If you’ve been cooking chicken breast the same way every time, then you absolutely need this stuffed chicken breast recipe in your life. It will get your family excited about eating chicken breast again. I’d go as far as to say that this is one of those recipes you’ll love for years to come. It’s surprisingly easy and highly versatile. So versatile, in fact, that you don’t actually need a recipe to whip it up.
Recipe Ingredients
How to Make Stuffed Chicken Breasts
Stuff the Chicken Breasts
Preheat the oven to 37℉ (190℃). Season – Salt the chicken before seasoning both sides of each breast with the Italian and Creole seasoning. (Photo 1) Create Pocket – Place chicken on a board or flat surface. Cut a slit or pocket about ¾ quarter of the way through each breast, but try not to cut all the way through. Next, season the inside of the chicken. (Photo 2) Saute Veggies – In a large skillet or frying pan, add the olive oil and garlic and sauté over medium heat for about a minute. Add the mushrooms and bell pepper, and continue stirring for 3 minutes. (Photo 3) Spinach – Finally, add the spinach and stir frequently until wilted and cooked, about 2-3 minutes. Set the sauteed veggies aside. (Photos 4-5) Stuff each chicken breast with the mushroom, spinach, and bell pepper mixture. Then add the cheese; about 1-2 slices per chicken usually works. (Photo 6) Secure – Thread toothpicks through the chicken breasts near the openings to secure them. If a little filling comes out, just tuck it back in.
Cook the Stuffed Chicken Breasts
Heat an oven-proof skillet over medium heat with a tablespoon of oil. Sear the breasts on both sides for 3-4 minutes each until golden, flipping them carefully with tongs. (Photo 7) Bake – Once seared, place the skillet in the oven and bake the chicken for 16-18 minutes or until cooked through. The time will depend on the size of the breasts. (Photo 8) Serve – Transfer the chicken breasts to serving plates. Carefully remove and discard the toothpicks. Serve immediately drizzled with the juices in the skillet.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
These stuffed chicken breasts will stay good in the fridge for 3-5 days or in the freezer for up to 3 months. They reheat well, making them an ideal make-ahead or meal-prep dish. Simply follow the recipe instructions and then pop them in an airtight container once they’ve cooled. Store them in the fridge or freezer until you are ready to reheat them on the stove or microwave.
Serving and Storage Instructions
Serve stuffed chicken breast hot out of the oven, drizzled with the juices that accumulate in the baking dish. Refrigerate leftovers in an airtight container for 3-5 days. To reheat, pop the stuffed chicken breasts in the microwave for a minute or two. Or bake them in a 350℉ (180℃) oven until heated through, which usually takes about 10 minutes.
What Goes With Stuffed Chicken Breast
Stuffed chicken breast goes beautifully with creamy mushroom pasta or atop a steamy bed of jasmine rice. You can also serve them with a fresh tossed salador grilled zucchini and squash if you’re watching your carbs. Wine pairing: Chicken and cheese both call for wine, be it red or white. Go for a medium-bodied wine with this dish. Chardonnay is a good choice if you prefer white wine. If you’re more of a red wine drinker, then a lovely pinot noir will do the trick.
More Exciting Chicken Breast Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”L7TlN563″ upload-date=”2020-10-09T03:33:25.000Z” name=”Stuffed Chicken Breast” description=”Stuffed Chicken Breast – juicy boneless chicken breast stuffed with red bell peppers, fresh baby spinach and cheese. A savory blend of cheese and vegetables; best way to spiced up your usual chicken dinner night. Incredibly easy, cheesy and delicious. Great for entertaining, too!” player-type=”collapse” override-embed=”false”] This blog post was originally published in January 2018 and has been updated with additional tips, new photos, and a video
