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.
Stuffed Chicken Breast
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
Firstly you want to trim off any excess fat or gristley bits from the chicken breasts and then cut a deep pocket in each one. Add your cheese, vegetables and whatever other ingredients you are using to the pocket in the chicken and then close it up. Then put it in a preheated 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 or 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?
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.
- 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.
How To Make Stuffed Chicken Breasts – step by step:
Want to try some other chicken recipes? How about these:
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DON’T FORGET TO RATE THE RECIPE ↓
Stuffed Chicken Breast
- 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
- Preheat your oven to 220C/420F.
- Slit the chicken breast horizontally to create a pocket (where the filling will go).
- Stuff each pocket with the rest of the ingredients. Don't put too much filling in, as you don't want it all falling out.
- Put in the oven for 25-30 minutes, making sure it is cooked thoroughly.