These Stuffed Chicken Breasts are the BEST! Try broccoli cheddar, margherita, spinach artichoke, mushroom swiss or asparagus provolone.
Ingredients and substitutions
- Olive oil – or another neutral cooking oil such as canola oil or avocado oil.
- Chicken breasts – you’ll need boneless skinless chicken breasts for this recipe. You can try using chicken thighs, but they’ll likely fall apart.
Broccoli cheddar stuffing
- Broccoli florets – you can also try using cauliflower florets.
- Shredded cheddar cheese – feel free to swap out for another shredded cheese of your choice like mozzarella or Swiss.
Margherita stuffing
- Sundried tomatoes – roasted red peppers would be the best substitute here.
- Spinach – arugula, Swiss chard, kale or another leafy green can be used.
- Shredded mozzarella – swap out for another kind of cheese like fresh mozzarella or cheddar.
Asparagus provolone stuffing
- Asparagus – try using leeks or broccoli instead.
- Provolone – Havarti, gouda or mozzarella would all be yummy.
Spinach artichoke stuffing
- Spinach – try another dark leafy green like kale, Swiss chard or arugula.
- Canned artichoke – asparagus would be a good substitute for artichoke.
- Cream cheese – try using goat cheese or even feta instead.
Mushroom stuffing
- Mushrooms – any variety of mushrooms will work.
- Shredded Swiss – swap out for another kind of cheese such as cheddar or mozzarella.
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How to make stuffed chicken breast
- Prepare the stuffing ingredients.
- Cut and stuff the chicken breasts.
- Bake for 22-25 minutes.
- Serve with your choice of sides and enjoy!
Margherita stuffed chicken
Mushroom swiss stuffed chicken
Broccoli cheddar stuffed chicken
Spinach artichoke stuffed chicken
Asparagus provolone stuffed chicken
How to butterfly a chicken breast
Butterflying is a common technique for making a chicken breast thinner so it cooks faster, or to prepare a pocket to hold the stuffing. For these stuffed chicken breast recipes, you’re going to butterfly the chicken and load it up with delicious fillings!
Once you’ve prepared the ingredients you want to stuff your chicken breasts with, use a sharp chef’s knife to create a pocket for the filling to bake in. Using a sharp knife and a clean work surface makes this much easier.
Here are the steps on how to butterfly a chicken breast:
- Place the chicken breast onto a cutting board and hold your knife along the long side of the breast.
- Using your other hand to hold the chicken stable, carefully slide the knife through the breast, stopping just before the knife reaches the other side. Open the breast so you have one larger, much thinner chicken breast.
- Place your choice of ingredients onto one half and then flip the other half back over the fillings. The ingredients will cook right inside the chicken breast. If you use a lot of filling, you may need to use toothpicks to keep everything secure.
Then, simply bake the stuffed chicken breasts just as you would any other chicken dish.
Frequently Asked Questions
The best way to stuff a chicken breast is to butterfly the chicken breast, add one to two tablespoons of stuffing ingredients and then bake. You don’t want to add too much stuffing, or your stuffed chicken breast will fall apart! A couple tablespoons is really all it takes for you to get all those amazing flavours in theses stuffed chicken recipes.
For these stuffed chicken breast recipes, the chicken will need to bake for 22-25 minutes at 425° Fahrenheit.
Since these stuffed chicken breast recipes are pretty hearty and filling on their own, I recommend serving something small as a side dish. I don't think you need a starch and veggie with these – even just a simple side salad or arugula will do.
Storing and reheating
These stuffed chicken breast recipes will last in the fridge for up to 4 days. Store them in glass meal prep containers to make them easy to microwave straight out of the fridge.
To reheat, simply sprinkle some water over top of the chicken so it doesn’t dry out, then stick it in the microwave for 2-3 minutes. I actually prefer to slice up the chicken beforehand so that it reheats more evenly, but that's just my personal preference!
Freezing this recipe
These stuffed chicken recipes are super freezer-friendly, and you can freeze the stuffed chicken in glass containers for up to 3 months. When you’re ready to eat, sprinkle a bit of water over top of the chicken then reheat them in the oven for 20 to 30 minutes at 350° Fahrenheit.
You can also freeze uncooked stuffed chicken breasts in freezer-safe Ziploc bags or glass containers depending on the fillings. Broccoli cheddar, spinach & artichoke and margherita will freeze the best raw. The night before you want to make the chicken, let it defrost in the fridge overnight then follow the recipe card instructions to cook it fresh.
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More stuffed chicken recipes
Meal Prep Tools
- Grab some glass meal prep bowls if you plan on making any of the baked stuffed chicken recipes for your weekly lunches.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your chicken is cooked through.
- Use these Ziploc bag holders if you're making the stuffed chicken then freezing it.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
- **Get my full list of tools here**
Best Ever Stuffed Chicken Breast {5 Flavours!}
Ingredients
- 1 tbsp olive oil
- 4 medium-sized chicken breasts
Broccoli cheddar stuffing
- broccoli florets, finely chopped
- Shredded cheddar cheese
Margherita stuffing
- Sundried tomatoes, finely chopped
- Spinach or arugula
- Shredded mozzarella cheese
Asparagus provolone stuffing
- Asparagus, chopped
- Provolone cheese slices
Spinach artichoke stuffing
- Spinach, chopped
- Canned artichokes, drained and chopped
- Cream cheese or goat cheese
Mushroom stuffing
- Mushrooms, thinly sliced
- Shredded Swiss cheese
Instructions
- Preheat oven to 425 F. Cut a shallow slit in the chicken where the chicken breast naturally opens up. Add 1-2 tbsp of stuffing ingredients of choice to each breast, then fold over.
- Place each breast on a parchment-lined baking sheet and rub with olive oil, then season with salt & pepper. Bake for 22-25 minutes.
- Serve with side of choice and enjoy! Leftover chicken will last up to 3 or 4 days in the fridge.
Video
Notes
Nutrition
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