Stuffed Chicken Breast Recipe

Introduction

A stuffed chicken breast makes an everyday meal feel memorable. It layers savory cheese and bright herbs inside tender meat. The result tastes rich but remains balanced. Gentle searing followed by oven finishing keeps the breast moist. The filling adds contrast and texture that make each bite interesting. The method below focuses on simple technique and real flavor. You will find it easy to follow even on a busy evening. The instructions include timing cues and safety tips. Use fresh herbs for the best aroma and flavor. Read on for a clear ingredient list a step by step cooking method and serving ideas.

Ingredients Needed

Chicken breast – 4 pieces (680 cal)

Spinach chopped – 2 cups (14 cal)

Cream cheese – 4 oz (200 cal)

Mozzarella shredded – 1 cup (320 cal)

Garlic minced – 2 cloves (9 cal)

Olive oil – 2 tbsp (238 cal)

Fresh basil – ¼ cup (1 cal)

Salt – 1 tsp (0 cal)

Black pepper – 1 tsp (6 cal)

Lemon zest – 1 tsp (2 cal)

Prepare ingredients before you begin. Soften the cream cheese so it mixes smoothly. Chop spinach and herbs finely for even texture. Measure oil and spices to keep the process steady. Use a sharp knife and a solid cutting board to make the pocket safely. An oven safe skillet simplifies the move from stove to oven. Keep toothpicks ready to close seams if you need them. A meat thermometer gives precise internal readings for safety and perfect doneness. Small prep steps make the final cook calm and confident.

Step by Step Cooking Instructions

1. Preheat the oven to 375 degrees Fahrenheit. Pat the chicken dry with paper towels. Place a breast on a cutting board. Use a sharp knife to cut a pocket in the thick side without going through.
2. Make the filling in a bowl. Combine chopped spinach softened cream cheese shredded mozzarella minced garlic chopped basil lemon zest salt and pepper. Stir until the mixture is even and spreadable. Adjust salt lightly after tasting.
3. Spoon the filling into each pocket. Press the opening closed gently with your fingers. Use a toothpick to secure the seam if it needs help. Brush olive oil on each breast and season the outside with salt and pepper.
4. Heat an oven safe skillet over medium heat until it is hot. Place each breast seam side down and sear for two to three minutes. Turn and sear the other side for about one minute. The goal is a golden outer crust not to cook the interior.
5. Transfer the skillet to the preheated oven and bake for fifteen to twenty five minutes. Oven time depends on size and thickness. Check internal temperature with an instant read thermometer. The safe target is one hundred sixty five degrees Fahrenheit at the thickest point.
6. Remove the skillet from the oven and let the chicken rest for five minutes. Resting keeps juices in the meat and produces cleaner slices. Slice the breast and serve with any pan juices spooned over the top for added flavor.

Tips for Customizing the Recipe

Make simple swaps to match flavor and pantry items. Swap mozzarella for goat cheese to add a tangy brightness. Stir in sun dried tomatoes for concentrated sweet notes and clear color. Fold in cooked mushrooms for an earthy flavor and extra umami. Add chopped olives for a salty pop that contrasts with cheese. Use kale or arugula if you want a heartier green. Replace cream cheese with ricotta for a lighter filling texture. Add a tablespoon of grated Parmesan to boost savory depth. For a crunchy outer texture lightly coat the outside with fine breadcrumbs before searing. To introduce heat add a small pinch of red pepper flakes or a splash of hot sauce to the filling. If you prefer a dairy free version use mashed avocado folded with the greens and omit the cheese. Test small variations to find what you love and keep notes so you repeat the best results.

Nutritional Information

The numbers below are rough estimates for one serving when the recipe yields four servings. Calories per serving typically fall between four hundred and five hundred depending on exact cheese and oil amounts. Protein per serving commonly ranges from thirty to forty grams which makes the meal filling and suitable as a main course. Fat content varies with cheese selection and oil but can be reduced by choosing lower fat cheese and using less oil when searing. Carbohydrate content stays low and comes mainly from the greens and small additions in the filling. Fiber remains modest but present because of the spinach. Sodium will vary with the cheese you choose and the amount of added salt. For precise tracking weigh your portions and use a nutrition calculator or food label values.

Serving Suggestions

Plate the sliced chicken on a bed of mixed greens dressed with lemon and olive oil for a fresh plate. Spoon pan juices or a simple reduced white wine and butter sauce over the slices for added richness. Roast seasonal vegetables like carrots green beans or asparagus for color texture and oven aroma. For a heartier meal pair the chicken with creamy mashed potatoes or with soft polenta to soak up the juices. For a lighter option place the slices over quinoa or a warm grain salad and finish with chopped herbs and a squeeze of lemon. Garnish with torn basil leaves or a little extra lemon zest for brightness. A crisp white wine or a chilled non alcoholic sparkling drink will match the meal well.

Conclusion

The stuffed chicken breast recipe provides clear steps and room for change so you can make it your own. The technique balances simple cooking with a flavorful filling that holds up when sliced. Small swaps in cheese herbs and add ins let you adapt the dish to your pantry and to your mood. Use a reliable thermometer and allow time for resting to ensure tender results. Try the serving ideas to discover your favorite pairing. Cook with care and enjoy the warm reward of a homemade meal shared with others.