stuffed chicken breast recipes

Stuffed chicken breasts are a personal favorite because they turn a simple protein into something special without much fuss. It’s a trick I learned from family dinners—stuffing keeps the chicken moist and adds a burst of flavor in every bite. Plus, it’s an honest way to sneak in greens or cheeses your family loves.

Why This Recipe Will Keep Coming Back

It’s endlessly adaptable, forgiving, and frankly, satisfying in a way that makes weeknight dinners feel a little more special. The process is straightforward enough to do in a rush but yields results that taste like you fussed. Plus, stuffing allows a creative escape—swap ingredients based on season or mood, and never get bored.

Inside the Stuffing Mix

• Spinach and feta: I love how the salty feta and wilted spinach create a creamy, briny punch.: Use fresh spinach, sauté until just wilted, then crumble feta for a salty, creamy filling.
• Sun-dried tomatoes and mozzarella: Think smoky, sweet-tart sun-dried tomatoes with melty mozzarella—great for a Mediterranean vibe.: Chop sun-dried tomatoes finely, combine with shredded mozzarella for a gooey, umami-rich stuffing.
• Herbs and spices: Fresh thyme or basil can brighten the filling, but dried works in a pinch.: Add herbs to the stuffing for an aromatic lift—less is more, so don’t overdo it.
• Olive oil: For searing and flavor—choose a fruity, good-quality oil.: A splash in the pan adds a rich aroma and helps develop a crisp outside.
• Paprika: For color and a hint of smoky flavor—use smoked paprika if you want extra depth.: Sprinkle on the outside before searing for a vibrant finish.

Tools of the Trade for Stuffed Chicken

• Sharp knife: To slice the chicken without squashing it.
• Cutting board: A stable surface for slicing and stuffing.
• Skillet: To sear the chicken and develop flavor.
• Oven-safe dish or skillet: To finish cooking in the oven.
• Toothpicks: To secure the stuffed chicken if needed.

The Step-by-Step of Stuffed Chicken

Step 1: Preheat your oven to 190°C (375°F).

Step 2: Slice each chicken breast horizontally, creating a pocket without cutting all the way through.

Step 3: Mix your chosen stuffing—think creamy spinach and feta or sun-dried tomatoes and mozzarella.

Step 4: Fill each pocket with the stuffing, then secure with toothpicks if needed.

Step 5: Season the outside with salt, pepper, and a sprinkle of paprika for color.

Step 6: Heat a skillet over medium-high heat. Add a splash of oil. When shimmering, sear each stuffed breast 2-3 minutes per side until golden.

Step 7: Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken reaches 74°C (165°F).

Step 8: Rest the chicken for 5 minutes before slicing to keep it juicy.

Step 9: Remove toothpicks, slice, and serve with a drizzle of pan juices or a fresh herb garnish.

Cooking Checkpoints and Tips

• The chicken should be firm but still juicy when pierced.
• Stuffing should be hot and slightly oozing when cut.
• Golden crust on the outside signals good searing—don’t rush it.
• Use a meat thermometer for perfect doneness—74°C (165°F).

Troubleshooting Stuffed Chicken Pitfalls

• Overstuffed chicken that leaks during searing.? Squeeze out excess stuffing to prevent overflowing.
• Soggy exterior or sticking to the pan.? Pat chicken dry before searing.
• Filling burning before chicken is cooked through.? Lower heat if the filling starts burning.
• Undercooked chicken that’s unsafe to eat.? Use a meat thermometer to avoid undercooking.

Stuffed Chicken Breasts with Spinach and Feta

This dish features chicken breasts carefully sliced to create pockets, then filled with a flavorful mixture of wilted spinach and creamy feta cheese. The stuffed breasts are seared until golden and then roasted in the oven to achieve a moist, tender interior with a crisp exterior. The final result is a visually appealing, juicy chicken with a savory, cheesy filling that oozes slightly when sliced.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: International

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken breasts boneless and skinless
• 2 cups fresh spinach roughly chopped
• 1/2 cup feta cheese crumbled
• 1 cup shredded mozzarella
• 2 cloves garlic minced
• 2 tablespoons olive oil good quality, fruity
• 1 teaspoon dried thyme or basil
• 1 teaspoon smoked paprika
• to taste salt and pepper

Equipment

• Sharp knife
• Cutting board
• Skillet
• Oven-safe dish or skillet
• Toothpicks

Method

 

1. Preheat your oven to 375°F (190°C).
   
2. Place the chicken breasts on a cutting board and carefully slice each horizontally to create a pocket, making sure not to cut all the way through.
   
3. Heat a skillet over medium heat and add a tablespoon of olive oil. Toss in the minced garlic and cook until fragrant, about 30 seconds, then add the chopped spinach. Sauté until wilted and bright green, about 2 minutes. Remove from heat and let cool slightly.
   
4. In a bowl, mix the sautéed spinach with crumbled feta and shredded mozzarella. Season with thyme, smoked paprika, salt, and pepper to taste. Stir until well combined.
   
5. Using a spoon, generously stuff each chicken pocket with the spinach and cheese mixture, then secure the opening with toothpicks if needed.
6. Pat the outside of each stuffed chicken breast dry with paper towels, then season with salt, pepper, and a sprinkle of smoked paprika for color.
7. Heat the same skillet over medium-high heat and add another tablespoon of olive oil. Once shimmering, sear each stuffed chicken breast 2-3 minutes per side until golden brown and crispy.
8. Transfer the skillet or move the chicken to an oven-safe dish and roast in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
9. Remove the chicken from the oven and let it rest for 5 minutes to retain juices. Carefully remove toothpicks and slice the chicken to reveal the melted cheese and vibrant filling inside.
10. Plate the sliced stuffed chicken breasts, drizzle with pan juices or garnish with fresh herbs, and serve hot.

Notes

For extra flavor, add a splash of lemon juice or chopped fresh herbs before serving. Adjust seasoning based on your taste preferences.