Stuffed Chicken Breast Recipes

This stuffed chicken breast recipe features the creamiest and most delicious cheese and spinach filling enveloped in perfectly cooked meat. It’s fast to cook and easy to customize!

Chicken and chicken breasts are one of the most versatile ingredients to cook with. But even so, it can get repetitive.

We often cook it in the air fryer or grill it with some blackened seasoning. However, when we feel like something a little fancier, we love to stuff them with our favorite things.

What we love about this recipe is that it is an easy way to elevate chicken breasts and serve them not only for everyday meals but on special occasions, too.

You don’t need a lot of ingredients to make this stuffed chicken recipe. Here’s everything that it calls for.

While this recipe make look incredibly fancy, it’s actually deceptively easy to make and comes together very quickly.

Stuffed Chicken Breast

This stuffed chicken breast recipe features the creamiest and most delicious cheese and spinach filling enveloped in perfectly cooked meat. It’s fast to cook and easy to customize!

Prep: 1min

Total: 11min

Yield: 4

Serving Size: 1 chicken breast

Nutrition Facts: servingSize 1 chicken breast, calories 327 kcal, Carbohydrate 9 g, Protein 33 g, Fat 17 g, Sodium 1177 mg, Fiber 1 g

Ingredients:

• 4 small chicken breasts (skinless and boneless)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon smoked paprika
• 6 ounces + 2 tablespoons cream cheese
• 1/3 cup parmesan cheese
• 1/3 cup feta cheese
• 1 cup baby spinach (chopped)
• 1/4 cup sun dried tomatoes (packed in oil)
• 1 tablespoon butter (to cook)

Instruction:

1. Butterfly your chicken breasts and sprinkle the outside with salt, pepper, and smoked paprika.
2. In a small bowl, mix together the cream cheese, parmesan cheese, feta cheese, baby spinach, and sun dried tomatoes.
3. Stuff the chicken breasts with the filling, and use toothpicks to hold everything in place.
4. Place a skillet over medium heat. Add the butter and once hot, and the chicken and brown all sides of it. Cook until it reaches an internal temperature of 165.

Cheesy Spinach Stuffed Chicken Breasts

Cream Cheese Spinach Stuffed Chicken is so juicy and tasty. Searing on the stove first gives it beautiful color, then finishing it off in the oven ensures it’s cooked without drying out. This recipe serves 6 if you cut the stuffed chicken breasts in half.

Prep: 7min

Total: 30min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 211 kcal, Carbohydrate 2 g, Protein 16 g, Fat 15 g, Saturated Fat 6 g, Trans Fat 1 g, Cholesterol 65 mg, Sodium 628 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 3 large chicken breasts (boneless, skinless (1 3/4 to 2 lbs, even-sized pieces))
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1 1/2 Tbsp olive oil
• 4 oz cream cheese (cold)
• 1 Tbsp mayonnaise
• 2 garlic cloves (pressed)
• 1/4 tsp salt
• 1 1/2 cups baby spinach leaves, chopped
• 1/4 cup mozzarella cheese
• 1/4 cup parmesan cheese

Instruction:

1. Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined.
2. Lay chicken on a flat surface and cut slit 3/4 of the way through without cutting all the way through. Stuff each chicken breast with 1/3 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
3. Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp paprika, or season to taste.
4. Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
5. Flip a second time and immediately transfer skillet to preheated oven. Bake at 425˚F for 10-15 minutes until thermometer inserted into the thickest part of the chicken registers at 165˚F. Rest chicken 5 minutes before slicing. Spoon pan juices over chicken to serve.

Mushroom Stuffed Chicken Breast

Recipe video above. These juicy chicken breasts are stuffed with garlicky mushrooms, spinach leaves and a blanket of oozing melted cheese. Simple to make with just a few ingredients, this is how to transform chicken breast from ho-hum into “ohhh yum!”After this one, try Sun Dried Tomato Stuffed Chicken!

Prep: 15min

Total: 45min

Serving Size: 1 serving

Nutrition Facts: calories 575 kcal, Carbohydrate 7 g, Protein 60 g, Fat 34 g, Saturated Fat 15 g, Trans Fat 1 g, Cholesterol 205 mg, Sodium 1409 mg, Fiber 2 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 2 x 220g / 7oz chicken breast (, skinless boneless (Note 1))
• 3/4 tsp salt
• 1/4 tsp pepper
• 30g / 2 tbsp unsalted butter
• 200g / 7 oz mushrooms (, sliced 3mm (1/8″) thick (~2 heaped cups))
• 2 garlic cloves (, finely minced)
• 1/2 tsp thyme leaves ((Note 2))
• 2 cups baby spinach ((Note 3))
• 80 g / 3oz mozzarella (, sliced (or other melting cheese))
• 1 tbsp olive oil

Instruction:

1. Preheat oven to 200°C/390°F (180°F fan).
2. Cut pockets into each chicken breast, being sure not to cut all the way through (see photos in post). Cut on the side with the fold in the meat, to keep the smooth side intact.
3. Season the inside and outside of the chicken with half the salt and pepper.
4. Mushroom filling: Melt butter in a heavy based oven proof skillet over high heat. Add mushrooms and cook for 3 minutes until they start to turn pretty golden. Then add garlic, thyme, remaining salt and pepper and continue cooking for a further 2 minutes until mushrooms are nice and golden.
5. Add spinach: Add baby spinach and stir until wilted – about 30 seconds.
6. Stuff mushroom mixture into the pocket of each chicken, then top with cheese.
7. Seal with toothpicks as best you can – it doesn’t need to be fully sealed like we do with Chicken Kiev. Just mostly sealed.
8. Sear chicken: Give the pan a quick wipe with paper towels. Heat oil over medium high heat. Sear each side of the chicken breast for 1 1/2 minutes until golden.
9. Bake 15 minutes: Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature of the chicken is 65°C/149°F (chicken flesh, not the mushroom filling).
10. Rest 5 minutes: Remove from tray onto a plate, loosely cover with foil and rest for 5 minutes. Serve! Pictured in post with easy creamy Baked Lemon Herb Risotto and baby spinach with Balsamic Dressing.

The Best Stuffed Chicken Breast Recipe Ever | Chef Jean-Pierre

FAQ

What’s the best way to stuff chicken breast?