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Stuffed Chicken Breast Recipe

Stuffed Chicken Breast

Juicy chicken breasts filled with a savory blend of spinach, cream cheese, and sun-dried tomatoes, baked to golden perfection. This elegant dish is surprisingly easy to prepare, perfect for a special dinner or a flavorful weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts, boneless and skinless About 180 g each.
  • 2 cups fresh spinach, chopped
  • 120 g cream cheese, softened About ½ cup.
  • ½ cup sun-dried tomatoes, dried and chopped About 40 g.
  • 2 cloves garlic, minced
  • 30 g Parmesan cheese, grated About ¼ cup.
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 1 tablespoon olive oil

Equipment

  • 1 cutting board
  • 1 mixing bowl
  • 1 baking dish (9x13 inches)
  • 1 oven
  • 1 toothpicks or kitchen twine

Method
 

  1. Preheat your oven to 190°C (375°F).
  2. In a mixing bowl, combine the chopped spinach, softened cream cheese, chopped sun-dried tomatoes, minced garlic, and grated Parmesan. Mix until well blended.
  3. Place each chicken breast flat on a cutting board. With a sharp knife, slice a deep pocket horizontally in the side of each breast, being careful not to cut all the way through.
  4. Season the chicken breasts inside and out with salt, black pepper, and paprika.
  5. Stuff each chicken breast with ¼ of the prepared filling, spreading it evenly inside the pocket.
  6. Secure the open edge with toothpicks or tie with kitchen twine to prevent the filling from spilling out during cooking.
  7. Drizzle olive oil in the bottom of the baking dish and arrange the stuffed breasts evenly.
  8. Bake in the preheated oven for 30 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) and is no longer pink inside.
  9. Let the chicken breasts rest for 5 minutes before serving. Remove toothpicks or twine before eating.

Notes

You can substitute frozen spinach (well-drained) for fresh if preferred. For extra flavor, add chopped fresh herbs like basil or parsley to the filling. Serve with a side of roasted vegetables, salad, or mashed potatoes for a complete meal. Leftovers keep well in the fridge for up to 2 days.