Stuffed Chicken Breasts

Content… Perfectly Customizable Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions What to Serve More Exciting Chicken Breast Recipes to Try Watch How to Make It

Customizable Spinach-Stuffed Chicken Breast

While spinach-stuffed chicken breast is delightful, the variations are pretty much endless. You can use anything tasty you have on hand to create a symphony of flavors. A few creative things I love include finely chopped broccoli florets, olives, fresh herbs, sun-dried tomatoes, pickled vegetables, and even bacon and sausage. 😉

Recipe Ingredients

1. Chicken Breast – Boneless, skinless chicken breasts are for this dish since they’re large enough to slice a deep pocket into for stuffing.
2. Seasonings – I go for a mix of Italian and Creole seasoning, along with some minced garlic. The combo works well with any stuffing you choose. 
3. Veggies – My veggies of choice include mushrooms, baby spinach, and red bell peppers. The flavors work well together, and the colors look spectacular. 🤩 
4. Cheese – I love provolone cheese for this recipe, and sliced provolone is especially easy for stuffing. 

How to Make Stuffed Chicken Breasts

Stuff the Chicken Breasts

• Preheat the oven to 37℉ (190℃).
• Season – Salt the chicken before seasoning both sides of each breast with the Italian and Creole seasoning. (Photo 1)
• Create Pocket – Place chicken on a board or flat surface. Cut a slit or pocket about ¾ quarter of the way through each breast, but try not to cut all the way through. Next, season the inside of the chicken. (Photo 2)
• Saute Veggies – In a large skillet or frying pan, add the olive oil and garlic and sauté over medium heat for about a minute. Add the mushrooms and bell pepper, and continue stirring for 3 minutes. (Photo 3)
• Spinach – Finally, add the spinach and stir frequently until wilted and cooked, about 2-3 minutes. Set the sauteed veggies aside. (Photos 4-5)
• Stuff each chicken breast with the mushroom, spinach, and bell pepper mixture. Then add the cheese; about 1-2 slices per chicken usually works. (Photo 6)
• Secure – Thread toothpicks through the chicken breasts near the openings to secure them. If a little filling comes out, just tuck it back in.

Cook the Stuffed Chicken Breasts

• Heat an oven-proof skillet over medium heat with a tablespoon of oil. Sear the breasts on both sides for 3-4 minutes each until golden, flipping them carefully with tongs. (Photo 7)
• Bake – Once seared, place the skillet in the oven and bake the chicken for 16-18 minutes or until cooked through. The time will depend on the size of the breasts. (Photo 8)
• Serve – Transfer the chicken breasts to serving plates. Carefully remove and discard the toothpicks. Serve immediately drizzled with the juices in the skillet.

Recipe Variations

1. Sun-dried tomato and pesto stuffed chicken breast. I adore mixing sun-dried tomatoes, pesto, and some cream cheese in a bowl and then stuffing the breasts with it. So tasty with pasta! 🍝
2. Try a broccoli cheddar stuffed breast. Stuff them with finely chopped blanched broccoli florets and shredded cheddar before cooking. The kids love this one.
3. Indulge in jalapeno popper stuffed chicken breasts. Stuff the breasts with cream cheese, diced jalapenos, and shredded cheddar before wrapping them in bacon and cooking them in the oven. ❤️‍🔥
4. Asparagus stuffed chicken breasts. Chop a couple of spears of asparagus and saute them with the veggies for an extra special touch.

Tips and Tricks

1. When choosing your chicken, go for relatively thick breasts. Avoid buying packs with labels that say filets, thin-cut, or tenders.
2. If you only have frozen spinach, make sure you thaw it first and squeeze out excess moisture before sauteing it.
3. The most accurate way to know chicken is done is to insert an instant-read meat thermometer into the thickest part of the breast. It should read 165℉ (75℃). If you don’t have one, pierce the chicken with a knife, and if the juices run clear, it’s done.

Make-Ahead Instructions

These stuffed chicken breasts will stay good in the fridge for 3-5 days or in the freezer for up to 3 months. They reheat well, making them an ideal make-ahead or meal-prep dish.

Simply follow the recipe instructions and then pop them in an airtight container once they’ve cooled. Store them in the fridge or freezer until you are ready to reheat them on the stove or microwave. 

Serving and Storage Instructions 

Serve stuffed chicken breast hot out of the oven, drizzled with the juices that accumulate in the baking dish.

Refrigerate leftovers in an airtight container for 3-5 days. To reheat, pop the stuffed chicken breasts in the microwave for a minute or two. Or bake them in a 350℉ (180℃) oven until heated through, which usually takes about 10 minutes. 

What Goes With Stuffed Chicken Breast

Stuffed chicken breast goes beautifully with creamy mushroom pasta or atop a steamy bed of jasmine rice. You can also serve them with a fresh tossed salador grilled zucchini and squash if you’re watching your carbs. 

Wine pairing: Chicken and cheese both call for wine, be it red or white. Go for a medium-bodied wine with this dish. Chardonnay is a good choice if you prefer white wine. If you’re more of a red wine drinker, then a lovely pinot noir will do the trick. 

More Exciting Chicken Breast Recipes to Try

1. Fried Chicken Breast
2. Creamy Lemon Garlic Chicken Breast
3. Chicken Marsala
4. Chicken Cordon Bleu
5. Easy Chicken Piccata

Watch How to Make It

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This blog post was originally published in January 2018 and has been updated with additional tips, new photos, and a video