What are some of the best stuffed chicken breast recipes? They’re like the superhero you never knew you needed. My grandma used to make a simple version with breadcrumbs and herbs, but these are really good. What is next level? Is it easier to make a whole roasted chicken? What are some of the best fillings for a potato salad? If you love Chicken Cordon Bleu, you are going to absolutely adore these!
What is stuffed chicken breast?
Think of it as a blank canvas… but made of juicy chicken! What is a chicken breast sliced open? ), creating a pocket where you can stuff all sorts of goodies. What are some of the best cheeses, herbs, sauces? Is it possible to create a meal that’s tasty enough for company but easy enough to prepare? What are some good things to do on a Tuesday night? I got the inspiration from my friend Sarah who does the most spectacular dinner parties – she says she is a genius. What is her go-to recipe for Stuffed Chicken?
Why you’ll love this recipe?
Where do I start? What I love about these **Stuffed Chicken breast recipes** is how versatile they are. What you have in your fridge? What are some of the best flavor combinations?
Flavor:We’re talking melt-in-your-mouth, juicy chicken with a burst of flavor in every bite. What’s your favorite spinach and artichoke filling? What’s the flavor profile of sun-dried tomato pesto? I swear, even my picky eaters devour these.
Simplicity:Don’t let the fancy presentation fool you. These are surprisingly easy to make. When you get the hang of slicing chicken breast, the rest is a breeze. I’ve tried other recipes that seemed simple but took hours to prepare – this one is truly quick!
Cost-Why are chicken breasts so inexpensive? Can you use leftover veggies, cheese scraps, and pantry staples? How do I clean out my fridge without breaking the bank? Plus, compared to going out to eat, this is a much cheaper (and healthier!) option. What are some good leftovers for lunch the next day?
Versatility:As I mentioned before, the possibilities are endless! Can you adapt these recipes to suit your dietary needs? Can you use plant-based filling? What are some of my favorite weeknight meals? What vegetables do you have on hand?
How do I make stuffed chicken breast?
Quick Overview
How do you make a chicken breast pocket? What is your favorite filling, and then bake or pan-fry it until cooked through. Is it easier than you think? How do I cook chicken to a safe internal temperature? I’ve made this so many times and it still comes out perfect every single time.
Ingredients
For the Chicken:
* 4 boneless, skinless Chicken Breasts (about 6-8 ounces each) – I always try to buy organic, but I can’t afford to sacrifice quality. What’s on sale works!
* 1 tablespoon olive oil
* 1 teaspoon garlic powder
* 1/2 teaspoon paprika
* Salt and pepper to taste
Spinach and Artichoke Filling: Spin
* 1 cup frozen spinach, thawed and squeezed dry – This is crucial!
* 1/2 cup artichoke hearts, chopped
* 1/4 cup Cream Cheese, softened – I tested this with Neufchatel cheese once, and it worked great.
* 1/4 cup grated Parmesan cheese
* 1 clove garlic, minced
* 1 tablespoon mayonnaise – Adds a little creaminess.
* Salt and pepper to taste
Italian Herb and Cheese Filling:
* 1/2 cup shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese
* 2 tablespoons chopped fresh basil
* 1 tablespoon chopped fresh oregano
* 1 clove garlic, minced
* 1/4 teaspoon red pepper flakes (optional)
Sun-Dried Tomato Pesto Filling:
* 1/4 cup sun-dried tomatoes, oil-packed, drained
I prefer the kind without pine nuts, but that’s just me!
* 1/4 cup ricotta cheese
* 1/4 cup shredded provolone cheese
* 1 clove garlic, minced
Jalapeno Popper Filling
* 1/4 cup cream cheese, softened
* 1/4 cup shredded cheddar cheese
* 2 tablespoons chopped jalapenos, seeded (or more, if you like it spicy! I once accidentally used un-seeded jalapenos. Big mistake. Huge.
What is better with bacon?
How do I follow simple
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or olive oil. This prevents sticking and makes cleanup easy.
Step 2: Prepare the Chicken
Place each chicken breast on a cutting board. Using a sharp knife, carefully slice horizontally through the center of each breast, creating an angular shape. Be careful not to cut all the way through! You want to create a little “pouch” for filling. I find a thin, sharp knife works best for this.
Step 3: Make the Fillings
In separate bowls, combine the ingredients for each filling. Make sure everything is well mixed. Taste and adjust seasonings as needed. This is where you can get creative and add your own personal touch!
Step 4: Stuff the Chicken
Spoon the filling into each chicken breast pocket. Don’t overstuff them, or the filling will ooze out during cooking. Use about 1/4 to 1/3 cup of filling per breast, depending on the size. I always end up with a little extra filling, which I just bake in a separate dish – it’s delicious!
Step 5: Season the Chicken
In a small bowl, combine the olive oil, garlic powder, paprika, salt, and pepper. Brush the mixture over the outside of each chicken breast. This adds flavor and helps the chicken to brown nicely.
Step 6: Bake
Place the stuffed chicken breasts in the prepared baking dish. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). I always use a meat thermometer to be sure – it’s worth the investment!
