Baked Stuffed Chicken Breast With a Cheesy Filling – Comforting, Juicy, and Easy

Imagine slicing into a golden, juicy chicken breast and finding a creamy, melty cheese center with fresh herbs and a hint of garlic. This baked stuffed chicken delivers big flavor without a lot of fuss. It’s weeknight-friendly but feels special enough for guests.

The ingredients are simple, the steps are straightforward, and the payoff is huge. If you want a dinner that’s hearty, satisfying, and a little bit impressive, this is it.

What Makes This Special

Baked Stuffed Chicken Breast With a Cheesy Filling - Comforting, Juicy, and Easy

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• 4 boneless, skinless chicken breasts (about 6–8 oz each)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 cup shredded mozzarella (or provolone)
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan
• 1 cup fresh spinach, chopped (or 1/2 cup thawed frozen spinach, squeezed dry)
• 2 cloves garlic, finely minced
• 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)
• Zest of 1/2 lemon
• Optional: 1/4 teaspoon red pepper flakes for mild heat
• Optional garnish: fresh parsley or chives, lemon wedges

Instructions

 

• Preheat and prep the pan: Heat the oven to 400°F (200°C). Lightly oil a baking dish or line a sheet pan with parchment for easy cleanup.
• Make the cheesy filling: In a bowl, combine mozzarella, cream cheese, Parmesan, spinach, garlic, parsley, lemon zest, and red pepper flakes if using. Mix until smooth. Season with a small pinch of salt and pepper.
• Butterfly the chicken: Place a hand on top of each breast and use a sharp knife to slice horizontally, stopping about 1/2 inch from the far edge to create a pocket. Do not cut all the way through.
• Season the chicken: In a small bowl, mix salt, pepper, smoked paprika, and garlic powder. Pat the chicken dry with paper towels, rub with olive oil, and coat all sides with the spice mix.
• Stuff the pockets: Divide the cheese mixture among the chicken breasts, gently spooning it into each pocket. Do not overfill. If needed, secure openings with toothpicks to keep the filling inside.
• Arrange and bake: Place stuffed breasts in the baking dish. Bake for 20–25 minutes, or until the thickest part reaches 165°F (74°C) on an instant-read thermometer.
• Optional broil: For extra color, broil for 1–2 minutes at the end. Watch closely to avoid burning.
• Rest and serve: Let the chicken rest for 5 minutes. Remove toothpicks, slice, and garnish with herbs or a squeeze of lemon.

This recipe balances rich and fresh flavors: creamy cheese, bright spinach, and zesty garlic come together inside tender chicken. Baking keeps things hands-off and reliable, so you get consistent results without babysitting a pan.

Stuffing helps the chicken stay moist, and a quick spice rub on the outside adds a savory crust. It’s flexible, too—swap cheeses, add sun-dried tomatoes, or change the herbs based on what you have. Best of all, it reheats well and pairs with almost anything.

Ingredients

• 4 boneless, skinless chicken breasts (about 6–8 oz each)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 cup shredded mozzarella (or provolone)
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan
• 1 cup fresh spinach, chopped (or 1/2 cup thawed frozen spinach, squeezed dry)
• 2 cloves garlic, finely minced
• 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)
• Zest of 1/2 lemon
• Optional: 1/4 teaspoon red pepper flakes for mild heat
• Optional garnish: fresh parsley or chives, lemon wedges

Instructions

1. Preheat and prep the pan: Heat the oven to 400°F (200°C).

   Lightly oil a baking dish or line a sheet pan with parchment for easy cleanup.

2. Make the cheesy filling: In a bowl, combine mozzarella, cream cheese, Parmesan, spinach, garlic, parsley, lemon zest, and red pepper flakes if using. Mix until smooth. Season with a small pinch of salt and pepper.
3. Butterfly the chicken: Place a hand on top of each breast and use a sharp knife to slice horizontally, stopping about 1/2 inch from the far edge to create a pocket.

   Do not cut all the way through.

4. Season the chicken: In a small bowl, mix salt, pepper, smoked paprika, and garlic powder. Pat the chicken dry with paper towels, rub with olive oil, and coat all sides with the spice mix.
5. Stuff the pockets: Divide the cheese mixture among the chicken breasts, gently spooning it into each pocket. Do not overfill.

   If needed, secure openings with toothpicks to keep the filling inside.

