | 14mg | 16% |
| Calcium | 293mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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