This Stuffed Chicken Breast is a juicy, flavorful dish filled with a creamy, cheesy, and savory stuffing. Whether you choose a filling of spinach and cheese, sun-dried tomatoes, or bacon and mushrooms, this dish is an easy yet elegantmeal that’s perfect for weeknight dinners or special occasions. Plus, it’s low-carb and keto-friendly! 🍗🧀✨

Ingredients

For the Chicken:

• 2 large chicken breasts, butterflied (cut in half without slicing all the way through)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ½ tsp garlic powder
• 1 tbsp olive oil

For the Filling (Choose One or Mix & Match!):

Spinach & Cheese:

• ½ cup (120 g) cream cheese, softened
• ½ cup (50 g) shredded mozzarella cheese
• ¼ cup (25 g) grated Parmesan cheese
• 1 cup fresh spinach, chopped
• 1 clove garlic, minced

Sun-Dried Tomato & Mozzarella:

• ½ cup (50 g) shredded mozzarella cheese
• ¼ cup (25 g) grated Parmesan cheese
• ¼ cup sun-dried tomatoes, chopped
• 1 tsp Italian seasoning

Bacon & Mushroom:

• 3 slices cooked bacon, crumbled
• ½ cup sautéed mushrooms, chopped
• ½ cup (50 g) shredded cheddar cheese

Directions

Step 1: Prepare the Chicken

1. Preheat oven to 375°F (190°C).
2. Slice each chicken breast lengthwise to create a pocket, being careful not to cut all the way through.
3. Season both sides of the chicken with salt, black pepper, paprika, and garlic powder.

Step 2: Make the Filling

4. In a bowl, mix your chosen filling ingredients until well combined.

Step 3: Stuff the Chicken

5. Spoon the filling evenly into the chicken pockets.
6. Secure with toothpicks if necessary.

Step 4: Cook the Chicken

Option 1: Pan-Seared & Baked

7. Heat olive oil in a large oven-safe skillet over medium-high heat.
8. Sear the chicken for 2-3 minutes per side until golden brown.
9. Transfer skillet to the oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (75°C).

Option 2: Fully Baked

10. Place stuffed chicken in a greased baking dish and bake for 25-30 minutes at 375°F (190°C).

Option 3: Air Fryer

11. Air fry at 375°F (190°C) for 15-18 minutes, flipping halfway through.

Step 5: Serve and Enjoy!

12. Remove toothpicks, let rest for 5 minutes, and serve with vegetables, salad, or mashed potatoes.

Notes

• Want extra crispy chicken? Coat with panko breadcrumbs before baking.
• Make it spicy: Add red pepper flakes to the filling.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze uncooked stuffed chicken for up to 2 months.

Why This Recipe Works

The juicy chicken pairs perfectly with the melty, flavorful filling, while the seasoning adds depth and richness. Cooking it pan-seared or baked keeps it tender and moist, making it a foolproof, restaurant-worthy dish!

Conclusion

This Stuffed Chicken Breast is versatile, easy to customize, and packed with flavor. Whether you’re craving cheesy spinach, sun-dried tomatoes, or crispy bacon, this dish is a guaranteed hit. Try it tonight for a delicious, protein-packed meal! 🍗🧀✨