Imagine slicing through a tender chicken breast and discovering a warm, cheesy filling just waiting to greet you. That’s the magic of stuffed chicken breasts! This recipe offers you a delightful combination of cream cheese, sun-dried tomatoes, and savory feta cheese—making each bite an explosion of flavor. The best part? It’s creamy without being heavy, so you can enjoy it guilt-free. Plus, it’s ready in about 30 minutes, making it perfect for a weeknight dinner or a cozy gathering with friends. You’ll be amazed at how simple it is to create such a comforting meal that feels truly special. So, are you ready to dive into this delicious adventure?

Why You’ll Love Stuffed Chicken Breast (Creamy, Easy, and Cozy)

Stuffed chicken breast is not just a dish; it’s a hug on a plate. Each piece is packed with a creamy filling that contrasts beautifully with the juicy, tender meat. Plus, it’s versatile and can be tailored to your taste. Here’s why you’ll adore it:

• Quick to Make: Perfect for busy nights—ready in just 30 minutes.
• Exciting Textures: The creamy filling adds richness, while the chicken remains juicy.
• Pantry-Friendly: Uses common ingredients, making it a great last-minute meal.
• Meal Prep Favorite: Easy to prepare in advance for busy weeks.
• Dietary Diverse: Naturally gluten-free and can be adapted for other dietary needs.
• Total Crowd-Pleaser: Impressive enough for guests but easy enough for family meals.

Ingredients for Stuffed Chicken Breast

• 4 small chicken breasts – The base of your dish, juicy and tender.
• 1 teaspoon salt – Enhances the overall flavor.
• 1/2 teaspoon pepper – Adds a little kick without overpowering.
• 1 teaspoon smoked paprika – Provides warmth and a subtle smokiness.
• 6 ounces + 2 tablespoons cream cheese – Creates that dreamy, creamy filling.
• 1/3 cup parmesan cheese – Adds nutty flavor and a bit of richness.
• 1/3 cup feta cheese – Brings tanginess that complements the other flavors.
• 1 cup baby spinach (chopped) – Offers freshness and a pop of color.
• 1/4 cup sun-dried tomatoes (packed in oil) – A burst of sweetness and depth.
• 1 tablespoon butter (to cook) – Helps achieve a golden crust while cooking.

Ready to cook? See the recipe card for exact measurements below.

How to Make Stuffed Chicken Breast

Phase 1 – Prep

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine cream cheese, parmesan, feta, chopped spinach, and sun-dried tomatoes. Mix until well blended.
3. Place chicken breasts between two pieces of plastic wrap and gently pound them to about 1/2 inch thick for even cooking.

Phase 2 – Cook/Assemble

1. Season the chicken with salt, pepper, and smoked paprika.
2. Spoon the cheese mixture into the center of each chicken breast and carefully fold over, securing with toothpicks if needed.
3. In a skillet, melt butter over medium-high heat and sear the stuffed chicken for 3-4 minutes on each side until golden brown.

Phase 3 – Serve

1. Transfer the chicken to a baking dish and bake for 20 minutes or until the internal temperature reaches 165°F (75°C).
2. Let it rest for a few minutes, then carefully remove toothpicks.
3. Slice and serve warm, garnished with fresh herbs if desired.

Pro Tips for the Best Results

• Pound Evenly: Make sure your chicken breasts are even in thickness for consistent cooking.
• Substitute with Leftovers: Swap in leftover roasted vegetables for the spinach and tomatoes.
• Easy Storage: Store leftovers in airtight containers for up to 3 days in the fridge.

Common Mistakes to Avoid

• Overstuffing the Chicken: If you add too much filling, it may spill out while cooking. Keep it to a generous spoonful.
• Not Securing: If you don’t seal the edges well, the filling can leak out. Use toothpicks or kitchen twine for a tight hold.
• Skipping Rest Time: Resting the chicken allows the juices to redistribute, keeping it juicy. Don’t skip this step!

Recipe Variations

• Gluten-Free: Use gluten-free breadcrumbs in the filling if desired.
• Dairy-Free: Substitute dairy cheeses with vegan alternatives.
• Spicy: Add red pepper flakes or diced jalapeños to the cheese mixture for some heat.
• Herbal: Fresh herbs like basil or parsley can brighten the flavors.
• Cooking Method: Try air frying for a crispy exterior.

How to Serve Stuffed Chicken Breast

• Best Pairings: Serve with a simple side salad, roasted vegetables, or mashed potatoes.
• Toppings & Garnishes:
• Fresh Herbs: Parsley or basil for freshness.
• Drizzle of Balsamic Glaze: Adds a sweet tanginess.
• Drink Pairing: A light white wine or sparkling juice complements the dish beautifully.

Make Ahead & Storage

Can I Meal Prep This?

Yes, you can prepare and stuff the chicken ahead of time. Just cover and refrigerate until you’re ready to cook!

Storing Leftovers

Store leftover stuffed chicken in airtight containers in the fridge for up to 3 days.

Freezing

You can freeze unbaked stuffed chicken for up to 3 months. Just wrap it tightly and label it.

Reheating

To reheat, bake in the oven at 350°F (175°C) for 15-20 minutes or microwave on medium for 2-3 minutes, stirring in between.

FAQs

Can I use frozen chicken breasts?

Yes, just thaw them completely before preparing.

How to make it extra creamy without cream?

Add more cream cheese or a splash of chicken broth for moisture.

Can I double it?

Absolutely! Just ensure your baking dish can fit all the chicken.

How to fix a too-thick filling?

Mix in a little olive oil or extra cream cheese to loosen the mixture.

Enjoy this fantastic stuffed chicken breast recipe, and don’t hesitate to rate or comment below! Pair it with a hearty side, and you’re in for a real treat. Happy cooking!

Stuffed Chicken Breast

A delightful combination of cream cheese, sun-dried tomatoes, and feta cheese, making each bite an explosion of flavor. Perfect for weeknight dinners or gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces small chicken breasts The base of your dish, juicy and tender.
• 1 teaspoon salt Enhances the overall flavor.
• 1/2 teaspoon pepper Adds a little kick without overpowering.
• 1 teaspoon smoked paprika Provides warmth and a subtle smokiness.
• 6 ounces cream cheese Creates that dreamy, creamy filling.
• 2 tablespoons cream cheese Additional for the filling.
• 1/3 cup parmesan cheese Adds nutty flavor and a bit of richness.
• 1/3 cup feta cheese Brings tanginess that complements the other flavors.
• 1 cup baby spinach (chopped) Offers freshness and a pop of color.
• 1/4 cup sun-dried tomatoes (packed in oil) A burst of sweetness and depth.
• 1 tablespoon butter Helps achieve a golden crust while cooking.

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine cream cheese, parmesan, feta, chopped spinach, and sun-dried tomatoes. Mix until well blended.
3. Place chicken breasts between two pieces of plastic wrap and gently pound them to about 1/2 inch thick for even cooking.

Cooking

1. Season the chicken with salt, pepper, and smoked paprika.
2. Spoon the cheese mixture into the center of each chicken breast and carefully fold over, securing with toothpicks if needed.
3. In a skillet, melt butter over medium-high heat and sear the stuffed chicken for 3-4 minutes on each side until golden brown.

Baking

1. Transfer the chicken to a baking dish and bake for 20 minutes or until the internal temperature reaches 165°F (75°C).
2. Let it rest for a few minutes, then carefully remove toothpicks.
3. Slice and serve warm, garnished with fresh herbs if desired.

Notes

Pound even thickness for consistent cooking. Store leftovers in airtight containers for up to 3 days in the fridge. Leftovers can be frozen for up to 3 months.