Stuffed Chicken Breast
This stuffed chicken breast recipe features the creamiest and most delicious cheese and spinach filling enveloped in perfectly cooked meat. It's fast to cook and easy to customize!
Servings 4 servings
Calories 327kcal
Ingredients
- 4 small chicken breasts skinless and boneless
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon smoked paprika
- 6 ounces + 2 tablespoons cream cheese
- 1/3 cup parmesan cheese
- 1/3 cup feta cheese
- 1 cup baby spinach chopped
- 1/4 cup sun dried tomatoes packed in oil
- 1 tablespoon butter to cook
Instructions
- Butterfly your chicken breasts by slicing them horizontally through the middle and stopping just before it cuts them in half. Sprinkle the outside with salt, pepper, and smoked paprika.
- In a small bowl, mix together the cream cheese, parmesan cheese, feta cheese, baby spinach, and sun dried tomatoes.
- Stuff the chicken breasts with the filling, and use toothpicks to hold everything in place. Don't worry if some of the filling falls out.
- Place a skillet over medium heat. Add the butter and once hot, and the chicken and brown all sides of it. Cook until it reaches an internal temperature of 165.
Video
Notes
TO STORE: Once the stuffed chicken breast cools, store the leftovers in an airtight container and refrigerate for up to 4 days.
TO FREEZE: Place the cooled and cooked chicken in a shallow container and store it in the freezer for up to 2 months.
TO REHEAT: Reheat covered in a pan on the stovetop or in the oven. Microwaving is also an option, though I don’t find it to be the best way to reheat stuffed chicken breasts as it dries them out.
Nutrition
Serving: 1serving | Calories: 327kcal | Carbohydrates: 9g | Protein: 33g | Fat: 17g | Sodium: 1177mg | Potassium: 832mg | Fiber: 1g | Vitamin A: 1485IU | Vitamin C: 6mg | Calcium: 247mg | Iron: 2mg | NET CARBS: 8g