Stuffed chicken is a delightful way to elevate a simple weeknight dinner into a gourmet experience. Over the years, I’ve experimented with various fillings and techniques, finding that it not only impresses guests but also pleases the whole family. The versatility of stuffed chicken means you can create numerous flavor combinations, making it perfect for any occasion, be it a weekend feast, a cozy family dinner, or a special occasion.

Why you’ll love this dish

There are countless reasons to give this stuffed chicken recipe a try. First and foremost, it’s incredibly customizable. Whether you’re in the mood for something cheesy, a little zesty, or packed with veggies, you can easily adapt the filling to your tastes or what you have on hand. Additionally, it’s a crowd-pleaser, making it ideal for family gatherings or dinner parties.

“I made these stuffed chicken breasts for my family last Sunday, and they were an absolute hit! Everyone loved the different filling options, and the chicken was juicy and tender. It’s definitely going into our weekly rotation.” — Sarah W.

Preparing Stuffed Chicken – 5 Ways

Making stuffed chicken is easier than it sounds, and it can be broken down into a few simple steps. To start, you’ll choose from five delicious filling options: Sun-Dried Tomato, Broccoli & Cheese, Spinach, Mozzarella Cheese, or the classic version. Each filling comes together quickly, so you’ll be prepared to stuff the chicken in no time.

Here’s a quick overview of what you can expect:

1. Preheat your oven.
2. Prepare your chosen filling by mixing the ingredients.
3. Create a pocket in each chicken breast for stuffing.
4. Fill the chicken with your mixture and seal it up if necessary.
5. Brown in a skillet to lock in flavors, then bake until perfectly cooked.

What you’ll need

To whip up this delightful dish, gather the following ingredients:

• 4 boneless, skinless chicken breasts (8 ounces each)
• ¼ cup kosher salt
• 4 ounces cream cheese
• 1 cup baby spinach leaves, roughly chopped
• ½ cup sun-dried tomatoes in olive oil with herbs
• 1 cup mozzarella cheese, grated
• ½ teaspoon black pepper
• ½ teaspoon coarse sea salt
• 2 tablespoons olive oil
• 1 cup grape tomatoes, halved
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 ½ cups small-diced broccoli florets, blanched
• ¼ cup finely diced red bell pepper
• 1 ⅓ cups shredded colby-jack cheese
• 1 ½ tablespoons mayonnaise
• 3 tablespoons olive oil, divided
• ½ cup yellow onion, small diced
• 2 teaspoons minced garlic
• 5 ounces fresh baby spinach
• ½ cup panko bread crumbs
• ¼ cup all-purpose flour
• ¼ cup parmesan cheese
• 1 ½ teaspoons kosher salt
• 1 teaspoon dried Italian seasoning
• 4 slices smoked provolone cheese
• ⅔ cup chicken broth
• Fresh sweet basil leaves for garnish (optional)
• 1 teaspoon garlic powder
• ¼ teaspoon pepper
• 1 ½ cups finely chopped steamed broccoli florets
• ½ cup sour cream
• 2 tablespoons unsalted butter

(Tip: You can substitute cream cheese for ricotta or Greek yogurt for a lighter filling!)