Stuffed Chicken Breast

WRITER BYJessica

POSTEDMay 19, 2025

Juicy chicken breasts seared until golden, stuffed with a creamy spinach and cheese filling. There's garlic, sun-dried tomato, and just enough heat from red pepper flakes to keep things interesting. Best part? It looks fancy, but it's simple enough to make on a weeknight.

There are recipes you make once and forget, and then there are those you come back to again and again, because they just work. This stuffed chicken breast recipe falls into the second category. I've been making some version of this dish since my early twenties. Back then, I barely knew how to cook chicken properly, but stuffing it with cheese and vegetables? That felt like a win.

It looked complicated, but once I gave it a try, I was hooked. Since then, I've experimented with countless fillings, but the combination of spinach, cream cheese, sun-dried tomatoes, and feta is my favorite.

Over the years, I've served this to friends, brought it to potlucks, and made it for family dinners. One friend actually asked me to teach her how to make it because her kids wouldn't stop talking about "the fancy chicken with the creamy middle." It's hearty, satisfying, and looks impressive without requiring chef-level skills.

So, let me guide you how to make these delicious stuffed chicken breasts at home with step-by-step photos and instructions.

WHY I KEEP MAKING THIS RECIPE

The reason I keep coming back to this dish? It's because this recipe never fails.

It's perfect for meal prep: make a few stuffed chicken breasts and store them for the week.
It's packed with flavor: still light enough to enjoy on a regular weeknight.
The filling is creamy and savory: with a tangy kick from sun-dried tomatoes and feta.
It's great for any occasion: whether it's a dinner party or a casual weeknight meal.
It's an easy way to impress: without spending hours in the kitchen.

INGREDIENTS FOR THE DELICIOUS STUFFED CHICKEN BREAST RECIPE

Chicken Ingredients:

4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
1 tablespoon olive oil
1 tablespoon butter (for cooking)

Filling:

4 oz or 115 grams cream cheese, softened
2 cups fresh spinach, roughly chopped
4 cloves garlic, minced
⅓ cup sun-dried tomatoes, drained and chopped
⅓ cup feta cheese
⅓ cup grated Parmesan cheese
1½ teaspoons dried basil
¼ teaspoon onion powder
2 pinches of red pepper flakes

HOW TO MAKE STOVE TOP STUFFING STUFFED CHICKEN BREASTS

In a small bowl, combine the salt, pepper, paprika, and olive oil. Mix well and set aside.

Next, prep the chicken breasts. Carefully butterfly them by slicing them horizontally, stopping just before cutting all the way through. Open them like a book.

Rub the spice and oil mixture evenly over the outside and inside of each chicken breast.

In a medium bowl, make the filling by mixing the cream cheese, spinach, garlic, sun-dried tomatoes, feta cheese, Parmesan, basil, onion powder, and red pepper flakes. Stir until well combined.

Spoon the filling into each chicken breast and stuff the chicken. Don't worry if a little spills out. Secure with toothpicks.

Heat a skillet over medium-high heat and add the butter. Once melted and hot, place the stuffed chicken breasts in the skillet. Sear on all sides until golden brown.

Continue cooking over medium heat, turning occasionally, until you reach an internal temperature of 165°F (75°C).

Let rest for a few minutes before serving. This helps the juices settle and makes slicing easier. Enjoy!

TIPS FOR THE BEST STUFFED CHICKEN BREAST RECIPE

I've made these enough times to pick up a few helpful tricks.

Use a meat thermometer to avoid overcooking. Undercooked chicken is unsafe, but overcooked chicken is dry.
Don't skip the toothpicks—they keep everything together while searing.
Let the cream cheese come to room temperature. It mixes more easily with the other filling ingredients.
Don't overcrowd the pan. Cook in batches if needed so each piece browns properly.

HOW TO SERVE STUFFED CHICKEN BREAST

This dish is rich and flavorful, so balance it with sides that are fresh, simple, or comforting.

Garlic mashed potatoes or air fryer potato wedges: The creamy or crispy texture pairs perfectly with the juicy chicken.
Steamed green beans or sautéed broccolini: These crisp, vibrant vegetables cut through the richness of the dish. Add a squeeze of lemon or a sprinkle of flaky salt just before serving for extra brightness.
A crisp green salad with lemon vinaigrette: A fresh salad brings contrast and keeps the meal from feeling too heavy. Try a mix of arugula, spinach, and romaine tossed with olive oil, lemon juice, and a pinch of salt.
Couscous or quinoa: These grains are quick to prepare and absorb flavor well. Stir in chopped parsley, mint, or dill for freshness, and finish with lemon zest.

STORAGE INSTRUCTIONS FOR STUFFED CHICKEN BREASTS

Stuffed chicken makes great leftovers if you store it right.

Refrigerate properly: Place leftovers in a baking dish or an airtight container with a lid. Store in the fridge for up to 4 days. Make sure the chicken has cooled before sealing to avoid condensation.
Freeze for later: Wrap each stuffed breast tightly in plastic wrap, then again in foil. Store in the freezer for up to 2 months. Label with the date to keep track.
Reheat gently: For best results, reheat in a 350°F (175°C) oven for 15–20 minutes. Cover with foil to prevent drying out. Avoid the microwave if you can, as it tends to lose its freshness.

SUBSTITUTIONS FOR A STUFFED CHICKEN BREASTS

One of the best things about this recipe? You can mix and match ingredients based on what you have on hand. It's flexible, easy to make, and still turns out delicious.

Spinach: Try chopped kale or arugula. Just sauté tougher greens like kale first.
Feta Cheese: Goat cheese, ricotta, or shredded mozzarella all work well.
Sun-Dried Tomatoes: Don't love sun-dried tomatoes? Use roasted red peppers or caramelized onions instead.

TROUBLESHOOTING HACKS

After tweaking this recipe multiple times, I've learned exactly what can go wrong and how to fix it fast:

Filling leaks out: You probably overfilled or didn't seal well. It's still tasty, just plate it carefully.
Chicken too dry: Next time, check the internal temperature at 160°F and let it rest. It'll hit 165°F as it sits.
Can't get a clean butterfly cut: Use a sharp knife and practice on one breast at a time. Don't rush.