Easy Stuffed Chicken Recipe | Quick & Delicious
I have to tell you, making Easy Stuffed Chicken Recipe has completely changed my dinner routine! It’s so satisfying to slice into a juicy chicken breast and see that cheesy, flavorful filling peek out. I love how versatile this recipe is—you can switch up the fillings depending on what you have in the fridge.
Plus, it looks impressive even if you’re just cooking for your family on a weeknight. After making it a few times, I realized it’s easier than it seems and always gets rave reviews. You can also enjoy similar flavors in a lemon spinach pasta recipe if you’re looking for a lighter side.
Ingredients
Here’s what you’ll need for this easy stuffed chicken:
- 4 boneless, skinless chicken breasts – Choose medium-sized breasts for even cooking. If they’re thick, gently pound them to tenderize.
- 3/4 cup fresh spinach – Avoid frozen; fresh spinach cooks evenly and has a brighter flavor.
- 1/4 cup sun-dried tomatoes, chopped – Adds a tangy, slightly sweet flavor.
- 3/4 cup shredded mozzarella – Freshly grated melts better than pre-shredded.
- 1/4 cup grated Parmesan – Enhances the savory depth.
- 2 oz cream cheese, softened – Helps bind the filling and keeps it creamy.
- 1 clove garlic, minced – Provides aromatic flavor without overpowering.
- 1/2 teaspoon dried Italian herbs – Optional but adds extra depth.
- Salt and black pepper to taste – Simple seasoning to enhance flavors.
- 1 teaspoon paprika – For a subtle smoky touch.
- 1 tablespoon olive oil or oil from sun-dried tomatoes – For searing the chicken.
Note: several servings
Variations
You can easily tweak this recipe:
- Use dairy-free cheese and cream cheese for a dairy-free version.
- Add cooked bacon or mushrooms for extra flavor.
- Substitute spinach with kale or arugula for a different green.
- Spice it up with crushed red pepper flakes or smoked paprika. For another protein-packed option, try healthy chicken parmesan recipe.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
- 12-inch skillet – For searing and baking the chicken.
- Sharp paring knife – To carefully cut a pocket in the chicken.
- Meat mallet – To tenderize thick chicken breasts.
- Digital meat thermometer – Ensures the chicken is cooked perfectly.
- Mixing bowl – To combine the filling ingredients.
How to Make Easy Stuffed Chicken Recipe
Step 1: Prepare the Filling
Cook the spinach and garlic in a skillet until softened, then let it cool slightly. Combine with cream cheese, mozzarella, Parmesan, sun-dried tomatoes, and herbs in a bowl. Mix until creamy and well incorporated.
Step 2: Stuff the Chicken
Slice a pocket into the side of each chicken breast, being careful not to cut all the way through. Fill each pocket with the prepared mixture, then season the outside with salt, pepper, and paprika.
Step 3: Sear the Chicken
Heat oil in a skillet over medium-high heat. Sear each breast for 2-3 minutes per side until golden brown. This locks in the juices and adds flavor.
Step 4: Bake to Finish
Transfer the skillet to a 375°F oven and bake for 17 minutes, or until the thickest part of the chicken reaches 165°F. Let it rest for a few minutes before slicing to keep it juicy.
Additional Tips for Making this Recipe Better
- I always shred cheese from a block—it melts so much better than pre-shredded.
- I sometimes secure the filling with toothpicks if my chicken pocket seems too loose.
- Searing the chicken first makes a huge difference in flavor and color.
- Let the chicken rest after baking; it keeps the juices locked inside.
How to Serve Easy Stuffed Chicken Recipe
This stuffed chicken pairs beautifully with mashed potatoes, roasted vegetables, or a simple green salad. I like to garnish with fresh parsley or a drizzle of olive oil for a restaurant-style presentation. Slice it diagonally to show off the cheesy filling—it’s a real crowd-pleaser.
Nutritional Information
Here’s an approximate nutritional breakdown per serving:
- Calories: 350
- Protein: 38g
- Carbohydrates: 4g
- Fat: 18g
Make Ahead and Storage
Storing
You can stuff the chicken ahead of time and store it in an airtight container in the fridge for up to 2 days.
Freezing
Wrap individually in foil and freeze for up to 3 months.
Reheating
Thaw in the fridge overnight if frozen. Reheat in the oven at 325°F for 15 minutes, adding a splash of water to keep it moist.
Why You’ll Love This Recipe?
I think this stuffed chicken wins hearts for many reasons:
- Quick and easy – Only about 40 minutes from start to finish.
- Customizable – Swap fillings to match your taste or dietary needs.
- Impressively flavorful – Looks gourmet but is simple to make.
- Versatile – Perfect for weeknight dinners or special occasions.
- Nutritious – Packed with protein, vitamins from spinach, and healthy fats.
Easy Stuffed Chicken Recipe
Ingredients
Method
- Cook the spinach and garlic in a skillet until softened, then let it cool slightly. Combine with cream cheese, mozzarella, Parmesan, sun-dried tomatoes, and herbs in a bowl. Mix until creamy and well incorporated.
- Slice a pocket into the side of each chicken breast, being careful not to cut all the way through. Fill each pocket with the prepared mixture, then season the outside with salt, pepper, and paprika.
- Heat oil in a skillet over medium-high heat. Sear each breast for 2-3 minutes per side until golden brown. This locks in the juices and adds flavor.
- Transfer the skillet to a 375°F oven and bake for 17 minutes, or until the thickest part of the chicken reaches 165°F. Let it rest for a few minutes before slicing to keep it juicy.
Notes
- I always shred cheese from a block—it melts so much better than pre-shredded.
- I sometimes secure the filling with toothpicks if my chicken pocket seems too loose.
- Searing the chicken first makes a huge difference in flavor and color.
- Let the chicken rest after baking; it keeps the juices locked inside.