Stuffed Chicken Breast Recipe

Prepare breasts

Trim any excess fat from the chicken breasts. Place each breast between two pieces of plastic wrap or in a resealable bag. Using a meat mallet or rolling pin, gently pound each breast to an even thickness about 1/2 inch (12 mm). This ensures even cooking and makes stuffing easier.

Season both sides of each flattened breast with kosher salt (about 3/4 tsp per breast if dividing evenly) and black pepper. Set on a clean work surface for assembly.

Cook spinach

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and cook 30 seconds until fragrant. Add the fresh spinach in batches, cooking and stirring until wilted, about 2–3 minutes total. Remove skillet from heat and transfer spinach to a fine-mesh sieve or bowl and press with the back of a spoon to remove excess moisture. Chop briefly if large.

Combine filling

In a medium bowl, add the drained spinach, softened cream cheese, crumbled feta, grated parmesan, lemon zest, red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Stir until well combined and smooth. Taste and adjust seasoning if needed.

Stuff breasts

Preheat oven to 400°F (200°C). Divide the filling into four equal portions. Place one portion near the thicker end of each flattened breast. Roll the chicken tightly around the filling, tucking in the sides as you roll to enclose the filling. Secure each roll with 2 toothpicks placed across the seam so the roll holds its shape.

Sear

Heat the remaining 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. When the oil is shimmering, add the stuffed breasts seam-side down and sear for 2–3 minutes until golden brown. Turn and brown the other sides, about 1–2 minutes per side. Spoon any pan juices over the tops.

Finish in oven

Brush each seared breast with melted butter. Transfer the skillet to the preheated oven (or move the breasts to a baking dish if your skillet is not oven-safe). Bake until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part, about 15–20 minutes depending on thickness. Check temperature with an instant-read thermometer.

Rest and serve

Remove skillet from oven and transfer the stuffed breasts to a cutting board. Let rest 5 minutes to allow juices to redistribute. Remove toothpicks, slice each roll on a slight diagonal if desired, and sprinkle with chopped parsley. Serve warm.