A reliable stuffed chicken breast that looks restaurant-worthy and cooks fast on weeknights. You’ll get a golden crust, a creamy spinach-and-three-cheese center, and two paths—sear-and-bake for best browning or oven-only for simpler cleanup. Use the time guide to hit 165°F perfectly, then slice and finish with a 5-minute pan sauce.
Key Takeaways
- Juicy every time: Pull at 160–162°F, rest to 165°F.
- Two methods: Sear-and-bake (best color) or Oven-only (hands-off).
- Right ratio: About ¼ cup filling per stuffed chicken breast.
- Leak control: Dry or pre-cook watery add-ins; secure with 1–2 toothpicks.
- Flavor freedom: Italian, Greek, Tex-Mex, mushroom-bacon, caprese, broccoli-cheddar.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (about 8 oz / 225 g each)
- 1 Tbsp olive oil (for searing)
- 1½ tsp kosher salt
- 1 tsp sweet paprika
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
Creamy Spinach Filling
- 4 oz (115 g) cream cheese, softened
- 1 cup (85 g) low-moisture mozzarella, shredded
- ⅓ cup (30 g) finely grated Parmesan
- 2 cups (60 g) fresh baby spinach, chopped
or ½ cup frozen spinach, thawed and squeezed dry - ¼ cup (35 g) oil-packed sun-dried tomatoes, finely chopped
- 1 small garlic clove, minced (about ½ tsp)
- 1 tsp lemon zest
- Pinch red pepper flakes (optional)
- 1–2 tsp sun-dried tomato oil or olive oil (to loosen filling, if needed)
Optional
- Toothpicks, to secure seams if needed
Swap Box: Budget (mozzarella + Jack, skip sun-dried tomatoes) • Low-Carb/Keto (as written or omit tomatoes) • Kid-Friendly (omit flakes & tomatoes; add 1 Tbsp cream) • Gluten-Free (check labels) • Bacon-Wrapped (2 slices per breast)
Instructions
You’ll need: Large oven-safe skillet (10–12 in), instant-read thermometer, small bowl, cutting board, toothpicks (optional).
- Preheat & prep. Heat oven to 375°F / 190°C with a rack in the center. Mix filling ingredients until spreadable.
- Cut the pocket. Lay each breast flat. With a small sharp knife, make a slit on the thick side and slide the blade in parallel to the board to create a pocket about ¾ of the way through. Don’t pierce the other side.
- Season. Combine salt, paprika, pepper, garlic powder, and onion powder. Season the outside of each breast on both sides.
- Stuff. Spoon 55–60 g (about ¼ cup) filling into each pocket. Press to distribute. If the opening is wide or the breasts are thin, secure with 1–2 toothpicks. Wipe any exterior smears so the stuffed chicken breast sears well.
Path A — Sear & Bake (best crust)
- Sear. Heat 1 Tbsp olive oil in an oven-safe skillet over medium-high until shimmering. Add chicken; sear 2–3 minutes per side until golden.
- Bake. Transfer skillet to the oven and bake until the thickest part reads 160–162°F (71°C), about 14–27 minutes depending on thickness (see Bake Time Guide). Rest 5–10 minutes to reach 165°F/74°C.
Path B — Oven-Only (no sear)
- Set a wire rack over a foil-lined sheet pan. Brush chicken lightly with oil. Bake at 375°F / 190°C to 160–162°F, then broil 60–90 seconds for color. Add 2–4 minutes to the sear-and-bake times. Rest 5–10 minutes.
Bake Time Guide at 375°F (stuffed)
- 1.25 in / 3.2 cm: 14–17 min (sear-and-bake) | 16–20 min (oven-only)
- 1.5 in / 3.8 cm: 17–22 min (sear-and-bake) | 19–26 min (oven-only)
- 1.75 in / 4.4 cm: 22–27 min (sear-and-bake) | 24–31 min (oven-only)
- Bacon-wrapped: add 5–8 minutes to the above ranges. Always confirm 165°F / 74°C after resting.
Thermometer Tip: Insert the probe from the side into the thickest area without hitting the filling pocket for the most accurate reading.
Pro Tips & Why It Works
- Moisture math: The creamy filling adds fat that buffers lean meat; a quick sear builds flavor while baking finishes gently so the stuffed chicken breast stays juicy.
- Carryover cooking: Pull at 160–162°F; the 5–10 minute rest carries it to 165°F safely.
- Pocket vs. butterfly vs. roulade: Pocket is quickest; butterfly gives more filling surface; roulade is elegant for entertaining.
