Baked Stuffed Chicken Breast Recipe
Primal Edge Health participates in the Amazon Services LLC Associates Program and other affiliate programs and therefore, may collect a share of sales or other compensation from the links on this page. This comes at no additional cost to you, and all the prices and availability are accurate at the time of publishing.
This stuffed chicken breast is a protein-packed, flavor-loaded dish that will make dinner time extra special. Tender seasoned chicken breasts are stuffed with a creamy 3-cheese blend, spinach, sun-dried tomatoes, and herbs. It bakes like a dream, and it’s ready in less than an hour.
Let’s talk about a glow-up for your average chicken dinner. This baked stuffed chicken breast is packed with bold flavor, creamy filling, and tender, juicy meat that’ll make you forget all about takeout.
And the best part? It’s naturally low-carb, high-protein, and perfect for keto, gluten-free, or just generally wholesome eating goals. No heavy sauces or fried coatings here, just clean, satisfying ingredients that taste indulgent without the guilt.
It feels like a fancy meal but doesn’t come with the fuss, just like my other chicken breast favorites, pan seared chicken breast and keto chicken francese. This baked beauty is great for family dinners, casual gatherings, or meal-prepping for the week. Trust me, this is one chicken dinner worth stuffing into your regular rotation.
Table of Contents (click to view)
Why You’ll Love This Recipe
- Quick and easy dinner: Make this restaurant-worthy dish in 40 minutes or less.
- Wholesome ingredients
- Seriously satisfying
- Great for all occasions
- Meal prep-friendly
- Endlessly versatile: Swap in your favorite cheeses, herbs, or favorite add-ins to suit your mood, diet, or the occasion.
How to Make Stuffed Chicken Breast
Experience melty, cheesy goodness inside a juicy, perfectly seasoned chicken breast with this recipe! Here’s proof that a nutritious dinner doesn’t have to be bland or boring. Prep for just 15 minutes, then sit back and relax as your oven takes care of the rest.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the chicken:
- Chicken breasts: I use boneless, skinless chicken breasts.
- Olive oil: For pan frying. The oil also helps the chicken brown and crisp up.
- Paprika
- Salt and ground black pepper
For the filling:
- Cream cheese: Use full-fat cream cheese for the best taste and texture. Avoid low-fat or fat-free cream cheese as it tends to release too much moisture while cooking, which can make your filling watery.
- Mozzarella and Parmesan cheese: I recommend using freshly and finely shredded mozzarella and grated Parmesan for the best flavor and melt.
- Spinach: I use fresh spinach, but you can also use frozen if preferred.
- Sun-dried tomatoes: Choose sun-dried tomatoes packed in oil, not water. Make sure to drain and chop uniformly for the best results.
- Garlic cloves
- Parsley
Step-By-Step Instructions
To make the perfect stuffed chicken breast, simply make the stuffing, season and stuff the chicken, sear quickly, then bake. Once ready, just garnish and enjoy! Follow the simple instructions below, and you can’t go wrong.
Step 1: Make the stuffing
Preheat your oven to 375 F.
In a small bowl, mix cream cheese, mozzarella, Parmesan, spinach, tomatoes, garlic, and parsley until combined.
Step 2: Slice, season, and stuff
Carefully cut a pocket with a sharp knife in the side of each chicken breast. To do this, place your hand flat on top of the breast and use a sharp knife to carefully slice horizontally into the thickest part, stopping about ½ inch from the edge so you don’t cut all the way through. Open it gently like a book; this creates a perfect pocket to hold your filling without it leaking out during baking.
Next, season the chicken with paprika, salt, and pepper, then divide the cream cheese mixture evenly between the chicken breasts, stuffing each one with the filling. Secure with toothpicks if needed.
Step 3: Sear
Heat olive oil in a large oven-proof skillet over medium heat. Sear the stuffed chicken breasts for 3 to 4 minutes per side until golden brown.
Step 4: Bake
Bake for 18 to 20 minutes until the chicken reaches an internal temperature of 165 F.
Step 5: Rest and garnish
Let the chicken rest for 5 minutes before serving. Garnish with extra parsley, if desired.
Substitutions
Another thing that I love about this dish is that it’s endlessly customizable. If you’re missing something from the ingredient list or prefer to use an alternative, there are so many ways to make this recipe your own. Try these easy substitutions:
- Chicken breasts: If unavailable, use boneless, skinless chicken thighs or turkey breast.
- Olive oil: Replace with avocado oil or butter.
- Paprika: Use smoked paprika for a stronger flavor, or chili powder for a more intense heat.
- Cream cheese: Substitute with ricotta or Neufchâtel, which is lower in fat.
