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Easy Stuffed Chicken Recipe
Ben Carraoli

Easy Stuffed Chicken Recipe

I have to tell you, making stuffed chicken 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.
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.