stuffed chicken breast

This recipe for bacon wrapped stuffed chicken breast with roasted potatoes is a quick and easy one pan meal that&#x27;s sure to please any crowd! The chicken is stuffed with an incredible combination of three cheeses, garlic and herbs.

Bacon Wrapped Stuffed Chicken Breast (One Pan Meal)

Cooking spray

chicken breasts

cream cheese (softened)

cheddar cheese

mozzarella cheese

parsley

garlic powder

salt and pepper

bacon

potatoes

Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray.

Using a small knife, cut a slit lengthwise partway across each chicken breast to create a deep pocket.

In a small bowl mix together the cream cheese, cheddar, mozzarella, parsley and garlic powder. Season with salt and pepper to taste.

Spoon the cheese mixture evenly into the pocket of each chicken breast. Alternatively you can put the filling into a plastic bag and snip the tip to create a makeshift pastry bag to squeeze the filling into the chicken.

Season the top of each chicken breast with salt and pepper then wrap 2 slices of bacon around each chicken breast.

Place the chicken breasts on the sheet pan; scatter the potatoes around the chicken. Coat the potatoes in cooking spray and season with salt and pepper.

Place in the oven and bake for 40 minutes. Broil for an additional 3-5 minutes or until bacon is browned and crispy.

Serve immediately, with chopped parsley as a garnish if desired.

https://content.jwplatform.com/videos/zXLn85bD.mp4

This recipe for bacon wrapped stuffed chicken breast with roasted potatoes is a quick and easy one pan meal that’s sure to please any crowd! The chicken is stuffed with a an incredible combination of three cheeses, garlic and herbs.

Bacon Wrapped Stuffed Chicken

This super simple Keto Crack Dip Stuffed Chicken is one of the most delicious and cheesiest low-carb recipes you could ever imagine.

Keto Crack Dip Stuffed Chicken

cream cheese

bacon (cooked and chopped)

green onions (minced)

onion powder

dill

chives

black pepper

salt

Preheat oven to 350° F.

In a medium bowl mix together all of the ingredients except for the chicken and 1 teaspoon of the seasoning mixture.

Butterfly the chicken breasts and fill with the cream cheese mixture. Spray the tops of the chicken with a bit of avocado oil spray and sprinkle with the remaining ranch seasoning.

Place in a 10.5″ cast iron skillet (or other oven safe baking dish) and bake for 25-30 minutes. Serve immediately.

This Spinach Tomato Feta Stuffed Chicken Breast is filled with a flavorful spinach, sun dried tomato, and feta cheese mixture, seared in a skillet, and then baked to perfection.

Spinach Tomato Feta Stuffed Chicken Breast

organic boneless (skinless chicken breasts, about 6 oz each)

tsp kosher salt

paprika

baby spinach (chopped)

sundried tomatoes in oil (drained and chopped)

feta cheese

shallot (chopped)

garlic (minced)

basil

panko

oregano

Parmesan cheese

olive oil (divided)

Preheat oven to 425 degrees F.

Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the spinach mixture to go.

Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.

In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.

Mix well and set aside.

Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.

Heat a large, oven-safe or cast iron skillet over medium heat.

Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.

Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.

Remove from oven and tent with foil for 5 minutes before eating.

Remove toothpicks and eat right away.

These Baked Spinach Stuffed Chicken Breasts with Sun-Dried Tomatoes and Feta Cheese are high in protein and low in carbs – a filling meal in one!


https://www.skinnytaste.com/spinach-stuffed-chicken-breast-with-tomato-feta/

Spinach Stuffed Chicken Breasts

These spinach stuffed chicken breasts are loaded with cream cheese, fresh spinach, and Parmesan cheese.

olive oil oil

salt, divided

cream cheese, softened

Parmesan

mayonnaise

spinach

garlic,

red pepper flakes

Preheat oven to 375 degrees.

Place the chicken breasts on a cutting board...

Place the chicken breasts on a cutting board and drizzle with oil.

Add the paprika, 1/2 teaspoon salt, garlic powder,...

Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken. 

Use a sharp knife to cut a pocket...

Use a sharp knife to cut a pocket into the side of each chicken breast. Set chicken aside.

Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red...

Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine.

Spoon the spinach mixture into each chicken breast...

Spoon the spinach mixture into each chicken breast evenly.

Place the chicken breasts in a 9x13 baking...

