Okay, friends, let me tell you about this **stuffed chicken breast** recipe. It’s one of those dishes that just *feels* like home, you know? Think about the satisfaction of biting into a perfectly cooked chicken breast, but then – BAM! – there’s a burst of savory, cheesy goodness inside. It’s kinda like a Chicken Cordon Bleu, but way easier to make and, dare I say, even more flavorful. My grandma used to make something similar, and this is my take on her classic, tweaked and perfected over years of Sunday dinners. Honestly, even on a busy weeknight, this is completely doable. It’s the kind of meal that makes everyone happy, and secretly, it makes *me* happy because it doesn’t involve a ton of dishes.
What is stuffed chicken breast?
So, what exactly is a **stuffed chicken breast**? Think of it as a regular chicken breast that’s been given a serious flavor upgrade. You basically create a pocket inside the chicken, fill it with delicious things like cheese, spinach, sun-dried tomatoes, or whatever your heart desires, and then bake it until it’s juicy and golden brown. It’s essentially a blank canvas for your culinary creativity! The possibilities are endless, which is probably why I never get tired of making it. It’s a great way to use up leftovers too! Honestly, it elevates the humble chicken breast to something truly special.
Why you’ll love this recipe?
Okay, let’s get down to brass tacks. Why should you bother making this **stuffed chicken breast** recipe? First and foremost: the *flavor*. The combination of tender chicken, savory filling, and perfectly melted cheese is just…divine. Seriously, the first time I made this for my husband, he went back for seconds (and thirds!).
What is flavor? What I love about this is how deceptively simple it is to make. Is it worth cooking for 30 minutes? What are some of the best ways to eat when you don’t have enough time to cook something? How much time do you spend in the kitchen? I also love that it’s so versatile. Can you customize the filling to suit your tastes? What is the most cost effective way to feed your family? Is it true that Chicken Breasts stretch far? Is it better than chicken parmesan? Is it worth trying it?
How do I make stuffed chicken breast?
Quick Overview
The basic idea is simple: slice a pocket in the chicken, stuff it with your favorite goodies, and bake. Sounds easy, right? It is! The trick is to not overstuff the chicken (we’ve all been there!) and to make sure it’s cooked through without drying out. I like to use a meat thermometer to ensure perfectly cooked chicken every time. Don’t let the idea of “stuffing” intimidate you – it’s honestly easier than making meatloaf, and the payoff is HUGE.
Ingredients
For the Stuffed Chicken Breast:
4 boneless, skinless Chicken Breasts (about 6-8 ounces each). Try to get ones that are relatively uniform in thickness for even cooking.
1 tablespoon olive oil, 1 teaspoon pepper.
Salt and pepper to taste. Freshly ground black pepper makes a big difference here!
For the Filling:
4 ounces Cream Cheese, softened. This is KEY for a creamy filling. Don’t skip it!
1/2 cup shredded mozzarella cheese. Feel free to experiment with other cheeses like provolone or parmesan.
1/4 cup chopped spinach, fresh or frozen (thawed and squeezed dry).
1/4 cup sun-dried tomatoes, packed in oil, drained and chopped. What are some of the best tangy sweets you’ve ever had?
2 cloves garlic, minced. Fresh garlic is always best, but garlic powder works in a pinch.
1/4 teaspoon dried Italian herbs. This adds a nice touch of savory flavor.
Optional: A sprinkle of paprika for color and a slight smokiness.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). While the oven is heating, grease a baking dish with olive oil or cooking spray. How do I clean a chicken? I usually use a 9×13 inch baking dish.
Step 2: Prepare the Chicken Breasts
Place each chicken breast on a cutting board. Using a sharp knife, carefully slice a pocket horizontally into the side of each chicken breast, being careful not to cut all the way through. You want to create a nice, deep pocket for the filling. I find that starting from the thicker side of the breast works best. If you accidentally cut through, don’t panic! Just try to patch it up as best you can.
Step 3: Make the Filling
In a medium bowl, combine the softened cream cheese, mozzarella cheese, spinach, sun-dried tomatoes, garlic, and Italian herbs. Mix well until everything is evenly combined. I sometimes add a pinch of red pepper flakes for a little kick!
Step 4: Stuff the Chicken Breasts
Spoon the filling into the pockets of each chicken breast, dividing it evenly. Don’t overstuff them, or the filling will ooze out during baking. I usually use a small spoon or my fingers to gently pack the filling in. Use a toothpick to close the opening if you are concerned about it opening up during cooking.
