This stuffed chicken breast recipe features the creamiest and most delicious cheese and spinach filling enveloped in perfectly cooked meat. It’s fast to cook and easy to customize!
Why this recipe works
- A winning combination. Chicken, spinach, and cheese are a match made in heaven. You can never go wrong with this combination of ingredients. And sun-dried tomatoes are just there to make things even better.
- Can be prepped in advance. You can stuff the chicken breast a night before and even two days in advance. Refrigerate the raw stuffed chicken breasts and cook them when you need to.
- Low carb and nutritious. This recipe is perfect for those trying to keep their meals low carb yet full of nutrients, including protein and fiber.
- Ready in 10 minutes. Seriously, this makes a fast dinner recipe to whip up on busy weeknights.
What we love about this recipe is that it is an easy way to elevate chicken breasts and serve them not only for everyday meals but on special occasions, too.
You don’t need a lot of ingredients to make this stuffed chicken recipe. Here’s everything that it calls for.
- Chicken breast. Boneless. You may or may not leave the skin on.
- Spinach. Baby spinach, chopped.
- Cream cheese. Softened for easy mixing.
- Sun-dried tomatoes. In oil.
- Parmesan. Freshly grated.
- Feta. Use feta cheese with a soft and fluffy texture. Avoid using feta that is dry and overly crumbly.
- Salt and spices. I use black pepper and smoked paprika for this recipe.
- Butter. To cook the chicken breasts. You can also use the cooking oil of your choice.
How to make stuffed chicken breast
While this recipe make look incredibly fancy, it’s actually deceptively easy to make and comes together very quickly.
- 4 small chicken breasts skinless and boneless
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon smoked paprika
- 6 ounces + 2 tablespoons cream cheese
- 1/3 cup parmesan cheese
- 1/3 cup feta cheese
- 1 cup baby spinach chopped
- 1/4 cup sun dried tomatoes packed in oil
- 1 tablespoon butter to cook
- Butterfly your chicken breasts and sprinkle the outside with salt, pepper, and smoked paprika.
- In a small bowl, mix together the cream cheese, parmesan cheese, feta cheese, baby spinach, and sun dried tomatoes.
- Stuff the chicken breasts with the filling, and use toothpicks to hold everything in place.
- Place a skillet over medium heat. Add the butter and once hot, and the chicken and brown all sides of it. Cook until it reaches an internal temperature of 165.
TO STORE: Once the stuffed chicken breast cools, store the leftovers in an airtight container and refrigerate for up to 4 days.
TO FREEZE: Place the cooled and cooked chicken in a shallow container and store it in the freezer for up to 2 months.
TO REHEAT: Reheat covered in a pan on the stovetop or in the oven. Microwaving is also an option, though I don’t find it to be the best way to reheat stuffed chicken breasts as it dries them out.