stuffed chicken breast recipes

Stuffed chicken breasts are a quiet hero for weeknights—simple, satisfying, and endlessly adaptable. I’ve always loved the thrill of stuffing, feeling like I’m creating a little surprise inside each piece. It’s a chance to get playful with flavors and textures, making a humble chicken something special. Plus, the smell of searing meat mixed with herbs and cheese is hard to beat.

Why I Keep Coming Back to This

It’s a straightforward dish that always impresses. The combination of savory filling and crispy exterior is endlessly customizable. Plus, it’s forgiving enough to experiment with different cheeses, herbs, or even a spicy kick. It makes me feel like a pro, even on my busiest nights.

Breaking Down the Stuffing

• Spinach: Fresh spinach wilts quickly, adding a bright, slightly bitter contrast.
• Sun-dried tomatoes: Chewy, tangy, and packed with umami—rehydrate if they seem too dry.
• Feta cheese: Salty and creamy, it melts into the filling, making every bite richer.
• Garlic: A quick sauté releases its pungency and aroma, essential for flavor.
• Olive oil: Good-quality oil helps sear the chicken and adds a fruity note.
• Lemon zest: Brightens the filling with a fresh, citrusy zing, cutting through richness.
• Fresh herbs: Basil or parsley add a fragrant, herbal lift—use what you love.

Tools & Equipment You’ll Need

• Sharp knife: To slice into the chicken without losing control.
• Serrated spoon or small spatula: To stuff the chicken evenly.
• Oven-safe skillet: To sear and bake in one dish.
• Kitchen twine or toothpicks: To secure the stuffed chicken.
• Meat thermometer: To check doneness precisely.

Step-by-Step to Juicy Stuffed Chicken Breasts

Step 1: Preheat your oven to 200°C (390°F).

Step 2: Slice into the thick side of each chicken breast to create a pocket, without cutting all the way through.

Step 3: Mix your stuffing—think spinach, sun-dried tomatoes, and feta—then stuff each breast generously.

Step 4: Secure the opening with toothpicks or kitchen twine, so the filling stays put during cooking.

Step 5: Heat a skillet over medium-high heat. Sear the chicken, skin-side down first, until golden, about 3-4 minutes.

Step 6: Flip and sear the other side for another 3 minutes.

Step 7: Transfer the skillet to the oven and bake for 15-20 minutes, until the chicken is cooked through.

Step 8: Rest the chicken for 5 minutes before removing toothpicks and slicing.

Cooking Checkpoints & What to Watch For

• Chicken should reach an internal temperature of 75°C (165°F).
• The exterior should be golden brown and slightly crisp.
• Filling should be hot and slightly bubbling when sliced.

Common Mistakes & How to Fix Them

• Rushing the slicing can tear the meat.? Use a sharp knife to avoid shredding the chicken.
• Overstuffed breasts won’t stay closed.? Don’t overstuff—leave room for the chicken to close.
• Too hot or too cold can ruin texture.? Check oven temperature with an oven thermometer.
• Cutting immediately causes juice loss.? Let the chicken rest before slicing.

Stuffed Chicken Breasts with Spinach, Sun-Dried Tomatoes, and Feta

This dish features tender chicken breasts carefully sliced to create a pocket, filled with a flavorful mixture of wilted spinach, tangy sun-dried tomatoes, and creamy feta cheese. The stuffed breasts are seared until golden and crispy on the outside, then baked to perfection, resulting in a juicy, cheesy interior with a beautifully browned crust.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: International

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken breasts boneless, skinless
• 2 cups fresh spinach roughly chopped
• 1/2 cup sun-dried tomatoes rehydrated if dry
• 1/2 cup feta cheese crumbled
• 3 cloves garlic minced
• 1 tablespoon olive oil good quality
• 1 teaspoon lemon zest freshly grated
• 2 tablespoons fresh herbs basil or parsley, chopped
• to taste salt and pepper

Equipment

• Sharp knife
• Serrated spoon or small spatula
• Oven-safe skillet
• Kitchen twine or toothpicks
• Meat thermometer

Method

 

1. Preheat your oven to 200°C (390°F). Place a rack inside a baking sheet or use an oven-safe skillet.
   
2. Using a sharp knife, slice into the thick side of each chicken breast to create a pocket, being careful not to cut all the way through.
   
3. Heat a tablespoon of olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds, until it releases a pleasant aroma.
   
4. Add chopped spinach to the skillet, stirring until wilted and bright green, about 2 minutes. Remove from heat and let cool slightly.
   
5. Chop sun-dried tomatoes into small pieces and mix them into the spinach along with crumbled feta, lemon zest, and chopped herbs. Season with salt and pepper to taste. Stir everything together until well combined.
   
6. Using a small spoon or spatula, generously stuff each chicken pocket with the spinach mixture, pressing gently to pack the filling inside.
7. Secure each stuffed chicken breast with kitchen twine or toothpicks to keep the filling inside during cooking.
8. Heat the same skillet over medium-high heat and sear the stuffed chicken breasts, skin-side down if applicable, until golden brown and crispy, about 3-4 minutes. Flip and sear the other side for another 3 minutes.
9. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 75°C (165°F), and the chicken is cooked through.
10. Remove the skillet from the oven, cover loosely with foil, and let the chicken rest for 5 minutes to retain juices.
11. Carefully remove toothpicks or twine, then slice the chicken breasts to reveal the colorful, cheesy filling. Serve hot and enjoy the juicy, flavorful bites.