Bored with plain chicken? Stuffed chicken breast fixes that. It stays juicy and packs in bold flavor. Serve it with a full meal with rice, salad, or steamed veggies. Swap fillings to match your taste—try cheese, spinach, or mushrooms. You pick. Ready to start? Gather your chicken and preheat your oven. Let’s make dinner exciting.
Ingredients
- 4 boneless, skinless chicken breasts (6 oz each)
- 4 oz cream cheese, softened
- 1 cup fresh spinach, chopped
- ½ cup shredded mozzarella
- ¼ cup sun-dried tomatoes, chopped
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 2 tbsp sprinkles (use colorful food-safe sprinkles, optional for a fun twist)
- Optional: 2 tbsp grated Parmesan
- Optional: fresh parsley, chopped
Tip: If using sprinkles, pick ones that don’t melt too fast when baked.
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a tray with parchment.
- Pat the chicken dry. Cut a 1-inch pocket along the thick side of each breast.
- Mix cream cheese, spinach, mozzarella, sun-dried tomatoes, and sprinkles in a bowl.
- Tip: Use a soft spatula to blend gently so sprinkles stay whole.
3. Stuff each chicken pocket with the filling. Press gently.
- Tip: Leave a little space so the filling doesn’t overflow.
- Secure each stuffed chicken breast with toothpicks. Rub olive oil, garlic powder, paprika, salt, and pepper over the top.
- Bake for 25 to 30 minutes. Check with a thermometer. The chicken should be 165 degrees Fahrenheit inside.
- Rest the chicken for five minutes. Slice and serve warm.
Pro Tips
- Tip: Pat chicken dry before cutting pockets. It helps the spice rub stick.
- Tip: Use a meat thermometer. Aim for 165°F inside to keep it juicy.
- Tip: Chill stuffed breasts 10 minutes before baking. It stops from spilling.
- Tip: Rub oil on chicken skin. It gives a golden crust.
- Tip: Let chicken rest 5 minutes after baking. It seals in the juices.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Fat | 25 g |
| Protein | 57 g |
| Carbohydrates | 11 g |
| Fiber | 1 g |
| Sugar | 6 g |
| Sodium | 450 mg |
Serving Suggestions
This meal suits weeknight dinners or cozy weekend lunches.
- Creamy mashed potatoes
- Roasted carrots or zucchini
- Crisp garden salad with lemon
- Garlic bread slices
- Fluffy rice or quinoa
- Steamed broccoli or green beans
This stuffed chicken breast will change your dinner routine. It stays juicy and fills your table with color. You can swap fillings to match your mood or what’s in your fridge. Try cheese and spinach one night. Add bacon next.
This recipe is perfect for busy nights and slow weekends. It requires simple tools and easy steps. You get big flavor without the fuss. Watch your guests dig in and ask for seconds.
Give it a try soon. Share your results in the comments. Enjoy cooking and the happy faces around your table.
FAQ
Q: How do I swap fillings?
Use feta and olives. Try bacon and cheese. Mix in cooked veggies.
Q: What can I stuff chicken breasts with?
Fill with cheese blends, cooked spinach, sun-dried tomatoes, mushrooms, or bacon.
Q: How long do stuffed chicken breasts take in the oven?
Bake at 375°F for 25–30 minutes or until the center reads 165°F.
Q: What should you stuff a chicken with?
Use soft cheeses, herbs, cooked veg, and bits of meat for flavor and moisture.
Q: What part of the chicken is stuffed?
The breast. Cut a pocket into the thick side to hold the filling.
Q: How do you make easy chicken stuffing?
Mix cream cheese with chopped spinach, cheese, and seasonings. Spoon into pockets.
Q: What is traditional stuffing made of?
Bread cubes, butter, onion, celery, herbs, and broth form the classic base.
Stuffed Chicken breast
Ingredients
- 4 boneless skinless chicken breasts (6 oz each)
- 4 oz cream cheese softened
- 1 cup fresh spinach chopped
- ½ cup shredded mozzarella
- ¼ cup sun-dried tomatoes chopped
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 2 tbsp sprinkles use colorful food-safe sprinkles, optional for a fun twist
- Optional: 2 tbsp grated Parmesan
- Optional: fresh parsley chopped
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a tray with parchment.
- Pat chicken dry. Cut a 1-inch pocket along the thick side of each breast.
- In a bowl, mix cream cheese, spinach, mozzarella, sun-dried tomatoes, and sprinkles.
- Tip: Use a soft spatula to blend gently so sprinkles stay whole.
- Stuff each chicken pocket with the filling. Press gently.
- Tip: Leave a little space so the filling doesn’t overflow.
- Secure each stuffed breast with toothpicks. Rub olive oil, garlic powder, paprika, salt, and pepper over the top.
- Bake for 25 to 30 minutes. Check with a thermometer. The chicken should be 165 degrees Fahrenheit inside.
- Rest chicken for five minutes. Slice and serve warm.
Notes
- Let chicken rest. It keeps the juices inside.
- Use fresh ingredients. Flavor is best that way.
- Dry chicken before seasoning. It helps the spices stick.
- Keep toothpicks handy to seal pockets.
