These baked stuffed chicken breast recipes provide a variety of choices and can be customized to your liking (ideas included!), making them perfect for both casual weeknight dinners and fancy dinner parties.
I'm so excited to talk about this easy way to make baked stuffed chicken breast! Stuffed chicken breast is such an elegant, delicious meal but I've always found it to be a bit fussy to prepare. Making stuffed chicken breast in the oven is an easy method that will win you over to the point that you'll be making these all the time!
From stuffed chicken breasts with cheese to yummy combinations like spinach, feta and herbs, each mouthwatering bite will wow your friends and those hard to please family members.
How to make stuffed chicken breasts
If you've stuffed a chicken breast before, you probably cut into each breast to form a "pocket" where you would place the stuffing ingredients. This definitely works but this method is so much simpler.
It's called the "Hasselback" technique, where you simply cut crosswise, shallow cuts in the opposite direction of lengthwise, into the chicken and press the chosen fillings inside each "pocket". Watch the video in this post to see this method in action. Then, you'll simply bake them as directed.
I stuffed my chicken breasts with seven different fillings so there's something for everyone. Here's a list of the different flavors to choose from:
Stuffed Chicken Breasts Fillings
- Spinach and Feta
- Garlic Mushroom
- Caprese (Mozzarella, Fresh Tomato & Basil)
- Boursin Cheese & Bacon (this one is in my newest cookbook, Weeknight Keto)
- Bacon-Wrapped Jalapeño Popper
- Goat Cheese, Spinach & Sun-Dried Tomato
- Blue Cheese, Cherry Jam & Prosciutto
These oven baked stuffed chicken breasts are cooked in just 20 minutes.
All of these are incredibly simple and use no more than a few ingredients each. Experiment with them all then serve a few choices at your next gathering!
Stuffed Chicken Breasts Ideas
Here are some more filling ideas to try out:
- Broccoli and Cheddar
- Pesto and Mozzarella
- Mozzarella, Marinara and Panko Bread Crumbs
- Prosciutto and Asparagus
- Buffalo Sauce, Cream Cheese and Cheddar
- Salami, Pepperoncini, Provolone and Parmesan
- Apple and Brie
- Tomatoes, Bell Peppers, Zucchini and Mozzarella
- Artichoke and Parmesan
- Pastrami, Swiss Cheese and Sauerkraut
- Mushroom and Swiss
- Spinach, Artichoke and Feta
- Pecans and Molasses
- BBQ Sauce, Bacon, Cheddar Cheese
- Ham and Cheese
- Couscous or Quinoa, Sun-Dried Tomatoes
- Pepper Jack Cheese, Black Beans, Corn and Red Peppers
- Balsamic Glaze and Mozzarella Cheese
- Cajun Seasoning, Mushrooms, Bell Peppers and Shredded Cheese
- Leftovers (use whatever is from the night before)
How long to cook a boneless stuffed chicken breast?
A boneless, skinless stuffed chicken breast should bake for approximately 20 minutes at 400°F or until the chicken is cooked through (the internal temp should reach 165F). The baking time will vary based on the thickness of the chicken.
Every flavor of these baked stuffed chicken breasts is different enough that you'll never grow tired of them. My personal favorite is probably the bacon-wrapped jalapeño popper but hey, I'm a bacon & pepper fiend. I love them all so you really can't go wrong. A few are elegant enough that you could serve them for guests, too.
What goes with stuffed chicken breasts?
When you prepare and serve an impressive main dish like baked stuffed chicken breasts, you can keep the sides pretty straight-forward. I serve sweet corn cake with the Jalapeño Popper flavor, baked potato wedges with the Garlic Mushroom, and garlic snap peas with the Boursin Cheese & Bacon.
Twice-baked potatoes, green beans almondine, and roasted brussels sprouts are also great choices.
You can top any or all of them with cheese; any kind will do as long as it melts well. Mozzarella is a solid choice but go with what you love.
As for the "recipes", I'm providing guidelines below but these baked stuffed chicken breasts are so customizable that you can really make them your own. I'd love to hear your favorites or what different combinations you come up with!
7 Ways to Easy Baked Stuffed Chicken Breast
These baked stuffed chicken breast recipes provide a variety of choices and can be customized to your liking (ideas included!), making them perfect for both casual weeknight dinners and fancy dinner parties.
Ingredients
Spinach and Feta
- 1 package frozen spinach, thawed and squeezed dry
- ½ cup crumbled feta cheese
Garlic Mushroom
- 2-3 garlic cloves, minced
- 1 pound crimini mushrooms, diced
Caprese
- Thinly sliced mozzarella, 5-6 slices per breast
- Cherry tomatoes, sliced thin (10-12 slices for each breast)
- Fresh basil leaves, 5-6 per breast
Boursin Cheese & Bacon
- 1 container Boursin cheese
- 8-12 slices bacon, for wrapping around chicken breast; see video
Bacon-Wrapped Jalapeño Popper
- 1 8- ounce package cream cheese
- ½ cup shredded mexican-blend cheese
- 2-3 jalapeños, roasted and chopped
- 8-12 slices bacon, for wrapping around chicken breast; see video
Goat cheese, Spinach & Sun-Dried Tomato
- 1 5- ounce log goat cheese
- 5 ounces fresh spinach
- 5 ounces sun-dried tomatoes
Blue cheese, Cherry Jam & Prosciutto
- 5 ounces blue cheese
- ⅓ cup cherry jam
- 8 slices prosciutto, for wrapping around chicken; see video
Instructions
- Preheat oven to 400°F.
