baked stuffed chicken breast recipe

Written BySheba G Updated On
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The Best baked stuffed chicken breast recipe

I have been making this baked stuffed chicken breast recipe for years, and it is one of those meals that never fails to impress my family. The kids love the cheesy, savory filling, and my husband always asks for seconds. It is a great way to get a healthy, protein-packed dinner on the table without spending all day in the kitchen. The chicken stays juicy and tender, and the stuffing adds so much flavor. I also love that you can mix up the filling with whatever you have on hand, making it perfect for busy weeknights or a special Sunday dinner.

Baked Stuffed Chicken Breast

Baked Stuffed Chicken Breast

4.6 from 1534 votes

Juicy chicken breasts stuffed with a creamy spinach and cheese filling, then baked to golden perfection. This recipe is simple to make and full of flavor, perfect for a family dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons olive oil

For the Stuffing

1 cup fresh spinach, chopped
1/2 cup cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)

👨‍🍳Directions

1Preheat your oven to 375°F.
2In a mixing bowl, combine the chopped spinach, cream cheese, mozzarella, Parmesan, minced garlic, and red pepper flakes if using. Mix until well combined.
3Place each chicken breast on a cutting board. Using a sharp knife, carefully cut a pocket into the side of each breast, being careful not to cut all the way through.
4Season the inside and outside of each chicken breast with salt, pepper, and garlic powder.
5Evenly divide the spinach and cheese mixture among the chicken breasts, stuffing it into the pockets. Secure the openings with toothpicks.
6Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side, until golden brown.
7Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
8Remove from oven, let rest for 5 minutes, then remove toothpicks before serving.

🔧Equipment

Mixing bowl
Baking dish
Sharp knife
Cutting board
Toothpicks

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 4g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 40g

📝Notes

Tips: You can substitute the spinach with kale or add sun-dried tomatoes for extra flavor. For a lower-fat option, use reduced-fat cream cheese.

Watch Video Of How Baked Stuffed Chicken Breast Works

This baked stuffed chicken breast recipe is always a good idea for any occasion because it looks fancy but is easy to make. It works perfectly for family gatherings or a simple weeknight meal, and everyone always cleans their plate. I hope you give it a try and enjoy it as much as my family does.

❓ Frequently Asked Questions About Baked Stuffed Chicken Breast

1. Can I use a different type of cheese?

Yes, you can swap the mozzarella for provolone, cheddar, or even feta. Just keep the total amount the same for the best texture.

2. How do I prevent the chicken from drying out?

Make sure not to overcook the chicken. Use a meat thermometer to check that it reaches 165°F, and let it rest for a few minutes after baking to keep it juicy.

3. Can I prepare this dish ahead of time?

Absolutely. You can stuff the chicken breasts and refrigerate them for up to 24 hours before cooking. Just add a few extra minutes to the baking time if they are cold from the fridge.

4. What can I serve with stuffed chicken breast?

This dish goes well with roasted vegetables, a simple salad, or rice. It is versatile and pairs with many sides.

5. Can I freeze the cooked stuffed chicken?

Yes, let the cooked chicken cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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