Stuffed chicken breast is one of those dinners that feels special but doesn’t need a ton of fuss. This recipe packs chicken breasts with spinach, cheese, and sun-dried tomatoes for a juicy, tasty meal that you can pop in the oven any night of the week.
This recipe solves filling leakage, prevents dry chicken, and guides even cooking, while offering easy prep and reliable steps for tender, flavorful stuffed chicken breasts.
I’ve found that easy stuffed chicken recipes often fall short because the filling leaks or the chicken dries out. I learned these things the hard way, like when I overstuffed pockets and spent half an hour cleaning spills. This recipe fixes that by keeping the filling in place and the chicken tender without extra stress.
The timing is straightforward—about 20 minutes in the oven after a quick sear—and the seasoning makes each bite hit the right notes without overpowering. Plus, letting the chicken rest before serving helps keep it juicy, which I didn’t realize at first but now swear by. If you’re looking for meals with hidden veggies, try my Broccolini Frittata that always makes the weeknight table happier.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to potential cross-contamination from sun-dried tomatoes packed in oil.
- The recipe contains cream cheese and mozzarella, so it is unsuitable for dairy-free diets.
- This recipe does not meet vegan or vegetarian diets as it includes chicken breast and dairy ingredients.
- The recipe is low-carb and keto friendly because it uses chicken, cheeses, spinach, and oil without added sugars.
- The recipe is nut-free, as none of the listed ingredients contain or include nuts.
Why You Will Love This Recipe
- Consistently Juicy and Tender Texture
Searing the chicken breasts first locks in moisture, while baking them at a moderate oven temperature keeps the inside tender and juicy without drying out the filling or meat. - Rich Flavor Layers in the Filling
The blend of cream cheese, mozzarella, and Parmesan with sautéed spinach and sun-dried tomatoes adds mild tang and subtle heat, creating a filling that’s flavorful without being overpowering. - Easy to Prepare Ahead of Time
Stuffed chicken breasts can be prepped and refrigerated up to two days before cooking, saving time on busy days and keeping the flavors fresh and balanced when baked. - Reliable Cooking with Temperature Tips
Using a meat thermometer ensures the chicken reaches the exact safe temperature without overcooking, which keeps the breast soft and the cheese melty, making this an easy stuffed chicken recipe to trust.
How To Make Stuffed Chicken Breast in The Oven
- Prep Time: 15 minutes
- Cool Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: main course
- Method: baking
- Cuisine: American
- Diet: diabetic-friendly
Description
A delicious stuffed chicken breast recipe packed with spinach, cheese, and sun-dried tomatoes for a juicy meal.
Ingredients
- 4 boneless, skinless chicken breasts (6 to 8 ounces each)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning (basil, oregano, thyme blend)
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon olive oil (plus 2 tablespoons reserved sun-dried tomato oil or extra olive oil for sautéing)
- 4 ounces cream cheese, softened
- ½ cup shredded mozzarella cheese (preferably shredded fresh from block)
- ⅓ cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach, roughly chopped
- ⅓ cup sun-dried tomatoes packed in oil, drained and chopped
- 3 garlic cloves, minced or pressed
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon onion powder
- 1 tablespoon salted butter (for searing)
Instructions
- Warm 2 tablespoons of the reserved sun-dried tomato oil (or olive oil if unavailable) in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the roughly chopped baby spinach and cook, stirring occasionally, until just wilted—about 3 minutes. This process removes excess moisture from the spinach and enhances its flavor without making it soggy. Remove from heat and let the mixture cool slightly before adding to the filling.
- In a mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, wilted spinach and garlic mixture, chopped sun-dried tomatoes, red pepper flakes, and onion powder. Stir thoroughly until evenly mixed. The softened cream cheese acts as a binding agent, holding the filling together as it cooks inside the chicken breast, minimizing the need for toothpicks.
- Pat the chicken breasts dry with paper towels to prevent sogginess. Using a sharp paring knife, carefully slice a deep pocket along the side of each chicken breast without cutting all the way through. The goal is a “pouch” deep enough to hold the filling securely but intact enough to avoid tearing and leakage.
- If the chicken breasts vary in thickness or feel bulky, place them between two sheets of plastic wrap and gently pound with a meat mallet to about 1-inch thickness. This helps the chicken cook evenly and prevents dry edges or undercooked sections.
