Learn how to make a restaurant-worthy stuffed chicken breast that is deliciously juicy and flavorful. This easy recipe features a flavor-packed spinach, sun-dried tomato, and cheese filling enveloped in seasoned and baked chicken breast. Step-by-step instructions show you how to carefully cut pockets into the chicken, prepare the cheesy spinach stuffing, load it up, and bake it to tender perfection. Get tips on ensuring even cooking, avoiding pitfalls, and how to adapt the recipe to your liking. Serve these impressive yet easy stuffed chicken breasts alongside mashed potatoes and veggies for a complete meal the whole family will request again and again.
Can I use frozen spinach instead of thawed?
Yes, you can use frozen chopped spinach. Just make sure to squeeze out any excess moisture before adding to the filling mixture.
What kind of cheese works best?
Fontina and mozzarella are great melty choices for the filling. You could also use provolone or Swiss.
My chicken breasts are really thick. How long should I bake them?
For thicker chicken breasts over 1 1/2 inches, bake for 25-30 minutes until the internal temperature reaches 165°F. Thinner breasts may only need 20 minutes.
Can I make the stuffing ahead of time?
Definitely! Prepare the spinach and cheese stuffing up to 2 days in advance and store chilled until ready to stuff the chicken.
Prep time: 10 minutes
Cook time: 20-25 minutes
Total time: 30-35 minutes
Servings: 4
Ingredients:
- 1 (10 ounce) package frozen chopped spinach, thawed and drained (284g)
- 1⁄2 shallot, minced (15g)
- 1⁄4 cup chopped sun-dried tomatoes (35g)
- 1 cup freshly grated Fontina or Mozzarella cheese (113g)
- 4 chicken breast halves (2 pounds or 908g), patted dry with a paper towel
- 2 large cloves garlic, minced (6g)
- 1 3⁄4 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1⁄2 teaspoon onion powder
- 3⁄4 teaspoon garlic powder
- 1-2 tablespoons avocado, canola, or olive oil
Instructions:
- In a bowl, combine the thawed and drained spinach, sun-dried tomatoes, shallot, garlic, and cheese. Mix well and set aside.
- Pat the chicken breasts dry with paper towels. On a cutting board, carefully cut a pocket into the side of each chicken breast, stopping about 1⁄2 inch from the edge. Be careful not to cut all the way through.
- In a small bowl, make the seasoning blend by mixing together the salt, pepper, paprika, onion powder, and garlic powder.
- Drizzle the chicken breasts with 1-2 tablespoons of oil and rub it all over to coat. Sprinkle the chicken evenly with the seasoning blend.
- Stuff each chicken breast with 2-3 tablespoons of the spinach and cheese mixture. (source: Ineskohl.info)
- Transfer the stuffed chicken breasts to a rimmed baking sheet. Bake at 375°F for 20-25 minutes, until chicken is fully cooked.
- Serve stuffed chicken breasts alongside mashed potatoes and green beans for a complete meal. Enjoy!
Make sure to check out my Mexican Ranchero Chicken Casserole for another delicious chicken dinner idea.
Tips:
- Use chicken breasts of equal size and thickness for even cooking. Pound down thicker pieces of chicken between plastic wrap or parchment paper.
- Avoid overstuffing the chicken or the filling will leak out. Around 2-3 tablespoons per breast is the right amount.
- Brushing the chicken with oil helps the seasons stick. You can also dredge in flour after seasoning for a crispy coated exterior.
- An instant-read thermometer should read 165°F when inserted into the thickest part of the chicken to ensure doneness after baking.
- Let stuffed chicken breasts rest 5 minutes before slicing for perfectly juicy results.
- Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
Nutrition Information (Per stuffed chicken breast):
Calories: 350
Fat: 16g
Carbs: 2g
Protein: 47g
