Stuffed Chicken Breast

This flavorful stuffed chicken breast is filled with a creamy blend of cheeses, spinach, and sun-dried tomatoes. Juicy, cheesy, and herby, it’s a restaurant-quality dish made easily at home—and customizable with your favorite add-ins.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings

Ingredients

Chicken

• 4 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• ½ teaspoon paprika
• 1 tablespoon olive oil (or oil from the sun-dried tomatoes jar)

Filling

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

Instructions

Step 1: Preheat & Prepare the Filling

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, heat 1–2 teaspoons of olive oil.
3. Add spinach and garlic; sauté until wilted, about 3–4 minutes. Set aside to cool slightly.
4. In a mixing bowl, combine the cream cheese, mozzarella, Parmesan, dried herbs, onion powder, and red pepper flakes. Fold in the cooked spinach and sun-dried tomatoes. Set aside.

Step 2: Prepare & Stuff the Chicken

1. Pat chicken breasts dry. Using a sharp paring knife, slice a pocket into the side of each breast—careful not to cut all the way through.
2. Stuff each pocket with about ½ cup of the filling. Use toothpicks if needed to secure.
3. Season the tops of the chicken with salt, pepper, and paprika.

Step 3: Sear the Chicken

1. In a large oven-safe skillet (preferably cast iron), heat 1 tablespoon oil over medium-high heat.
2. Sear 2 chicken breasts at a time for 2–3 minutes per side, until golden. The chicken will not be fully cooked yet.

Step 4: Bake

1. If your skillet is oven-safe, transfer directly to the oven. Otherwise, move chicken to a greased baking dish.
2. Bake uncovered for 17–20 minutes, or until the internal temperature reaches 165°F at the thickest part.
3. Let rest for 5 minutes before serving.

Recipe Tips

• Tenderize thick chicken breasts slightly with a meat mallet for even cooking and juicier texture.
• Grate your own cheese for better melt and flavor. Pre-shredded cheeses often contain anti-caking agents.
• Optional fillings: Try sautéed mushrooms, crumbled bacon, or a bit of feta for added flavor.
• Toothpicks are optional—this filling holds well due to the cream cheese base.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Wrap tightly and freeze for up to 3 months.
• Reheat: Let thaw (if frozen), then loosely wrap in foil and bake at 325°F for 15 minutes, adding a few teaspoons of water inside the foil to keep moisture.

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