Stuffed Chicken Breast
This stuffed chicken breast recipe elevates a simple weeknight dinner into something extraordinary. Filled with a rich, cheesy spinach mixture, it offers a satisfying balance of creamy textures and bold flavors.
The chicken is browned to perfection on the stovetop, locking in flavor, then finished in the oven for tender, juicy results. It’s a straightforward yet impressive dish that’s sure to impress guests or family alike.
With a combination of mozzarella, sun-dried tomatoes, and pesto, each bite is bursting with savory goodness. This easy-to-make meal is a delicious alternative to the everyday skillet-cooked chicken.
Stuffed Chicken Breast Ingredients
Chicken breasts form the hearty base of this dish, offering a tender canvas for the rich, flavorful stuffing. Extra-virgin olive oil ensures a golden sear, enhancing the savory notes of the chicken.
Fresh spinach and garlic create a fragrant and vibrant filling, while the creamy texture of cream cheese complements the melt-in-your-mouth mozzarella. Sun-dried tomatoes provide a burst of tangy sweetness, balanced by the herby richness of pesto.
A final touch of fresh parsley adds brightness, while kosher salt and freshly cracked black pepper elevate the overall flavor profile, tying all the ingredients together perfectly.
Stuffed Chicken Breast: Recipe Tips
- Properly Season the Chicken
To ensure maximum flavor, be sure to season both the inside and outside of the chicken breasts with kosher salt. This helps to enhance the natural flavor of the chicken and ensures the stuffing stays flavorful throughout. - Make the Filling Creamy
For the best texture, use room temperature cream cheese when making the spinach filling. Cold cream cheese can make the filling lumpy and difficult to mix. Let it sit out for about 30 minutes before mixing it into the spinach and mozzarella for a smooth, creamy consistency. - Check for Doneness with a Thermometer
For perfectly cooked chicken, always check the internal temperature with an instant-read thermometer. Chicken breasts should reach 165°F in the thickest part of the meat. This ensures the chicken is cooked through, yet still juicy and tender.
What to Serve with Stuffed Chicken Breast
- Garlic Mashed Potatoes
Creamy garlic mashed potatoes are a perfect pairing for stuffed chicken breasts. The rich, buttery potatoes balance out the savory stuffing, and the garlic notes complement the spinach and mozzarella filling. Plus, they soak up the delicious juices from the chicken. - Roasted Vegetables
A side of roasted vegetables, such as carrots, zucchini, and bell peppers, adds color and flavor to the meal. The natural sweetness of the roasted veggies provides a nice contrast to the savory, cheesy chicken, making it a well-rounded dish. - Simple Side Salad
A light, refreshing side salad featuring mixed greens, cherry tomatoes, and a tangy balsamic vinaigrette is a great way to balance out the richness of the stuffed chicken. The acidity from the dressing will cut through the creaminess of the filling and offer a fresh contrast.
FAQ: Stuffed Chicken Breast
- Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts. However, make sure to fully thaw them before starting the recipe to ensure they cook evenly. - Can I substitute the spinach with another vegetable?
Yes, you can swap the spinach for other greens such as kale or arugula. Just make sure to cook the greens until wilted before adding to the stuffing. - Can I make the stuffing ahead of time?
Yes, you can prepare the spinach and cheese stuffing up to a day in advance. Store it in an airtight container in the fridge until you’re ready to stuff the chicken breasts. - What should I do if the chicken breasts are too thick?
If the chicken breasts are very thick, consider gently pounding them to an even thickness before stuffing. This ensures that the chicken cooks evenly and the stuffing stays inside.
Stuffed Chicken Breast
Ingredients
- 4 large chicken breasts about 2 pounds
- 2 tablespoons extra-virgin olive oil
- 2 cups fresh spinach roughly chopped
- 2 cloves garlic minced
- 4 ounces cream cheese softened
- ¾ cup shredded mozzarella cheese
- ¼ cup sun-dried tomatoes chopped
- ¼ cup pesto store-bought or homemade
- 1 teaspoon kosher salt
- Freshly cracked black pepper for serving
- 2 tablespoons minced fresh parsley optional
Instructions
- Preheat the oven to 375°F, ensuring the rack is positioned in the center.
- Place the chicken breasts on a clean cutting board. Pat them dry with paper towels. Using a sharp knife, create a 3-inch slit along the side of each chicken breast, ensuring you form a pocket without cutting all the way through the meat. Season both the inside and outside of the chicken with salt.
- In a cast-iron or oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add the garlic and spinach, cooking for about 4 minutes until the spinach wilts. Transfer the spinach mixture to a medium-sized bowl, then mix in the softened cream cheese, shredded mozzarella, sun-dried tomatoes, and 2 tablespoons of pesto. Carefully stuff this mixture into the pockets of each chicken breast, distributing it evenly.
- Add the remaining tablespoon of olive oil to the skillet and heat over medium. Sear the chicken for 3-4 minutes per side until golden brown. Once browned, transfer the skillet to the preheated oven or move the chicken to a baking dish, baking for 16 to 18 minutes until the internal temperature reaches 165°F.
- Serve the chicken on individual plates, garnishing with the remaining pesto and a sprinkle of fresh parsley, if desired.
