20 Delicious Baked Stuffed Chicken Breast Recipes for Dinner

You’re in for a treat tonight! Stuffed chicken breasts are the ultimate dinner solution—juicy, flavorful, and endlessly versatile. Whether you’re craving something cheesy, herby, or packed with veggies, our roundup of 20 delicious recipes has got you covered. Perfect for busy weeknights or special occasions, these dishes promise to delight your taste buds and impress your family. Let’s dive into these mouthwatering options that’ll make your dinner rotation anything but boring!

Spinach and Feta Stuffed Chicken Breast

Gently, the evening unfolds, and with it, the desire to create something nourishing yet simple. This dish, a tender embrace of flavors, invites you to slow down and savor the process.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth

Instructions

1. Preheat your oven to 375°F (190°C).
2. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
3. In a bowl, mix together the chopped spinach and crumbled feta cheese.
4. Stuff each chicken breast with the spinach and feta mixture, then secure the opening with toothpicks.
5. Season the outside of each chicken breast with garlic powder, salt, and black pepper.
6. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 3-4 minutes on each side, until golden brown.
7. Pour the chicken broth into the skillet around the chicken breasts.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. Remove the toothpicks before serving.

Your kitchen now carries the aroma of perfectly baked chicken, the feta melting into the spinach, creating pockets of creamy, tangy delight. Serve it alongside a crisp salad or over a bed of quinoa for a meal that feels both indulgent and wholesome.

Bacon and Cheese Stuffed Chicken Breast

Whispering the secrets of comfort into every bite, this dish wraps the hearty flavors of bacon and cheese in the tender embrace of chicken breast, creating a meal that feels like a warm hug on a cool evening.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chicken broth

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being mindful not to cut all the way through.
3. In a small bowl, mix together the shredded cheddar cheese and crumbled bacon. Tip: For extra flavor, consider using smoked cheddar.
4. Evenly divide the cheese and bacon mixture among the chicken breasts, stuffing each pocket securely.
5. Season the outside of each chicken breast with garlic powder, onion powder, salt, and black pepper.
6. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 2-3 minutes on each side until golden brown. Tip: Searing locks in juices for a moister result.
7. Pour chicken broth into the skillet around the chicken breasts to keep them moist during baking.
8. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
9. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Rich in flavor and texture, the melted cheese and crispy bacon complement the succulent chicken beautifully. Serve alongside a crisp green salad or roasted vegetables for a balanced meal that delights the senses.

Mushroom and Swiss Stuffed Chicken Breast

Falling into the rhythm of the evening, I find myself drawn to the comforting embrace of the kitchen, where the simple act of preparing a meal becomes a moment of solace. Today, it’s the rich, earthy flavors of mushroom and the creamy sharpness of Swiss cheese that call to me, promising a dish that’s as nourishing to the soul as it is to the body.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup sliced mushrooms
• 1 cup shredded Swiss cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being mindful not to cut all the way through.
3. In a bowl, mix the sliced mushrooms and shredded Swiss cheese, then evenly divide this mixture to stuff each chicken breast. Tip: Press the edges of the pocket closed to keep the stuffing inside during cooking.
4. Season the outside of each stuffed chicken breast with garlic powder, salt, and black pepper.
5. Heat olive oil in an oven-safe skillet over medium-high heat, then sear the chicken breasts for 3-4 minutes on each side until golden brown. Tip: Searing locks in the juices, ensuring the chicken remains moist.
6. Pour chicken broth into the skillet around the chicken, then transfer the skillet to the preheated oven.
7. Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer to check for doneness without cutting into the chicken.
8. Remove from the oven and let rest for 5 minutes before serving.

Resting the chicken allows the juices to redistribute, resulting in a tender, flavorful bite. The melted Swiss cheese and mushrooms create a luxurious filling that pairs beautifully with the succulent chicken. For an elegant presentation, serve atop a bed of wilted spinach or alongside roasted potatoes.