Step 5: Season the Chicken Breasts
Drizzle the chicken breasts with olive oil and season with salt, pepper, and paprika (if using). Make sure to season both sides of the chicken breasts.
Step 6: Bake
Place the stuffed chicken breasts in the prepared baking dish and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). I always use a meat thermometer to check – it’s the best way to ensure perfectly cooked chicken. If the chicken starts to brown too quickly, you can loosely cover the baking dish with foil.
Step 7: Rest & Serve
Remove the chicken breasts from the oven and let them rest for a few minutes before serving. This helps the juices redistribute, resulting in a more tender and flavorful chicken breast. Serve immediately and enjoy!
What to Serve It With
This **stuffed chicken breast** is incredibly versatile and pairs well with so many things! What are some of my favorite serving suggestions?
What is a good weeknight meal?Serve with a side of roasted asparagus or steamed broccoli. A simple salad is also good.
What is the best way to have an elegant dinner?What are some good pairings with mashed potatoes and glazed carrots?
For a Lighter Option:Serve with brown rice and grilled vegetables.
My Family’s Favorite: We love it with a big loaf of crusty bread for soaking up all the delicious juices!
Is this chicken a hit?
How do I prepare a stuffed chicken breast?
What are some tricks to make this stuffed chicken breast recipe? What are the top tips for a successful career?
Don’t overspend As I mentioned before, it’s crucial not to overstuff the chicken breasts. If you do, the filling will ooze out, and the chicken might not cook evenly.
Pound the Chicken: If your chicken breasts are very thick, you can pound them slightly to even them out. This will help them cook more evenly and prevent them from drying out.
Use High-Quality Ingredients: The better the ingredients, the better the flavor! Use good quality cheese, fresh spinach, and flavorful sun-dried tomatoes.
Get Creative with the Filling: Don’t be afraid to experiment with different fillings! Some of my other favorites include artichoke hearts, feta cheese, pesto, and roasted red peppers.
Don’t Overcook: The biggest mistake people make with chicken is overcooking it. Use a meat thermometer to ensure that the chicken reaches an internal temperature of 165°F (74°C), but don’t go any higher. Overcooked chicken is dry and tough.
Let it Rest: Letting the chicken rest for a few minutes after baking allows the juices to redistribute, resulting in a more tender and flavorful chicken breast.
Storing and Reheating Tips
If you have any leftover **stuffed chicken breast** (which is rare in my house!), here are some tips for storing and reheating:
Refrigerator Storage: Store the cooked chicken breasts in an airtight container in the refrigerator for up to 3-4 days.
Freezer Instructions: You can also freeze the cooked chicken breasts for up to 2-3 months. Wrap each chicken breast tightly in plastic wrap and then place them in a freezer-safe bag or container.
Reheating Instructions: To reheat, thaw the chicken breasts in the refrigerator overnight (if frozen). Then, bake them in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat them in the microwave, but they might not be as tender.
Important Tip: If you are planning on freezing the chicken, I recommend not adding the glaze until after it has been reheated. This will help to prevent the glaze from becoming soggy.
Frequently Asked Questions
Final Thoughts
This **stuffed chicken breast** recipe is truly a winner. It’s easy, flavorful, and perfect for a weeknight dinner or a special occasion. I hope you give it a try and enjoy it as much as my family does! It really is one of those recipes I keep coming back to. If you love this recipe, you might also enjoy my baked salmon with pesto or my quick and easy shrimp scampi. Happy cooking, and I can’t wait to hear how yours turns out! Let me know in the comments if you tried this recipe and what you think of it!
Stuffed Chicken Breast
Ingredients
Main Ingredients
- 4 pounds Chicken Breasts
- 1 cup Cream Cheese softened
- 0.5 cup Shredded Cheddar Cheese
- 2 tablespoons Chopped Fresh Parsley
- 1 teaspoon Garlic Powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- Butterfly the chicken breasts.
- In a bowl, combine cream cheese, cheddar cheese, parsley, garlic powder, salt, and pepper.
- Spread the cheese mixture evenly over the chicken breasts.
- Fold the chicken breasts in half and secure with toothpicks.
- Bake for 30 minutes, or until the chicken is cooked through.
