This stuffed chicken breast recipe delivers a restaurant-quality meal that’s surprisingly easy to make at home. Juicy chicken is filled with a savory blend of spinach, sun-dried tomatoes, and creamy feta, then pan-seared and baked to perfection. It’s an elegant, impressive dish perfect for any occasion.
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Why You’ll Love This Stuffed Chicken Breast
- Complete flavor experience: Every bite delivers juicy chicken, creamy filling, and a golden crust.
- Impressive yet easy: Looks like you spent hours, but the technique is straightforward.
- Endlessly customizable: Swap fillings like pesto and mozzarella or ham and Swiss.
- Meal prep friendly: Elegant for holidays and practical for easy weekday lunches.
Ingredients & Tools
- 2 large boneless, skinless chicken breasts (about 1.5 lbs or 680 g total)
- 1 cup fresh spinach, roughly chopped
- 1/2 cup sun-dried tomatoes in oil, drained and finely chopped
- 3/4 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 2 tbsp olive oil (plus more if needed)
- Salt and black pepper to taste
- Kitchen twine or toothpicks, for securing
Tools: A sharp chef’s knife, a cutting board, a medium mixing bowl, a large oven-safe skillet (like cast iron or stainless steel), an instant-read thermometer, and a small bowl for the seasoning rub.
Notes: The quality of your ingredients really shines here. Using plump, oil-packed sun-dried tomatoes and a good, tangy feta cheese makes a world of difference. Don’t skip the smoked paprika—it gives the chicken’s exterior a wonderful depth and a hint of warmth that pairs perfectly with the filling.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 48 g |
| Fat: | 21 g |
| Carbs: | 8 g |
| Fiber: | 2 g |
Serves: 2 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken evenly. This is the single most important step for success. An even thickness ensures the chicken cooks through at the same rate, so you don’t end up with a raw center and dry edges. It also makes rolling much, much easier.
- Don’t overstuff the chicken. It’s tempting to pack in as much filling as possible, but a little goes a long way. Overfilling will cause the chicken to burst open during cooking, and all that delicious cheese will melt out into your pan.
- Let the chicken rest. I know it’s hard to wait when it smells so good, but resting the cooked chicken for 5-10 minutes is non-negotiable. It allows the juices to redistribute throughout the meat, resulting in a supremely moist and tender bite.
- Use an oven-safe skillet. Starting on the stovetop and finishing in the oven is the key to that beautiful golden crust and perfectly cooked interior. If you don’t have one, you can sear in a regular pan and then carefully transfer the chicken to a baking dish for the oven.
How to Make Stuffed Chicken Breast
Step 1: Prepare the chicken. Place one chicken breast on your cutting board. Using a sharp knife, carefully slice it horizontally through the thickest part, but don’t cut all the way through—you want to create a “pocket.” Open it up like a book. Place it between two pieces of plastic wrap or in a large zip-top bag. Using a rolling pin or the flat side of a meat mallet, gently pound the chicken until it’s an even 1/4 to 1/2-inch thickness. Repeat with the second breast. Pat them dry with a paper towel and season both sides generously with salt, pepper, and the smoked paprika.
Step 2: Make the filling. In your mixing bowl, combine the chopped spinach, sun-dried tomatoes, crumbled feta, minced garlic, and dried oregano. Use a fork to mix everything together until it’s well combined. The oil from the tomatoes and the moisture from the feta will help bind the filling. You’ll notice the vibrant red and green colors against the white cheese—it’s already looking delicious.
Step 3: Stuff and roll the chicken. Lay your pounded chicken breasts flat on the board. Divide the filling mixture evenly between them, placing it in the center of each breast. Be sure to leave a 1-inch border around the edges. Carefully fold the sides of the chicken over the filling, then roll it up tightly from one end to the other, like a burrito or a jelly roll. The goal is to completely encase the filling.
Step 4: Secure the bundles. Use kitchen twine to tie the rolled chicken in 2-3 places to secure it. If you don’t have twine, you can use toothpicks—just insert them horizontally through the seam to pin it shut. Don’t worry if a little filling peeks out; we just want to prevent a major blowout during cooking.
