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This easy Stuffed Chicken Breast recipe features juicy baked chicken with cheesy filling of spinach, mozzarella, and sun-dried tomatoes. Cooked until tender, it’s a simple dinner that never disappoints.
Ready to try other delicious chicken recipes? Try my Spicy Chicken Sandwich, Jamaican Curry Chicken, and Jerk Chicken next.
My stuffed chicken breast recipe is nothing like your standard chicken recipes. The cheese and spinach filling keeps the chicken juicy and tender, so it’s never dry or bland. It’s fancy but affordable and comes together in just 30 minutes.
It’s also super customizable with different fillings depending on what you have on hand—think cream cheese, sautéed mushrooms, or even roasted red peppers. This has become a family favourite in my home, and once you try it, I know it’ll be a regular in yours too.
What can I stuff chicken breasts with?
You can stuff chicken breasts with spinach, mozzarella, sun-dried tomatoes, and garlic like in this recipe. Other great options include cream cheese and herbs, sautéed mushrooms, cooked bacon, or roasted red peppers. For something heartier, try adding cooked quinoa, rice, or extra veggies mixed with cheese.
Ingredients
- Chicken breasts: I use large, thick chicken breasts so there’s plenty of room for the filling without splitting. Thicker pieces also stay juicy after baking.
- Olive oil: Adds flavour and helps get a golden crust when searing the chicken.
- Garlic: Fresh minced garlic gives the filling a bold, aromatic kick.
- Baby spinach: Brings freshness and a pop of colour while pairing perfectly with the cheese.
- Sun-dried tomatoes: Adds a sweet and tangy flavour that balances the richness of the mozzarella.
- Mozzarella cheese: Melts beautifully inside the chicken for that gooey, cheesy centre everyone loves.
- Italian seasoning: A simple blend of herbs to season the chicken inside and out.
- Paprika: Gives a touch of smokiness and helps the chicken get that gorgeous golden colour.
- Salt and black pepper: Essential for bringing out all the flavours in the chicken and the filling.
How to Make Stuffed Chicken Breast
Prep the Ingredients
I like to start by preheating the oven to 375°F so it’s ready when I need it. While that heats up, I get all my stuffing ingredients prepped. I shred the mozzarella cheese, rinse and pat dry the baby spinach, mince some fresh garlic, and chop the sun-dried tomatoes into small pieces. Having everything ready before I touch the chicken makes the whole process much smoother.
Stuff and Sear the Chicken
Next, I place the chicken breasts on a cutting board and, using a sharp knife, carefully cut a pocket into the side of each one. You want to be sure not to slice all the way through. I season the chicken inside and out with Italian seasoning, salt, and black pepper. Then comes the best part—stuffing! I fill each pocket with the minced garlic, sun-dried tomatoes, mozzarella cheese, and baby spinach. If the filling looks like it might spill out, I use a few toothpicks to secure the opening.
I heat olive oil in my cast iron skillet over medium heat. Once it’s nice and hot, I sear the stuffed chicken breasts for about 3 to 4 minutes on each side until they get a gorgeous golden brown crust.
Bake Chicken Until Juicy and Tender
After searing, I transfer the skillet straight into the preheated oven. I let the chicken bake for 10 to 15 minutes, or until it’s fully cooked through and reaches an internal temperature of 165°F. (Keep in mind, the cooking time can vary depending on how big the chicken breasts are.) Once they’re done, I carefully remove the skillet from the oven and let the chicken rest for a few minutes before serving. Don’t forget to remove the toothpicks before digging in!
How Long to Bake Stuffed Chicken Breast
Stuffed chicken breasts typically bake for 10 to 15 minutes at 375°F after searing. The exact time will depend on the thickness of the chicken, so it’s important to check that the internal temperature reaches 165°F. Thicker chicken breasts may take a little longer, while smaller ones will cook more quickly.
Recipe Tips
- Use thick chicken breasts. Thicker pieces are easier to cut and hold the filling without splitting.
- Don’t overstuff. A generous filling is great, but too much can cause tearing or spilling during cooking.
- Secure with toothpicks. This keeps the filling inside while searing and baking. Just remember to remove them before serving.
- Sear before baking. Searing locks in moisture and adds a golden, flavourful crust to the chicken.
- Check the internal temperature. Use a meat thermometer to make sure the thickest part of the chicken reaches 165°F for safe, juicy results.
