Delicious Stuffed Chicken Breast Recipe
This stuffed chicken breast recipe features juicy chicken breasts filled with a creamy spinach and sun-dried tomato filling. It’s a perfect balance of comfort, flavor, and simplicity. In just 15 minutes, you'll have a gourmet dish that looks impressive but is incredibly easy to make.
Ingredients
For the Chicken:
- 2 large boneless skinless chicken breasts
For the Filling:
- 1 cup fresh baby spinach chopped
- 3 tablespoons cream cheese softened
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons crumbled feta cheese
- 2 tablespoons chopped sun-dried tomatoes
For Seasoning and Cooking:
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons unsalted butter
Instructions
- Start by carefully slicing each chicken breast horizontally to create a pocket. Be sure not to cut all the way through. Season both sides generously with salt, pepper, and smoked paprika. The seasoning adds layer upon layer of flavor!
- Mix together the chopped spinach, cream cheese, Parmesan, feta, and sun-dried tomatoes in a bowl until evenly combined. The creamy texture of the cheeses pairs beautifully with the fresh spinach, while the sun-dried tomatoes add a touch of sweetness.
- Spoon the cheesy filling into each chicken pocket. Don’t skimp on the filling! Fold the top of the chicken over and use toothpicks to seal the edges. This keeps all the goodness inside while cooking.
- Melt butter in a skillet over medium heat. Once sizzling, add the stuffed chicken breasts. Cook for 4–5 minutes on each side, or until the chicken is beautifully golden and the internal temperature reaches 165°F. The butter not only prevents sticking but adds a rich flavor and helps the chicken brown.
Notes
- Make-Ahead: Assemble the chicken up to 2 days in advance. Store in a sealed container in the fridge until ready to cook.
- Storage: Keep cooked leftovers in an airtight container for up to 4 days.
- Reheating: Gently warm in a skillet or oven to preserve moisture. Avoid microwaving.