5 Best Stuffed Chicken Breast Recipes
These Stuffed Chicken Breasts are the BEST! Try broccoli cheddar, margherita, spinach artichoke, mushroom swiss or asparagus provolone.
Servings: 4 servings
Calories: 221kcal
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
When you take the chicken out of the oven, spoon the juices over top of it so it’s nice and juicy.
Let the chicken rest for 5-10 minutes before cutting it so it retains its moisture.
Store the leftovers in the fridge for up to 4 days. Sprinkle a bit of water over top then microwave for 2-3 minutes.
Freeze your stuffed chicken breasts for up to 3 months. Reheat for 20-30 minutes in the oven at 350 F.
You can freeze the broccoli cheddar, spinach & artichoke and margherita flavours raw. Defrost in the fridge overnight then cook as normal.
Nutrition
Calories: 221kcal | Carbohydrates: 1g | Protein: 28g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 223mg | Potassium: 469mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 11.6mg | Calcium: 113mg | Iron: 0.6mg