Description
Okay, so stuffed chicken breast sounds all fancy and intimidating, right? Well, I’m here to tell you it’s actually pretty darn easy once you get the hang of it. I started making these when I got tired of plain old chicken and wanted something that looked impressive but didn’t require a culinary degree. Basically, you’re taking a boring chicken breast and turning it into this beautiful, juicy masterpiece filled with amazing flavors. It’s like a present you give to your taste buds – and honestly, people think you’re some kind of kitchen wizard when you serve these.
Ingredients
Scale
For the Chicken:
- 4 large boneless, skinless chicken breasts (about 6–8 oz each – the thicker the better for stuffing)
- 2 tablespoons olive oil
- 1 teaspoon salt (don’t skimp on this)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked if you’ve got it)
- 1/2 teaspoon dried thyme
- Toothpicks or kitchen twine (for keeping everything together)
For the Spinach & Cream Cheese Stuffing:
- 8 oz cream cheese, softened (full fat, because we’re not messing around)
- 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and squeezed dry)
- 1/2 cup sun-dried tomatoes, chopped (the oil-packed ones are way better)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 3 cloves garlic, minced (or more, I won’t judge)
- 1/4 teaspoon red pepper flakes (optional, but adds a nice kick)
- Salt and pepper to taste
For the Pan Sauce (optional but totally worth it):
- 1/4 cup white wine or chicken broth
- 2 tablespoons butter
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh herbs (parsley, thyme, or basil)