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! 🍗🧀✨
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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
- Preheat oven to 375°F (190°C).
- Slice each chicken breast lengthwise to create a pocket, being careful not to cut all the way through.
- Season both sides of the chicken with salt, black pepper, paprika, and garlic powder.
Step 2: Make the Filling
- In a bowl, mix your chosen filling ingredients until well combined.
Step 3: Stuff the Chicken
- Spoon the filling evenly into the chicken pockets.
- Secure with toothpicks if necessary.
Step 4: Cook the Chicken
Option 1: Pan-Seared & Baked
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear the chicken for 2-3 minutes per side until golden brown.
- 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
- Place stuffed chicken in a greased baking dish and bake for 25-30 minutes at 375°F (190°C).
Option 3: Air Fryer
- Air fry at 375°F (190°C) for 15-18 minutes, flipping halfway through.
Step 5: Serve and Enjoy!
- 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! 🍗🧀✨
Stuffed Chicken Breast
Ingredients
Main Ingredients
- 4 chicken breasts boneless and skinless
- 1 cup spinach fresh
- 0.5 cup feta cheese crumbled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C).
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add spinach and cook until wilted, about 2 minutes.
- In a bowl, mix cooked spinach with crumbled feta cheese.
- Cut a pocket into each chicken breast and stuff with the spinach mixture.
- Season the chicken breasts with salt and pepper.
- Heat remaining olive oil in a skillet over medium-high heat. Brown chicken breasts on all sides, about 5 minutes.
- Transfer chicken to a baking dish and bake in the preheated oven for 20 minutes, until cooked through.
