What Makes Stuffed Chicken Breasts So Special
Juicy, flavorful, and packed with melty mozzarella and savory spinach, stuffed chicken breasts are the kind of dish that turns an ordinary weeknight into something special. With just a handful of simple ingredients—tender chicken, sun-dried tomatoes, and a blend of Italian herbs—you get a meal that’s as comforting as it is impressive. The golden sear locks in all those delicious juices, while the cheesy filling makes every bite irresistible.
Now, I’ll admit—the first time I tried making stuffed chicken breasts, I overstuffed them (oh, the mess!). But after a few tries, I learned that a gentle hand and a trusty toothpick make all the difference. Once you get the hang of it, you’ll find yourself whipping up this dish for everything from family dinners to last-minute guests. Trust me, once you taste that first bite, you’ll understand why it’s a keeper!
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What You’ll Find in This Article
Ingredients for Stuffed Chicken Breasts
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup chopped fresh spinach
- 1/4 cup sun-dried tomatoes, finely chopped
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Cook Time for Mozzarella Stuffed Chicken
One of the things I love most about mozzarella stuffed chicken is how quickly it comes together—perfect for those nights when you need something delicious without the fuss. Prep takes just 15 minutes (chopping, stuffing, and searing), while baking needs about 20–25 minutes. That’s under 40 minutes total for a meal that tastes like you spent hours! If you’re looking for more quick chicken ideas, check out my easy grilled chicken breast for another weeknight lifesaver.
How to Make Spinach Stuffed Chicken
Step 1: Preheat and Prep
Preheat oven to 375°F. Use a sharp knife to carefully cut a horizontal pocket into each chicken breast, being careful not to cut all the way through.
Step 2: Mix the Filling
In a bowl, mix mozzarella, Parmesan, spinach, sun-dried tomatoes, Italian seasoning, garlic powder, salt, and pepper until well combined.
Step 3: Stuff and Secure
Stuff each chicken breast with about 1/4 cup of the filling, then secure the opening with toothpicks to prevent leakage.
Step 4: Sear to Perfection
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown.
Step 5: Bake and Rest
Transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken reaches 165°F internally. Let the chicken rest for 5 minutes before removing toothpicks and slicing. Serve warm.
Pro Tips & Tasty Tweaks
Over the years, I’ve picked up a few tricks to make these spinach stuffed chicken breasts even better. Here’s what I’ve learned:
- Flavor Swap: Not a fan of sun-dried tomatoes? Try roasted red peppers or sautéed mushrooms instead—they add a lovely depth of flavor.
- Diet Tweak: For a lighter version, swap half the mozzarella with low-fat cottage cheese (like in my cottage cheese recipes). It keeps the creaminess without the extra calories.
- Texture Fix: If your filling feels too wet, blot the spinach with a paper towel before mixing—it helps prevent soggy chicken.
- Storage Tip: Leftovers keep beautifully! Store them in an airtight container and reheat gently in the oven (not the microwave) to keep that crispy crust. Pair them with a fresh salad like this healthy guacamole for a quick lunch.
Spinach and Mozzarella Stuffed Chicken Breasts
Ingredients
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 0.5 cup chopped fresh spinach
- 0.25 cup sun-dried tomatoes, finely chopped
- 1 tsp dried Italian seasoning
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp olive oil
Equipment
- Oven-safe skillet
- Sharp knife
Method
- Preheat oven to 375°F. Use a sharp knife to carefully cut a horizontal pocket into each chicken breast, being careful not to cut all the way through.
- In a bowl, mix mozzarella, Parmesan, spinach, sun-dried tomatoes, Italian seasoning, garlic powder, salt, and pepper until well combined.
- Stuff each chicken breast with about 1/4 cup of the filling, then secure the opening with toothpicks to prevent leakage.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown.
- Transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken reaches 165°F internally. Let the chicken rest for 5 minutes before removing toothpicks and slicing. Serve warm.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
What I adore about stuffed chicken breasts isn’t just the taste—it’s how nourishing they can be! Packed with lean protein from the chicken and a boost of vitamins from the spinach, this dish is a win for both flavor and health. The mozzarella adds calcium, while sun-dried tomatoes bring a punch of antioxidants. If you’re watching your sodium, simply reduce the Parmesan or use a low-sodium version.
For those counting macros, one serving (about 6 oz) clocks in around 320 calories, with 35g of protein—perfect for a balanced meal. Want more healthy twists? Try my spinach and feta turkey burgers for another protein-packed option. And if you’re curious about other nutrient-dense meals, this broccoli-stuffed version is a fantastic alternative.
