A Stuffed Chicken Breast is a super easy, low carb, weeknight meal but also fancy enough to impress guests. It's versatile, protein packed and leftovers are delicious sliced up on a salad. We stuffed ours with goats cheese, spinach and sun-dried tomatoes, but there are lots of different options here.
Stuffing chicken breasts not only adds loads of flavour and makes them a little bit more exciting, but it stops them from drying out too. Some cheese and vegetables are a must, but other than that the options are almost endless. Just a few ingredients and it totally changes a simple baked chicken breast.
Why should you try it?
- Only 250 calories
- An easy way to make chicken more exciting
- Easy to adapt
- Kids can help make their own
How To Make Stuffed Chicken Breasts - step by step:
One: Preheat your oven to 220°C/420°F/Gas 7. Slice off some goat cheese and finely chop the spinach and sun-dried tomatoes.
Two: Trim off any fat or gristly bits from the chicken breasts and then cut a deep pocket in each one. Add the cheese, spinach and tomatoes to the pocket in the chicken and then close it up.
Three (optional): Make the crust by mixing 4 tbsp panko (or normal) breadcrumbs, 2 tbsp chopped parsley and the zest of a lemon. Sprinkle on top of the chicken breasts.
Four: Put the chicken breasts in the oven for 25-30 minutes until cooked through.
What To Stuff It With
The options are pretty much endless here. We love a broccoli and cream cheese mixture or a finely chopped mushrooms and swiss cheese. The key to stuffed chicken breasts is not over stuffing them, and using something that has lots of flavour, as you can't get much in them.
Roasted red pepper and Parmesan is another delicious combination, feta and olives or mozzarella and cherry tomatoes. There are so many different options.
Bacon Makes Everything Better
If you want to make these stuffed chicken breasts a little bit more indulgent, and with a lot more flavour, then why not try wrapping them in bacon (or Parma ham if you are feeling really fancy). It will help to keep all the filling in the chicken and add a delicious smokiness and saltiness to it.
What To Serve Stuffed Chicken With?
It doesn't get much more classic than chicken and chips. We served ours with some Garlic Potato Wedges, but you could make The Best Greek Potatoes or Vegetable Mash.
Then we need some veggies of course, so we either do a Broccoli Slaw, Mexican Coleslaw, or Italian Roasted Vegetables.
How To Store Stuffed Chicken
You can keep the cooked chicken in the fridge for 2 days. It's really good sliced up on a salad. We wouldn't recommend reheating it though.
You can freeze these chicken breasts before they are cooked. Follow the recipe to stuff them, and then wrap them in clingfilm and put them in the freezer. Make sure they are fully defrosted before putting them in the oven. They may need a little longer to cook if they have been frozen and defrosted, so make sure to use a food thermometer to check they are cooked.
Extra Tips:
- Be careful not to cut all the way through the chicken. You want to just make a pocket to stuff it.
- If a lot of the mixture leaks out of the chicken when it is cooked, just leave it to cool a little bit and then stuff it back in.
- You can make these up and then freeze them before cooking. Make sure to defrost thoroughly before cooking.
- Leftovers are good sliced up and served on a salad.
- Make them a little more indulgent by wrapping them in bacon before cooking.
Want to try some other chicken recipes? How about these:
Oven Baked Chicken Fajitas
Slow Cooker BBQ Chicken
Oven Baked BBQ Chicken Wings
Chicken Tikka Kebabs
Roasted Harissa Chicken
Honey and Lime Chicken
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DON’T FORGET TO RATE THE RECIPE ↓
Stuffed Chicken Breast
Ingredients
- 300 g chicken breasts
- 6 sun-dried tomatoes
- 60 g spinach roughly chopped
- 30 g soft goats cheese
- 1 garlic clove crushed
- 2 tbsp fresh basil
Herb crust (optional)
- 4 tbsp panko breadcrumbs
- 2 tbsp chopped parsley (or any herb you like)
- 1 lemon (zest only)
Instructions
- Preheat your oven to 220°C/420°F/Gas 7. Slice off some goat cheese and finely chop the spinach and sun-dried tomatoes.
- Trim off any fat or gristly bits from the chicken breasts and then cut a deep pocket in each one. Add the cheese, spinach and tomatoes to the pocket in the chicken and then close it up.
- (optional) Make the crust by mixing 4 tbsp panko (or normal) breadcrumbs, 2 tbsp chopped parsley and the zest of a lemon. Sprinkle on top of the chicken breasts.
- Put the chicken breasts in the oven for 25-30 minutes until cooked through.
Notes
- Be careful not to cut all the way through the chicken. You want to just make a pocket to stuff it.
- If a lot of the mixture leaks out of the chicken when it is cooked, just leave it to cool a little bit and then stuff it back in.
- You can make these up and then freeze them before cooking. Make sure to defrost thoroughly before cooking.
- Leftovers are good sliced up and served on a salad.
- Make them a little more indulgent by wrapping them in bacon before cooking.
- You could wrap these in bacon or Parma ham and it would keep everything more secure, but obviously it the changes the nutritional information.
Soniya
Oh my goodness! This looks and sounds so delicious! I know what's for dinner tonight
stephanie
I made this for dinner last night and it was a success the whole family loved it.
Angela
I am always looking for different chicken recipes. I was excited to come across this one. Such great flavors. I will definitely be making it as again soon.
Katherine
Such a great recipe with incredible flavours! I adore sun dried tomatoes and spinach together.
Shadi Hasanzadenemati
Love how easy and delicious this recipe is. It's perfect for a gathering or a party.
Scarlet
This stuffed chicken breast recipe sounds so good. I love spinach and sun dried tomatoes. What great flavors to mix with the creaminess of goats cheese too.
Iryna Bychkiv
This looks so good for dinner! Goat cheese, spinach and sun-dried tomatoes always work great for stuffing the chicken. I love the zesty breadcrumb topping.