6. Arrange and bake: Place stuffed breasts in the baking dish. Bake for 20–25 minutes, or until the thickest part reaches 165°F (74°C) on an instant-read thermometer.
7. Optional broil: For extra color, broil for 1–2 minutes at the end. Watch closely to avoid burning.
8. Rest and serve: Let the chicken rest for 5 minutes.

   Remove toothpicks, slice, and garnish with herbs or a squeeze of lemon.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
• Reheat: Warm gently in a 300°F (150°C) oven for 10–12 minutes, or microwave at 50% power in short bursts. Avoid high heat to keep the chicken tender.
• Freeze: Wrap individually and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Why This is Good for You

Chicken breast is a lean source of protein, which helps keep you full and supports muscle health.

The spinach and herbs add vitamins, minerals, and antioxidants without many extra calories. Using a mix of cheeses brings calcium and flavor, so a little goes a long way. Baking instead of pan-frying also keeps added fat in check.

Pair with a simple salad or roasted vegetables for a balanced plate.

Pitfalls to Watch Out For

• Overcooking: Dry chicken is the most common issue. Use a thermometer and pull at 165°F.
• Leaking filling: Overstuffing or cutting through the breast can cause spillover. Leave a 1/2-inch hinge and use toothpicks if needed.
• Watery spinach: If using frozen spinach, squeeze it very dry.

  Excess moisture thins the filling.

• Bland seasoning: The outside needs flavor. Do not skip the spice rub and salt.
• Uneven size: Large, thick breasts take longer. If sizes vary, pound them to even thickness before stuffing.

Recipe Variations

• Sun-Dried Tomato and Basil: Add chopped sun-dried tomatoes and fresh basil to the cheese mix.

  Swap mozzarella for provolone.

• Broccoli Cheddar: Fold in finely chopped, lightly steamed broccoli and shredded sharp cheddar.
• Mushroom and Swiss: Sauté sliced mushrooms with a bit of thyme until browned and dry, then mix with Swiss cheese.
• Jalapeño Popper Style: Add diced pickled jalapeños and extra cheddar for a spicy kick. Top with a few crushed tortilla chips before baking.
• Mediterranean: Use feta, chopped olives, lemon zest, and oregano. Drizzle with a little olive oil after baking.
• Turkey or Pork: Substitute turkey cutlets or pork loin chops (butterflied).

  Adjust cooking time and still aim for safe internal temps.

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work, but they are smaller and trickier to stuff. Use less filling per piece and reduce baking time slightly. Check for doneness with a thermometer.

What cheese melts best for the filling?

Mozzarella offers great melt and stretch.

Provolone, fontina, or Monterey Jack also melt beautifully. Keep some Parmesan for flavor depth.

Do I need to sear the chicken first?

No, baking alone works well here. If you want extra color, you can sear 1–2 minutes per side in a hot skillet before baking, but it’s optional.

How do I keep the filling from oozing out?

Do not cut through the breast; leave a hinge.

Do not overfill. Press the edges together and secure with toothpicks if necessary. Also, make sure the filling is not too runny.

Can I make this ahead?

Yes.

Assemble and refrigerate, covered, for up to 24 hours. Bring to room temperature for 20–30 minutes before baking, or add a few extra minutes to the bake time.

What sides go well with this dish?

Try roasted asparagus, a simple mixed salad, garlic green beans, or mashed potatoes. For something lighter, serve with lemony couscous or cauliflower rice.

Is there a way to lighten it up?

Use reduced-fat cream cheese and part-skim mozzarella.

Keep the Parmesan for flavor. You can also add more spinach or herbs to stretch the filling without extra calories.

How do I know the chicken is done if I do not have a thermometer?

Pierce the thickest part; juices should run clear, and the meat should be opaque and firm, not glossy. That said, a thermometer is the most reliable and worth having.

Can I grill this instead of baking?

Yes, but it’s a bit riskier for leaks.

Use toothpicks, grill over medium heat, and turn gently. Consider a grill pan or foil to catch any drips.

What if my chicken breasts are very thick?

Pound them to an even thickness, about 3/4 inch, before cutting the pocket. This helps them cook evenly and shortens the bake time.

Final Thoughts

Baked stuffed chicken breast with a cheesy filling checks all the boxes: simple prep, big flavor, and a satisfying result that feels restaurant-worthy.

With a few pantry spices, a handful of cheese, and fresh greens, you can put a crowd-pleasing dinner on the table any night. Keep an eye on the temperature, resist overstuffing, and you’ll be golden—literally. Once you try it, you’ll keep this one in steady rotation.