Easy Baked Stuffed Chicken Breast Recipes You’ll Want to Make Again and Again

Discover the best baked stuffed chicken breast recipes with creamy spinach, sun-dried tomatoes, and mozzarella cheese. Juicy, flavorful, and easy to make, perfect for a cozy family dinner or special occasion.

You know those baked stuffed chicken breast recipes that look like they came straight out of a fancy restaurant? The ones that make everyone at the table say “Wow!” before they’ve even taken a bite? This is one of those dishes.

What I love most about this recipe is how simple it is, yet it feels so special. You get juicy chicken, creamy spinach filling, and the rich flavor of sun-dried tomatoes all in one bite. It’s the kind of meal that makes an ordinary evening feel like a celebration.

If you love oven-baked chicken dinners, you might also enjoy my baked BBQ chicken breast, it’s juicy, smoky, and full of tangy flavor.

Whether you’re cooking for family or hosting friends, this stuffed chicken dish will never let you down. Ready to dive in? Let’s make some delicious memories together, one bite at a time.

Main Ingredients for Baked Stuffed Chicken Breast Recipes

When it comes to baked stuffed chicken breast recipes, having the right ingredients makes all the difference. Here’s what you’ll need to create this flavorful, comforting meal that everyone will love.

• Boneless, Skinless Chicken Breasts (4 pieces):
  Choose medium-sized chicken breasts so they cook evenly and are easy to stuff.
• Salt and Pepper (to taste):
  Simple seasoning that enhances all the other flavors in the dish.
• Paprika (½ teaspoon):
  Adds a hint of color and a subtle smoky flavor.
• Olive Oil (1 tablespoon):
  Keeps the chicken moist while searing and adds a rich flavor.
  Pro Tip: You can use the oil from your jar of sun-dried tomatoes, it’s bursting with flavor!

The Filling

• Olive Oil (2 teaspoons):
  For sautéing the spinach and garlic.
• Fresh Spinach (3 cups, roughly chopped):
  Adds freshness, texture, and nutrients to the filling.
• Garlic (4 cloves, minced):
  Because no great chicken dish is complete without garlic!
• Sun-Dried Tomatoes (⅓ cup, chopped):
  Brings a sweet and tangy pop of flavor to every bite.
• Cream Cheese (4 oz., softened):
  The base of the creamy filling that keeps everything rich and smooth.
• Mozzarella Cheese (1 cup, shredded):
  Melts beautifully inside the chicken for that gooey, cheesy goodness.
• Parmesan Cheese (⅓ cup, grated):
  Adds a sharp, salty note to balance the creaminess.
• Dried Basil and Oregano (½ teaspoon each):
  Classic Italian herbs that tie all the flavors together.
• Onion Powder (¼ teaspoon):
  Adds depth and a subtle sweetness to the filling.
• Red Pepper Flakes (a pinch):
  Optional, but just a little adds warmth without being spicy.

Additional Ingredients and Substitutions

Cooking is all about flexibility. Don’t have every single ingredient? No problem. You can still create a fantastic version of this dish.

• Cheese Alternatives:
  Try Monterey Jack, Provolone, or even Fontina if you prefer something milder or meltier.
• Greens Swap:
  Don’t have spinach? Use kale, arugula, or even Swiss chard for a slightly different texture and flavor.
• Add Some Crunch:
  Toss in a few chopped pine nuts or walnuts for extra texture.
• Vegetarian Option:
  Use the same filling and stuff it into large portobello mushrooms or bell peppers instead of chicken.
• Lighter Version:
  Replace cream cheese with Greek yogurt for a lighter yet still creamy filling.
  Watching your calories? You’ll love my low fat chicken and rice, it’s light, healthy, and still packed with flavor.

That’s the beauty of baked stuffed chicken breast recipes, they’re endlessly adaptable! Once you’ve tried this version, you’ll probably start dreaming up your own combinations.

Expert Tips for Baked Stuffed Chicken Breast Recipes

Cooking the perfect stuffed chicken breast isn’t complicated, but a few insider tricks can make all the difference. Here’s what I’ve learned over years of making and tweaking baked stuffed chicken breast recipes for my family.

• Use the Right Knife
  A small, sharp paring knife works best for cutting the pocket into the chicken. Take your time, cut slowly and gently. You want a deep pocket that can hold plenty of filling without slicing all the way through.
• Don’t Overstuff
  It’s tempting to load up that filling, but less is more here. If you overfill, the stuffing will spill out while cooking. A generous but controlled scoop is perfect.
• Use Toothpicks (if needed)
  If your chicken pocket feels a bit loose, seal it with a couple of toothpicks. Just remember to remove them before serving, no surprises at the dinner table!
• Sear Before Baking
  This step adds so much flavor. A quick sear in a hot skillet gives the chicken a beautiful golden crust and locks in moisture. You’ll only need 2–3 minutes per side.
• Cook Evenly
  After searing, transfer your chicken to a preheated oven. Bake at 375°F for about 17–20 minutes. The chicken is done when the internal temperature reaches 165°F.
• Rest Before Serving
  Let the chicken rest for 5 minutes after baking. It allows the juices to redistribute, keeping every bite tender and moist.
• Use Sun-Dried Tomato Oil
  This is my favorite little secret. Using the oil from the sun-dried tomato jar adds a deeper, slightly tangy flavor that plain olive oil can’t match.
• Go for an Oven-Safe Skillet
  If you have a cast iron or stainless steel skillet, use it! That way, you can go straight from stove to oven, less cleanup, more flavor.
• Make It a Meal
  Pair your stuffed chicken with mashed potatoes, roasted green beans, or a simple side salad. It’s a balanced, satisfying dinner your family will love.

