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–+ servings
Golden-brown stuffed chicken breast halves, sliced to show creamy feta and sun-dried tomato filling

Stuffed Chicken Breast

This meticulously engineered recipe deconstructs the variables of heat transfer and moisture retention to deliver a foolproof stuffed chicken breast that remains juicy while ensuring the filling stays perfectly sealed inside the meat.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 327 kcal

Equipment

  • skillet
  • Small mixing bowl
  • Sharp knife
  • Toothpicks (2-3 per breast)
  • Digital probe thermometer

Ingredients
  

Main Components

  • 4 small chicken breasts skinless and boneless
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon smoked paprika

Structural Filling

  • 6 ounces cream cheese
  • 2 tablespoons cream cheese
  • 1/3 cup parmesan cheese
  • 1/3 cup feta cheese
  • 1 cup baby spinach chopped finely
  • 1/4 cup sun dried tomatoes packed in oil

Cooking Medium

  • 1 tablespoon butter to cook

Instructions
 

Preparation and Filling

  • Butterfly your chicken breasts by slicing them horizontally through the middle and stopping just before it cuts them in half.
  • Sprinkle the outside of the butterflied chicken with salt, pepper, and smoked paprika.
  • In a small bowl, mix together the cream cheese (6 oz + 2 tbsp), parmesan cheese, feta cheese, baby spinach, and sun dried tomatoes to create the filling.
  • Stuff the chicken breasts with the filling, and use 2-3 toothpicks per breast to hold everything in place (diagonally inserted for the strongest hold). Do not worry if a very small amount of filling falls out.

Two-Stage Cooking Process

  • Place a skillet over medium heat.
  • Add the butter and once it is hot (achieving a steady, medium heat), place the chicken in the skillet and brown all sides quickly to develop the crust.
  • Reduce heat to low, cover the pan if necessary, and continue cooking until the internal temperature reaches 165 degrees F. (Pull the chicken from the heat when it hits 162 degrees F to account for carryover heat).
  • Once cooked, remove the chicken from the pan and let it rest briefly before removing the toothpicks.

Notes

The structural integrity of this filling relies on using feta and parmesan, which do not fully liquefy at 165°F, unlike mozzarella. Always use sun-dried tomatoes packed in oil for superior richness. When reheating leftovers, use a low power microwave setting or gentle heat in a covered pan to prevent the meat from toughening. If the chicken browns too quickly before the center is done, lower the heat and cover the pan to trap heat and finish cooking internally.

Nutrition

Calories: 327kcalCarbohydrates: 9gProtein: 33gFat: 17gSodium: 1177mgFiber: 1g
Keyword feta and parmesan filling, leak-proof stuffing, skillet chicken
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