- Season and freeze chicken in advance. I often buy meats in bulk, season them, and freeze for later. This not only saves time during busy weeks but also creates richer, more flavourful chicken when it’s had time to marinate.
How to Serve Stuffed Chicken Breast
- Orzo Salad: A light, Mediterranean-inspired pasta salad featuring orzo, sundried tomatoes, cucumbers, red onions, and feta, tossed in a zesty vinaigrette.
- Roasted Baby Potatoes: Crispy on the outside and tender on the inside, these seasoned potatoes make a versatile and satisfying side.
- Jamaican Steamed Cabbage: A flavourful mix of cabbage, carrots, bell peppers, and onions, lightly seasoned and steamed to perfection.
- Roasted Brussels Sprouts: Caramelized Brussels sprouts combined with savoury bacon and a tangy balsamic glaze for an irresistible flavour.
- Tomato Avocado Cucumber Salad: A refreshing salad combining juicy tomatoes, crisp cucumbers, and creamy avocados, tossed in a light citrus vinaigrette.
- Quinoa Salad: A hearty and healthy salad featuring quinoa, crunchy bell peppers, cucumbers, and red onions, all tossed in a homemade herb dressing.
Storage & Reheating
How to Store Leftovers
Place any leftover stuffed chicken breasts in an airtight container and refrigerate for up to 3 days. Make sure the chicken has cooled completely before storing.
How to Reheat
To keep the chicken juicy, reheat in a baking dish covered with foil at 350°F for about 10 to 15 minutes or until warmed through. I don’t recommend microwaving, as it can make the filling watery and the chicken rubbery.
Can You Freeze Stuffed Chicken Breasts?
Yes! You can freeze cooked stuffed chicken breasts. Wrap each one tightly in plastic wrap, then place them in a freezer-safe bag or container. Thaw in the refrigerator overnight before reheating as directed.
FAQs
For this recipe, mozzarella is my favourite because it melts easily and gives that perfect cheesy pull. You can also try cream cheese, provolone, or even feta for different flavours and textures. Just make sure to choose a cheese that melts well or complements the other filling ingredients.
No, fresh baby spinach works perfectly as it wilts inside the chicken while baking. Pre-cooking it isn’t necessary and helps keep the prep quick and easy.
Yes! You can stuff and season the chicken, then cover and refrigerate it for up to a day before cooking. Just let it sit at room temperature for about 15 minutes before searing.
Be sure not to overstuff the chicken breasts and use toothpicks to secure the openings. This helps hold everything together while searing and baking.
More Chicken Recipes
- Chicken Broccoli Alfredo Bake
- Jamaican Chicken Soup
- Bruschetta Chicken
- Spatchcock Chicken
- Cornflake Crumb Fried Chicken
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Stuffed Chicken Breast Recipe
Ingredients
- 4 Large Chicken Breasts
- 2 tbsp Olive Oil
- 3-4 Cloves Garlic minced
- 2 – 3 cups Baby Spinach
- 4 tbsp Sun-Dried Tomatoes
- 1 cup Mozzarella Cheese shredded
- 1 tbsp Italian Seasoning
- 1 tsp Paprika
- 1/2 tsp Salt more or less to taste
- 1/4 tsp Black Pepper more or less to taste
Instructions
- Preheat oven to 375°F.
- Prep the stuffing ingredients. Shred the mozzarella cheese. Rinse and pat dry the baby spinach. Mince the fresh garlic and chop the sun-dried tomatoes into small pieces.
- Place the chicken breasts on a cutting board. Using a sharp knife, carefully cut a pocket into the side of each breast, making sure not to slice all the way through.
- Season the chicken breasts, both inside the pockets and on the outside, with Italian seasoning, salt, and black pepper.
- Stuff each chicken breast pocket with the minced garlic, sun-dried tomatoes, mozzarella cheese, and baby spinach. Secure the openings with toothpicks if needed to keep the filling inside while cooking.
- Heat the olive oil in a cast iron pan or oven-safe skillet over medium heat.
- Once the oil is hot, sear the stuffed chicken breasts for 3 to 4 minutes per side, or until golden brown.
- Transfer the skillet to the preheated oven and bake for 10 to 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F. (Cooking time may vary depending on the size of the chicken breasts.)
- Carefully remove the skillet from the oven. Let the chicken rest for a few minutes before serving. Enjoy!
