Stuffed Chicken breast
This stuffed chicken breast turns plain meat into a fun, juicy dish. You slice a pocket in each breast and fill it with cream cheese, spinach, mozzarella, sun-dried tomatoes, and sprinkles. A quick rub of olive oil, garlic powder, paprika, salt, and pepper gives a golden crust. Baking at 375°F for about 25–30 minutes locks in the flavor. Let the chicken rest for five minutes before slicing. Serve with mashed potatoes, salad, or veggies. You can swap fillings anytime to match your taste.
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.