Stuffed Chicken Breast Recipe

Discover the ultimate stuffed chicken breast recipe that’s perfect for weeknight dinners or special occasions. This easy-to-make dish features tender chicken filled with a creamy mixture of spinach, sun-dried tomatoes, mozzarella, Parmesan, and cream cheese, then seared to golden perfection and baked until juicy and flavorful. Learn pro tips for creating perfectly stuffed chicken every time. Pair it with mashed potatoes or roasted veggies for a restaurant-quality meal at home!

Ingredients

Chicken:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• ½ teaspoon paprika
• 1 tablespoon olive oil

Filling:

• 2 teaspoons olive oil (or reserved oil from sun-dried tomatoes)
• 3 cups packed spinach, roughly chopped
• 4 cloves garlic, minced
• ⅓ cup sun-dried tomatoes, drained and chopped
• 4 oz cream cheese, softened
• 1 cup shredded mozzarella (see notes)
• ⅓ cup grated Parmesan
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon onion powder
• Pinch of red pepper flakes

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Instructions

Prepare the Filling:

1. Preheat your oven to 375°F (190°C).
2. Heat 1-2 teaspoons of oil in a large skillet over medium heat. Add spinach and garlic, cooking for 3-4 minutes until the spinach wilts. Let it cool slightly.
3. In a mixing bowl, combine cream cheese, mozzarella, Parmesan, basil, oregano, onion powder, and red pepper flakes. Fold in the cooled spinach and sun-dried tomatoes. Set aside.

Prepare the Chicken:

1. Pat the chicken dry. Use a sharp knife to cut a pocket into the thickest side of each breast without slicing all the way through.
2. Stuff each chicken breast with the prepared filling and secure with toothpicks if needed. Season the outside of the chicken with salt, pepper, and paprika.

Sear the Chicken:

1. Heat 1 tablespoon of oil in a large, oven-safe skillet over medium-high heat.
2. Sear the stuffed chicken breasts for 2-3 minutes per side, until golden brown. Use two spatulas for easier flipping. (If your skillet isn’t oven-safe, transfer the chicken to a baking dish after searing.)

Bake:

1. Bake in the preheated oven for 17-20 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
2. Let the chicken rest for 5 minutes before serving.

Serve with mashed potatoes and roasted green beans for a complete meal!

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Why You’ll Love This Recipe

• Flavor-packed: Creamy, cheesy filling with vibrant sun-dried tomatoes and spinach.
• Versatile: Works great for family dinners or special occasions.
• Healthy-ish comfort food: Protein-rich with a satisfying balance of creamy and savory elements.

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Tips

• Use sun-dried tomato oil: Swap olive oil with the flavorful oil from sun-dried tomatoes for added richness.
• Secure stuffing: Toothpicks can help keep the filling inside while cooking.
• Monitor cooking temperature: Use a meat thermometer to ensure the chicken doesn’t overcook.

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Variations and Substitutions

• Cheese options: Swap mozzarella with gouda or provolone for a different flavor profile.
• Vegetarian alternative: Use large portobello mushrooms instead of chicken.
• Herb swaps: Replace basil and oregano with thyme or parsley if preferred.

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FAQs

Can I make this recipe ahead of time?
Yes! You can prepare the filling and stuff the chicken breasts a day in advance. Store them in the refrigerator until ready to cook.

What can I do with leftover filling?
Leftover filling can be used as a spread on crackers, a topping for baked potatoes, or mixed into pasta.

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Serving and Suggestions

• Side Dishes: Pair with roasted vegetables, rice pilaf, or a fresh garden salad.
• Wine Pairing: A crisp Chardonnay or Sauvignon Blanc complements the creamy filling perfectly.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken.

Enjoy this crowd-pleasing recipe for any occasion!