A Lighter Version of Herb Stuffed Chicken
If you’re craving those herby, cheesy flavors but want to lighten things up, I’ve got you covered! For a lower-calorie take on herb stuffed chicken, try these simple swaps:
- Use part-skim mozzarella or a sprinkle of feta for bold flavor with less fat.
- Sauté the spinach with a splash of broth instead of oil to keep it moist without extra calories.
- Swap half the cheese for blended cottage cheese (like in my cottage cheese egg bites)—it melts beautifully and adds protein.
For more inspiration, these fajita-stuffed chicken breasts are another delicious, veggie-packed option. And if you love experimenting with herbs, my chicken souvlaki is bursting with Mediterranean flavors!
Thoughtful Tips for Special Diets
Over the years, I’ve shared these spinach stuffed chicken breasts with friends and family who follow all sorts of diets—some watching their sugar, others keeping an eye on carbs. What I love about this recipe is how easily it adapts! For a diabetic-friendly version, try swapping the sun-dried tomatoes (which can be higher in natural sugars) for roasted red peppers. And if you’re sugar-conscious, a sprinkle of feta instead of mozzarella adds bold flavor without the extra lactose. One of my neighbors, who manages her blood sugar carefully, swears by pairing this with a crisp salad like my pea guacamole—it balances the meal beautifully.
How to Serve Stuffed Chicken Breasts
There’s something so comforting about slicing into a golden stuffed chicken breast and watching that cheesy filling spill out—it always reminds me of Sunday dinners at my grandmother’s house. She’d serve hers with buttery mashed potatoes and roasted asparagus, and to this day, that’s still my favorite way to enjoy them. For a lighter twist, try pairing your mozzarella stuffed chicken with a tangy arugula salad or my cottage cheese cauliflower thins. And if you’re craving something heartier, this garlic butter rice from Bless This Mess makes the perfect companion.
Mistakes to Avoid
Oh, the kitchen mishaps I’ve had with herb stuffed chicken over the years! If I had a nickel for every time I’ve seen (or made) these common mistakes, I’d be dining out every night. First, overstuffing—it’s tempting to pack in that cheesy filling, but too much will burst out during cooking. Aim for a modest 1/4 cup per breast. Second, skipping the sear. That golden crust isn’t just pretty; it locks in juices. And third, slicing too soon. Letting the chicken rest for 5 minutes (like with my BBQ chicken breasts) keeps it moist. For more pro tips, this guide from Cooking LSL saved me early on!
How to Store Stuffed Chicken Breasts
When my son left for college, I’d tuck these cheesy chicken breasts into his freezer—they reheat like a dream! Let leftovers cool completely, then store in an airtight container for up to 3 days in the fridge or 3 months frozen. To reheat, skip the microwave (it makes the crust soggy) and use a 350°F oven until warmed through. For meal prep, assemble unbaked stuffed breasts and freeze them raw—just add 10 extra minutes to the bake time. They’re perfect with my homemade chicken nuggets for a freezer stash. Need more storage ideas? Our Best Bites has genius tips for packed lunches!
Try This Stuffed Chicken Breasts Yourself
If there’s one recipe I’d love for you to try this week, it’s these spinach stuffed chicken breasts. They’ve been my go-to for everything from potlucks to “I’m too tired to cook” nights—always met with empty plates and recipe requests. The first time my niece made them, she called me mid-bite to rave (with her mouth full—bless her heart!). Whether you’re craving comfort food or need a healthier dinner, this dish delivers. Still hesitant? My cottage cheese bread makes a foolproof side—you’ve got this!
Frequently Asked Questions
How long do you cook stuffed chicken breasts for?
At 375°F, stuffed chicken breasts typically need 20–25 minutes in the oven. Always check that the internal temperature reaches 165°F—this ensures they’re juicy but fully cooked. For more timing tips, my grilled chicken guide follows the same safety rules!
What’s the best cheese to stuff a chicken breast with?
Mozzarella melts beautifully, but for extra flavor, try blending it with feta or goat cheese. Avoid hard cheeses like aged cheddar—they don’t melt as smoothly. The Dizzy Cook’s Boursin version is a decadent twist!
How do restaurants make chicken breasts so moist?
Two secrets: brining (soaking in salt water) and not overcooking. For home cooks, stuffing with cheese and spinach naturally keeps chicken juicy—just don’t skip the resting step after baking!
What’s the best way to stuff a chicken?
Use a sharp knife to cut a horizontal pocket, leaving one side intact. Spoon in filling gently—overpacking causes leaks. Secure with toothpicks before searing. My stuffed chicken noodles use a similar technique!
