Stuffed Chicken Breast stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
A Juicy, Protein-Forward Stuffed Chicken for Weeknights
A simple, make-ahead-friendly stuffed chicken that stays moist thanks to a cottage-cheese and mozzarella filling brightened with spinach and sun-dried tomatoes.
Dry chicken breasts are the kitchen problem this recipe fixes. Turning boneless breasts into pockets filled with a creamy, savory mixture keeps the meat tender while adding flavor and body — so one pan and a short bake give you a satisfying, high-protein main that doesn’t rely on heavy sauces to deliver comfort.
The filling is where it all comes together: cottage cheese and a beaten egg create a loose, protein-rich binder that melts into silky strands with part-skim mozzarella. A little grated Parmesan and Italian seasoning add umami and depth, while sautéed onion, garlic, squeezed spinach and chopped sun-dried tomatoes give pops of texture and bright, tangy contrast. A splash of lemon juice wakes up the whole mixture so each bite feels fresh, not cloying.
Technique-wise, keep things simple. Sauté the aromatics and spinach briefly, let the mixture cool, then spoon it into pockets or slits of patted-dry breasts. A light brush of olive oil and a sprinkle of seasoning on the outside helps the chicken brown; bake at moderate heat until cooked through. Small practical tricks — pressing any excess moisture out of the spinach, securing the pockets with toothpicks, and letting the breasts rest a few minutes before slicing — make the presentation neater and the slices juicier.
This cooks up fast enough for a weeknight but also works for meal prep: assemble ahead and bake the day you want, or make a batch and portion for lunches. Serve with a crisp salad, roasted vegetables, or a grain for balance — you’ll have a protein-packed centerpiece that’s forgiving, flavorful, and reliably satisfying.
Ingredients
How to Make Stuffed Chicken Breast
- Preheat the oven to 375°F (190°C). Pat the chicken breasts dry and set aside.
- Heat 1 tsp of the olive oil in a medium skillet over medium heat and sauté the chopped onion until translucent, about 3 minutes; add the garlic and cook 30 seconds more.
- Add the thawed, squeezed spinach and chopped sun-dried tomatoes to the skillet; cook 1–2 minutes to heat through and remove from the heat to cool slightly.
- In a bowl combine the cottage cheese, shredded mozzarella, the spinach mixture, egg, lemon juice, Italian seasoning, 1 tbsp grated Parmesan, 1/4 tsp salt and 1/4 tsp black pepper; mix until well combined.
- Butterfly each chicken breast by slicing horizontally through the thickest part (do not cut all the way through) to create a pocket or open them like a book. Spoon about 1/4 of the filling into each breast pocket and fold closed; secure with 1–2 toothpicks if needed.
- Heat the remaining 2 tsp olive oil in an ovenproof skillet over medium-high heat. Sear the stuffed breasts 2–3 minutes per side until golden (they do not need to be cooked through at this stage).
- Sprinkle the remaining 1 tbsp grated Parmesan over the breasts and transfer the skillet to the preheated oven. Bake 18–22 minutes, until the internal temperature in the thickest part of the chicken reaches 165°F (74°C).
- Remove the skillet from the oven and let the stuffed breasts rest 5 minutes before removing toothpicks and slicing. Spoon any pan juices over the chicken when serving.
Recipe Card
Stuffed Chicken Breast
Stuffed Chicken Breast stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
- Prep
- 15 min
- Cook
- 30 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Pat the chicken breasts dry and set aside.
- Heat 1 tsp of the olive oil in a medium skillet over medium heat and sauté the chopped onion until translucent, about 3 minutes; add the garlic and cook 30 seconds more.
- Add the thawed, squeezed spinach and chopped sun-dried tomatoes to the skillet; cook 1–2 minutes to heat through and remove from the heat to cool slightly.
- In a bowl combine the cottage cheese, shredded mozzarella, the spinach mixture, egg, lemon juice, Italian seasoning, 1 tbsp grated Parmesan, 1/4 tsp salt and 1/4 tsp black pepper; mix until well combined.
- Butterfly each chicken breast by slicing horizontally through the thickest part (do not cut all the way through) to create a pocket or open them like a book. Spoon about 1/4 of the filling into each breast pocket and fold closed; secure with 1–2 toothpicks if needed.
- Heat the remaining 2 tsp olive oil in an ovenproof skillet over medium-high heat. Sear the stuffed breasts 2–3 minutes per side until golden (they do not need to be cooked through at this stage).
- Sprinkle the remaining 1 tbsp grated Parmesan over the breasts and transfer the skillet to the preheated oven. Bake 18–22 minutes, until the internal temperature in the thickest part of the chicken reaches 165°F (74°C).
- Remove the skillet from the oven and let the stuffed breasts rest 5 minutes before removing toothpicks and slicing. Spoon any pan juices over the chicken when serving.
Nutrition
- Carbohydrates
- 9
- Saturated Fat
- 3
- Sodium
- 650
- Fiber
- 2
- Unsaturated Fat
- 9
- Protein
- 46
- Fat
- 14
- Cholesterol
- 140
- Trans Fat
- 0
- Calories
- 353
- Sugar
- 4