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Stuffed Chicken Breast Recipe

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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4 servings

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.

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.
Keyword Cheese and Spinach Stuffed Chicken, Easy Dinner Recipe, Oven-Baked Chicken Recipe, Stuffed Chicken Breast
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