- Rub all sides of the chicken breasts with 1 tablespoon olive oil to help seasonings stick and promote browning. Generously sprinkle salt, garlic powder, paprika, Italian seasoning, and freshly cracked black pepper on both the exterior and inside the pockets. The seasoning mix accentuates the chicken’s natural flavor and develops a subtle crust during searing.
- Spoon the prepared filling evenly into each pocket, pressing gently to fill without overstuffing. Overfilling may cause tearing and filling leaks during cooking. Thanks to the cream cheese base, the mixture holds together well without toothpicks, but toothpicks can be used sparingly if necessary to secure the pockets.
- Heat 1 tablespoon butter with 1 tablespoon olive oil over medium-high heat in an oven-safe skillet until shimmering. Add the stuffed chicken breasts (working in batches if needed to avoid crowding) and sear each side until golden brown, about 2 to 3 minutes per side. This step locks in juices and creates a flavorful crust.
- Transfer the skillet straight to a preheated 375°F oven. If the skillet isn’t oven-safe, carefully move the chicken breasts to a baking dish. Bake for 17 to 20 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken (not the filling) reads 165°F. Proper temperature ensures the chicken is cooked thoroughly without drying out.
- Remove the chicken breasts from the oven and tent loosely with foil. Let them rest for 5 minutes to allow the juices to redistribute throughout the meat. This resting period is key to tender, juicy slices. Don’t forget to remove any toothpicks before serving.
Notes
- The reserved oil from sun-dried tomatoes adds a subtle umami depth when used for sautéing garlic and spinach. If unavailable, good quality olive oil works well.
- Softened cream cheese is essential for holding the filling together and preventing it from spilling out during cooking. It reduces the need for toothpicks and helps maintain a neat appearance.
- Gently pounding chicken breasts to an even 1-inch thickness supports uniform cooking and prevents dry or raw spots.
- Using freshly shredded mozzarella from a block gives better melting properties and texture compared to pre-shredded varieties.
- Freshly grated Parmesan has more robust flavor and less grit than pre-packaged grated cheese, improving the filling’s texture.
- Avoid overstuffing the chicken pockets; enough filling should fill the pocket without stretching or tearing the meat.
- The seasoning blend (paprika, garlic powder, Italian herbs, pepper) adds subtle layers of flavor that complement the filling without overpowering it.
- Use a reliable instant-read thermometer and check temperature in the thickest part of the meat (not the filling) to confirm doneness and food safety.
- The resting step after baking redistributes meat juices, keeping the chicken moist and tender when sliced.
- This recipe offers a straightforward timing method suitable for weeknight cooks: about 20 minutes baking after searing, excluding prep.
- For air fryer cooking, place stuffed chicken breasts in a lightly greased basket and cook at 400°F for 12 minutes, flipping halfway through, confirming 165°F internal temperature afterward.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Ingredient Notes
- Boneless, skinless chicken breasts: Choose breasts about 6-8 ounces each, with firm texture and light pink color. Pat dry before prepping pockets to avoid soggy filling leakage.
- Cream cheese: Use softened cream cheese for a smooth base that helps bind the filling. This keeps everything inside the chicken breast without needing too many toothpicks.
- Shredded mozzarella cheese: Opt for block mozzarella shredded fresh for better texture and meltability. It adds stretch and a mild creamy taste that blends well with the spinach.
- Freshly grated Parmesan cheese: Freshly grated Parmesan provides a sharper, nutty flavor and less grit than pre-grated varieties. It adds a subtle saltiness to the filling’s texture.
- Fresh baby spinach: Use fresh baby spinach, roughly chopped, to avoid excess water in the filling. Sautéing it first softens the leaves and deepens the flavor while reducing moisture.
- Sun-dried tomatoes packed in oil: Pick oil-packed sun-dried tomatoes for richer taste and texture. Drain and chop to add a sweet, tangy burst without overpowering the cheese blend.
- Garlic cloves: Fresh garlic, minced or pressed, gives the filling a bright aromatic note. Avoid pre-minced garlic in jars because it lacks the punch and can be watery.
- Red pepper flakes: A small pinch adds mild heat without overwhelming the dish. Use sparingly, especially if sensitive to spice, but it lifts the overall flavor profile nicely.
- Onion powder: This adds a gentle savory depth without the texture of fresh onion. It blends smoothly into the filling mix to support other seasonings.
- Olive oil: Use good quality olive oil for both rubbing on the chicken and sautéing. It helps the seasoning stick and contributes a fruity richness, especially if using the reserved sun-dried tomato oil.