Sun-Dried Tomato and Mozzarella Stuffed Chicken Breast

Beneath the golden hues of the evening sun, there’s something deeply comforting about preparing a meal that feels both indulgent and wholesome. This dish, with its tender chicken and rich, melty center, is a testament to the joy of simple ingredients coming together in perfect harmony.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup mozzarella cheese, shredded
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for even cooking.
2. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being mindful not to cut all the way through. Tip: A slight angle helps create more space for stuffing.
3. In a bowl, mix together the sun-dried tomatoes, mozzarella, and basil until well combined. This blend will be the heart of your dish, offering bursts of flavor in every bite.
4. Gently stuff each chicken breast with the tomato and cheese mixture, using a spoon to help if needed. Secure the opening with toothpicks to keep the stuffing inside during cooking.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts, seasoning them with salt, pepper, and garlic powder. Sear for 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure each piece gets a perfect sear.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy to avoid overcooking.
7. Remove from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful meat.

The chicken emerges juicy and tender, with the sun-dried tomatoes lending a sweet tanginess that contrasts beautifully with the creamy mozzarella. Serve it atop a bed of aromatic basil rice or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Broccoli and Cheddar Stuffed Chicken Breast

Wandering through the kitchen on a quiet evening, the thought of combining the sharpness of cheddar with the earthy tones of broccoli, all wrapped in the tender embrace of chicken breast, feels like a comforting hug from within. This dish, simple yet elegant, promises a melody of flavors that dance softly on the palate, perfect for those moments when you crave something both nourishing and indulgent.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup broccoli florets, finely chopped
• 1 cup sharp cheddar cheese, shredded
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a mixing bowl, combine the chopped broccoli, shredded cheddar cheese, salt, black pepper, garlic powder, and onion powder.
3. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
4. Stuff each chicken breast with the broccoli and cheddar mixture, then secure the opening with toothpicks.
5. Heat the remaining olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side, or until golden brown.
6. Transfer the seared chicken breasts to the prepared baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Remove the toothpicks before serving. For an extra touch of color and flavor, garnish with fresh parsley or a sprinkle of paprika.

Now, the chicken emerges from the oven with a golden crust, giving way to a juicy interior where the broccoli and cheddar meld into a creamy, flavorful filling. Serve it alongside a crisp salad or over a bed of wild rice for a meal that feels both rustic and refined.

Pesto and Goat Cheese Stuffed Chicken Breast

Zenith moments in the kitchen often come from simple ingredients transformed with care. Today, let’s cradle the quiet joy of stuffing tender chicken breasts with vibrant pesto and creamy goat cheese, a dish that whispers of summer gardens and cozy dinners.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup basil pesto
• 4 oz goat cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for even cooking.
2. Lay each chicken breast flat on a cutting board. Using a sharp knife, make a horizontal slit along the thicker side to create a pocket, being careful not to cut through the other side.
3. In a small bowl, mix the goat cheese and pesto until well combined. This blend will be the heart of your dish, so take a moment to ensure it’s evenly mixed.
4. Gently spoon the pesto and goat cheese mixture into each chicken breast pocket, dividing it equally. Use a toothpick to secure the opening if necessary, ensuring the filling stays inside during cooking.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken breasts, seasoning them with salt and pepper. Sear for 2-3 minutes on each side until golden brown, which locks in the juices.
6. Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) on a meat thermometer.
7. Let the chicken rest for 5 minutes before serving. This pause allows the juices to redistribute, ensuring every bite is moist and flavorful.

Perfectly cooked, the chicken emerges juicy with a golden crust, the pesto and goat cheese melting into a lush, herby center. Serve it sliced over a bed of arugula for a peppery contrast, or alongside roasted vegetables to soak up the flavorful juices.

Jalapeño and Cream Cheese Stuffed Chicken Breast

Wandering through the kitchen on a quiet evening, the idea of combining the sharp bite of jalapeño with the creamy comfort of cheese stuffed into a tender chicken breast feels like a small, personal celebration of flavors.

