Stuffed Chicken Breast

A strange result of having a recipe website and cooking all the time is that I’ve actually become pretty picky when it comes to food. I hold the recipes I make to a really high bar, making things multiple times before I’m satisfied that it’s good enough for you. I have so many moments where I taste something and think, “Well that’s pretty good, but could I make it better.”

This recipe is the perfect example of that. This recipe went through many rounds of testing so that I could get not just the taste perfect, but also the methodology. I want to create instructions that are easy to follow and create the same exact results you see here in the pictures.

What I’m trying to tell you, is that you absolutely must make this Stuffed Chicken Breast recipe. It isn’t just delicious, it is easy to make. There are a few steps, but they aren’t complex. This is a great recipe for impressing those you love most.

How to Make Stuffed Chicken Breasts

Here is a brief overview of how this spinach stuffed chicken breast recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.

• Make the filling. Combine the cream cheese, spinach, mozzarella, Parmesan, garlic, Italian seasoning, kosher salt, and black pepper in a large bowl and set aside.
• Cut pockets in the chicken. Place the tip of a sharp knife in the middle of the chicken breast at the widest part to create a pocket. Don’t cut all the way through.
• Stuff the chicken breasts. Fill the chicken breasts with the cream cheese mixture and secure with a toothpick. Season the meat with salt and pepper.
• Sear the chicken breasts. Heat the vegetable oil in the skillet. Once it is very hot, add the chicken and cook for six minutes on each side.
• Bake the chicken. Put the chicken in a baking dish. Cover with foil and bake in a preheated oven for 20 to 25 minutes or until the chicken registers 165 degrees Fahrenheit. Let rest for 10 minutes before eating.

Cutting Chicken For Stuffing

Creating a pocket in the raw chicken breasts is key to holding all that delicious cheesy spinach filling. Here are a few tips to help you.

• Start by patting the chicken breasts dry with a paper towel and lay them flat on the cutting board.
• Using a sharp knife, place the tip of the knife in the middle of the chicken breast, coming in the side at the thickest part of the chicken breast (see photo above).
• Cut into the chicken breast carefully and then move the knife back and forth to create a pocket, being careful not to cut through the sides (or top and bottom) of the breast.
• Repeat with the other chicken breasts.

Searing Chicken

One of the key steps of this stuffed chicken recipe is searing the chicken so you get that golden outside you see in these pictures. In order to get that result, you need to do two things.

• Make sure the oil is hot. We are using vegetable oil instead of olive oil because it has a higher smoke point. Heat the oil until you see it shimmer in the pan. It will look like ripples across a body of water. You will know that you waited long enough when you hear the loud sizzle when the chicken hits the pan.
• Have patience. The chicken needs to cook for a solid six minutes per side. When you do that, the chicken will sear into a golden brown color, and it will release perfectly from the pan when you are ready to flip it without sticking.

How Long to Bake Stuffed Chicken Breast

The outside of the chicken will cook while searing, but the inside will finish cooking in the oven. I give a time estimate for baking, but you will want to rely on an instant read meat thermometer to know exactly when your chicken is done.

For food safety purposes, chicken is considered fully cooked at 165 degrees Fahrenheit. Overcooked chicken is dry, so to eat and enjoy your chicken when it is perfectly cooked, use a thermometer. Let the chicken rest for 10-15 minutes after you remove it from the oven so the juices can settle.