Stuffed Chicken Breast

why make this recipe

This Stuffed Chicken Breast recipe is simple and full of flavor. It uses common ingredients and cooks fast. You get creamy cheese, bright spinach, and sweet sun-dried tomatoes inside a juicy chicken breast. It is good for a weeknight dinner or for guests.

introduction

This recipe makes a nice main dish that feels special but is easy to prepare. For a different chicken idea, try this chicken parmesan with alfredo sauce recipe which also pairs well with pasta and salad.

how to make Stuffed Chicken Breast

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the cream cheese, spinach, sun-dried tomatoes, mozzarella, garlic, salt, and pepper.
3. Cut a pocket into each chicken breast and stuff with the filling.
4. Heat olive oil in a skillet over medium heat. Sear each chicken breast for about 3-4 minutes on each side until golden.
5. Transfer to a baking dish and bake for 20-25 minutes or until cooked through.
6. Let rest for a few minutes before serving.

Ingredients :

• 4 chicken breasts
• 1 cup cream cheese
• 1 cup spinach, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil

Directions :

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the cream cheese, spinach, sun-dried tomatoes, mozzarella, garlic, salt, and pepper.
3. Cut a pocket into each chicken breast and stuff with the filling.
4. Heat olive oil in a skillet over medium heat. Sear each chicken breast for about 3-4 minutes on each side until golden.
5. Transfer to a baking dish and bake for 20-25 minutes or until cooked through.
6. Let rest for a few minutes before serving.

how to serve Stuffed Chicken Breast

Slice the chicken and serve it on a plate with a side of rice, pasta, or a green salad. Spoon any juices from the baking dish over the chicken. A simple side of steamed vegetables or roasted potatoes also works well.

how to store Stuffed Chicken Breast

Cool the chicken to room temperature before storing. Put it in an airtight container and keep it in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

tips to make Stuffed Chicken Breast

• Do not overfill the pockets to keep the chicken sealed while cooking.
• Use toothpicks to close the pocket if needed. Remove them before serving.
• Pound thinner chicken breasts if they are very thick so they cook evenly.
• Let the chicken rest 5 minutes after baking to keep it juicy.
• Sear first to give a nice color and extra flavor.

variation (if any)

• Add cooked bacon bits for a smoky taste.
• Use feta or goat cheese instead of cream cheese for tang.
• Add chopped mushrooms or roasted red peppers to the filling.
• Use fresh basil or oregano for more herbs.

FAQs

Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out extra water before mixing into the filling.

Q: How do I know the chicken is done?
A: Use a meat thermometer. The internal temperature should reach 165°F (74°C).

Q: Can I bake without searing first?
A: Yes, but searing adds color and flavor. If you skip it, you may need a few more minutes in the oven.

Q: Can I make this ahead?
A: You can prepare the filling and stuff the chicken, then keep it covered in the fridge for a few hours before cooking.

Q: Is this recipe good for kids?
A: Yes. The creamy cheese and mild flavors are usually kid-friendly.

Stuffed Chicken Breast

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten-Free

Print Recipe

Pin Recipe

---

Description

A simple and flavorful stuffed chicken breast recipe filled with creamy cheese, spinach, and sun-dried tomatoes, perfect for weeknight dinners or special occasions.

---

Ingredients

Scale 1x2x3x

• 4 chicken breasts
• 1 cup cream cheese
• 1 cup spinach, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 375°F (190°C).
2. Mix the cream cheese, spinach, sun-dried tomatoes, mozzarella, garlic, salt, and pepper in a bowl.
3. Cut a pocket into each chicken breast and stuff with the filling.
4. Heat olive oil in a skillet over medium heat. Sear each chicken breast for about 3-4 minutes on each side until golden.
5. Transfer to a baking dish and bake for 20-25 minutes or until cooked through.
6. Let rest for a few minutes before serving.

---

Notes

Do not overfill the pockets to keep the chicken sealed while cooking. Use toothpicks to close the pocket if needed. Pound thinner chicken breasts for even cooking.

---

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 350mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 34g
• Cholesterol: 100mg