- Butter: Butter adds a touch of richness and browns the outside when searing the stuffed chicken breasts. Choose salted butter for a bit more flavor complexity.
- Seasoning blend (paprika, garlic powder, Italian seasoning, black pepper): These spices add layers of flavor to the chicken itself. Paprika provides mild earthiness, garlic powder enhances aroma, Italian herbs add herbal brightness, and black pepper gives subtle heat.
Recipe Baking Tips
- If the chicken pocket tears while stuffing, limit filling to ⅓ cup and avoid pressing too hard to keep the filling contained during cooking.
- If chicken breasts are unevenly thick, pound to 1 inch thickness between plastic wrap before seasoning for more even cooking and tenderness.
- When searing, heat butter and 1 tablespoon olive oil over medium-high for a golden crust, cooking 2-3 minutes per side before oven baking.
- If chicken seems undercooked 15 minutes into baking at 375°F, check internal temperature with a thermometer and continue until it reads 165°F.
- For moist leftovers, reheat covered in foil at 325°F with 2 teaspoons water to keep stuffed chicken breast juicy without drying out.
Serving Suggestions
Serve stuffed chicken breast alongside mashed cauliflower or garlic green beans. Roasted Brussels sprouts and a crisp mixed green salad also complement the dish well.
These sides provide simple tastes that do not overpower the chicken breast stuffed with cheese, spinach, and sun-dried tomatoes. This helps keep the meal balanced without added sugars or gluten.
Use leftover stuffed chicken recipe slices in cold salads with arugula or baby spinach. Add pieces to whole-grain pasta or gluten-free grain bowls for extra protein boost.
Combine with fresh vegetables or light grains to maintain a diabetic-friendly balance while varying textures and flavors in other meal options.
Top stuffed chicken with a drizzle of basil pesto or a spoonful of herbed yogurt sauce. Lemon garlic butter sauce also pairs well, adding brightness without extra sugar or gluten.
These sauces keep the dish moist and add subtle notes that match the spinach and sun-dried tomatoes without masking the main flavors.
Recipe variations
- You can use cooked mushrooms or crispy bacon in the filling instead of sun-dried tomatoes to add a smoky or earthy touch to this stuffed chicken breast recipe.
- Add ¼ teaspoon of crushed red pepper flakes for subtle heat along with 1 teaspoon Italian seasoning to the creamy cheese and spinach filling before stuffing the chicken breasts.
- Either cream cheese or ricotta cheese works well for the filling, providing creamy texture while maintaining moisture in this chicken breast stuffed with greens and cheese.
- If using this recipe for more servings, double all ingredients and prepare 8 chicken breasts, adjusting baking time by 5 minutes to maintain the tender texture of the chicken.
Save This Recipe!
How to Store?
To keep your stuffed chicken breast fresh and delicious, follow these storage tips:
Room Temperature: Store stuffed chicken breast in an airtight container at room temperature up to 2 days. Consume promptly to maintain texture and flavor.
Refrigeration: Place chicken breast stuffed airtight in the refrigerator for up to 4 days to retain moisture. Reheat gently to avoid drying out.
Freezing: Wrap stuffed chicken breast tightly in plastic wrap and place inside a freezer bag up to 3 months. Thaw in the refrigerator before reheating.
You can stuff chicken breasts with fillings like cream cheese, shredded mozzarella, Parmesan, fresh spinach, and sun-dried tomatoes.
Cook stuffed chicken breasts in the oven for 30 to 35 minutes until no pink remains in the thickest part.
Cream cheese adds creaminess and binds the filling; use about 2 ounces (½ cup) of shredded mozzarella for stuffing.
Lay chicken on a board, season, then cut a 4-5 cm long, 3 cm deep pocket in the center for stuffing.
Stuffed chicken is cooked when the internal meat is no longer pink and juices run clear.
Make a pocket in the chicken breast and stuff with 2 mozzarella slices and 3 basil leaves, even if slightly visible.
Serve stuffed chicken with sides like roasted Brussels sprouts, mashed potatoes, green bean quinoa salad, or rice pilaf.
Butter chicken outside, season, fill the pocket with desired mixture, then bake until browned and juices run clear.
Yes. Stuff chicken with rice, place in a greased dish, and bake about 1 hour until browned and juices run clear.
Yes. Stuff chicken with mozzarella and tomatoes, then air fry at 375°F (190°C) for 18 to 20 minutes.
Marinate chicken with olive oil, lemon juice, garlic, paprika, or balsamic vinegar with oregano for added flavor.
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