Stuffed chicken breast takes dinnertime to the next level. Each serving contains a flavorful mixture of spinach, herbs, cheese, and sun-dried tomatoes. The chicken first sears until golden brown, then finishes baking in the oven to ensure juicy pieces.
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It’s convenient to grab a pack of chicken breasts from the market, but the big question is how to turn it into something special. To spice things, try stuffing them with a savory vegetable and cheese mixture. As the protein cooks, the filling gets hot and bubbly, infusing the aromatic garlic and herb flavors into each piece.
The chicken cooks in one skillet to make preparation effortless. Once stuffed, the meat sears until golden on each side, then finishes in the oven for gentle cooking. A delicious low carb and keto-friendly entree to feed a family or reheat for meal prep. Pair with your favorite side dishes like crispy green beans or tender broccoli for a complete meal.
Making the filling
The stuffing is easy to prepare. Just chop and mix! Softened cream cheese is the base, binding the ingredients together and providing a creamy, tangy taste. For a Tuscan-inspired flavor, I looked to fresh greens, herbs, and sundried tomatoes. Fresh spinach, basil, parsley, chives, and garlic provide herbaceous and earthy notes.
The tomatoes concentrate their sweetness during baking and prevent the filling from getting watery as it cooks. Parmesan cheese adds a nutty taste, and gooey melt when sliced. For a quick pantry swap, 1 tablespoon of dried Italian seasoning can be substituted for the herbs.
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Chicken selection
I recommend using chicken breasts that are about 10 to 12 ounces. This size provides a thick enough piece to slice and fill. The smaller size will cook quicker, so you may need to reduce the time in the oven slightly.
Cutting the pocket
A pocket to hold the filling needs to be cut into the thickest side of the meat. Start by placing the breast on a cutting board and grabbing a sharp utility or paring knife. Hold the knife parallel to the board and cut a slit through the chicken’s side down the middle, about 5 inches.
Be sure not to cut all the way through. You want to make sure there are no holes in the pocket. Otherwise, the stuffing will ooze out. I find it easiest to season the surface with salt and pepper before adding the filling.
Stuffing the chicken
The cheese mixture makes about 1 cup of filling. Depending on how deep the pocket is, I use about 2 to 4 tablespoons of filling. Don’t overfill. You can save leftovers to use for later. As the meat proteins cook and contract, the chicken will shrink, pushing the filling to the edge of the opening.
A little bit of filling lost is okay, but you don’t want to lose too much. You can also secure the pocket opening with toothpicks to reduce the amount that might seep out during cooking.
Two cooking methods
I use a large oven-proof skillet to make this chicken dinner in one pan. A cast-iron skillet or Dutch oven works well and provides two advantages; less clean-up and the ability to add better flavor and texture. The chicken first sears on both sides in hot olive oil until golden brown. The browning creates an attractive, flavorful crust on the surface.
Transfer the pan to a 375-degree oven for additional even and gentle cooking in an enclosed space. This temperature also promotes continued browning and flavor development. Because the filling is cooler than the meat, it takes a little more time to cook through into the center completely. Alternatively, you can transfer the chicken to a lightly greased baking dish if your pan is not oven safe.
Checking for doneness
It’s essential to check for doneness since the meat is coming into contact with the filling. Visually, the chicken should no longer be pink or raw. The flesh will be opaque, with some light pink to clear juices. When using an instant-read thermometer, place the probe parallel into the meat’s thickest part and check both the top and bottom areas.
Let the chicken rest for a few minutes, so the juices redistribute before serving. This process keeps the meat juicy.
Looking to add a sauce?
If you’d like a sauce to serve with this meal, you have a few options. You can make a gravy using the pan drippings. Otherwise, to complement the Italian flavors in the stuffing, try my tangy marinara sauce or creamy alfredo sauce.
What to serve this with
Use two dry-heat methods for juicy chicken
Cooking the meat in hot fat is going to create a flavorful golden crust with a beautiful texture. Although, prolonged cooking on the stovetop with direct heat can dry out the lean protein. The cooler stuffing requires more time to cook through to the middle. Placing the pan in the oven will surround it with dry heat and complete the cooking more gently by conduction.
Stuffed Chicken Breast with Sun-dried Tomatoes
Ingredients
- 4 ounces cream cheese, softened 60 to 65ºF (15 to 18ºC)
- ½ cup grated parmesan cheese
- 2 cups baby spinach, loosely packed, finely chopped
- ¼ cup sun-dried tomatoes, in oil, chopped
- 1 tablespoon chopped basil
- 1 tablespoon chopped parsley
- 1 tablespoon sliced chives, or green onions
- 1 teaspoon minced garlic, or ½ teaspoon garlic powder
- 1 ½ teaspoon kosher salt, divided
- ¾ teaspoon black pepper, divided
- 4 boneless skinless chicken breast, about 2 ½ to 3 pounds total
- 2 tablespoons olive oil
Instructions
- Prepare the ingredients and set the oven rack to the lower-middle position. Preheat to 375ºF (191ºC).
