Stuffed Chicken Breast

This Mediterranean-inspired stuffed chicken breast transforms ordinary poultry into a restaurant-worthy entrée that's surprisingly simple to make at home. The combination of creamy cheeses, vibrant spinach, and tangy sun-dried tomatoes creates a flavor explosion that elevates basic chicken into something truly special.

I first made this stuffed chicken for a dinner party when I wanted to impress without spending all day in the kitchen. The guests were asking for the recipe before dessert was served, and it has since become my go-to dish whenever I need something reliable yet special.

Ingredients

• Boneless skinless chicken breasts: Select plump, even-sized breasts for consistent cooking and maximum stuffing capacity
• Olive oil: Use a good quality extra virgin olive oil for better flavor when searing
• Italian seasoning: The herb blend creates a Mediterranean flavor profile without requiring multiple spice jars
• Paprika: Adds subtle smokiness and beautiful color to the exterior
• Fresh baby spinach: Provides color, nutrition, and moisture to balance the rich cheese filling
• Cream cheese: Creates a creamy, binding base for the filling that holds everything together
• Mozzarella cheese: Contributes that perfect melty stretch when you cut into the chicken
• Parmesan cheese: Adds savory depth and umami to the filling mixture
• Feta cheese: Brings tangy brightness that cuts through the richness of the other ingredients
• Sun-dried tomatoes: Concentrated sweet-tart flavor bombs that elevate the entire dish
• Garlic powder: Infuses the filling with aromatic flavor without the bite of fresh garlic
• Kosher salt: Enhances all the flavors without tasting overtly salty
• Fresh cracked pepper: Provides subtle heat and depth that pre-ground pepper cannot match

Step-by-Step Instructions

Prepare the filling:

Combine spinach, cream cheese, mozzarella, Parmesan, feta, sun-dried tomatoes, half the Italian seasoning, garlic powder, salt, and pepper in a large bowl. Work the mixture thoroughly with a fork, pressing and mashing the cream cheese into smaller pieces until everything cohesively blends together. The filling should hold its shape when pressed.

Create chicken pockets:

Using a sharp knife, carefully cut a horizontal slit along the thickest side of each chicken breast, creating a deep pocket while leaving the opposite sides intact. The opening should be just large enough to stuff, approximately 3-4 inches wide. Be careful not to cut all the way through.

Season the chicken:

Sprinkle the exterior of each chicken breast evenly with the remaining Italian seasoning, paprika, salt, and pepper, gently pressing the seasonings to adhere. Make sure to season all sides for maximum flavor development.

Stuff the chicken breasts:

Carefully fill each chicken pocket with the cheese mixture, using your fingers to push it deep into the pocket. The filling should be generous but still allow you to close the opening slightly. You may secure with toothpicks if needed, though the searing process typically seals the pocket naturally.

Sear to perfection:

Heat olive oil in a large oven-safe skillet over medium heat until shimmering but not smoking. Carefully place the stuffed chicken breasts in the hot pan and cook undisturbed for 6-8 minutes until a deep golden crust forms. Gently flip and repeat on the second side, adjusting heat if browning too quickly.

Finish in the oven:

Transfer the entire skillet to the preheated oven. Bake for 15-20 minutes, until the chicken is completely cooked through with no pink remaining and an internal temperature of 165°F at the thickest part. The cheese filling should be molten and bubbling around the edges.

Rest and serve:

Remove from the oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute and filling to set slightly. Slice on a bias to showcase the beautiful filling, garnish as desired, and serve immediately.

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The sun-dried tomatoes are truly the secret weapon in this recipe. I discovered their transformative power when I accidentally doubled the amount called for in the original recipe. That happy accident created such intense bursts of sweet-tangy flavor against the creamy cheese that I never went back to the original proportion.

Make-Ahead Tips

This stuffed chicken can be prepared up to 24 hours in advance for effortless entertaining. Prepare the chicken through the stuffing step, then place in a covered container in the refrigerator. When ready to cook, allow the chicken to sit at room temperature for 15-20 minutes before searing and baking as directed. You may need to add 3-5 minutes to the baking time if the chicken is still cold.

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Flavor Variations

While the Mediterranean flavor profile is delicious as written, this stuffed chicken recipe serves as an excellent template for creative variations. Try swapping the sun-dried tomatoes for roasted red peppers and the feta for goat cheese for a milder, creamier profile. For a Greek-inspired version, add chopped Kalamata olives and oregano to the filling. Mexican flavors work beautifully too use pepper jack instead of mozzarella, add chopped green chiles, and replace Italian seasoning with taco seasoning.

Serving Suggestions

This stuffed chicken pairs wonderfully with simple sides that complement without competing. A bright arugula salad dressed with lemon vinaigrette provides refreshing contrast to the rich chicken. For starches, consider roasted fingerling potatoes, lemon orzo, or a slice of crusty bread to soak up any escaped filling. If serving for a dinner party, start with a light appetizer like marinated olives or a small bruschetta to maintain the Mediterranean theme without filling guests before the main event.

Troubleshooting Tips

If your chicken breasts are unevenly sized, pound the thicker portions slightly to create more uniform thickness for even cooking. Should any filling leak during cooking, simply spoon it back over the chicken when serving it becomes a delicious impromptu sauce. For those who find cutting the pocket challenging, butterfly the chicken completely, add filling to one half, then fold the empty half over top before seasoning and cooking.

Frequently Asked Questions

→ Can I prepare this stuffed chicken ahead of time?

Yes! You can stuff the chicken breasts up to 24 hours in advance and store them covered in the refrigerator. When ready to cook, let them sit at room temperature for about 15 minutes before searing and baking.

→ What can I serve with stuffed chicken breast?

This dish pairs beautifully with roasted vegetables, garlic mashed potatoes, buttered pasta, or a simple green salad. A light lemon rice or Mediterranean couscous also complements the flavors nicely.

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well as a substitute. Just be sure to thaw it completely and squeeze out all excess moisture before mixing it with the cheese filling. About 1/2 cup of thawed, squeezed spinach equals the 2 cups fresh called for.

→ How do I know when the chicken is fully cooked?

The most reliable method is using a meat thermometer. The chicken should reach an internal temperature of 165°F (74°C) at its thickest part. If you don't have a thermometer, ensure the meat is no longer pink and the juices run clear.

→ Can I substitute other cheeses in the filling?

Absolutely! While the combination of cream cheese, mozzarella, Parmesan, and feta creates a wonderful flavor profile, you can substitute with cheeses you have on hand. Ricotta, goat cheese, fontina, or provolone would all work nicely.

→ How do I prevent the filling from leaking out during cooking?

Create a pocket rather than cutting all the way through the chicken. Make sure to seal the opening by pressing the edges together after stuffing. Using toothpicks to secure the opening can also help keep the filling inside while cooking.