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A plate with stuffed chicken breast topped with herbs.
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Easy Cheese Stuffed Chicken Breast

This stuffed chicken breast is a protein-packed, flavor-loaded dish that will make dinner time extra special. Tender chicken breasts are filled with a mouthwatering mixture of cheeses, veggies, and herbs, then baked to juicy perfection. It only takes 40 minutes to make!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Keyword: stuffed chicken breast
Servings: 4 servings
Calories: 479kcal
Author: Jessica Haggard

Ingredients

For the chicken:

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
US Customary - Metric

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.
Serve: Serve with sides like a crisp green salad, roasted asparagus, steamed broccoli, creamy mashed cauliflower, garlic butter green beans, or a simple pilaf. Keep it low-carb with zoodles or a roasted veggie medley. 
Store: Cool completely, transfer to an airtight container, and refrigerate for up to 4 days or freeze for up to 1 month. Reheat gently in the oven at 325 F until warmed through. Thaw frozen chicken breasts overnight in the refrigerator before reheating.

Nutrition

Calories: 479kcal | Carbohydrates: 7g | Protein: 56g | Fat: 24g | Saturated Fat: 10g | Sodium: 853mg | Fiber: 1g | Net Carbohydrates: 6g
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