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! 🍗🧀✨
★★★★★
“Made the Stuffed Chicken Breast tonight and wow — perfect weeknight dinner. Will definitely make again!”
Frequently Asked Questions
Can I make the stuffed chicken breasts ahead of time, and how should I store them?
Yes, you can prepare the stuffed chicken breasts a few hours in advance. Stuff the chicken and store it, uncooked, in the refrigerator for up to 24 hours. Cover the prepared chicken tightly with plastic wrap or place it in an airtight container. If you’re making it further in advance, you can freeze the uncooked, stuffed chicken breasts for up to 2 months; thaw them in the refrigerator overnight before cooking.
What are some ingredient substitutions I can use for the filling, and how will they affect the flavor?
Absolutely! For the spinach and cheese filling, you can substitute feta cheese for the mozzarella for a tangier flavor, using the same amount. If you don’t have cream cheese, you can try using ricotta cheese (about ¾ cup) mixed with a tablespoon of sour cream for a similar creamy texture. For the sun-dried tomato filling, try using roasted red peppers in place of the tomatoes, using the same amount, for a sweeter flavor profile.
How do I know when the stuffed chicken breasts are perfectly cooked, regardless of the cooking method?
The chicken is perfectly cooked when the internal temperature reaches 165°F (75°C) as measured with a meat thermometer inserted into the thickest part of the chicken, ensuring it’s not touching the filling. Visually, the chicken should be golden brown and slightly firm to the touch. Also, the juices should run clear when pierced with a fork, and the filling should be heated through and slightly bubbly.
★★★★★
“The Stuffed Chicken Breast turned out amazing. My kids asked for seconds. Saving this one!”
Can I double or scale up this recipe for a larger crowd, and what adjustments should I make?
Yes, you can easily double or even triple this recipe. If you’re using the oven, you may need to use multiple baking dishes depending on the amount of chicken. Adjust the cooking time slightly, adding a few minutes to the baking time, and always check the internal temperature to ensure it reaches 165°F (75°C). If pan-searing, you may need to sear the chicken in batches to avoid overcrowding the pan.
What is the nutritional value of this stuffed chicken breast, and are there any specific health benefits?
This stuffed chicken breast is a great source of lean protein, essential for muscle building and repair. The chicken provides B vitamins and selenium, while the cheese adds calcium for bone health. The spinach, sun-dried tomatoes, and mushrooms in the filling contribute vitamins, minerals, and antioxidants, making this a well-rounded and nutritious meal.
Stuffed Chicken Breast
This delicious stuffed chicken breast recipe is a wonderful dish, perfect for a special dinner.
Prep
: 10
Total
: 25 minutes
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.
Notes
For a different twist, try using goat cheese instead of feta.
