Juicy Stuffed Chicken Breast Recipe with Cheese and Herbs

This Juicy Stuffed Chicken Breast recipe is a flavorful, restaurant-quality dish made right at home. Each chicken breast is filled with a creamy, cheesy mixture and seasoned to perfection before being baked to golden-brown tenderness. It’s the kind of impressive meal I make when I want something satisfying, simple, and loaded with flavor.

Why You’ll Love This Recipe

I love this recipe because it turns basic chicken into something elegant and exciting without a lot of effort. The filling is creamy, savory, and completely customizable, while the chicken stays juicy and tender in the oven. It’s perfect for weeknight meals or even special occasions, and I can prep it in advance when I want dinner ready to go.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Cream cheese, softened

• Shredded mozzarella or cheddar cheese

• Fresh spinach or chopped baby spinach

• Garlic, minced

• Italian seasoning

• Olive oil

• Salt and pepper

• Optional: sun-dried tomatoes, chopped herbs, or crushed red pepper flakes

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking dish.

2. I prepare the filling by mixing cream cheese, shredded cheese, spinach, garlic, and Italian seasoning in a bowl until combined.

3. I carefully slice a pocket into the side of each chicken breast, being sure not to cut all the way through.

4. I stuff the cheese mixture into each pocket and secure with toothpicks if needed.

5. I season the outside of the chicken with salt, pepper, and a drizzle of olive oil.

6. I place the stuffed chicken breasts in the baking dish and bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).

7. I let the chicken rest for 5 minutes before slicing and serving.

Servings and timing

This recipe serves 4 and takes about 40 minutes total, including prep and baking time.

Variations

• I sometimes add sun-dried tomatoes or sautéed mushrooms to the filling for extra flavor.

• Swapping cream cheese for ricotta gives a lighter texture.

• I’ve used provolone, Swiss, or pepper jack cheese for a different spin.

• Wrapping the chicken in foil for the first 20 minutes helps lock in extra moisture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 325°F or the microwave in short intervals. The filling stays creamy and flavorful even after reheating.

FAQs

Can I use frozen spinach?

Yes, I thaw and squeeze out the moisture before mixing it into the filling.

What if my chicken breasts are very thick?

I slice them carefully and pound them slightly to even thickness for quicker, more even cooking.

Can I cook this on the stovetop?

I prefer the oven for even cooking, but I’ve seared the chicken in a skillet and finished it with a covered simmer for good results.

Is this dish good for meal prep?

Absolutely. I prepare the stuffed breasts in advance, store them in the fridge, and bake when I’m ready to eat.

What sides go best with this?

I usually serve it with roasted vegetables, mashed potatoes, or a fresh green salad.

Conclusion

Stuffed Chicken Breast is one of my favorite ways to turn everyday ingredients into a meal that feels special. With its creamy filling, juicy texture, and endless variations, it’s the kind of dish I make again and again—whether I’m feeding the family or just treating myself to something delicious.