This Stuffed Chicken Breast is filled with a creamy 3-cheese blend with spinach, herbs, and sun-dried tomatoes! It’s easy to make and customize with different fillings!
Serve this with my Smashed Potatoes and be sure to try my Baked Chicken Thighs recipe next!
Stuffed Chicken Breast
There is no better way to make dinner exciting than to make Stuffed Chicken Breast! This recipe pairs so well with a variety of potato side dishes as well as roasted vegetables. The filling options are endless and fun to customize!
This particular recipe has a creamy 3-cheese blend with sauteed spinach, garlic, herbs, and sun-dried tomatoes! It’s an easy way to add a gourmet flair to your regular rotation, and you can even stuff the chicken ahead of time!
Be sure to check out all of my pro tips below!
How to Make It
*See recipe card below this post for ingredient quantities and full instructions.
Soften the spinach and garlic in a skillet and let cool. Combine the stuffing ingredients in a medium bowl and set aside.
Slice a pocket into each chicken breast as shown below, being careful not to cut all the way through the other side. Fill each with stuffing and sprinkle with salt, pepper, and paprika.
Sear in oil from the sundried tomatoes (or olive oil), for 2-3 minutes per side, until golden.
Bake at 375° for 17 minutes or until the internal temp of the thickest part of the chicken reads 165°. Serve with mashed potatoes and roasted green beans.
Make Ahead Method
- Stuff the chicken as outlined. Store in an airtight container for up to 2 days.
- Remove the chicken from the fridge and let it come close to room temperature (20-25 minutes), then sear and bake as outlined.
Pro Tips
- Chicken: If your breasts are very thick, tenderize with a meat mallet to thin it out slightly. This will also make the chicken more tender.
- Cheese: Shred/grate the cheese from a block for best results as it will melt and taste better. I use Dragone whole milk low moisture mozzarella and BelGioioso Parmesan.
- Stuffing Amount: I use just under 1/2 cup of filling per chicken breast.
- Add-on options include sauteed mushrooms, bacon, feta, and more!
- Toothpicks can help keep the filling intact if you are having trouble with that, the cream cheese in this recipe helps the filling stay pretty sturdy/in place, so I don’t find them to be necessary.
Storage
- Store in an airtight container and refrigerate for 3-4 days or freeze for up to 3 months. This chicken does freeze well.
- To Reheat: Wrap loosely in foil and bake at 325° for 15 minutes, depending on the size. (If possible, let it sit out at room temp for 15-minutes first.) You may choose to add 2-3 teaspoons of water to the foil to keep the chicken juicy.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 12-inch Enamel Cast Iron Skillet– The perfect size for this recipe and oven safe!
- Sharp Paring Knife
- Meat Mallet -This is the one that I use, it’s great!
- Digital Meat Thermometer
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Tried This Recipe?
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Stuffed Chicken Breast
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper, to taste
- ½ teaspoon paprika
- 1 tablespoon olive oil
Filling
- 2 teaspoons olive oil
- 3 cups packed spinach, roughly chopped
- 4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, drained/chopped
- 4 oz. cream cheese, softened
- 1 cup shredded mozzarella, see notes
- 1/3 cup Parmesan, grated
- ½ teaspoon EACH: dried basil, dried oregano
- ¼ teaspoon onion powder
- 1 pinch red pepper flakes
Instructions
- Pro Tip 1: Instead of olive oil, I like to use reserved oil from the sun-dried tomatoes in this recipe!
- Pro Tip 2: Sear the chicken in a cast iron or oven-safe skillet so that you don’t have to transfer it to a casserole dish after searing!
Prepare the Filling
- Preheat oven to 375° F.
- Add 1-2 teaspoons oil in a large skillet over medium heat. Add the spinach and garlic and cook until wilted, 3-4 minutes. Let cool.
- Set the spinach/garlic and sundried tomatoes aside. Combine remaining filling ingredients, then gently stir in the spinach/garlic and tomatoes. Set aside.
Prepare the Chicken
- Pat the chicken dry. Use a sharp paring knife to create a pocket for the stuffing. (Slice the side of the chicken that has the fold on the bottom.) Be careful not to cut all the way through to the other side. (See process shots in blog post for a visual on what the pocket area looks like.)
