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Stuffed Chicken Breast

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This cheesy stuffed chicken breast recipe is filled with your favorite Mediterranean flavors like sun-dried tomatoes, spinach, garlic, and feta cheese. It’s super quick and easy to make but has an elevated flavor and presentation perfect for your next special dinner!

Ingredients

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Instructions

  1. Heat oven to 375 degrees.
  2. In a large bowl mix together fresh spinach, cream cheese, mozzarella cheese, Parmesan cheese, feta cheese, sun-dried tomatoes, half the Italian seasoning, garlic powder, and a couple large pinches of salt and pepper until well combined. Use a fork to mash the cream cheese into the other ingredients so everything sticks together creating a filling that binds together easily. 
  3. Heat olive oil in a large saute pan over medium heat.
  4. Season the outside of the chicken breasts with remaining half of the Italian seasoning, paprika, and a couple large pinches of salt and pepper.
  5. Cut a small slit in the side of each chicken breast creating a pocket.
  6. Divide the filling evenly between the chicken breasts, stuffing each pocket as full as possible.
  7. Sear chicken for about 6-8 minutes on each side or until a golden brown crust forms. Sear in batches depending on the size of your pan.
  8. Transfer the saute pan to the oven (if it’s oven-safe) and bake for 15-20 minutes or until the chicken is cooked through, no longer pink in the center, and reaches 165 degrees internally at its thickest part.
  9. Garnish with parsley and crumbled feta if desired and enjoy!
  10. If you loved this recipe, please leave a five-star rating and review below!

Equipment

Notes

  • Use a sharp paring knife to carefully create a large pocket on the side of the chicken breast. You want to cut almost all the way to the other side of the chicken but don’t actually cut through the chicken. This will create a pretty large pocket for all that filling.
  • This recipe uses about 2 pounds of chicken which makes 4 pretty big servings. You could split each serving in half to create 8 smaller servings. You could also halve the recipe if you’re just feeding 2 people.
  • Add whatever you’d like to the filling in this stuffed chicken recipe. Sauteed mushrooms, crispy bacon, or fresh basil leaves are all delicious additions!
  • If you’re not into feta cheese, just replace it with more Parmesan cheese or omit it entirely! I am obsessed with feta cheese – the tangy flavor, the crumbly, melty texture – but if you don’t like it, just add more Parmesan or skip it altogether.
  • This filling is pretty thick, once the cream cheese is really well incorporated throughout, but if you’re worried about the filling coming out while you’re cooking the chicken, you can use a couple toothpicks to secure each pocket full of stuffing.
  • If you don’t have a large cast iron pan or some type of pan that can go from the stove to the oven, you can transfer the seared chicken breast to a baking dish before putting it in the oven. 

Find it online: https://midwestfoodieblog.com/stuffed-chicken-breast/