This Stuffed Chicken Breast recipe is a perfect blend of elegance and comfort. Juicy chicken breasts are filled with a savory, creamy mixture of spinach, sun-dried tomatoes, and cheeses, then baked to perfection. Whether I’m preparing it for a cozy weeknight meal or entertaining guests, this dish always delivers both flavor and presentation.

Stuffed Chicken Breast

Why You’ll Love This Recipe

I love how the bold and creamy filling complements the lean chicken. The prep is straightforward, and the flavors taste like something from a fine restaurant. It also makes for a great meal prep option—easy to reheat and just as delicious the next day. Whether I’m looking for something special or just a dependable dinner, this recipe fits the bill.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken:

4 boneless skinless chicken breasts
Salt and pepper, to taste
½ teaspoon paprika
1 tablespoon olive oil

Filling:

2 teaspoons olive oil
3 cups packed spinach, roughly chopped
4 cloves garlic, minced
1/3 cup sun-dried tomatoes, drained and chopped
4 oz cream cheese, softened
1 cup shredded mozzarella
1/3 cup Parmesan cheese, grated
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon onion powder
1 pinch red pepper flakes

Directions

I start by preheating my oven to 375°F.
I season the chicken breasts with salt, pepper, and paprika.
In a skillet, I heat olive oil over medium heat and sauté spinach and garlic until wilted. Then I add the sun-dried tomatoes and remove from heat.
I combine the spinach mixture with cream cheese, mozzarella, Parmesan, and all the herbs and spices in a bowl until well mixed.
Using a sharp knife, I cut a pocket into each chicken breast and stuff them with the filling.
I sear the stuffed chicken breasts in a skillet over medium-high heat until golden brown on both sides.
Finally, I transfer them to a baking dish and bake for 25–30 minutes or until the chicken is fully cooked through.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Sometimes I switch up the filling depending on what I have on hand. I’ve added mushrooms, artichoke hearts, or even swapped in feta or goat cheese for a tangy twist. For a spicy kick, a few chopped jalapeños go a long way. I also like to experiment with different herbs for a slightly new flavor each time.

Storage/Reheating

I store any leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. When I’m ready to reheat, I place them in a preheated 350°F oven for about 15–20 minutes. This keeps the chicken juicy and the filling warm and creamy. I avoid microwaving as it can make the chicken rubbery.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, I can use boneless, skinless chicken thighs. They’re juicier and work well, although I find them a bit trickier to stuff due to their smaller size.

Can I freeze the stuffed chicken breasts?

Absolutely. I usually freeze them before baking by wrapping each one tightly in plastic wrap and foil. They keep well in the freezer for up to 3 months.

Can I omit the cheese for a dairy-free version?

Yes, I can either skip the cheese or use dairy-free alternatives like almond- or cashew-based cream cheese and vegan mozzarella.

How do I keep the filling from leaking out?

I always use toothpicks to secure the chicken after stuffing. Also, I try not to overfill the pocket. A good sear before baking helps seal the edges too.

What side dishes go well with stuffed chicken breast?

I often serve it with roasted vegetables, mashed potatoes, or a light green salad. For a low-carb option, cauliflower mash or sautéed zucchini works beautifully.

Conclusion

This Stuffed Chicken Breast recipe is one I keep coming back to. It’s full of rich, savory flavors, and the creamy filling pairs perfectly with the tender chicken. I love how versatile it is—easy enough for a weekday dinner but impressive enough for a dinner party. Once I made it the first time, it quickly became part of my regular rotation. Give it a try and see how quickly it becomes one of your favorites too.