Stuffed Chicken Breast 10 Minutes

Love quick, elegant chicken recipes? Try my marry me chicken, Huli Huli chicken, parmesan crusted chicken, and chicken Milanese next. If you are looking for an easy yet ridiculously elegant chicken dish, my stuffed chicken breast recipe is your answer. It is deceptively simple to make and a delicious way to elevate the humble chicken breast that I serve for everyday meals, but also for special occasions.

Why I love this recipe

A winning combination. Creamy spinach and cheese are a match made in heaven and 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. I often stuff the chicken breasts the night before and even two days in advance and refrigerate them until I’m ready to cook. 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.

Ingredients needed

Chicken breast. Boneless. I like to use skinless chicken breasts, but skin-on chicken works well too. If you do opt for the latter, be sure to pat dry the skin to ensure it turns out crispy. Spinach. Baby spinach, chopped. Please do not use frozen spinach as the excess liquid seeps into the mixture and yields a watery filling instead of a creamy one. Cream cheese. Softened for easy mixing. Avoid using low-fat or fat-free cream cheese, as it will seep out moisture during the cooking process. Sun-dried tomatoes. Packed in oil, not water. Parmesan. Freshly grated. My #1 tip when working with recipes that call for cheese is to always grate or shred by hand. It melts easier and tastes better. Feta. I prefer a soft feta cheese, like Greek feta or Danish feta. Generic feta cheese will also work, but it will be a little chunkier VS creamier. Salt and spices. I use black pepper and smoked paprika for this recipe. Butter. To cook the chicken breasts. You can also use olive oil for this.

How to make stuffed chicken breast

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Exceptional!! So tender and creamy filling… loved it!” – Jess

Arman’s recipe tips

You’ll know the chicken is fully cooked once the thickest part reaches an internal temperature of 160F (plus 5 minutes of resting time). Use a meat thermometer to double-check. Rest the chicken for 5 minutes before serving. The juices will redistribute and the chicken will be even juicier. Broil the chicken for 1-2 minutes before serving for an even crispier exterior. Be wary though, that doing this for even a few minutes extra will burn the chicken. Use softened cream cheese. It will make the mixture mixable and creamy. If your cream cheese is a little too hard, microwave it for 15-20 seconds. Having trouble stuffing the chicken? Here’s how I bitterly them with ease. Slice it horizontally through the middle without cutting all the way through, then open it like a book.

Storage instructions

To store: Once the spinach-stuffed chicken breast cools, store the leftovers in an airtight container and place them in the fridge for up to 4 days. Air fryer method: Add the stuffed chicken to a greased air fryer basket. Air fry at 200C/400F for 12 minutes, flipping halfway through. Oven method: Prep the chicken as instructed, then add them to a cast iron skillet or oven-safe dish. Bake at 180C/350F for 35-40 minutes, or until the chicken reaches an internal temperature of 165F. For an even juicer chicken, sear it before baking. The beauty of this recipe is just how easy it is to customize with your favorite vegetables, cheeses, and additions. Here are some ideas:

Add bacon. Bacon makes everything taste better, but especially when added to a chicken dish (have you tried my famous bacon wrapped chicken or crack chicken yet?). Add mushrooms or broccoli. Mushrooms and chicken are such a fantastic combination, as are broccoli and cheese. Make it cheesier with mozzarella. Freshly grated or sliced, not the pre-shredded kind. Other cheeses I’ve tried in stuffed chicken are ricotta and cheddar cheese.

To freeze: Place the cooled and cooked chicken in a shallow container and store it in the freezer for up to 2 months. Reheating: 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 as it dries them out.