Stuffed Chicken Breast

introduction

This stuffed chicken breast recipe is easy and tasty. It fills chicken with a creamy mix of cheese, spinach, and sun-dried tomatoes. For a similar idea, see this cranberry spinach stuffed chicken breasts with brie for another filling option. The steps below are simple and clear.

why make this recipe

You make this recipe when you want a quick, flavorful dinner. It looks special but is simple to cook. The filling keeps the meat moist. Kids and adults both like it.

how to make Stuffed Chicken Breast

1. Mix the filling: in a bowl, stir cream cheese, spinach, sun-dried tomatoes, mozzarella, garlic, salt, and pepper.
2. Make pockets: cut a pocket into each chicken breast without cutting through.
3. Stuff: fill each pocket with the cream cheese mix.
4. Sear: heat olive oil in a skillet on medium. Sear chicken 3–4 minutes per side until golden.
5. Bake: move breasts to a baking dish and bake at 375°F (190°C) for 20–25 minutes until done.
6. Rest: let the chicken rest 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 sauce or pan juices. Serve with rice, pasta, or a green salad. Add lemon wedges or fresh herbs for color.

how to store Stuffed Chicken Breast

Cool the chicken to room temperature. Put it in an airtight container. Keep in the fridge for up to 3 days. To freeze, wrap well and freeze up to 2 months. Thaw in the fridge before reheating.

tips to make Stuffed Chicken Breast

• Pat the chicken dry before cutting pockets.
• Do not overfill the pockets to avoid tearing.
• Use a toothpick to close the pocket if needed while searing.
• Check doneness with a meat thermometer; chicken should reach 165°F (74°C).
• Let the chicken rest so juices stay inside.

variation (if any)

• Add cooked bacon or ham to the filling for more flavor.
• Use feta or brie instead of mozzarella for a different taste.
• Add chopped artichokes or roasted red peppers for more texture.

FAQs

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

Q: Can I make this ahead?
A: Yes. Stuff the breasts and refrigerate for a few hours before cooking. Do not leave raw chicken out too long.

Q: How can I tell if the chicken is done?
A: Use a meat thermometer. The thickest part should read 165°F (74°C). You can also cut into one breast to check.

Q: Can I cook this on the grill instead of baking?
A: You can. Sear the chicken on the grill and finish with indirect heat until cooked through.

Stuffed Chicken Breast

• Author: arianarecipes
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten-Free

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Description

A delicious stuffed chicken breast filled with a creamy mix of cheese, spinach, and sun-dried tomatoes, making for a flavorful dinner.

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Ingredients

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• 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

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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.

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Notes

Pat the chicken dry before cutting pockets to avoid tearing. You can use toothpicks to secure the pockets if needed.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 600mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 38g
• Cholesterol: 120mg