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Stuffed Chicken Breast with Cream Cheese, Feta, Parmesan, Spinach, and Sun-Dried Tomatoes Recipe

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3.8 from 2 reviews

This Stuffed Chicken Breast recipe features tender, boneless chicken breasts filled with a creamy mixture of cream cheese, parmesan, feta, spinach, and sun-dried tomatoes. The chicken is seasoned with smoked paprika, salt, and pepper, then pan-seared in butter to a juicy, flavorful finish. Perfect for a quick and satisfying dinner, this dish combines savory, tangy, and fresh ingredients with an easy stovetop cooking method.

Ingredients

Chicken

  • 4 small chicken breasts (skinless and boneless, 600g/21 ounces)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon smoked paprika
  • 1 tablespoon butter (to cook)

Filling

  • 6 ounces + 2 tablespoons cream cheese (softened, 200g)
  • 1/3 cup parmesan cheese (35g)
  • 1/3 cup feta cheese (50g)
  • 1 cup baby spinach (chopped, 30g)
  • 1/4 cup sun dried tomatoes (packed in oil, 40g)

Instructions

  1. Butterfly the chicken breasts: Carefully slice each chicken breast horizontally through the middle, stopping just before cutting it in half, creating a pocket for the filling. Then season the outside of the chicken breasts with salt, pepper, and smoked paprika to add flavor.
  2. Prepare the filling: In a small bowl, thoroughly mix together the softened cream cheese, parmesan cheese, feta cheese, chopped baby spinach, and sun-dried tomatoes until evenly combined for a flavorful stuffing.
  3. Stuff the chicken breasts: Spoon the prepared cheese and vegetable filling into the pocket of each butterflied chicken breast. Secure the opening with toothpicks to hold in the filling during cooking. Don’t worry if some filling falls out.
  4. Cook the chicken: Heat a skillet over medium heat and add the butter. Once the butter is melted and hot, place the stuffed chicken breasts in the skillet. Brown the chicken on all sides, then continue cooking until the internal temperature reaches 165°F (74°C) to ensure the chicken is fully cooked and safe to eat.

Notes

  • Make sure the chicken breasts are evenly sized for uniform cooking.
  • Use a meat thermometer to check the internal temperature and avoid undercooking or overcooking.
  • To prevent the filling from leaking too much, seal the edges firmly with toothpicks.
  • The sun-dried tomatoes packed in oil add moisture and flavor; drain lightly if desired to reduce excess oil.
  • Let cooked chicken rest for a few minutes before serving to allow juices to redistribute.

Find it online: https://bitezly.com/stuffed-chicken-breast-with-cream-cheese-feta-parmesan-spinach-and-sun-dried-tomatoes-recipe/