Step 7: Let Rest & Serve
Remove the chicken from the oven and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken breast.
What to Serve It With
**Stuffed chicken breast recipes** are surprisingly versatile and pair well with a variety of sides.
For a Light Lunch: A simple salad with a vinaigrette dressing is always a good choice. I love a classic Caesar salad or a mixed green salad with berries and goat cheese.
For a Hearty Dinner: Roasted vegetables, such as broccoli, asparagus, or Brussels sprouts, are a healthy and delicious option. You could also serve it with mashed potatoes, rice, or quinoa.
For a Special Occasion: Creamy polenta, risotto, or even a side of pasta would be a decadent addition. Don’t forget the wine! A crisp white wine pairs perfectly with chicken.
My family always loves it when I serve these with a side of garlic bread and a big green salad – they say it’s like eating at a restaurant!
Top Tips for Perfecting Your Stuffed Chicken Breast Recipes
Chicken Breast Prep: Make sure to pat the chicken breasts dry with paper towels before stuffing them. This helps them to brown better and prevents them from steaming in the oven. Don’t be afraid to butterfly the chicken breast a little more to create a larger pocket if needed – just be careful not to cut all the way through. I prefer to use a sharp chef’s knife for this, but a thin fillet knife works well too.
Mixing Advice: Don’t overmix the fillings, especially if they contain cheese. Overmixing can make the cheese tough and rubbery. Gently combine the ingredients until they are just mixed. For the spinach and artichoke filling, make sure to squeeze out as much moisture as possible from the spinach before adding it to the mixture. This will prevent the filling from being watery.
Swirl Customization: Feel free to experiment with different fillings! The possibilities are endless. Try adding different cheeses, vegetables, herbs, or spices to create your own unique flavor combinations. You could also use different types of sauces, such as pesto, marinara, or BBQ sauce. I’ve even tried a Mexican-inspired filling with black beans, corn, and salsa – it was amazing!
Ingredient Swaps: If you’re short on time, you can use pre-made fillings, such as spinach and artichoke dip, pesto, or even salsa. Just make sure to adjust the seasonings as needed. You can also use different types of cheese, such as Gruyere, Monterey Jack, or feta. If you don’t have fresh herbs, you can use dried herbs, but use about half the amount.
Baking Tips: If the chicken breasts start to brown too quickly, you can tent them with foil. This will prevent them from burning. Make sure to check the internal temperature of the chicken with a meat thermometer to ensure that it is cooked through. The internal temperature should be 165°F (74°C).
Glaze Variations: For a little extra flavor, you can brush the chicken breasts with a glaze during the last few minutes of baking. Try using a mixture of honey, soy sauce, and ginger, or a simple balsamic glaze. If you don’t have a glaze, you can sprinkle the chicken breasts with grated Parmesan cheese or chopped fresh herbs.
Storing and Reheating Tips
Room Temperature: Cooked stuffed chicken breasts can be left at room temperature for up to 2 hours. After that, they should be refrigerated or frozen to prevent bacterial growth.
Refrigerator Storage: Store leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3-4 days. Make sure to cool them completely before refrigerating them. I always try to eat them within 2 days for the best quality.
Freezer Instructions: For longer storage, you can freeze stuffed chicken breasts. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw them in the refrigerator overnight before reheating.
Glaze Timing Advice: When reheating stuffed chicken breasts, it’s best to reheat them in the oven or microwave. To reheat in the oven, preheat the oven to 350°F (175°C) and bake for 15-20 minutes, or until heated through. To reheat in the microwave, microwave for 1-2 minutes, or until heated through. Be careful not to overcook them, or they will become dry. I also like to add a little bit of chicken broth to the chicken before microwaving to make them extra juicy. Don’t forget to remove any plastic wrap before placing them in the microwave!
Frequently Asked Questions
Final Thoughts
These **stuffed chicken breast recipes** are truly a game-changer for busy weeknights. They’re delicious, versatile, and surprisingly easy to make. Plus, they’re a great way to use up leftover ingredients and create a healthy, satisfying meal that the whole family will love. If you’re looking for more easy chicken recipes, be sure to check out my skillet lemon herb chicken – it’s another family favorite! I hope you love these as much as we do. Happy cooking, friends! Can’t wait to hear how yours turn out! Let me know in the comments which version you tried and how you made it your own!
Stuffed Chicken Breast: 5 Tips for a Perfectly Juicy Meal Every Time
Ingredients
Main Ingredients
- 4 oz Boneless, skinless chicken breasts Pounded to 1/2 inch thickness
- 4 slices Prosciutto Thinly sliced
- 4 oz Fresh mozzarella cheese Cut into sticks
- 1 tbsp Olive oil
- 0.5 tsp Italian seasoning
- 0.25 tsp Salt
- 0.25 tsp Black pepper
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- Place each chicken breast on a cutting board. Top with a slice of prosciutto, a mozzarella stick, and roll it up tightly.
- Secure with toothpicks if needed.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts on all sides until golden brown.
- Sprinkle with Italian seasoning, salt, and pepper.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through.
- Remove toothpicks before serving. Let rest for 5 minutes before slicing.