- In a large bowl, combine softened cream cheese, parmesan cheese, spinach, sun-dried tomato, basil, parsley, chives, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Set aside, or cover and refrigerate if not stuffing chicken right away.
- On the thickest side of the chicken breast, cut about a 4 to 5-inch long slit. Continue to cut a 2 to 3-inch deep pocket, leaving about a 1-inch uncut area to keep the other side connected. Make sure not to cut through the bottom. Repeat with the remaining pieces.
- In a small bowl, combine 1 teaspoon salt and ½ teaspoon black pepper. Evenly season each side of the chicken with the mixture.
- Evenly spread the cheese mixture into the pocket of each chicken breast, about 2 to 4 tablespoons, do not overfill. If available, close the opening with toothpicks to secure the filling inside.
- Heat a large oven-proof skillet or Dutch oven over medium heat. Once the pan is hot, add the olive oil. Add the chicken, presentation-side down, lightly press the meat to make contact with the pan. Cook until golden brown on the surface, about 5 to 7 minutes. Flip over and cook for 5 minutes. If using smaller chicken breasts, check for doneness as baking may not be needed.
- Transfer the pan to the oven. Bake until the meat is no longer pink and the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 10 to 15 minutes, depending on the thickness of the meat. Rest the chicken for 5 minutes, then serve hot.
Recipe Video
Equipment
Notes
- Herb substitution: Use 1 tablespoon dried Italian seasoning for fresh basil, parsley, and chives.
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Shannon Nembach says
So good! I made this last night and my family loved it!
Jessica Gavin says
Thank you Shannon!
Kristin says
This was super delicious! Loved the filling.
George Spatz says
PLEASE PLEASE PLEASE give me an alternative to cream cheese please. it’s a personal thing
Jessica Gavin says
Hey George- You could use whole milk ricotta cheese, mascarpone cheese, or goat cheese instead of cream cheese.
Jerry C. Jeschke says
Made this and served with fresh salad and quinoa-barley blend cooked in chicken stock. Paired it with a nice light Rose’. It was a very informal dinner party with our neighbors and they ate every morsel.
Jessica Gavin says
Wow, can I come to dinner next time? Sounds like a healthy and flavorful combination!
Bette says
Delicious! Thank you!!!
Maria Terry says
Delicious! Another hit. After eating this I decided I would use the stuffing mix for ravioli, maybe adding chopped mushrooms. Can’t wait to try it. Yum!
Jessica Gavin says
Wow, I definitely have to try the filling in ravioli. You are a genius, Maria!
Lori B. says
This is a game changer for eating chicken. The flavors, the creaminess, the easy of this recipe….. I don’t think I can eat plain, pan fried chicken breast ever again! Do yourself a favor and add this to your dinner rotation. It’s surprisingly simple to make yet reminds me of a dish you’d find on the menu at a fancy restaurant.
Jessica Gavin says
Thank you, Lori! Happy to hear that you are getting gourmet chicken dinner results, right at home.
Jen says
This was actually super easy to make and so delicious! Texture, flavor and yummy! You won’t regret whipping this up for the fam.
Jessica Gavin says
Glad to hear that dinner was made easy and tasty!
Anna Leah says
I. DO. NOT. LIKE. CHICKEN BREAST. … that is until I made this dish. I am so glad I tried it. The stuffing blend just sounded too good to pass up and I honestly can not tell you now if I liked the stuffing or the white meat more. Mmm mmm MMM! Your explanation for how 2 dry-heat methods made it so delectably moist is just too smart, otherwise I thought you a magician scientist! I made this dish for 8 people and everyone loved it, therefore we give this recipe 16 THUMBS UP!!
Jessica Gavin says
Whoo-hoo, that’s a lot of thumbs up! I’m thrilled to hear that everyone enjoyed the meal and you now like chicken breast. It’s hard to go back to unstuffed!
Mia Thompson says
I followed this recipe with a little twist on the stuffing and my husband is on plate #2. Thanks for this! A new meal to add to my rotation and it doesn’t take long.
Jessica Gavin says
Thrilled to hear that your family is enjoyed the stuffed chicken recipe!
Sue says
Delicious, chicken was lovely and moist. Very tasteful enjoyed by all. 😊😊
Jessica Gavin says
Thrilled to hear that you enjoyed the chicken recipe, Sue!
Caro says
Jessica, can I use pork tenderloin instead?
Jenny Page says
Jessica this is delicious! My family loves sauce. If you were going to make extra how would you do it? I tried putting extra cream cheese mixture in the same pan but it burned. This is unusual!
Jessica Gavin says
I would make a creamy tomato sauce with the sundried tomatoes and heavy cream, some chicken stock if you have it. Simmer until the sauce is thickened.