Place the chicken breasts in a 9x13 baking dish. Bake, uncovered, for 25-30 minutes or until chicken is cooked through.

https://mediavine-res.cloudinary.com/video/upload/odqe1ss7dqktfccsp0o1.mp4

Spinach Stuffed Chicken

Recipe video above. These juicy chicken breasts are stuffed with garlicky mushrooms, spinach leaves and a blanket of oozing melted cheese. Simple to make with just a few ingredients, this is how to transform chicken breast from ho-hum into &quot;ohhh yum!&quot;After this one, try Sun Dried Tomato Stuffed Chicken!

Mushroom Stuffed Chicken Breast

chicken breast (, skinless boneless (Note 1))

tsp pepper

/ 2 tbsp unsalted butter

/ 7 oz mushrooms

garlic (, finely minced)

tsp thyme leaves ((Note 2))

baby spinach ((Note 3))

mozzarella (, sliced (or other melting cheese))

olive oil

Preheat oven to 200°C/390°F (180°F fan).

Cut pockets into each chicken breast, being sure not to cut all the way through (see photos in post). Cut on the side with the fold in the meat, to keep the smooth side intact.

Season the inside and outside of the chicken with half the salt and pepper.

Mushroom filling: Melt butter in a heavy based oven proof skillet over high heat. Add mushrooms and cook for 3 minutes until they start to turn pretty golden. Then add garlic, thyme, remaining salt and pepper and continue cooking for a further 2 minutes until mushrooms are nice and golden.

Add spinach: Add baby spinach and stir until wilted - about 30 seconds.

Stuff mushroom mixture into the pocket of each chicken, then top with cheese.

Seal with toothpicks as best you can – it doesn’t need to be fully sealed like we do with Chicken Kiev. Just mostly sealed.

Sear chicken: Give the pan a quick wipe with paper towels. Heat oil over medium high heat. Sear each side of the chicken breast for 1 1/2 minutes until golden.

Bake 15 minutes: Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature of the chicken is 65°C/149°F (chicken flesh, not the mushroom filling).

Rest 5 minutes: Remove from tray onto a plate, loosely cover with foil and rest for 5 minutes. Serve! Pictured in post with easy creamy Baked Lemon Herb Risotto and baby spinach with Balsamic Dressing.

Tender chicken breast stuffed with a creamy, cheesy mushroom spinach sauce.

Spinach Stuffed Chicken Breast

tbsp butter divided (56 grams)

olive oil (60 milliliters)

tbsp all-purpose flour (17 grams)

heavy cream (120 milliliters)

vegetable stock (180 milliliters)

tsp kosher salt (6 grams)

tsp ground pepper (1 grams)

tsp balsamic vinegar (5 milliliters)

mushrooms (75 grams)

spinach (60 grams)

onion (finely diced)

garlic

thyme minced (1 grams)

gouda (108 grams, shredded)

Parmesan (50 grams, grated)

Start by making a roux. Melt 2 tablespoons of butter in a saucepan, add 2 tablespoons of flour and whisk over medium heat for about a minute. Whisk in the cream and chicken stock. Add salt, pepper, paprika, parmesan cheese and balsamic vinegar. Remove from heat and set aside.

Add 2 tablespoons of butter to a large pan and melt over medium high heat. Add the finely diced onion. Cook, stirring occasionally until translucent. Add garlic, mushrooms and thyme and cook until everything is softened, making sure to stir so nothing burns. Add in spinach and stir until wilted. Remove from heat, add gouda. Stir everything together to distribute the ingredients and melt the cheese. Set aside.

For the Sauce

Preheat oven to 350F

Slice the chicken breast into a thin strip so it can be stuffed. Pound the breast until tender and thin. Add filling to the breast and fold to enclose. (You should have a good amount of sauce left over for later) You can seal the breast using toothpicks so it holds together in the next step but they’re optional. You can also season the outside with salt and pepper.

Add the butter or oil to a pan over high heat. Add the breasts and sear for a 2-3 minutes on each side.&nbsp;

Transfer breasts to a baking dish and spoon some of the sauce on top of each breast.

Bake at 350F for about 25 minutes. Increase temperature to broil and bake 4 minutes longer. Remove from oven.

I recommend serving with rice or pasta mixed with the remaining filling and sauce. If you’re curious I paired this with asparagus spears and was quite content. Hope you enjoy!

For the Chicken

https://www.youtube.com/watch?v=m-PRKfGkUd0

How to Make Stuffed Chicken
Full Recipe: https://preppykitchen.com/creamy-spinach-and-mushroom-stuffed-chicken-breasts/

My mom came by to hang out with the boys so of course I pressed her into service! She makes the very best recipes out of thin air, throwing things together with instinct and experience guiding her hand. The only challenge was making her measure things out so I could write this recipe down! She started off by making a roux with butter and flour, then added cream and vegetable stock to thin it out. A liberal dash of paprika made such a difference, it added a beautiful smokey quality to the whole sauce while the gouda brings a lot of creaminess and body. If you want to make a vegetarian version, just serve the amazing sauce with some pasta!