Ingredients

• 4 boneless, skinless chicken breasts
• 4 oz cream cheese, softened
• 2 jalapeños, finely diced
• 1/2 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the cream cheese, diced jalapeños, cheddar cheese, garlic powder, salt, and black pepper until well combined.
3. Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
4. Divide the cream cheese mixture evenly among the chicken breasts, stuffing it into the pockets.
5. Secure the openings of the chicken breasts with toothpicks to keep the filling inside.
6. Heat the olive oil in an oven-safe skillet over medium-high heat.
7. Add the chicken breasts to the skillet and cook for 3-4 minutes on each side, or until golden brown.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. Remove the toothpicks before serving.

Delightfully, the chicken emerges juicy and flavorful, with a creamy, spicy filling that oozes slightly when cut. Serve it atop a bed of wild rice or alongside roasted vegetables for a meal that feels both indulgent and wholesome.

Apple and Brie Stuffed Chicken Breast

Falling into the rhythm of the evening, I find myself drawn to the simplicity and elegance of combining sweet apples with creamy brie, all nestled within a tender chicken breast. It’s a dish that speaks of quiet dinners and the joy of savoring each bite.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup brie cheese, sliced
• 1/2 cup apple, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp dried thyme

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
3. Season the inside of each pocket with salt, pepper, garlic powder, and dried thyme.
4. Layer slices of brie and apple inside each chicken breast, ensuring they are evenly distributed.
5. Secure the openings with toothpicks to prevent the filling from leaking during cooking.
6. Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
7. Transfer the chicken to the prepared baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
8. Let the chicken rest for 5 minutes before removing the toothpicks and slicing.

Warm and inviting, the melted brie pairs beautifully with the crisp sweetness of the apple, creating a dish that’s both comforting and sophisticated. Serve it alongside a simple arugula salad for a meal that feels both effortless and special.

Artichoke and Parmesan Stuffed Chicken Breast

Cloudy thoughts often lead to the most comforting dishes, and today, my mind wanders to the simplicity and elegance of combining tender chicken with the rich flavors of artichoke and Parmesan. It’s a dish that feels like a warm hug, perfect for those evenings when the world outside slows down.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup chopped artichoke hearts
• 1/2 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 1 tbsp minced garlic
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium bowl, mix together the chopped artichoke hearts, grated Parmesan cheese, mayonnaise, minced garlic, dried basil, salt, and black pepper until well combined.
3. Carefully slice a pocket into the side of each chicken breast, being cautious not to cut all the way through.
4. Stuff each chicken breast with an equal amount of the artichoke and Parmesan mixture, then secure the opening with toothpicks if necessary.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear for 3-4 minutes on each side, or until golden brown.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Lightly browned on the outside with a juicy, flavorful filling, this dish pairs beautifully with a crisp green salad or roasted vegetables. The artichoke and Parmesan create a creamy, savory center that contrasts delightfully with the tender chicken, making each bite a little celebration of textures and tastes.

Prosciutto and Ricotta Stuffed Chicken Breast

Beneath the golden hues of the evening light, there’s something profoundly comforting about preparing a meal that feels like a warm embrace. This dish, with its tender chicken and creamy filling, is a testament to the beauty of simple ingredients coming together in perfect harmony.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 oz prosciutto, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried basil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium bowl, mix together the ricotta cheese, Parmesan cheese, salt, black pepper, garlic powder, and dried basil until well combined.
3. Lay each chicken breast flat on a cutting board. Using a sharp knife, carefully make a horizontal slit in the thickest part of each breast to create a pocket for the filling.
4. Divide the ricotta mixture evenly among the chicken breasts, spooning it into each pocket. Tip: Don’t overfill to prevent the filling from leaking out during cooking.
5. Wrap each stuffed chicken breast with a slice of prosciutto, ensuring the filling is securely enclosed.
6. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 2-3 minutes on each side until the prosciutto is crispy and golden.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
8. Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute. Tip: Resting ensures a moist and flavorful dish.

Lusciously tender, the chicken melts in your mouth, while the ricotta and prosciutto add a delightful contrast of creamy and salty flavors. Serve it atop a bed of arugula for a fresh, peppery bite that complements the richness of the dish.