- Spinach choice: Fresh = brighter flavor. Frozen works if fully thawed and squeezed dry.
- Toothpicks: Insert shallowly and count them—remove the same number before serving.
- Rack for oven-only: Circulating air improves color without a skillet sear.
- Slice smarter: Cut on a slight diagonal across the grain; wipe the knife between slices for clean layers.
Variations & Flavor Map
Use ~¼ cup (55–60 g) filling per breast. Keep high-moisture add-ins pre-cooked or well-dried to prevent leaks.
Italian
- Cheeses: ricotta + mozzarella + Parmesan
- Add-ins: sun-dried tomatoes, basil
- Finish: lemony pan sauce (use tomato oil + broth + lemon)
Greek
- Cheeses: cream cheese + feta + mozzarella
- Add-ins: kalamata olives, oregano, lemon zest
- Finish: dill-cucumber yogurt
Caprese
- Cheeses: mozzarella + Parmesan
- Add-ins: diced cherry tomatoes (dry well), balsamic glaze
- Finish: fresh basil ribbons, extra drizzle of balsamic
Jalapeño Popper (Tex-Mex)
- Cheeses: cream cheese + pepper jack
- Add-ins: minced jalapeño (seeded), pinch cumin
- Finish: lime crema or pico de gallo
Mushroom-Bacon
- Cheeses: cream cheese + mozzarella
- Add-ins: finely sautéed mushrooms, crisp bacon, thyme
- Finish: buttered green beans or mashed potatoes
Broccoli-Cheddar
- Cheeses: cheddar + cream cheese
- Add-ins: very finely chopped steamed broccoli
- Finish: sprinkle of cheddar while resting
Make-Ahead, Freezing & Reheating
Make-Ahead (24 hours):
Stuff the breasts, cover tightly, and refrigerate up to 1 day. Let sit at room temp 15–20 minutes while the oven preheats.
Freeze Raw (best texture):
Place stuffed, uncooked breasts on a lined sheet to flash-freeze 1–2 hours, then move to a freezer bag for up to 2 months. Thaw overnight in the fridge; add 3–5 minutes to bake time.
Freeze Cooked:
Cool completely, wrap individually, and freeze up to 2 months. Thaw in the fridge; reheat covered at 325°F/165°C for 12–18 minutes, then uncover 2–3 minutes to refresh the surface.
Reheat Leftovers (from fridge):
Bake at 325°F/165°C for 10–14 minutes or microwave at 50% power in 60-second bursts until warmed through. Always recheck the center.
Food Safety Notes:
Don’t leave raw stuffed chicken at room temp over 30 minutes. Serve at a final 165°F/74°C.
FAQs
How long to bake stuffed chicken breast at 375°F?
Most stuffed chicken breast cooks in 17–25 minutes at 375°F, depending on thickness. Pull at 160–162°F, rest 5–10 minutes to reach 165°F.
Can I make stuffed chicken breast without searing?
Yes. Use the oven-only path: bake on a rack at 375°F to 160–162°F, then broil 60–90 seconds for color. Rest to 165°F.
How do I keep the filling from leaking out of stuffed chicken breast?
Use about ¼ cup filling per breast, keep high-moisture add-ins dry (or pre-cook), and secure the seam with 1–2 toothpicks. Bake with the seam up.
What internal temperature is safe for stuffed chicken breast?
Aim for a final 165°F/74°C after resting. Remove from the oven at 160–162°F to account for carryover cooking.
My chicken breasts are different thicknesses—how do I time stuffed chicken breast evenly?
Use the Bake Time Guide by thickness and check the thickest piece first with an instant-read thermometer.
Can I use thighs for stuffed chicken breast?
Thighs are harder to pocket. If using thighs, make a roulade: pound thin, spread filling, roll up, and secure before baking.
Is there a low-carb or keto version of stuffed chicken breast?
This recipe is naturally low-carb. Omit sun-dried tomatoes to lower carbs further and choose lower-carb cheeses.
How do I remove toothpicks from stuffed chicken breast cleanly?
Let the stuffed chicken breast rest 5–10 minutes, then twist each toothpick gently while pulling out.
Conclusion
Bring it all together: a golden crust, a creamy spinach-cheese center, and flexible paths (sear-and-bake or oven-only) that make this stuffed chicken breast weeknight-easy. Use the bake-time guide to pull at 160–162°F and rest to 165°F for perfectly juicy slices, then finish with the 5-minute pan sauce. Mix and match variations—Italian, Greek, Tex-Mex, or classic—and you’ll have a reliable stuffed chicken breast dinner that feels special without the fuss. If you enjoyed it, please rate the recipe, drop your favorite variation in the comments, and hit print or save for later.
