stuffed chicken breast recipes

Stuffed chicken breasts offer a cozy, satisfying bite with a little more personality than plain roasted chicken. The magic is in the filling—think gooey cheese, smoky sun-dried tomatoes, and fresh herbs that peek out with each cut. It’s a dish that feels indulgent but is straightforward enough to whip up on a busy weeknight.

Why I keep returning to this recipe

This dish hits a sweet spot between ease and elegance. I love experimenting with different fillings—spicy chorizo, creamy spinach, or even a sweet apple and brie combo. It’s forgiving and adaptable, making it my go-to for both weeknights and special dinners. Plus, the smells while it’s baking—garlic, herbs, that cheese melting—are just irresistible.

Inside the stuffing: ingredients that make this dish shine

• Sun-dried tomatoes: Their smoky, tangy flavor brightens the filling; swap for roasted red peppers if you prefer milder.
• Mozzarella cheese: Oozes beautifully when melted; try provolone for a sharper bite or fontina for creaminess.
• Fresh basil: Adds a burst of herbal freshness; dried basil can work in a pinch, but fresh is best.
• Chicken breasts: The canvas for the stuffing; choose plump, even breasts for uniform cooking.
• Olive oil: Helps crisp the outside; use good-quality extra virgin for richer flavor.
• Salt and pepper: Fundamental seasonings that make everything pop.
• Garlic: Gives a warm, aromatic base; fresh is preferable for punch, but granulated works too.

Tools of the trade for stuffed chicken

• Sharp knife: To cut and create a pocket in the chicken.
• Skillet: For searing the chicken and developing a crispy exterior.
• Oven-safe baking dish: To finish cooking the chicken evenly in the oven.
• Meat thermometer: To ensure the chicken reaches the safe internal temperature.
• Toothpicks: To secure the stuffed chicken so it doesn’t fall apart during cooking.

Step-by-step guide to perfect stuffed chicken breast

Step 1: Preheat your oven to 180°C (350°F).

Step 2: Slice into the thick side of each chicken breast to create a pocket, being careful not to cut all the way through.

Step 3: Mix your stuffing ingredients—think sun-dried tomatoes, mozzarella, fresh basil—until well combined.

Step 4: Stuff each chicken breast generously, then secure with toothpicks to keep the filling inside.

Step 5: Heat a skillet over medium-high heat, add oil, and sear the chicken for 3-4 minutes per side until golden.

Step 6: Transfer the skillet to the oven, bake for 20-25 minutes, or until the internal temperature hits 74°C (165°F).

Step 7: Let rest for 5 minutes before slicing to keep the juices in.

Step 8: Serve with a side of roasted vegetables or a simple salad, and enjoy the burst of flavors.

Cooking checkpoints and tips to keep in mind

• Ensure the chicken is pounded to an even thickness for uniform cooking.
• Check the internal temperature with a digital probe; 74°C (165°F) is the safe zone.
• The chicken should be golden and crispy on the outside after searing.
• Juices should run clear when you cut into the thickest part—no pink or blood.

Common mistakes and how to fix them

• Cutting the chicken too quickly or with a dull blade.? Use a sharp knife to avoid tearing the chicken.
• Filling spilling out during cooking.? Secure with toothpicks or kitchen twine.
• Chicken sticking or not getting a crispy crust.? Ensure the skillet is hot before searing.
• Overcooking or undercooking the chicken.? Use a meat thermometer.

Once out of the oven, the chicken should be juicy, with melted cheese oozing out when sliced. The crispy edges contrast beautifully with the tender, flavorful interior. This dish is great for a quick weeknight dinner or impressing guests with minimal fuss. Feel free to tweak the fillings—spinach and feta, maybe, or a spicy chorizo blend—to make it your own.