Crab and Cream Cheese Stuffed Chicken Breast

Perhaps there’s no better way to welcome the evening than with a dish that feels like a warm embrace, a recipe that marries the delicate sweetness of crab with the comforting richness of cream cheese, all nestled within a tender chicken breast.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup lump crab meat
• 4 oz cream cheese, softened
• 1 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium bowl, combine the crab meat, cream cheese, parsley, garlic powder, salt, and pepper until well mixed. Tip: Ensure the cream cheese is soft for easier mixing.
3. Carefully slice a pocket into each chicken breast, being cautious not to cut all the way through. Tip: Use a sharp knife for clean cuts.
4. Stuff each chicken breast with an equal amount of the crab and cream cheese mixture, then secure the opening with toothpicks.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side, or until golden brown.
6. Pour the chicken broth into the skillet around the chicken breasts, then transfer the skillet to the preheated oven.
7. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
8. Remove the toothpicks before serving.

Yielded by the oven, the chicken emerges juicy and flavorful, with the stuffing melting into a creamy, savory delight. Consider serving it atop a bed of wild rice or alongside steamed asparagus for a complete meal that’s as visually appealing as it is delicious.

Blue Cheese and Walnut Stuffed Chicken Breast

Falling into the rhythm of a quiet kitchen morning, there’s something deeply comforting about preparing a dish that balances richness with a subtle crunch. This recipe, a harmonious blend of bold blue cheese and earthy walnuts tucked inside tender chicken, is a testament to the beauty of simple ingredients coming together.

Ingredients

– 4 boneless, skinless chicken breasts – 1/2 cup crumbled blue cheese – 1/4 cup chopped walnuts – 1 tbsp olive oil – 1/2 tsp salt – 1/4 tsp black pepper – 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking. 2. In a small bowl, mix together 1/2 cup crumbled blue cheese and 1/4 cup chopped walnuts until well combined. 3. Carefully slice a pocket into the side of each chicken breast, being mindful not to cut all the way through. 4. Evenly divide the blue cheese and walnut mixture among the chicken breasts, stuffing it into the pockets you’ve created. 5. Secure each stuffed chicken breast with toothpicks to prevent the filling from leaking during cooking. 6. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. 7. Season the outside of each chicken breast with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. 8. Place the chicken breasts in the skillet and cook for 3-4 minutes on each side, or until golden brown. 9. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). 10. Let the chicken rest for 5 minutes before removing the toothpicks and serving. Zenith of this dish lies in its contrasting textures— the creamy, tangy blue cheese against the crunchy walnuts, all enveloped in juicy chicken. Serve it alongside a crisp green salad or over a bed of wild rice to complement its robust flavors.

Olive Tapenade Stuffed Chicken Breast

How quietly the evening settles in, the perfect time to share a dish that feels like a warm embrace. Olive tapenade stuffed chicken breast is a melody of flavors, where each bite tells a story of simplicity meeting elegance.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup olive tapenade
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being mindful not to cut all the way through. Tip: A small, sharp knife gives you better control for this delicate task.
3. Evenly divide the olive tapenade and Parmesan cheese among the chicken breasts, stuffing the mixture into each pocket. Tip: A small spoon can help you neatly fill the pockets without making a mess.
4. Season the outside of each chicken breast with salt, pepper, and garlic powder, ensuring an even coating for maximum flavor.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 2-3 minutes on each side, or until golden brown. Tip: Searing locks in the juices, so don’t skip this step for the best texture.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Velvety and rich, the olive tapenade melts into the chicken, creating a moist interior with a perfectly seared exterior. Serve it alongside a crisp salad or roasted vegetables for a meal that’s as beautiful as it is delicious.

Garlic Herb Butter Stuffed Chicken Breast

Gently, as the evening light fades, the kitchen becomes a place of quiet creation, where the simple act of preparing a meal feels like a tender ritual. Today, we’re embracing the comforting embrace of garlic and herbs, tucked lovingly into a succulent chicken breast, a dish that whispers of home and heart.

