Stuffed Chicken Breast Recipe

A good baked chicken breast is the entree anchor of many a good meal, but what about a stuffed chicken breast? That's how you achieve gastronomic greatness. Also, stuffed chicken breast is a great way to serve a meal that seems fancy and is guaranteed to impress, but actually only takes a few minutes of prep and is almost impossible to mess up. Don't worry, since no one has to know you only spent 15 minutes on the prep. And when you think of the range of ways you can serve this meal, you'll agree that it's an all-around winner.

Chef, food writer, and registered dietician Kristen Carli of Camelback Nutrition & Wellness likes to pair her "spinach and artichoke stuffed chicken breast [with] a salad kit for a simple, tasty lunch," she says, but adds that "it can also be served with rice, potatoes, or over polenta."  

She says that she "loves the idea of serving it with red sauce and pasta," so, whether the theme for the evening is Italian, Americana, Mediterranean, or just about any other cuisine, this chicken will be sure to fit the menu like a charm.

One of the best things about this recipe is that it consists of a mix of things you almost surely have on hand already or that are shelf or freezer stable. This means that you can be ready to prep these tasty stuffed chicken breasts practically any day.

To make this stuffed chicken breast recipe, you'll need 2 pounds of boneless, skinless chicken breasts, a teaspoon each of salt and pepper, 2 ounces of frozen spinach, 4 ounces of cream cheese, 3 ounces of canned artichoke hearts, diced, 1/4 cup of shredded mozzarella cheese, a teaspoon of minced garlic, and 2 tablespoons of olive oil.

This recipe also contains some room for people who need to adjust for dietary reasons. For example, need to avoid dairy? "Vegan cheeses would be good substitutions, as long as they melt well," says Carli.

Also, you'll be using 12 toothpicks later in the process. Soak them in some water now to avoid roasting them later once they hit the oven.

First things first, make sure to preheat the oven to 450 degrees Fahrenheit. Because the prep work for this recipe is so fast, chances are good that you'll be ready to start baking around the time the oven reaches its needed heat.

Now place each chicken breast on a cutting board, trim fat or veins as needed, and then cut a slit three-quarters of the way through the center of each breast. Next place the breasts in a high-rimmed baking sheet or pan. Stuffing the chicken breasts in situ, after you've already put them in the cooking vessel, is much easier than stuffing the chicken first, then placing it into the baking pan and potentially spilling that delicious filling everywhere.

Season the chicken breasts with salt and pepper, then move on.

Assemble the filling by combining the cream cheese, spinach, garlic, artichokes, and mozzarella cheese together in a bowl. Mix them well to combine. A simple spoon or fork works well here. Lest you try to get overly fancy, a whisk may lead to a mess and a loss of lots of stuffing!

Now scoop about 3 tablespoons of the mixture into each chicken breast. Seal each chicken breast with three of the toothpicks around the opening to keep the filling inside while the meat is cooking. It's okay if you didn't pre-soak them, for the record, though you may see some charred toothpicks at the end of the process.

Bake the stuffed and "staked" chicken breasts at 400 degrees Fahrenheit for 25 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. When checking on the temperature of the stuffed chicken breast, make sure you are testing the meat with your meat thermometer, not the veggie and cheese stuffing! Stick the probe in from the side to be extra sure you're testing the right ingredients.

Once the chicken is cooked to that safe temperature, remove the dish from the oven and turn on the broiler. Brush the tops of the chicken breasts with olive oil, and then return to oven and broil on high for 5 minutes or until the meat browns nicely. Serve and enjoy!