Stuffed Chicken Breast Recipe
Make Stuffed Chicken Breast Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Stuffing
Chicken & Seasoning
Optional Pan Sauce
Method
Stuffing
- 1
- 2
Combine stuffing ingredients
In a mixing bowl, add the softened cream cheese, shredded mozzarella, grated parmesan, chopped sun-dried tomatoes, minced garlic, chopped basil, wilted spinach, 1 tsp salt and 1 tsp black pepper. Mix thoroughly with a fork or spatula until a homogeneous, slightly chunky filling forms. Taste and adjust seasoning if needed.
Chicken & Assembly
- 3
Prepare chicken
Pat the 4 chicken breasts dry with paper towels. Using a sharp knife, carefully cut a horizontal pocket into the thickest side of each breast without cutting all the way through (aim for a 3/4" pocket). If breasts are very thick, you can butterfly and pound to even thickness. Lightly season the inside and outside of each breast with the remaining 1 tsp salt, 3/4 tsp black pepper, 1 tsp paprika and 1 tsp dried oregano.
- 4
Stuff the breasts
Divide the stuffing into 4 equal portions. Using a spoon, push each portion into the pocket of a chicken breast, pressing gently and distributing filling evenly. Close the opening and secure with 2 toothpicks per breast spaced about 1" apart to keep the filling inside.
- 5
- 6
Bake through
Transfer the skillet to the preheated oven and bake until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part (about 18–22 minutes depending on thickness). If you don't have an ovenproof skillet, transfer breasts to a lightly oiled baking dish and bake as directed.
- 7
Rest and remove toothpicks
Remove chicken from oven and transfer to a cutting board. Let rest 5 minutes to allow juices to settle. Remove toothpicks before serving.
Optional Pan Sauce
- 8
Make pan sauce
While chicken rests, place the skillet used for searing over medium heat (be careful of hot handle). If skillet is dry, add 1/4 cup chicken stock to deglaze, scraping up browned bits with a wooden spoon. Add remaining 3/4 cup stock and 1/2 cup white wine, bring to a simmer and reduce by about half (4–6 minutes). Stir in 1 tablespoon butter and 1 tablespoon lemon juice, then taste and season with salt and pepper if needed. Spoon sauce over sliced chicken to serve.