Are you looking for a tasty and versatile dish to impress your family and friends? Look no further than a well-crafted stuffed chicken breast recipe. This dish offers endless possibilities with various fillings and cooking methods, making it a perfect choice for any occasion.
From classic combinations like spinach and feta to more adventurous options, the right filling can elevate this dish to new heights. Whether you’re a seasoned chef or a culinary novice, our guide will walk you through the process of creating a mouth-watering stuffed chicken breast that’s sure to become a favorite.
The Art of Preparing Stuffed Chicken Breasts
Stuffed chicken breasts offer a versatile canvas for culinary creativity, blending ease with sophistication. This dish is not only a crowd-pleaser but also a healthy option that can be tailored to various tastes and dietary needs.
Why I love this recipe
Can be prepped in advance. I often stuff the chicken breasts the night before and even two days in advance and refrigerate them until I’m ready to cook.
Low carb and nutritious. This recipe is perfect for those trying to keep their meals low-carb yet full of nutrients, including protein and fiber.
Ready in 10 minutes. Seriously, this makes a fast dinner recipe to whip up on busy weeknights.
A winning combination. Creamy spinach and cheese are a match made in heaven and you can never go wrong with this combination of ingredients. And sun-dried tomatoes are just there to make things even better.
Ingredients needed
Spinach. Baby spinach, chopped. Please do not use frozen spinach as the excess liquid seeps into the mixture and yields a watery filling instead of a creamy one.
Chicken breast. Boneless. I like to use skinless chicken breasts, but skin-on chicken works well too. If you do opt for the latter, be sure to pat dry the skin to ensure it turns out crispy.
Parmesan. Freshly grated. My #1 tip when working with recipes that call for cheese is to always grate or shred by hand. It melts easier and tastes better.
Cream cheese. Softened for easy mixing. Avoid using low-fat or fat-free cream cheese, as it will seep out moisture during the cooking process.
Butter. To cook the chicken breasts. You can also use olive oil for this.
Sun-dried tomatoes. Packed in oil, not water.
Feta. I prefer a soft feta cheese, like Greek feta or Danish feta. Generic feta cheese will also work, but it will be a little chunkier VS creamier.
Salt and spices. I use black pepper and smoked paprika for this recipe.
How to make stuffed chicken breast
Step 1- Prep the chicken breasts. Butterfly the chicken breasts, fold them open, and season the outer side with salt, pepper, and smoked paprika.
Step 2- Make the filling. In a small bowl, mix cream cheese with grated parmesan cheese, feta cheese, chopped baby spinach, and sun-dried tomatoes.
Step 3- Stuff the chicken. Put some of the cream cheese mixture on one side of the butterflied chicken breast then fold over and secure with toothpicks.
Step 4- Cook. Heat a skillet on medium heat. Once hot, add a knob of butter to it and brown the chicken on all sides. Cook until the chicken reaches an internal temperature of 165 degrees.
Alternative cooking methods
Oven method: Prep the chicken as instructed, then add them to a cast iron skillet or oven-safe dish. Bake at 180C/350F for 35-40 minutes, or until the chicken reaches an internal temperature of 165F. For an even juicer chicken, sear it before baking.
Air fryer method: Add the stuffed chicken to a greased air fryer basket. Air fry at 200C/400F for 12 minutes, flipping halfway through.
Tips
You’ll know the chicken is fully cooked once the thickest part reaches an internal temperature of 160F (plus 5 minutes of resting time). Use a meat thermometer to double-check.
Rest the chicken for 5 minutes before serving. The juices will redistribute and the chicken will be even juicier.
Use softened cream cheese. It will make the mixture mixable and creamy. If your cream cheese is a little too hard, microwave it for 15-20 seconds.
How long to cook stuffed chicken breasts for?
Here’s a general guideline:
Internal Temperature: Regardless of the cooking method or time, stuffed chicken breasts must reach an internal temperature of 165°F (74°C) in the thickest part of the chicken (not just the stuffing). A reliable meat thermometer is essential for accuracy.
Oven Temperature & Time:Most recipes for stuffed chicken breasts suggest baking them at 375°F (190°C).
At this temperature, cooking time can range from 20-35 minutes, depending on the thickness of the chicken breast and the type/amount of stuffing. Thicker breasts or more dense stuffing might require longer.
Some recipes might call for 350°F (175°C), which would typically mean a longer baking time, often 35-45 minutes.
Preparation Considerations:Pounding the chicken: If you pound the chicken breasts thinner before stuffing, they will cook more quickly and evenly.
Searing first: Some recipes recommend searing the stuffed chicken breasts in an oven-safe skillet on the stovetop for a few minutes per side before transferring to the oven. This can help achieve a golden-brown crust and may slightly reduce the overall baking time.
Covering: Sometimes covering the dish with foil for part of the baking time can help keep the chicken moist, especially if your stuffing is prone to drying out.