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!
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.
