Stuffed chicken breasts offer a cozy, satisfying bite with a little more personality than plain roasted chicken. The magic is in the filling—think gooey cheese, smoky sun-dried tomatoes, and fresh herbs that peek out with each cut. It’s a dish that feels indulgent but is straightforward enough to whip up on a busy weeknight.
Why I keep returning to this recipe
This dish hits a sweet spot between ease and elegance. I love experimenting with different fillings—spicy chorizo, creamy spinach, or even a sweet apple and brie combo. It’s forgiving and adaptable, making it my go-to for both weeknights and special dinners. Plus, the smells while it’s baking—garlic, herbs, that cheese melting—are just irresistible.
Inside the stuffing: ingredients that make this dish shine
- Sun-dried tomatoes: Their smoky, tangy flavor brightens the filling; swap for roasted red peppers if you prefer milder.
- Mozzarella cheese: Oozes beautifully when melted; try provolone for a sharper bite or fontina for creaminess.
- Fresh basil: Adds a burst of herbal freshness; dried basil can work in a pinch, but fresh is best.
- Chicken breasts: The canvas for the stuffing; choose plump, even breasts for uniform cooking.
- Olive oil: Helps crisp the outside; use good-quality extra virgin for richer flavor.
- Salt and pepper: Fundamental seasonings that make everything pop.
- Garlic: Gives a warm, aromatic base; fresh is preferable for punch, but granulated works too.
Tools of the trade for stuffed chicken
- Sharp knife: To cut and create a pocket in the chicken.
- Skillet: For searing the chicken and developing a crispy exterior.
- Oven-safe baking dish: To finish cooking the chicken evenly in the oven.
- Meat thermometer: To ensure the chicken reaches the safe internal temperature.
- Toothpicks: To secure the stuffed chicken so it doesn’t fall apart during cooking.
Step-by-step guide to perfect stuffed chicken breast
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Slice into the thick side of each chicken breast to create a pocket, being careful not to cut all the way through.
Step 3: Mix your stuffing ingredients—think sun-dried tomatoes, mozzarella, fresh basil—until well combined.
Step 4: Stuff each chicken breast generously, then secure with toothpicks to keep the filling inside.
Step 5: Heat a skillet over medium-high heat, add oil, and sear the chicken for 3-4 minutes per side until golden.
Step 6: Transfer the skillet to the oven, bake for 20-25 minutes, or until the internal temperature hits 74°C (165°F).
Step 7: Let rest for 5 minutes before slicing to keep the juices in.
Step 8: Serve with a side of roasted vegetables or a simple salad, and enjoy the burst of flavors.
Cooking checkpoints and tips to keep in mind
- Ensure the chicken is pounded to an even thickness for uniform cooking.
- Check the internal temperature with a digital probe; 74°C (165°F) is the safe zone.
- The chicken should be golden and crispy on the outside after searing.
- Juices should run clear when you cut into the thickest part—no pink or blood.
Common mistakes and how to fix them
- Cutting the chicken too quickly or with a dull blade.? Use a sharp knife to avoid tearing the chicken.
- Filling spilling out during cooking.? Secure with toothpicks or kitchen twine.
- Chicken sticking or not getting a crispy crust.? Ensure the skillet is hot before searing.
- Overcooking or undercooking the chicken.? Use a meat thermometer.
Stuffed Chicken Breasts with Sun-Dried Tomatoes and Mozzarella
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Place the oven rack in the middle position to ensure even baking.
- Lay each chicken breast on a cutting board and carefully slice into the thick side to create a pocket, being cautious not to cut all the way through.
- In a small bowl, mix the chopped sun-dried tomatoes, shredded mozzarella, and chopped basil until well combined. This flavorful filling will give your chicken a burst of smoky, cheesy goodness.
- Stuff each chicken breast generously with the mixture, pressing gently to pack the filling inside.
- Secure each stuffed chicken breast with toothpicks to keep the filling from spilling out during cooking.
- Heat a skillet over medium-high heat, add a tablespoon of olive oil, and once shimmering, place the chicken breasts in the skillet.
- Sear the chicken for about 3-4 minutes per side, until each side is golden brown and crispy, filling the kitchen with a warm, savory aroma.
- Transfer the skillet to the preheated oven, or move the chicken to an oven-safe dish if your skillet isn’t ovenproof.
- Bake for 20-25 minutes, or until the internal temperature reaches 74°C (165°F) and the cheese is bubbling and melted.
- Remove the chicken from the oven and let it rest for about 5 minutes, allowing the juices to redistribute and the filling to settle.
- Carefully remove the toothpicks, slice the chicken if desired, and serve immediately with your favorite sides, savoring the crispy exterior and gooey, flavorful filling.
Hi, I’m Emma Collins, the recipe developer and writer behind Sailing With Seasons. I’m so happy you’ve found your way here. This blog is my celebration of seasonal ingredients, simple cooking, and the quiet joy that comes from preparing food with intention. Sailing With Seasons is where I share the recipes, lessons, and kitchen rituals that have shaped my life. It is a space built on curiosity, care, and a deep respect for real ingredients.
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