- Make 5-6 slits crosswise in each chicken breast. Season chicken with salt and pepper.
- Split toppings among chicken; place in slits. Wrap with bacon or prosciutto, if needed.
- Place chicken breasts on a greased sheet pan or baking dish (make sure it has sides so the fat doesn't drip down into your oven). If breasts are wrapped in bacon, place on a greased rack placed over sheet pan so bacon crisps on all sides.
- Bake for 20 minutes or until chicken is cooked through (internal temp should reach 165°F).
NOTE: If topping with shredded cheese, add after 15 minutes of baking time. I use about ¼ cup per breast.
Notes
Nutritional information includes the first recipe ONLY (Spinach and Feta).
Feel free to adjust Ingredient amounts to your preference.
Be sure to season your ingredients with salt and pepper, as desired. You can also grill these when weather permits!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 266Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 119mgSodium: 314mgCarbohydrates: 3gNet Carbohydrates: 1gFiber: 2gSugar: 1gProtein: 42g
This data was provided and calculated by Nutritionix. It includes nutritional information for the first recipe ONLY (Spinach and Feta).
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Barbara Priscus says
Can I use goat cheese, Camembert or Brie in place of other cheeses in any recipe. I am lactose intolerant so the are the only cheeses I can eat? Thanks. Barbara Priscus
Sarita says
Hi, these look yum! Trying to figure out where the video is (I've scrolled up and down several times without success, and also checked my popup blocker hasn't vanished it). Could you tell me whereabouts on the page to look? Thank you!
Kristy Bernardo says
I just verified again that it's there. It's right at the top under the subscription box, a headline, and a small paragraph.
Lisa says
Do these chicken breasts get dry when you bake them? Just wondering if I need to make a sauce to go with them. They all look delicious. Can’t wait to try them.
Thanks
Kristy Bernardo says
They don't, that's actually one of the reasons I like to make them like this. I typically prefer thighs but these stay juicy enough for me.
Patricia O says
I can't wait to try this recipe. I'd like to watch the video but can't find it - can you help?
Kristy Bernardo says
Hi Patricia! I double-checked and the video is there in the post. Just scroll up toward the top until you see it!
Kathryn Allen says
Thank you so much for these recipes I can't wait to try one tonight!
Francis Hagen says
@Kathryn Allen
Cristi I truly appreciate your side
Elizabeth says
Literally just pulled the jalapeno popper chicken out of the oven! My husband took a bite and then asked me if I made any for myself because he wants it all lol thanks for the great recipe! I served it on pepper jack alfredo and it really is amazing!
Kristy Bernardo says
Oh, I'm so glad to hear this!! Thanks, Elizabeth 🙂
Patti says
Was browsing around looking for stuffed Chicken recipes and came across your site. First time I have seen it and it will now be a regular source for me. Like your recipes, your personality and your creativity. I will be trying some of your stuffed chicken ideas soon! Thank!
Kim says
Which ones do you too with cheese during the cooking process?
Kristy says
Hi Kim, I'm not sure what you mean?
Brittany says
Going to try the jalapeno poppers chicken tonight
Kristy says
Please let me know how you like it!
Jennifer McDonald Doyle says
Hi, I just wanted to let you know I tried the caprese version of this recipe and it was gorgeous. I love your page, not bothered at all by any pop ups or ads. Great blogging, excellent recipes, please keep it coming!
Kristy says
Hi Jennifer! THANK YOU...I really appreciate you saying that. It's a fine balance between trying to make a profit and not annoying people, lol 🙂 So happy you liked the caprese version! Hope your day is a good one. Cheers!
Andrew Fraser says
Hi Kirsty, great recipe's! I really fancy the Jalapeno Popper Bacon and will be giving it a try this week!
Thanks for sharing! 🙂
Kristy Bernardo says
Thanks, Andrew! Can't wait to hear what you think. That's one of my favorites!
Sabrina B. says
these look delicious, my favorite is also likely to be jalapeno-bacon, love this score technique, makes a lot of sense and very helpful video by the way.
Also, think there may be a typo on the first line of the second paragraph, maybe "not" much more?
Anyway, thank you for sharing all of these wonderful recipes, great site!
Kristy Bernardo says
You were right, Sabrina, thanks for pointing out that error! The jalapeño-bacon is one of my personal faves, too. It's SO much simpler than the traditional way to stuff chicken! Thanks so much for the comment and I wish you a wonderful day! Cheers 🙂
Monica says
I'd stay on your site, but it's all pop ups and political commercials. I think your into it for the money not the cooking. Sellout
Kristy Bernardo says
Hi Monica, you're absolutely correct! I am "in it for the money" as this is my full-time job. It's how I pay my bills as a single mother and put food in my kid's mouths. I strive to create delicious recipes that I am proud to share and I spend many hours creating and testing each one before sharing them with my readers, who get them for free. I wish you a wonderful day! Cheers, Kristy
Terp says
You must ask yourself, "Would I take the time to create and maintain a website for free?" There answer is no, right? No one has the time to dedicate to something like this and not make any profit off it. I get a little upset when I see comments like this, because it means that most people truly don't understand what goes into this kind of thing, at the expensive of a little advertising.
Kristy Bernardo says
Thank you for that, Terp! It does seem like a small thing when people are getting recipes for free. I really appreciate you taking the time to comment, thank you! Cheers 🙂
Kathryn Allen says
@Kristy Bernardo,