Ingredients

• 2 boneless, skinless chicken breasts
• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the chicken evenly.
2. In a small bowl, combine the softened butter, minced garlic, chopped parsley, chopped rosemary, salt, and black pepper, mixing until the herbs and garlic are evenly distributed throughout the butter.
3. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being cautious not to cut all the way through.
4. Divide the garlic herb butter mixture evenly between the two chicken breasts, stuffing it into the pockets you’ve created.
5. Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken breasts, searing for 2-3 minutes on each side until golden brown.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring each bite is moist and flavorful.

Rich in flavor and tender in texture, this garlic herb butter stuffed chicken breast is a testament to the beauty of simple ingredients coming together. Serve it alongside a crisp salad or over a bed of creamy mashed potatoes for a meal that feels both elegant and utterly comforting.

Caprese Stuffed Chicken Breast

Zestful moments in the kitchen often lead to the most memorable meals, and today, we’re embracing the simplicity and elegance of a dish that marries the freshness of summer with the heartiness of a main course. Let’s gently unfold the layers of flavor waiting to be discovered in this recipe.

Ingredients

– 2 boneless, skinless chicken breasts
– 1/2 cup fresh basil leaves
– 1/2 cup cherry tomatoes, halved
– 1/2 cup fresh mozzarella, diced
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the chicken evenly.
2. Carefully slice a pocket into the side of each chicken breast, being mindful not to cut all the way through, to create space for the stuffing.
3. In a small bowl, gently toss together the basil leaves, cherry tomatoes, and mozzarella with olive oil, salt, pepper, and garlic powder until evenly coated.
4. Spoon the mixture evenly into the pockets of each chicken breast, then secure the openings with toothpicks to keep the stuffing inside during cooking.
5. Heat a skillet over medium-high heat and sear the chicken breasts for 2-3 minutes on each side until golden brown, which locks in the juices.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Let the chicken rest for 5 minutes before removing the toothpicks and slicing, allowing the flavors to meld beautifully.
8. Serve the chicken atop a bed of arugula for a peppery contrast, or alongside roasted vegetables to complement its richness. Savor the way the melted mozzarella stretches with each bite, and the tomatoes burst with freshness, creating a harmonious blend of textures and flavors.

BBQ Pulled Pork Stuffed Chicken Breast

Just imagine the comfort of pulling apart tender, smoky BBQ pork, now nestled within a juicy chicken breast, creating a dish that’s both familiar and excitingly new.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup pulled pork
• 1/2 cup BBQ sauce
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being mindful not to cut all the way through.
3. In a small bowl, mix the pulled pork with 1/4 cup of BBQ sauce to moisten the meat, making it easier to stuff into the chicken.
4. Gently stuff each chicken breast with the BBQ pulled pork mixture, ensuring the pocket is securely closed with toothpicks if necessary.
5. Brush the outside of each chicken breast with olive oil, then season evenly with salt, black pepper, garlic powder, onion powder, and smoked paprika for a flavorful crust.
6. Place the stuffed chicken breasts on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
7. During the last 5 minutes of baking, brush the remaining 1/4 cup of BBQ sauce over the chicken for a glossy, caramelized finish.
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring every bite is moist and flavorful.

Delight in the contrast of textures, from the crispy, seasoned exterior to the succulent, BBQ-infused interior. Serve atop a bed of creamy coleslaw or alongside roasted sweet potatoes for a meal that’s as visually appealing as it is delicious.

Quinoa and Veggie Stuffed Chicken Breast

Amidst the quiet of the kitchen, where the morning light barely touches the counter, there’s something deeply satisfying about preparing a meal that’s both nourishing and elegant. This quinoa and veggie stuffed chicken breast is a testament to the beauty of combining simple ingredients to create something truly special.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup cooked quinoa
• 1/4 cup diced bell peppers
• 1/4 cup diced zucchini
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 cup chicken broth

Instructions

1. Preheat the oven to 375°F (190°C).
2. Using a sharp knife, carefully cut a pocket into each chicken breast, being careful not to cut all the way through.
3. In a medium bowl, mix together the cooked quinoa, diced bell peppers, and diced zucchini.
4. Season the quinoa mixture with salt, black pepper, garlic powder, and onion powder.
5. Stuff each chicken breast with the quinoa mixture, securing the opening with toothpicks if necessary.
6. Heat olive oil in an oven-safe skillet over medium-high heat.
7. Sear the stuffed chicken breasts for 2-3 minutes on each side, or until golden brown.
8. Pour chicken broth into the skillet around the chicken breasts.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
10. Let the chicken rest for 5 minutes before slicing.

