Delicious Stuffed Chicken Breast Recipe
Stuffed chicken breast is one of those dishes that looks and tastes like you’ve spent hours in the kitchen, but it’s surprisingly easy to make. Juicy, tender chicken is wrapped around a savory filling, creating a meal that’s elegant enough for a dinner party yet simple enough for a weeknight dinner. The beauty of this dish lies in its versatility—whether you’re craving creamy cheese and spinach, bold Mediterranean flavors, or something spicy and smoky, you can tailor the filling to match your mood or what you have on hand.
- Total Time: 45 minutes
Ingredients
For the chicken: 4 boneless, skinless chicken breasts (aim for uniform size, around 6 to 8 oz each)
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
For the filling: 8 oz cream cheese, softened
2 cups cooked spinach, chopped (fresh or frozen—just squeeze out excess moisture if frozen)
2 cloves garlic, minced
1 cup shredded cheese (mozzarella, cheddar, or feta work well)
1 tablespoon chopped fresh herbs like basil, parsley, or thyme
Salt and pepper to taste
Recommended Tools
A sharp knife for butterflying the chicken
Meat mallet or rolling pin to even out thickness
Mixing bowl for the filling
Toothpicks or kitchen twine to secure the chicken
A baking dish and meat thermometer for baking and checking doneness
Instructions
How to Make Stuffed Chicken Breasts
Preheat your oven to 375°F (190°C) so it’s ready when you are.
Start by preparing the chicken. Place each breast between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to about ½-inch thickness. This step not only makes them easier to roll but also ensures even cooking.
In a medium mixing bowl, combine the cream cheese, spinach, garlic, shredded cheese, chopped herbs, and a pinch of salt and pepper. Mix until everything is well blended and creamy. This filling is rich, flavorful, and adds great moisture to the chicken as it bakes.
Lay each pounded chicken breast flat and spoon about ⅓ cup of the filling onto one end. Roll it up tightly and secure with toothpicks or tie with kitchen twine so the filling doesn’t escape while baking.
Brush each chicken roll with olive oil and season generously with paprika, garlic powder, salt, and pepper. Place the rolls seam-side down in a baking dish so they hold their shape.
Bake for 25 to 30 minutes, or until the chicken is golden and cooked through. A meat thermometer inserted into the thickest part should read 165°F (74°C).
Once out of the oven, let the chicken rest for 5 to 10 minutes before serving. This helps lock in the juices. Don’t forget to remove the toothpicks or twine before plating. Serve with your favorite sides—roasted veggies, mashed potatoes, or a light salad all pair beautifully.
Notes
To prevent the filling from leaking out, avoid overstuffing and make sure to roll the chicken tightly.
Fresh herbs add brightness, but dried herbs can work in a pinch—just use about a third of the amount.
If your chicken breasts are thick, consider butterflying them before pounding to make the rolling process easier.
Leftovers keep well in the fridge for 2–3 days and are great sliced over salads or tucked into sandwiches.