Step 5: Sear the chicken. Preheat your oven to 375°F (190°C). Heat the olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken rolls in the pan, seam-side down if possible. Sear for 2-3 minutes per side, until you have a beautiful, golden-brown crust on all sides. You should hear a nice sizzle when they hit the pan.
Step 6: Bake to perfection. Once the chicken is seared all over, transfer the entire skillet to the preheated oven. Bake for 18-22 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) on an instant-read thermometer inserted into the thickest part of the meat, avoiding the filling if you can.
Step 7: Rest and serve. Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Transfer the stuffed chicken breasts to a clean cutting board and let them rest for at least 5-10 minutes. This is the perfect time to remove the twine or toothpicks. Then, slice each roll into 1-inch thick medallions to reveal the beautiful spiral of filling inside.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat in a 325°F (163°C) oven for 10-15 minutes until warmed through.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The creamy, buttery potatoes are the ultimate comfort food pairing and soak up any delicious juices from the chicken.
- Simple Roasted Asparagus — A bright, green vegetable with a slight crunch provides a lovely textural contrast and a fresh flavor that cuts through the richness of the dish.
- Lemon-Herb Quinoa — A light, fluffy, and protein-packed side that adds a zesty, fresh note, making the whole meal feel a bit brighter and more balanced.
Drinks
- A Crisp Sauvignon Blanc — Its bright acidity and citrus notes beautifully complement the tangy feta and sun-dried tomatoes, cleansing the palate between bites.
- Sparkling Water with Lemon — For a non-alcoholic option, the effervescence and citrus are incredibly refreshing and help balance the savory, rich flavors of the stuffed chicken.
Something Sweet
- Lemon Sorbet — A scoop of this light, tart, and icy dessert is the perfect palate-cleansing finish that doesn’t feel too heavy after a satisfying main course.
- Dark Chocolate Espresso Truffles — Just one or two of these rich, intense bites provide a sophisticated, decadent end to the meal without requiring a full slice of cake.
Top Mistakes to Avoid
- Mistake: Not pounding the chicken evenly. If one part of the breast is thick and another is thin, the thin part will be dry and overcooked by the time the thick part is done. An even canvas is key for even cooking and easy rolling.
- Mistake: Using wet filling ingredients. If your spinach is soggy or your sun-dried tomatoes are dripping with oil, pat them dry. Excess moisture will steam the chicken from the inside and make the filling watery, preventing a nice sear and potentially making the chicken roll fall apart.
- Mistake: Skipping the sear. That initial sear in the hot skillet isn’t just for color—it creates a flavorful crust through the Maillard reaction and helps lock in the juices. Baking it from a raw state will result in a pale, less flavorful exterior.
- Mistake: Cutting into the chicken immediately. I’ve messed this up before too, and it’s heartbreaking to see all the flavorful juices run out onto the cutting board instead of staying in the meat. Patience is a virtue here, I promise.
Expert Tips
- Tip: Chill the stuffed chicken before searing. If you have a few extra minutes, pop the secured, stuffed chicken rolls into the fridge for 15-20 minutes before cooking. This helps the chicken firm up, making it less likely to burst open in the hot pan and ensuring a better sear.
- Tip: Use a thermometer for perfect doneness. Guessing with a knife or by pressing the chicken is unreliable. An instant-read thermometer is your best friend in the kitchen. Pull the chicken at 160-162°F (71-72°C); the residual heat will carry it to the safe 165°F (74°C) as it rests, giving you supremely juicy meat.
- Tip: Create a quick pan sauce. After removing the chicken from the skillet, deglaze the pan with a splash of chicken broth or white wine over medium heat, scraping up all the browned bits. Let it reduce slightly, then swirl in a tablespoon of cold butter for a glossy, restaurant-worthy sauce in minutes.
- Tip: Prep ahead for easy entertaining. You can assemble the stuffed chicken rolls, secure them with twine, and keep them covered in the refrigerator for up to 8 hours before you plan to cook them. This makes dinner party prep a breeze.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are actually more forgiving because they have a higher fat content, which keeps them moist. They might be a bit trickier to roll neatly due to their irregular shape, but the flavor will be fantastic. Just adjust the cooking time slightly as they may cook a bit faster than breasts.
