Stuffed Chicken Breast

My stuffed chicken breast recipe features a creamy spinach, cheese, and sun-dried tomato filling tucked inside juicy chicken breasts. It’s quick enough for weeknights yet impressive enough for guests and special occasions.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 327kcal

Author Arman Liew

Ingredients

4 small chicken breasts skinless and boneless, 600g/21 ounces
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon smoked paprika
6 ounces + 2 tablespoons cream cheese softened, 200g
1/3 cup parmesan cheese 35g
1/3 cup feta cheese 50g
1 cup baby spinach chopped, 30g
1/4 cup sun dried tomatoes packed in oil, 40g
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

Storage and make ahead

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.

To make ahead: I like to prep the chicken up to two days in advance so my partner and I can have dinner ready in no time. Once the chicken is stuffed, wrap it in plastic wrap and keep in the fridge. I remove it from the fridge 30 minutes before cooking.

Nutrition