Stuffed Chicken Breast Recipe
This oven-baked stuffed chicken breast recipe brings together tender poultry, melty cheese, and spinach for an easy, delicious main dish.
Full Recipe Introduction
You know what? I’ve been making this stuffed chicken breast recipe since my kids were in middle school—and it still feels fresh every time. It’s a seasonal, oven-baked delight that pairs supple chicken breast with a creamy cheese-spinach filling. According to Google Trends, searches for “stuffed chicken breast recipe” have jumped 38% over the past year, so clearly we’re all craving a savory, simple poultry dinner.
What makes it special? First, it’s a complete nutrient boost: lean protein meets iron-rich spinach and calcium-loaded cheese. Per USDA data, a 6-ounce serving delivers about 42 grams of protein—perfect for muscle recovery after a day of gardening or yoga. Second, it’s flexible: swap the mozzarella for goat cheese, add herbs from your windowsill, or slather on a smear of pesto.
I often serve this as a cozy Sunday supper, alongside roasted carrots or a crisp green salad. Somehow it feels both homestyle and just fancy enough for a small dinner party. And honestly, the aroma wafting through the kitchen is half the fun—your family will be circling the oven like little chickadees.
Why You’ll Love This Stuffed Chicken Breast Recipe
• Ready in under 45 minutes—weeknight magic.
• High-protein main dish with veggies tucked inside.
• No fancy tools needed—just a sharp knife and skillet.
• Easily scales from two servings to eight.
• Perfect for meal prep—reheats beautifully.
• Kid-friendly flavors, grown‐up presentation.
• Oven-baked (no frying, less mess).
• Customizable with cheese or herb swaps.
Ingredients for Stuffed Chicken Breast Recipe
• 4 boneless, skinless chicken breasts (6–8 oz each; look for thick-cut pieces)
• 1 cup fresh baby spinach, chopped (can use frozen—thaw and squeeze dry)
• ½ cup shredded mozzarella cheese (whole-milk for creaminess)
• ¼ cup crumbled feta or goat cheese (optional for tang)
• 2 cloves garlic, minced (about 1 tsp; fresh tastes best)
• 1 tbsp olive oil (extra-virgin)
• 1 tsp dried Italian seasoning (or herbes de Provence)
• ½ tsp smoked paprika (adds warm depth)
• Salt and black pepper, to taste
• 1 tbsp butter, melted (for brushing)
• Toothpicks or kitchen twine (to secure pockets)
Directions for Stuffed Chicken Breast Recipe
- Prep the filling. In a bowl, stir together spinach, mozzarella, feta (if using), garlic, and Italian seasoning. Season lightly with salt and pepper.
- Butterfly the chicken. Lay each breast flat on a cutting board. Use a sharp knife to slice horizontally, leaving one side intact so it opens like a book.
- Fill and secure. Spoon about 3 tablespoons of the cheese-spinach mix into each pocket. Close gently and fasten edges with toothpicks or tie loosely with twine.
- Season the exterior. Brush both sides with olive oil and melted butter. Sprinkle paprika, salt, and pepper evenly over each breast.
- Sear for color. Heat a nonstick skillet (I use a GreenLife pan) over medium-high heat. Brown chicken 2 minutes per side until golden—this locks in juices.
- Bake to finish. Transfer breasts to a foil-lined baking sheet. Bake at 375°F for 20–25 minutes, or until an instant-read thermometer reads 165°F in the thickest part.
- Rest and slice. Let chicken rest 5 minutes—this step keeps it succulent. Remove toothpicks before slicing.
- Serve and garnish. Drizzle pan juices over sliced chicken. Sprinkle chopped parsley or a squeeze of lemon for brightness.
Servings & Timing
• Yield: Serves 4 as a main dish
• Prep Time: 15 minutes
• Bake Time: 20–25 minutes
• Rest Time: 5 minutes
• Total Time: 15 min prep + 25 min baking + 5 min resting—45 minutes total
Variations
• Sun-dried tomato twist: add chopped sun-dried tomatoes to the filling.
• Pesto swap: replace butter brush with basil pesto for an herby pop.
• Bacon-wrapped version: wrap each breast in bacon before baking.
• Dairy-free: use dairy-free cheese and omit butter brush.
• Mediterranean style: mix in kalamata olives and chopped artichoke hearts.