My chicken burst open while cooking. What did I do wrong?
This usually happens for one of two reasons: either you overstuffed the breast, creating too much pressure inside, or you didn’t secure it tightly enough. Next time, use a little less filling and make sure your twine is snug (or that your toothpicks are firmly in place). A quick chill in the fridge before cooking can also help the chicken hold its shape.
Can I make this recipe ahead of time?
You sure can. Follow the recipe through Step 4 (stuffing and securing the rolls). Store them in an airtight container in the fridge for up to a day. When you’re ready to cook, let them sit at room temperature for 15-20 minutes before searing and baking as directed. This is a huge time-saver for busy weeknights.
How should I store and reheat leftovers?
Store any leftover sliced chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices on a baking sheet and warm them in a 325°F (163°C) oven for 10-15 minutes until heated through. Avoid the microwave, as it can make the chicken rubbery and overcook it.
What other fillings can I use?
The possibilities are endless! A classic combination is prosciutto and provolone or mozzarella. For a richer option, try a mixture of sautéed mushrooms and Gruyère cheese. A pesto and goat cheese filling is also divine. Feel free to get creative with whatever flavors you love—just keep the filling relatively dry and not overly bulky.
Stuffed Chicken Breast
Learn how to make perfect Stuffed Chicken Breast with spinach, feta, and sun-dried tomatoes. An impressive, easy dinner recipe for any night. Get cooking now!
Ingredients
For the chicken and filling:
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2 large boneless, skinless chicken breasts (about 1.5 lbs or 680 g total)
-
1 cup fresh spinach (roughly chopped)
-
1/2 cup sun-dried tomatoes in oil (drained and finely chopped)
-
3/4 cup feta cheese (crumbled)
-
2 cloves garlic (minced)
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1 tsp dried oregano
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1/2 tsp smoked paprika
-
2 tbsp olive oil (plus more if needed)
-
Salt and black pepper (to taste)
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Kitchen twine or toothpicks (for securing)
Instructions
-
Prepare the chicken. Place one chicken breast on your cutting board. Using a sharp knife, carefully slice it horizontally through the thickest part, but don't cut all the way through—you want to create a 'pocket.' Open it up like a book. Place it between two pieces of plastic wrap or in a large zip-top bag. Using a rolling pin or the flat side of a meat mallet, gently pound the chicken until it's an even 1/4 to 1/2-inch thickness. Repeat with the second breast. Pat them dry with a paper towel and season both sides generously with salt, pepper, and the smoked paprika.01
-
Make the filling. In your mixing bowl, combine the chopped spinach, sun-dried tomatoes, crumbled feta, minced garlic, and dried oregano. Use a fork to mix everything together until it's well combined. The oil from the tomatoes and the moisture from the feta will help bind the filling.02
-
Stuff and roll the chicken. Lay your pounded chicken breasts flat on the board. Divide the filling mixture evenly between them, placing it in the center of each breast. Be sure to leave a 1-inch border around the edges. Carefully fold the sides of the chicken over the filling, then roll it up tightly from one end to the other, like a burrito or a jelly roll. The goal is to completely encase the filling.03
-
Secure the bundles. Use kitchen twine to tie the rolled chicken in 2-3 places to secure it. If you don't have twine, you can use toothpicks—just insert them horizontally through the seam to pin it shut.04
-
Sear the chicken. Preheat your oven to 375°F (190°C). Heat the olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken rolls in the pan, seam-side down if possible. Sear for 2-3 minutes per side, until you have a beautiful, golden-brown crust on all sides.05
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Bake to perfection. Once the chicken is seared all over, transfer the entire skillet to the preheated oven. Bake for 18-22 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) on an instant-read thermometer inserted into the thickest part of the meat, avoiding the filling if you can.06
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Rest and serve. Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Transfer the stuffed chicken breasts to a clean cutting board and let them rest for at least 5-10 minutes. This is the perfect time to remove the twine or toothpicks. Then, slice each roll into 1-inch thick medallions to reveal the beautiful spiral of filling inside.07
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