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

Stuffed chicken breasts are a juicy, tender main dish where chicken is sliced open to create a pocket filled with flavorful ingredients like spinach, feta, sun-dried tomatoes, or mozzarella. The chicken is seared until golden and then baked to perfection, resulting in a moist interior with a crispy exterior. The final dish boasts a vibrant, inviting appearance with melted cheese or wilted greens peeking through the slices.

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 boneless, skinless chicken breasts pounded to even thickness if needed
• 1 cup fresh spinach roughly chopped
• 1/2 cup feta cheese crumbled
• 1/4 cup sun-dried tomatoes finely chopped
• 1 cup mozzarella cheese shredded
• 2 tsp fresh thyme or basil chopped
• 2 tbsp olive oil good quality, fruity
• 1 tsp smoked paprika for color and flavor
• to taste salt and pepper for seasoning

Equipment

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

Method

 

1. Preheat your oven to 190°C (375°F).
   
2. Place each chicken breast on a cutting board and carefully slice horizontally to create a pocket, being cautious not to cut all the way through.
   
3. In a bowl, combine the chopped spinach, crumbled feta, chopped sun-dried tomatoes, shredded mozzarella, chopped herbs, and a pinch of salt and pepper. Mix until well combined and the filling looks cohesive.
   
4. Using a spoon, fill each chicken pocket generously with the stuffing mixture, pressing it in gently to ensure it stays inside.
   
5. If needed, secure each stuffed chicken breast with toothpicks to keep the filling in during searing and baking.
   
6. Season the outside of each chicken with salt, pepper, and a sprinkle of smoked paprika for a vibrant color and smoky aroma.
   
7. Heat a skillet over medium-high heat and add a splash of olive oil. Once shimmering, carefully place the stuffed chicken breasts in the pan.
8. Sear each side for about 2-3 minutes until golden brown and fragrant, listening for a gentle sizzle and watching for a rich brown crust to form.
9. Transfer the skillet to the preheated oven or move the chicken to an oven-safe dish, then bake for 15-20 minutes until the chicken reaches an internal temperature of 74°C (165°F) and the filling is bubbly.
10. Remove the skillet from the oven, let the chicken rest for 5 minutes to retain its juices, then carefully remove toothpicks if used.
11. Slice each stuffed breast and serve hot, spooning over any flavorful pan juices or garnishing with fresh herbs for a beautiful presentation.

Notes

For extra flavor, try adding a squeeze of lemon or a drizzle of balsamic glaze before serving. Adjust stuffing ingredients to your preference—spinach, sun-dried tomatoes, or cheeses can be swapped for variety.