These Stuffed Chicken Breasts are the BEST! Try broccoli cheddar, margherita, spinach artichoke, mushroom swiss or asparagus provolone.
Ingredients and substitutions
- Olive oil – or another neutral cooking oil such as canola oil or avocado oil.
- Chicken breasts – you’ll need boneless skinless chicken breasts for this recipe. You can try using chicken thighs, but they’ll likely fall apart.
Broccoli cheddar stuffing
- Broccoli florets – you can also try using cauliflower florets.
- Shredded cheddar cheese – feel free to swap out for another shredded cheese of your choice like mozzarella, Swiss or parmesan cheese for a different flavour.
Margherita stuffing
- Sundried tomatoes – roasted red peppers would be the best substitute here.
- Spinach – arugula, Swiss chard, kale or another leafy green can be used.
- Shredded mozzarella – swap out for another kind of cheese like fresh mozzarella or cheddar.
Asparagus provolone stuffing
- Asparagus – try using leeks or broccoli instead.
- Provolone – Havarti, gouda or mozzarella would all be yummy.
Spinach artichoke stuffing
- Spinach – try another dark leafy green like kale, Swiss chard or arugula.
- Canned artichoke – asparagus would be a good substitute for artichoke.
- Cream cheese – try using goat cheese or even feta instead of a cream cheese mixture.
Mushroom stuffing
- Mushrooms – any variety of mushrooms will work.
- Shredded Swiss – swap out for another kind of cheese such as cheddar or mozzarella.
How to make stuffed chicken breast
Step 1: Cut the chicken breasts.
Cut a shallow slit in the middle of the chicken breast where it naturally opens.
Step 2: Add the stuffing.
Add 1-2 tbsp. of the stuffing ingredients of your choice to the slit, then fold over.
Step 3: Cook the chicken.
Bake the chicken in the oven until cooked through.
Step 4: Serve and enjoy!
5 Best Stuffed Chicken Breast Recipes
I rounded up some of my favourite stuffed chicken recipes! Feel free to get creative with the toppings and add in whatever flavor combinations you're craving.
Margherita stuffed chicken
This stuffed chicken breast recipe offers a low-carb take on your favourite margherita pizza, with spinach, shredded mozzarella and sun-dried tomatoes.
Mushroom swiss stuffed chicken
This chicken breast is stuffed with fresh mushrooms and shredded Swiss cheese! It's simple but so delicious.
Broccoli cheddar stuffed chicken
Sneak some veggies into your family's meal with this yummy chicken breast stuffed with broccoli florets and shredded cheddar cheese.
Spinach artichoke stuffed chicken
This stuffed chicken tastes like your favourite spin dip, but as a main course! It's stuffed with chopped baby spinach, artichokes and cream cheese.
Asparagus provolone stuffed chicken
Stuff your chicken breast with fresh asparagus and Provolone cheese for some cheesy, low-carb goodness.
Stuffed chicken tips & tricks
Here are some top tips and tricks for making these stuffed chicken breasts:
- Butterfly the chicken breast: Place the chicken breast onto a cutting board and hold your sharp knife along the long side of the breast. Using your other hand to hold the chicken stable, carefully slide the knife through the thickest part of the chicken, stopping just before the knife reaches the other side.
- Try out different fillings: I provided five of my favourite options, but feel free to get creative with the fillings.
- Use toothpicks: You can hold the two flaps of the chicken breast closed using toothpicks if need be.
- Don't go overboard on the stuffing: Add about 1-2 tbsp. of the stuffing inside each chicken breast. You don't want to over-stuff the chicken, or it'll leak out.
- Serve with your fave sides: I love serving my stuffed chicken with arugula salad or sweet potato salad.
Frequently Asked Questions
The best way to stuff a chicken breast is to butterfly the chicken breast, add one to two tablespoons of stuffing ingredients and then bake. You don’t want to add too much stuffing, or your stuffed chicken breast will fall apart! A couple tablespoons is really all it takes for you to get all those amazing flavours in theses stuffed chicken recipes.
The easiest way to seal the stuffed chicken after you've added in the toppings is using toothpicks. The toothpicks will hold the chicken together while it bakes, then you can remove them before serving.
You can definitely try air frying these stuffed chicken breasts! Place them in a single layer in the air fryer basket and air fry for 8 to 10 minutes per side at 400°F.
The best way to tell if your chicken is done cooking is to use a meat thermometer. The internal temperature of the chicken should be at least 165°F and the juices should run clear.
I'd recommend using chicken breasts for this recipe, as it's hard to stuff chicken thighs without them falling apart. Plus, since chicken breasts are bigger, you'll have more room to add in all your fillings.
Storing and reheating
These stuffed chicken breast recipes will last in the fridge for up to 4 days. Store them in an airtight container to make them easy to microwave straight out of the fridge.
To reheat, simply sprinkle some water over top of the chicken so it doesn’t dry out, then stick it in the microwave for 2-3 minutes. I actually prefer to slice up the chicken beforehand so that it reheats more evenly, but that's just my personal preference!
Freezing this recipe
These stuffed chicken recipes are super freezer-friendly, and you can freeze the stuffed chicken in glass containers for up to 3 months. When you’re ready to eat, sprinkle a bit of water over top of the chicken then reheat them in the oven for 20 to 30 minutes at 350° Fahrenheit.
You can also freeze uncooked stuffed chicken breasts in freezer-safe Ziploc bags or glass containers depending on the fillings. Broccoli cheddar, spinach & artichoke and margherita will freeze the best raw. The night before you want to make the chicken, let it defrost in the fridge overnight then follow the recipe card instructions to cook it fresh.
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More stuffed chicken recipes
Meal Prep Tools
- Grab some glass meal prep bowls if you plan on making any of the baked stuffed chicken recipes for your weekly lunches.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your chicken is cooked through.
- Use these Ziploc bag holders if you're making the stuffed chicken then freezing it.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
- **Get my full list of tools here**
5 Best Stuffed Chicken Breast Recipes
Ingredients
- 1 tbsp olive oil
- 4 medium-sized chicken breasts
Broccoli cheddar stuffing
- broccoli florets, finely chopped
- Shredded cheddar cheese
Margherita stuffing
- Sundried tomatoes, finely chopped
- Spinach or arugula
- Shredded mozzarella cheese
Asparagus provolone stuffing
- Asparagus, chopped
- Provolone cheese slices
Spinach artichoke stuffing
- Spinach, chopped
- Canned artichokes, drained and chopped
- Cream cheese or goat cheese
Mushroom stuffing
- Mushrooms, thinly sliced
- Shredded Swiss cheese
Instructions
- Preheat oven to 425 F. Cut a shallow slit in the chicken where the chicken breast naturally opens up. Add 1-2 tbsp of stuffing ingredients of choice to each breast, then fold over.
- Place each breast on a parchment-lined baking sheet and rub with olive oil, then season with salt & pepper. Bake for 22-25 minutes.
- Serve with side of choice and enjoy! Leftover chicken will last up to 3 or 4 days in the fridge.
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