Print
Stuffed Chicken Breast (Creamy Spinach & Three Cheeses)
- Prep Time: 15 minutes
- Cook Time: 20–28 minutes
- Total Time: 35–45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sear & Bake (with Oven‑Only option)
- Cuisine: American
Description
Stuffed chicken breast with a creamy spinach-and-three-cheese filling—juicy, golden, and weeknight-easy. Includes sear-and-bake and oven-only options, a 5-minute pan sauce, and bake times by thickness.
Ingredients
Chicken
-
4 boneless, skinless chicken breasts (about 8 oz / 225 g each)
-
1 Tbsp olive oil (for searing)
-
1½ tsp kosher salt
-
1 tsp sweet paprika
-
½ tsp black pepper
-
½ tsp garlic powder
-
½ tsp onion powder
Creamy Spinach Filling
-
4 oz (115 g) cream cheese, softened
-
1 cup (85 g) low-moisture mozzarella, shredded
-
⅓ cup (30 g) finely grated Parmesan
-
2 cups (60 g) fresh baby spinach, chopped n or ½ cup frozen spinach, thawed and squeezed dry
-
¼ cup (35 g) oil-packed sun-dried tomatoes, finely chopped
-
1 small garlic clove, minced (about ½ tsp)
-
1 tsp lemon zest
-
Pinch red pepper flakes (optional)
-
1–2 tsp sun-dried tomato oil or olive oil (to loosen filling, if needed)
Optional
-
Toothpicks, to secure seams if needed
Instructions
-
Preheat oven to 375°F / 190°C with a rack in the center. Mix all filling ingredients until spreadable.
-
Pat chicken dry. On the thick side of each breast, make a slit and create a pocket, keeping the blade parallel to the board and stopping about ¾ of the way through.
-
Combine salt, paprika, pepper, garlic powder, and onion powder. Season the outside of each breast on both sides.
-
Spoon ¼ cup (55–60 g) filling into each pocket. Press to distribute. Secure with 1–2 toothpicks if needed. Wipe any filling off the exterior.
-
Path A — Sear & Bake (best crust): Heat 1 Tbsp olive oil in a large oven-safe skillet over medium-high until shimmering. Sear 2–3 minutes per side until golden. Transfer to the oven and bake until the thickest part reads 160–162°F (71°C), about 14–27 minutes depending on thickness. Rest 5–10 minutes to reach 165°F/74°C.
-
Path B — Oven-Only: Place chicken on a rack set over a foil-lined sheet pan. Brush lightly with oil. Bake at 375°F/190°C to 160–162°F, then broil 60–90 seconds for color. Add 2–4 minutes to the sear-and-bake times. Rest 5–10 minutes.
-
Slice and serve. Optional: make the quick pan sauce (see Notes) while the chicken rests.
Notes
Bake Time Guide at 375°F (stuffed):
• 1.25 in / 3.2 cm: 14–17 min (sear-and-bake) | 16–20 min (oven-only)
• 1.5 in / 3.8 cm: 17–22 min (sear-and-bake) | 19–26 min (oven-only)
• 1.75 in / 4.4 cm: 22–27 min (sear-and-bake) | 24–31 min (oven-only)
• Bacon-wrapped: add 5–8 minutes. Always confirm 165°F/74°C after resting.
Quick Pan Sauce (5 minutes):
Remove chicken to rest; set skillet over medium. Add ½ cup chicken broth and 1–2 tsp sun-dried tomato oil (or olive oil); scrape browned bits. Simmer 2–3 minutes to reduce slightly. Stir in 2 Tbsp cream or 1 Tbsp butter and 1 tsp lemon juice; season to taste.
Leak Prevention:
Keep watery add-ins (tomatoes, mushrooms, broccoli) dry or pre-cooked. Don’t overfill; aim for ¼ cup per breast. If using toothpicks, insert at a shallow angle and remove after resting.
Make-Ahead & Freezer:
Stuffed raw breasts: refrigerate up to 1 day or freeze up to 2 months (thaw overnight; add 3–5 minutes to bake time). Cooked leftovers: reheat covered at 325°F/165°C until warmed through.
Nutrition
- Serving Size: 1 stuffed breast
- Calories: 480
- Sodium: 860 mg
- Fat: 26 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 48 g
Keywords: stuffed chicken breast, spinach stuffed chicken, three cheese stuffed chicken, weeknight chicken
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