Stuffed Chicken Breast Recipe

August  2, 2023
0 Ratings
Photo by Luna Regina
  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 4
Author Notes

This chicken breast is an everyday staple, so it can be hard to think of it as something special, but this one-pan healthy stuffed chicken breast recipe will bring you a new sense of wonder around this regular dish.

In terms of method, splitting the chicken breast is a simple technique to help the chicken cook more quickly, while including a filling adds moisture to the meat. The result is tender chicken filled with a cheesy, wholesome filling that will melt in your mouth.

Whether you are looking for an easy stuffed chicken recipe or a restaurant-quality dish to serve your guests, this recipe is for you!

Watch our tutorial video for Stuffed Chicken Breast Recipe:

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What You'll Need
  • 12 ounces skinless boneless chicken breast
  • 6 ounces baby spinach
  • 1.5 ounces mozzarella cheese
  • 2 ounces cream cheese
  • 14 ounces crimini mushrooms
  • 2.5 ounces walnuts
  • 1 tablespoon garlic (minced)
  • 5 cloves garlic
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoon parsley
  • 12 ounces asparagus
  1. Preheat the oven to 375°F.
  2. Use a sharp knife to cut the side of the chicken breast to split it. Season both sides of 12 oz chicken with 1/4 tsp of salt, 1/8 tsp of pepper, and 1/2 tsp of Italian seasoning. Set aside.
  3. Place 6 oz spinach in a non-stick pan over medium heat. Add 1/2 tsp of olive oil and 1 tbsp garlic. Stir-fry until wilted. Press spinach in a sieve to extract all of the excess juice from it.
  4. Place spinach onto the chicken breast. Then spread 2 oz cream cheese, 1.5 oz mozzarella and 1 oz walnuts in an even thin layer on top of the spinach. Roll up chicken from a short side. Use toothpicks to secure the stuffing inside.
  5. Roll the chicken through a shallow plate of flour.
  6. Heat a cast-iron pan on medium heat. Add 1 1/2 tbsp of olive oil and 1 tbsp of butter. Sear the chicken with 5 garlic cloves for about 3-4 minutes per side or until golden brown. Set aside.
  7. Stir fry 14 oz mushrooms and 12 oz asparagus with 1 tbsp of butter in the same pan on medium heat for about 5 minutes. Season with the remaining 1/4 tsp salt, 1.5 oz walnut, 1/8 tsp pepper, and 1/2 tsp Italian seasoning. Then combine chicken and vegetables in the same pan, bake in the oven for 15 minutes.
  8. Remove chicken from the oven and let it stand for 5 minutes, discard toothpicks. Top with 1 tbsp parsley. Serve chicken sliced, with vegetables.

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