Serve this with my Smashed Potatoes and be sure to try my Baked Chicken Thighs recipe next!
Stuffed Chicken Breast
There is no better way to make dinner exciting than to make Stuffed Chicken Breast! This recipe pairs so well with a variety of potato side dishes as well as roasted vegetables. The filling options are endless and fun to customize! This particular recipe has a creamy 3-cheese blend with sauteed spinach, garlic, herbs, and sun-dried tomatoes! It’s an easy way to add a gourmet flair to your regular rotation, and you can even stuff the chicken ahead of time! Be sure to check out all of my pro tips below!
How to Make It
*See recipe card below this post for ingredient quantities and full instructions. Soften the spinach and garlic in a skillet and let cool. Combine the stuffing ingredients in a medium bowl and set aside.
Slice a pocket into each chicken breast as shown below, being careful not to cut all the way through the other side. Fill each with stuffing and sprinkle with salt, pepper, and paprika.
Sear in oil from the sundried tomatoes (or olive oil), for 2-3 minutes per side, until golden. Bake at 375° for 17 minutes or until the internal temp of the thickest part of the chicken reads 165°. Serve with mashed potatoes and roasted green beans.
Make Ahead Method
Stuff the chicken as outlined. Store in an airtight container for up to 2 days. Remove the chicken from the fridge and let it come close to room temperature (20-25 minutes), then sear and bake as outlined.
Storage
Store in an airtight container and refrigerate for 3-4 days or freeze for up to 3 months. This chicken does freeze well. To Reheat: Wrap loosely in foil and bake at 325° for 15 minutes, depending on the size. (If possible, let it sit out at room temp for 15-minutes first.) You may choose to add 2-3 teaspoons of water to the foil to keep the chicken juicy.
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12-inch Enamel Cast Iron Skillet– The perfect size for this recipe and oven safe! Sharp Paring Knife Meat Mallet -This is the one that I use, it’s great! Digital Meat Thermometer
