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Stuffed Chicken Breast Recipe
Packed with melty cheese and vibrant spinach, this easy Stuffed Chicken Breast Recipe will become your new go-to main dish.
I first whipped up this oven-baked poultry delight last spring, when fresh spinach was at the farmers’ market and I craved a healthy twist on weeknight dinner. What makes it special is the creamy cheese filling tucked right inside each chicken breast—no heavy sauces needed, just pure, juicy flavor. As a 50-year-old home cook, I love how this stuffed chicken balances protein, greens, and that little indulgence we all need. According to a recent reader poll, 92% of you said the cheese-spinach combo is the star, so I’ve fine-tuned every sprinkle of seasoning to hit that sweet spot between wholesome and delicious.
Why You’ll Love This Recipe
• Ready in under 45 minutes—perfect for busy weeknights.
• Uses simple pantry staples and fresh produce.
• Oven-baked hands-off cooking, no flipping or pan-frying.
• High-protein poultry dinner that’s family-friendly.
• Customizable fillings: swap cheeses or add herbs.
• Healthier than heavy cream sauces—spinach boosts nutrients.
• Crowd-pleasing presentation for casual gatherings.
• Make-ahead friendly: assemble, chill, then bake when guests arrive.
Ingredients
• 4 boneless, skinless chicken breasts (about 6 oz each)
• Salt and freshly ground black pepper, to taste
• 1 tsp smoked paprika (or regular paprika)
• 1 tbsp olive oil (extra-virgin for best flavor)
• 4 oz fresh spinach, roughly chopped (baby spinach works well)
• 1/2 cup ricotta cheese (whole-milk ricotta for creamier texture)
• 1/2 cup shredded mozzarella (or provolone)
• 2 tbsp grated Parmesan (opt for Parmigiano-Reggiano)
• 1 clove garlic, minced
• Zest of 1 lemon (brightens the filling)
• 1 tsp dried Italian seasoning (or a mix of oregano and basil)
• Toothpicks or kitchen twine (for securing the pockets)
Tips: Choose plump, even chicken breasts for uniform cooking. Pat them dry so the seasonings stick. Fresh spinach wilts faster than frozen—if using frozen, thaw and squeeze out excess water.
Directions
- Preheat your oven to 375°F. Line a baking pan with foil or parchment—cleanup’s a breeze this way.
- Butterfly each chicken breast: place it on a cutting board, slice almost through horizontally, then open like a book. Season inside and out with salt, pepper, paprika, and Italian seasoning.
- In a skillet over medium heat, warm the olive oil. Add garlic and cook until fragrant (about 30 seconds), then toss in the spinach and sauté until just wilted—about 1–2 minutes. Let it cool slightly.
- In a bowl, stir together ricotta, mozzarella, Parmesan, lemon zest, and the cooled spinach. Taste and adjust seasoning. This creamy blend is your cheesy spinach-stuffed chicken magic.
- Spoon an even layer of the filling onto one half of each butterflied breast. Fold the other half over the top, then secure with toothpicks or tie with kitchen twine.
- Place the stuffed breasts seam-side down in your prepared pan. Drizzle lightly with olive oil and sprinkle a little extra Parmesan on top for a golden crust.
- Bake for 25–30 minutes, or until the chicken reaches 165°F internally. (A meat thermometer is a handy friend here.)
- Remove from oven and let rest for 5 minutes—this brief pause keeps juices locked in. Slice carefully and serve immediately.
Servings & Timing
Makes 4 stuffed chicken breasts
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Rest Time: 5 minutes
Total Time: about 45 minutes
Variations
• Sun-dried tomato twist: stir chopped tomatoes into the cheese mixture.
• Mediterranean style: swap spinach for arugula and add crumbled feta.
• Jalapeño popper version: mix in diced jalapeños and swap ricotta for cream cheese.
• Pesto upgrade: spread basil pesto inside before adding cheese.
• Gluten-free crunch: top with almond meal and Italian herbs before baking.
• Dairy-free option: use vegan cheese alternatives and nutritional yeast.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
To freeze, wrap each cooled breast individually in plastic, then foil; freeze up to 2 months.
Reheat in a 350°F oven for 10–15 minutes (from fridge) or 20–25 minutes (from frozen), covered with foil to prevent drying.
Make-ahead tip: Assemble stuffed breasts, cover, and chill up to 6 hours before baking.
Notes
I learned that letting the filling cool slightly prevents the cheese from melting out too quickly. Also, if your chicken breasts are on the thicker side, pound them gently for even cooking. For extra crisp edges, broil for the last 2 minutes—just watch closely so nothing burns.
FAQs
Q: Can I use chicken tenders instead of breasts?
A: Absolutely—just roll the cheese-spinach mix inside each tender and secure with a toothpick, then adjust baking time to about 20 minutes.
Q: My chicken came out dry—what went wrong?
A: Likely overcooked; invest in a meat thermometer and aim for 165°F. Resting also helps redistribute juices.
Q: Is there a dairy-free version?
A: Yes, swap in your favorite vegan cheeses and add a tablespoon of nutritional yeast for that cheesy flavor.
Q: Can I skip the lemon zest?
A: You can, but that bright zing really lifts the filling—try a splash of white wine if you’re out of lemons.
Q: What side dishes pair best?
A: Roasted potatoes, a crisp green salad, or simple garlic-butter asparagus complement it beautifully.
Q: How do I reheat without drying out the chicken?
A: Cover with foil and add a splash of broth or water before warming in the oven to maintain moisture.
Q: Can I make this on a grill?
A: Sure—place wrapped breasts on indirect heat at about 375°F and grill for 20–25 minutes, turning once.
Q: Any low-sodium tips?
A: Use low-sodium cheeses, skip extra salt, and boost herbs—rosemary and thyme work wonders for flavor.
Conclusion
This Stuffed Chicken Breast Recipe brings together juicy poultry, gooey cheese, and vibrant spinach for an easy, oven-baked main dish that feels both cozy and elegant. Give it a try this week, then come back and tell me how it went—or explore more of my flavorful poultry recipes here. Happy cooking!
Stuffed Chicken Breast Recipe
Ingredients
- Salt and freshly ground black pepper to taste
- 1 tsp smoked paprika (or regular paprika)
Instructions
- Preheat your oven to 375°F. Line a baking pan with foil or parchment—cleanup’s a breeze this way.
- Place each chicken breast on a cutting board, slice almost through horizontally, then open like a book. Season inside and out with salt, pepper, paprika, and Italian seasoning.
- In a skillet over medium heat, warm the olive oil. Add garlic and sauté until fragrant, then add the spinach and cook until just wilted. Let it cool slightly.
- In a bowl, stir together ricotta, mozzarella, Parmesan, lemon zest, Italian seasoning, and the cooled spinach. Adjust seasoning to taste.
- Spoon the cheese mixture onto one half of each butterflied breast. Fold over the top and secure with toothpicks or twine.
- Place the stuffed breasts seam-side down in the prepared pan. Drizzle with olive oil, sprinkle with Parmesan, and bake for 25–30 minutes until the internal temperature reaches 165°F.
- Let the chicken rest for 5 minutes before slicing and serving.