• Mushroom-spinach: toss in sautéed mushrooms for extra umami.
Storage & Reheating
Refrigerator: Store cooled chicken in an airtight container for up to 3 days.
Freezer: Freeze portions in freezer-safe bags for up to 3 months—wrap each breast in foil first.
Reheat: Thaw overnight in fridge if frozen, then warm in a 350°F oven for 10–12 minutes or microwave gently (50% power) to avoid rubbery texture.
Make-ahead tip: Assemble and season chicken up to a day ahead; keep covered in fridge and bake just before dinner.
Notes
I’ve tried this stuffed chicken breast recipe with dozens of cheeses—sharp cheddar works in a pinch, but the creamy blend of mozzarella and feta really sings. If your filling leaks, don’t fret: simply spoon those tasty juices over your plated chicken. When browning, resist the urge to move the meat too soon—give it time to develop a golden crust. And if you’re picky about salt, go light on your initial seasoning; you can always add a finishing pinch at the table. Over the years, I’ve learned that a digital meat thermometer (I swear by the ThermoPro TP03) is worth every penny for perfectly cooked poultry every time.
FAQs
Q: Can I use chicken tenders instead of breasts?
A: You can, but tenders may cook faster—check internal temp after 12–15 minutes in the oven.
Q: How do I prevent the filling from spilling out?
A: Chill filled breasts for 10 minutes before searing to firm up the filling, and secure well with toothpicks.
Q: Is this recipe gluten-free?
A: Yes—none of the ingredients contain gluten, but double-check pre-shredded cheeses for additives.
Q: What sides pair best with stuffed chicken breast?
A: Roasted veggies, a quinoa salad, mashed cauliflower, or garlic bread all complement it beautifully.
Q: Can I grill this instead of baking?
A: Absolutely—grill over medium heat, covered, for about 8–10 minutes per side, until 165°F internal temp.
Q: How do I reheat without drying out?
A: Warm covered in a 325°F oven with a splash of chicken broth to retain moisture.
Q: What’s the best way to butterfly chicken breasts evenly?
A: Freeze breasts for 10 minutes first—slightly firm meat is easier to slice evenly.
Q: Can I make this spicy?
A: Sure—add a pinch of red pepper flakes to your spinach-cheese filling or brush with hot sauce before baking.
Conclusion
This stuffed chicken breast recipe checks all the boxes: protein-packed, veggie-filled, and endlessly tweakable. Give it a whirl on a busy weeknight or when you want to impress without stress. I’d love to hear how you made it your own—drop a comment below or stroll over to my blog for more poultry ideas and kitchen tales!
Stuffed Chicken Breast Recipe
Ingredients
- 4 boneless, skinless chicken breasts 6–8 oz each; thick-cut
- 1 cup fresh baby spinach chopped
- 1/2 cup shredded mozzarella cheese whole-milk for creaminess
- 1/4 cup crumbled feta or goat cheese optional for tang
- 2 cloves garlic minced (fresh tastes best)
- 1 tbsp olive oil extra-virgin
- 1 tsp dried Italian seasoning or herbes de Provence
- 1/2 tsp smoked paprika adds warm depth
- Salt and black pepper to taste
- 1 tbsp butter melted (for brushing)
- Toothpicks or kitchen twine to secure pockets
Instructions
- In a bowl, stir together spinach, mozzarella, feta (if using), garlic, and Italian seasoning. Season lightly with salt and pepper.
- Lay each chicken breast flat on a cutting board. Use a sharp knife to slice horizontally, leaving one side intact so it opens like a book.
- Spoon about 3 tablespoons of the cheese-spinach mix into each pocket. Close gently and fasten edges with toothpicks or tie loosely with twine.
- Brush both sides of the chicken with olive oil and melted butter. Sprinkle paprika, salt, and pepper evenly over each breast.
- Heat a nonstick skillet over medium-high heat. Brown chicken for 2 minutes per side until golden—this locks in juices.
- Transfer breasts to a foil-lined baking sheet. Bake at 375°F for 20–25 minutes, or until an instant-read thermometer reads 165°F in the thickest part.
- Let chicken rest for 5 minutes—this step keeps it succulent. Remove toothpicks before slicing.
- Drizzle pan juices over sliced chicken. Sprinkle chopped parsley or a squeeze of lemon for brightness.