For a cozy pairing, try my chicken and wild rice recipe, the nutty rice perfectly complements the creamy filling.

Step-by-Step Instructions

1. Preheat and Prep
   Preheat your oven to 375°F (190°C). Pat the chicken dry with paper towels. This helps it sear better later.
2. Make the Filling
   Heat 1–2 teaspoons of oil in a skillet over medium heat. Add chopped spinach and minced garlic. Cook until the spinach is wilted, about 3–4 minutes. Let it cool slightly.
   In a bowl, combine cream cheese, mozzarella, Parmesan, sun-dried tomatoes, and all the seasonings. Gently stir in the cooled spinach and garlic mixture.
3. Stuff the Chicken
   Using your paring knife, slice a pocket into the thickest part of each chicken breast. Spoon the filling evenly into each pocket.
4. Sear the Chicken
   Heat 1 tablespoon of oil in a large oven-safe skillet over medium-high heat. Sear the chicken for about 2–3 minutes per side until golden brown.
5. Bake
   Transfer the skillet to the oven (or move the chicken to a baking dish). Bake uncovered for 17–20 minutes, or until the thickest part reaches 165°F (74°C).
6. Rest and Serve
   Let the chicken rest for 5 minutes. Then serve it warm with your favorite sides. Simple, elegant, and oh-so-delicious.

Additional Guide: Variations and Serving Ideas

One of the best parts about baked stuffed chicken breast recipes is how customizable they are. Once you’ve mastered the basics, you can have fun experimenting.

• Mediterranean Style:
  Add chopped olives, feta, and roasted red peppers for a sunny Mediterranean twist.
• Mushroom Lover’s Version:
  Sauté mushrooms and onions, then fold them into the filling for a deep, earthy flavor.
• Italian Classic:
  Top the finished chicken with a spoonful of marinara sauce and melted mozzarella for a stuffed chicken Parmesan vibe.
• Bacon-Wrapped Magic:
  Wrap each chicken breast in a strip or two of bacon before baking. It adds smokiness and keeps the chicken extra juicy.

Want something easier for busy nights? Try my one-pot garlic chicken and rice, it’s creamy, comforting, and ready in just one pan.
If you’re craving something Hawaiian-inspired, my chicken long rice recipe brings cozy island flavors that are simple and satisfying.

You can also slice the stuffed chicken and serve it over pasta, rice, or a big green salad for a lighter option.

FAQs About Baked Stuffed Chicken Breast Recipes

Conclusion

There’s something so comforting about making baked stuffed chicken breast recipes at home. They’re elegant but approachable, hearty but still wholesome. Best of all, they’re perfect for any occasion, whether it’s a cozy family dinner, a romantic date night, or a weekend gathering with friends.

Every time I make this dish, it reminds me of why I love cooking. It’s not just about feeding the people you love, it’s about creating those warm, laughter-filled moments that last long after the plates are cleared.

So next time you’re in the mood for something special, give this recipe a try. Pour yourself a glass of wine, put on some music, and enjoy the process. After all, the best meals are the ones made with a happy heart.

Baked Stuffed Chicken Breast Recipes

These baked stuffed chicken breast recipes are filled with creamy spinach, sun-dried tomatoes, and cheese for the perfect weeknight dinner. Juicy, flavorful, and easy to make!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine American

Servings 4 chicken breasts

Calories 415 kcal

Equipment

• Oven
• Skillet
• Baking Dish
• Sharp Paring Knife

Ingredients

  

Chicken

• 4 boneless skinless chicken breasts
• salt and pepper to taste
• 1/2 teaspoon paprika
• 1 tablespoon olive oil or reserved oil from sun-dried tomatoes

Filling

• 2 teaspoons olive oil
• 3 cups packed spinach roughly chopped
• 4 cloves garlic minced
• 1/3 cup sun-dried tomatoes drained and chopped
• 4 oz cream cheese softened
• 1 cup shredded mozzarella see notes
• 1/3 cup Parmesan grated
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon onion powder
• 1 pinch red pepper flakes

Instructions

 

• Preheat oven to 375°F (190°C).
• Heat 1–2 teaspoons of oil in a skillet over medium heat. Add spinach and garlic. Cook until wilted, 3–4 minutes. Let cool.
• Combine the rest of the filling ingredients in a bowl. Gently stir in spinach, garlic, and sun-dried tomatoes. Set aside.
• Pat chicken dry. Use a paring knife to create a pocket in each breast, being careful not to cut all the way through.
• Stuff each chicken breast with filling. Sprinkle the top with salt, pepper, and paprika.
• Heat oil in a large skillet over medium-high heat. Sear each breast for 2–3 minutes per side until golden.
• If skillet isn’t oven-safe, transfer to a baking dish. Bake uncovered for 17–20 minutes or until internal temperature reaches 165°F (74°C).
• Let rest for 5 minutes before serving. Enjoy with mashed potatoes and roasted green beans!

Notes

Use the oil from your sun-dried tomato jar for extra flavor. Swap mozzarella for provolone or Monterey Jack if you prefer.

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