Upon first bite, the tender chicken gives way to a vibrant, flavorful stuffing, with the quinoa providing a delightful texture contrast. Serve it atop a bed of fresh greens or alongside roasted vegetables for a meal that feels both wholesome and indulgent.

Cranberry and Brie Stuffed Chicken Breast

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about preparing a dish that’s both elegant and heartwarming. This recipe, with its melty brie and tart cranberries encased in tender chicken, is a testament to the beauty of simple ingredients coming together.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup dried cranberries
• 4 oz brie cheese, sliced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1 tbsp honey
• 1 tsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being mindful not to cut all the way through.
3. Stuff each pocket with 1 oz of brie cheese and 2 tbsp of dried cranberries, distributing evenly.
4. Season the outside of each breast with salt and pepper, ensuring even coverage for flavor.
5. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
6. Place the stuffed chicken breasts in the skillet and sear for 3-4 minutes on each side, or until golden brown.
7. Whisk together chicken broth, honey, and thyme in a small bowl, then pour the mixture around the chicken in the skillet.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Meltingly tender, the chicken offers a delightful contrast to the creamy brie and vibrant cranberries. Serve it alongside a crisp green salad or roasted vegetables for a meal that feels both nourishing and indulgent.

Buffalo Chicken Stuffed Chicken Breast

Gently, the evening unfolds, and with it, the craving for something bold yet comforting. This dish, a clever twist on classic flavors, wraps the fiery kick of buffalo sauce in the tender embrace of chicken breast, creating a meal that’s both surprising and familiar.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup buffalo sauce
• 1/4 cup cream cheese, softened
• 1/4 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
3. In a small bowl, mix together the cream cheese, cheddar cheese, garlic powder, and onion powder until well combined.
4. Stuff each chicken breast with half of the cheese mixture, then secure the opening with toothpicks.
5. Brush each stuffed chicken breast with olive oil and season with salt and pepper.
6. Place the chicken breasts on a baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
7. Remove from the oven and let rest for 5 minutes before serving.
8. Drizzle with buffalo sauce before serving for an extra kick.

Zesty and juicy, the chicken breast offers a delightful contrast to the creamy, spicy filling. Serve it sliced over a bed of greens or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Mediterranean Stuffed Chicken Breast

Yesterday, as the evening light faded, I found myself drawn to the kitchen, craving something that felt both nourishing and a bit luxurious. Mediterranean stuffed chicken breast, with its vibrant flavors and comforting warmth, seemed like the perfect answer to the quiet evening.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup spinach, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup sun-dried tomatoes, chopped
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being mindful not to cut all the way through.
3. In a mixing bowl, combine the spinach, feta cheese, and sun-dried tomatoes to create the stuffing mixture.
4. Gently stuff each chicken breast with the mixture, then secure the opening with toothpicks to keep the stuffing inside during cooking.
5. Brush each stuffed chicken breast with olive oil, then sprinkle evenly with garlic powder, dried oregano, salt, and black pepper.
6. Place the chicken breasts in a baking dish and bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 5 minutes before removing the toothpicks and serving to allow the juices to redistribute.

Golden and juicy, the chicken offers a delightful contrast between the tender meat and the creamy, tangy stuffing. Serve it alongside a simple quinoa salad or roasted vegetables for a meal that feels both elegant and effortlessly wholesome.

Summary

Ready to elevate your dinner game? This roundup of 20 delicious baked stuffed chicken breast recipes offers something for every palate, ensuring your meals are anything but boring. We invite you to try these mouthwatering dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!