- Mozzarella: Use part-skim mozzarella for a lighter option, or Provolone or fontina for a similar melt.
- Parmesan cheese: Pecorino Romano is a good substitute, although it’s saltier.
- Spinach: No spinach? Go for finely chopped kale or arugula.
- Sun-dried tomatoes: Replace with chopped cherry tomatoes or roasted red peppers.
- Garlic cloves: Substitute with garlic powder (1/4 tsp per clove) or shallots.
- Parsley: Fresh basil or chives are good swaps.
Expert Tips
- Pound the chicken: Before cutting, lightly pound the chicken breasts to an even thickness. This helps them cook uniformly and prevents dry edges with an undercooked center.
- Drain moist fillings: If using spinach or sun-dried tomatoes packed in oil, squeeze out excess moisture or oil to prevent soggy filling or watery chicken.
- Don’t overstuff: Avoid overfilling the pocket, which can cause the stuffing to spill out during baking. Aim for a snug but manageable amount that seals easily.
- Add mix-ins: For extra flavor and texture, you can add sautéed mushrooms, chopped artichoke hearts, or crumbled bacon to the stuffing mix, or even a sprinkle of red pepper flakes for a little heat.
- Secure with toothpicks: If the pocket won’t stay closed, insert a few toothpicks along the edge to keep the filling inside. Don’t forget to remove them before serving!
- Rest the chicken: Rest the chicken for 5 to 10 minutes after baking. This allows the juices to redistribute and the filling to firm up slightly, making slicing cleaner and more flavorful.
How to Store This Recipe
Cool leftovers completely, transfer to an airtight container, and refrigerate for up to 4 days. For longer storage, wrap each piece tightly in plastic wrap or foil and place them in a freezer-safe container and freeze for up to 1 month.
When ready to enjoy, thaw overnight in the refrigerator and reheat gently in the oven at 325 F until warmed through to maintain the filling’s creamy texture and prevent the chicken from drying out.
What to Serve with Stuffed Chicken Breast
Stuffed chicken breast pairs beautifully with a variety of sides that balance its rich, savory filling. For a lighter meal, serve it alongside a crisp green salad, roasted asparagus, or steamed broccoli.
If you’re craving comfort, creamy mashed cauliflower with garlic butter and green beans, or a simple pilaf make hearty and satisfying choices. You can also keep it low-carb with zoodles or a roasted veggie medley. No matter how you plate it, this stuffed chicken shines as the star of the meal.
More Easy Chicken Recipes To Try
- Slow cooker crack chicken
- One-pan chicken fajitas
- Sheet pan chicken with vegetables
- Chicken broccoli alfredo casserole
- Keto chicken cordon bleu
Easy Cheese Stuffed Chicken Breast
Ingredients
For the chicken:
- 4 medium chicken breasts boneless and skinless
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Filling:
- ½ cup cream cheese softened
- ½ cup mozzarella shredded
- ¼ cup Parmesan cheese grated
- 1 cup spinach chopped
- ¼ cup sun-dried tomatoes drained and chopped
- 2 cloves garlic minced
- 1 tablespoon parsley fresh and chopped
Instructions
- Preheat your oven to 375 °F.
- In a small bowl, mix cream cheese, mozzarella, Parmesan, spinach, tomatoes, garlic, and parsley until combined.
- Carefully cut a pocket with a sharp knife in the side of each chicken breast without slicing all the way through. Season the chicken with paprika, salt, and pepper.
- Divide the cream cheese mixture evenly between the chicken breasts, stuffing each one with the filling. Secure with toothpicks if needed.
- Heat olive oil in a large oven-proof skillet over medium heat. Sear the stuffed chicken breasts for 3-4 minutes per side until golden brown.
- Bake for 18-20 minutes until the chicken reaches an internal temperature of 165 °F.
- Let the chicken rest for 5 minutes before serving. Garnish with extra parsley, if desired.
Notes
- Before cutting, lightly pound the chicken breasts to an even thickness to help them cook uniformly and prevent dry edges with an undercooked center.
- If using spinach or sun-dried tomatoes packed in oil, squeeze out excess moisture or oil to prevent soggy filling or watery chicken.
- Avoid overfilling the pocket, which can cause the stuffing to spill out during baking.
- Add mix-ins like sautéed mushrooms, chopped artichoke hearts, crumbled bacon, or even a sprinkle of red pepper flakes for a little heat.
- Secure with toothpicks if needed to keep the filling inside. Don’t forget to remove them before serving!
- Rest the chicken for 5 to 10 minutes after baking to allow the juices to redistribute and the filling to firm up slightly.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