- Stuff each chicken breast with the filling. Sprinkle the top of the chicken with salt, pepper, and paprika.
- Heat oil in a large skillet over medium-high heat. Once the oil is glistening and hot, add 2 chicken breasts at a time and sear each side until it begins to turn golden, 2-3 minutes.
- Pro Tip: I use 2 spatulas to maneuver the chicken when flipping, it’s easier to handle gently. The top and bottom of chicken will cook about halfway up but the middle will still be uncooked.
Bake
- If your skillet is not oven safe, transfer the chicken to a baking dish.
- Bake at 375° for 17-20 minutes, or until the thickest part of the chicken reaches 165°. Rest for 5 minutes prior to serving with mashed potatoes and roasted green beans!
Notes
- Chicken: If your breasts are very thick, tenderize with a meat mallet to thin it out slightly. This will also make the chicken more tender.
- Cheese: Shred/grate the cheese from a block for best results as it will melt and taste better. I use Dragone whole milk low moisture mozzarella and BelGioioso Parmesan.
- Stuffing Amount: I use just under 1/2 cup of filling per chicken breast.
- Add-on options include sauteed mushrooms, bacon, feta, and more!
- Toothpicks can help keep the filling intact if you are having trouble with that, the cream cheese in this recipe helps the filling stay pretty sturdy/in place, so I don't find them to be necessary.
Storage
- Store in an airtight container and refrigerate for 3-4 days or freeze for up to 3 months. This chicken does freeze well.
- To Reheat: Wrap loosely in foil and bake at 325° for 15 minutes, depending on the size. (If possible, let it sit out at room temp for 15-minutes first.) You may choose to add a 2-3 teaspoons of water to the foil to keep the chicken juicy.
The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.
Looks amazing thinking of using ricotta instead of the cream cheese!
Thanks Christine! I bet that would be yummy, let me know how it goes!❤️
One of the best recipes I’ve gotten off of the internet. My fiance absolutely loves it! This meal is now in our rotation of regularly cooked meals.
Definitely deserves the 5 star!
I’m so thrilled to hear that Carie! Thank you so much for the review as well, I really appreciate it! 🙂 -Stephanie
OMG! THIS IS SO GOOD! MY HUSBAND ATE A WHOLE BREAST TONIGHT, HE WOKE ME UP AFTER EATING TO TELL ME HOW GOOD IT WAS. THANKS FOR THE RECIPE.
I’m so happy to hear such great comments, sounds like you really nailed it! Nice work! Thanks so much for taking the time to leave a review!🩷
This is a special dish that is easy to prepare for company. My guests were wowed! My family was so pleased there were leftovers that are delicious the next day or easily frozen to enjoy later. Making this again for another dinner party next week.
I am sooo thrilled to hear that Dale! Such a great dish to make for family and friends, thank you so much for taking the time to leave a review, you’re the best!! -Stephanie 🙂
My husband loves this chicken. Easy to fix and yummy too
I’m so happy that your husband loves it Diane, that’s great news! Thank you so much for the review, I really appreciate it!!
Hello, I have tried this yet, but would like to make ahead for a vacation. Could I prepare, not bake, then freeze? I’d then bake it in an electric roasting oven. Thanks in advance for your reply.
Unfortunately it isn’t safe to par cook meat and finish the rest another day.
Could I transfer the chicken to an air fryer instead of the oven? And with what temperature and for how long?
Hi Vanessa, I don’t have tested air fryer instructions outlined, I do recommend using an oven for this if possible as it needs to bake vs. air fry.
This looks amazing! Do you think I can sear the chicken and allow to cool then cover and bake the next day? Trying to minimize work day of dinner party
Hi Ned! I wish I could say yes, but it’s not safe to par-cook meat and save the rest for another day 🙁
I made this for dinner tonight and it was amazing!
My husband and kids all loved it too!
I am soooooo happy to hear that Adriana!! Thank you SO much for taking the time to leave a review, I really appreciate it!! ❤️❤️❤️ -Stephanie
Are tomatoes raw or cooked?
They’re sundried tomatoes, (so they’re dried and then preserved in oil).