How to Make Stuffed Chicken

For an elegant dinner, try Rachael Ray's Spinach-and-Mushroom-Stuffed Chicken Breasts from 30 Minute Meals on Food Network, served with a white wine sauce.

Spinach and Mushroom Stuffed Chicken Breasts

chicken

Large plastic food storage bags or waxed paper

package, 10 ounces, frozen chopped spinach

butter

mushroom caps, crimini

shallot,

Salt and black pepper

ricotta cheese

Parmigiano

fresh grated or ground nutmeg

Toothpicks

flour

white wine

chicken broth

nach and Mushroom Stuffed Chicken Breasts: Rachael Ray

Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.

Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.

Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.

Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

My daughter and I Enjoyed the dish. I will definitely cook and serve this again.

Bland. Blander. Blandest. <br />Not a 30 minute meal with 2 of us at it! We tasted the sauce before serving and were glad we did! Added salt, pepper, lemon juice, garlic powder, onion powder, lemon pepper and capers. Served it over pasta with fresh park-reg to try to save face. Not worth the effort or cost. Rachel owes me $25! 

Made this tonight.  Excellent. Used baby Bella mushrooms. Chopped everything very small and skipped food processor step.

Luckily I bought 6 huge breasts and cut them in half and cooked 12 stuffed breasts. It was enough for 10 oz of spinach, use 5 if you’re using less chicken. I cooked in a skillet but if you need it to be done faster I recommend the oven. It took me about 2 hours, but it was worth it. <div>For the gravy, I used about 2 tbsp of bacon grease and 4 tbsp flour, 1/2 white wine, and 2/3 cup of heavy cream. It was delicious with a ton of pink salt and truffle salt, pepper, and onion and garlic powder. </div><div>It was delicious! But time consuming</div>

Absolutely love this recipe! Turned out delicious!

Terrible experience. Chicken didn’t cook all the way through and the filling was a little bland.

This is NOT a 30 minute meal. Not unless you have a sous chef. I don’t. 

https://www.foodnetwork.com/videos/spinach-stuffed-chicken-0135862

Rachael makes this elegant stuffed chicken dish in 30 minutes.

This simple stuffed chicken recipe is favorite with my kids! 

Broccoli and Cheese Stuffed Chicken

chicken breasts,

broccoli

Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each chicken breast. Drizzle chicken with olive oil.

Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken.

Add cream cheese, Parmesan, mayonnaise, garlic, and remaining...

Add cream cheese, Parmesan, mayonnaise, garlic, and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine. Stir in the broccoli.

Spoon the cheese mixture into each chicken breast...

Spoon the cheese mixture into each chicken breast evenly.

Slice each piece of bacon in half and...

Slice each piece of bacon in half and wrap each piece of chicken with 2 pieces of bacon. 

Place the chicken breasts in a 9x13 baking dish. Bake, uncovered, for 30 minutes or until chicken is cooked through.

Place pan under the broiler to crisp the...

Place pan under the broiler to crisp the bacon more, if desired.

https://mediavine-res.cloudinary.com/video/upload/mdewgdzblkcca4txbxoc.mp4

Broccoli and cheese stuffed chicken will quickly become a family favorite! The broccoli filling works so well inside a chicken breast! Wrap it all up in bacon for a special dinner!

This delicious stuffed chicken breast recipe is really easy to make and always gets rave reviews!  Tender and juicy on the inside with a deliciously crispy skin and an amazing mushroom filling.  This recipe is easy enough for a weeknight family dinner and fancy enough to serve to guests!

Mushroom Stuffed Chicken Breasts

chicken breasts (bone-in, skin on)

mushrooms

onion (minced)

thyme

dry white wine

spreadable herb & garlic cream cheese

mozzarella cheese (shredded)

salt & pepper

Preheat oven to 400°F.

Place butter in a pan over medium heat. Add onion and garlic and cook until slightly softened. Add in mushrooms and cook until juices are released and reabsorbed. Add wine and thyme. Cook until evaporated but not dry. Cool completely.

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Top 21 stuffed chicken breast recipes from across the web

The most viewed stuffed chicken breast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bacon Wrapped Stuffed Chicken Breas...

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The most viewed stuffed chicken breast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine