31 Best Stuffed Chicken Recipes That Are Easy To Make

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Laughing Cow Stuffed Chicken Breasts

Laughing Cow Stuffed Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 8 Laughing Cow cheese wedges (any flavor you prefer; original or spinach & garlic recommended)
• 1/2 cup fresh spinach, finely chopped
• 2 cloves garlic, minced
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1. Preheat oven to 375°F (190°C). Lightly oil an ovenproof skillet or line with parchment.
2. 2. Carefully cut a pocket into each chicken breast using a sharp knife, being careful not to cut through the other side.
3. 3. In a bowl, mash Laughing Cow wedges with minced garlic and chopped spinach until smooth. Stir in mozzarella cheese and oregano; season with salt and pepper.
4. 4. Divide filling evenly among the pockets, stuffing each pocket. Secure with 1-2 toothpicks if needed.
5. 5. Heat olive oil in a skillet over medium-high heat. Sear stuffed breasts 2-3 minutes per side, until lightly browned.
6. 6. Transfer the skillet to the oven and bake for 15-20 minutes more, or until the chicken reaches 165°F (74°C) and the filling is hot.
7. 7. Remove from oven and let rest 5 minutes. Remove toothpicks.
8. 8. Slice and serve.

2. Spinach and Provolone Chicken Breasts

Spinach and Provolone Stuffed Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘2’]

This Spinach and Provolone Stuffed Chicken Breast recipe is low carb, easy to make and so flavorful! This meal comes together in about 30 minutes, making it perfect for those busy nights.

Ingredients

• 2 boneless skinless Chicken Breasts butterflied
• 2 slices Provolone cheese
• 1 5 oz container of fresh Baby Spinach
• 4 clove minced Garlic
• Smoked Paprika
• Sea Salt
• Pepper
• 1 Tbs Olive Oil
• Toothpicks

Instructions

1. Preheat oven to 425 degrees.
2. In large frying pan add Olive Oil and Garlic, sauté over medium heat for 1-2 minutes.
3. Add Spinach and stir frequently until Spinach is wilted and cooked, about 2-3 minutes.
4. Butterfly chicken breasts, slice lengthwise down the middle but not all the way through.
5. Place a slice of Provolone cheese over each chicken breast.
6. Add Spinach and garlic on top of cheese.
7. Fold chicken in half like a sandwich keeping the stuffing in.
8. Seal the edges with toothpicks.
9. Place on greased baking dish.
10. Sprinkle top of chicken with paprika, salt, and pepper.
11. Bake uncovered 30 Minutes or until cooked through.
12. Enjoy!

3. Apple Brie Stuffed Chicken with Pan Sauce

Apple And Brie Stuffed Chicken With Pan Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Yield: [‘2’]

Sweet apples with a creamy brie cheese all stuffed inside a pan seared chicken breast is a delicious entrée the whole family will love. Apple brie stuffed chicken with pan sauce is an easy dinner that is perfect for any night of the week.

Ingredients

• 2 4-6 ounce boneless skinless chicken breast
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 ounces brie, cut into slices
• 1 medium apple, sliced very thinly (I used Honeycrisp)
• 1 tablespoon olive oil
• 1 tablespoon shallot, sliced thinly
• 2 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 teaspoon stone ground mustard
• 2-3 sprigs fresh thyme
• 1 teaspoon cornstarch
• 1 teaspoon balsamic glaze, optional

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Prepare chicken by trimming off any fat and cut a slit through the center of each chicken breast without completely cutting through the piece of chicken.
3. Salt and pepper chicken on all sides.
4. Place thin strips of apple on the inside of the chicken, followed by the pieces of brie. Fold the chicken breast back together.
5. Heat a non-stick skillet over medium high heat. Add the tablespoon of olive oil. When oil is hot add the stuffed chicken to the skillet. Cook on each side for 2 minutes each just to brown the meat.
6. Remove chicken from the skillet and place on a baking sheet. Transfer the chicken to the oven to cook through, approximately 20 minutes (use a meat thermometer to check that the internal temperature reaches 165 degrees). Keep the skillet for making the sauce.
7. When chicken is almost finished cooking, make the glaze for the chicken. Add the shallots to the same pan the chicken cooked in and sauté for 1 minute.
8. Next add the lemon juice, apple cider vinegar, honey, mustard and cornstarch to a bowl and whisk together to dissolve the cornstarch. Add the mixture to the skillet with the shallots and stir until the mixture begins to thicken about 2 minutes.
9. Remove pan from heat and return the cooked chicken breast to the pan. Use a spoon or basting brush to cover the chicken with the sauce. Drizzle with a little balsamic glaze if desired. Serve immediately.

4. Spinach Artichoke Chicken

Spinach Artichoke Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’]

This melty, creamy spinach and artichoke chicken is stuffed with fresh spinach, artichoke hearts, and decadent cream cheese, mozzarella and parmesan cheese. How can you go wrong!? This dish will satisfy your family and leftovers of this spinach and artichoke chicken can be frozen!

Ingredients

• 2 lbs Boneless, skinless chicken breasts (2 large chicken breasts)
• 2 tsp Italian seasoning
• 1 tsp Salt and pepper (season to taste)
• 1/4 cup Olive oil
• 1/2 cup Panko bread crumbs (Optional)
• 1 tbsp Parsley (Optional)
• 2 oz Fresh spinach (chopped) (Can substitute 4 oz frozen spinach (thawed))
• 6.5 oz Bottle/can artichoke hearts in brine, finely chopped
• 8 oz Light cream cheese
• 2/3 cup Shredded mozzarella cheese
• 1/4 cup Shredded Parmesan cheese
• 1 Garlic clove (minced or pressed in garlic press)
• 1 tbsp Lemon juice (optional)
• 1 tsp Salt and pepper (season to taste)

Instructions Chicken

1. Slice each chicken breast lengthwise into two thinner slices.
2. Lay down plastic wrap onto surface. Place chicken on top. Cover in two more layers of plastic wrap.
3. Flatten chicken with flat side of meat mallet. If you don’t have a meat mallet, a small pan will also work.
4. Chicken should be about as thick as a pencil eraser. If your chicken is thinner or thicker, you just need to adjust your cook time.
5. Drizzle each chicken breast with about 1 teaspoon olive oil and season with salt and pepper to taste and italian seasoning (about ¼ tsp). Repeat each side. Rub in spices and olive oil.

Spinach Artichoke Dip (Stuffing)

1. In large bowl, combine spinach, artichokes, cream cheese, mozzarella cheese, Parmesan cheese, garlic, lemon juice (optional) and salt andpepper to taste.
2. Mixing with your hands is best
3. Divide mixture in half placing in two separate dishes.

Roll, Stuff and Cook Chicken

1. Using half of the spinach mixture, divide evenly on all chicken breasts. Cover the surface of each chicken breast evenly.
2. Roll each chicken into a tight cylinder and place the chicken, seam-side down on plate.
3. Preheat oven 350 degrees.
4. In sauté pan or cast iron skillet, heat approximately 2 tablespoons of olive oil. Once the olive oil is hot, place each chicken breast seam-side down.
5. Cook each side for about 3 minutes or until you see a nice golden brown crust.
6. Remove from heat.
7. Use remaining spinach artichoke mixture and top each chicken breast evenly.
8. Sprinkle with panko bread crumbs and drizzle olive oil (this step is optional but adds anice crust).
9. If cooking in cast iron skillet, transfer skillet with chicken into oven.
10. If cooking in sauté pan, transfer chicken to baking dish and put in oven.
11. Cook for about 13-15 minutes on 350 degrees.
12. If crust is not golden brown, you can turn oven to broil and move oven rack to top rack. Cook an additional 1-2 minutes but be sure to watch as broil can burn the top very quickly.
13. Serve with squeeze of lemon juice (optional).
14. Garnish parsley (optional).

5. Healthy Stuffed Chicken Roll Ups

Healthy Stuffed Chicken Roll-Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘3’, ‘3 stuffed chicken breasts’]

Stuffed chicken roll ups – a delicious healthy stuffed chicken breast recipe that can be customized with your favorite filling. These rolled up chicken breasts are stuffed with veggies and cheese, then rolled up, baked in the oven and finished with a creamy sauce. Follow the step by step instructions for perfectly stuffed chicken roll ups every time, or get creative with your favorite ingredients.

Ingredients

• 3 medium chicken breasts (aprox. 1.6 pounds)
• 2 tsp onion powder
• 2 tsp garlic powder
• 1.5 tsp sea salt
• 1 tsp black pepper
• 3 tbsp creamy peach vinaigrette (or your favorite sauce)
• 10-12 green beans (or asparagus or broccoli, see notes)
• 1/2 bell pepper (sliced strips (optional))
• 4-6 tbsp shredded cheese (feta, mozzarella or parmesan) (see notes for dairy free )
• 1 tbsp ghee (or)
• 1 tbsp avocado oil

Instructions Step 1. Prepare the chicken breasts

1. Preheat oven to 400 degrees F.
2. Mix all those seasoning in a small bowl prior to cutting the chicken.
3. Prepare chicken breasts by cutting them horizontally and slice through the breast almost to the end, being careful not to cut all the way through.
4. Place a piece of plastic wrap over top, then use a meat mallet to pound it out to be about 1/4 inch thick. It’s easier to roll up a thin chicken cutlet, so pounding makes a huge difference.
5. Season the chicken breasts on both sides with garlic powder, onion powder, smoked paprika, salt and pepper.

Step 2. Assemble chicken roll ups:

1. Place the seasoned chicken flat, add 1 tablespoon of sauce, your favorite shredded cheese and veggies on each chicken slice. You can spread the stuffing all over the top or just place it on one side/middle.
2. Roll them up starting from the side where the filling is the closest. Proceed with the rest of the chicken pieces.

Step 3. Sear:

1. Heat a large skillet over medium high heat and add ghee or oil. Avocado or grape seed oil have a high smoking point and mild flavored, so they are my favorite oil for searing.
2. Add stuffed chicken roll-ups to the hot pan, seam side down and sear chicken for 2-3 minutes on each side, until evenly browned. You can cook chicken roll ups in batches if needed.

Steps 4. Bake the rolled-up chicken breasts:

1. Once chicken is seared, place chicken rolls seam side down on a lightly greased baking dish and bake the stuffed chicken breast in oven for 20-22 minutes. Best if you use the same skillet you used for searing. Just make sure the handle is not plastic and it’s an oven safe skillet.
2. At the end broil for 2-3 minutes to make the tops golden brown.

6. Air Fryer Bruschetta Stuffed Chicken Breasts

Air Fryer Chicken in Puff Pastry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

This air fryer bruschetta stuffed chicken breasts recipe has the best Italian flavors. Chicken, tomatoes and provolone cheese go together beautifully.

Ingredients

• 4 chicken breasts (boneless and skinless)
• 2 Teaspoons Italian seasoning
• 1 Teaspoon garlic powder
• 1 Teaspoon salt
• 1/2 Teaspoon black pepper
• 5 Roma tomatoes (fresh)
• 1 Can fire-roasted tomatoes (diced)
• 2 Tablespoons extra-virgin olive oil
• 1/2 Tablespoon balsamic glaze
• 1/4 Cup basil (freshly chopped )
• 4 Cloves garlic (minced )
• 8 Slices provolone cheese
• 2 Sheets puff pastry (thawed)
• 1 Tablespoon garlic flakes (dried )
• 1 egg (beaten)
• 1 Tablespoon water

Instructions

1. Lay out chicken breasts on a plastic wrap lined wooden cutting board. Place a sheet of plastic wrap over the chicken and pound out to 1/4 inch thick.
2. In a small bowl or ramekin, combine Italian seasoning, garlic powder, salt, and pepper. Season both sides of the chicken.
3. Dice the Roma tomatoes and fresh basil and mince the garlic cloves. Add to a bowl with half the can of diced fire roasted tomatoes, olive oil, balsamic glaze, and a pinch of salt and pepper. Mix well to combine.
4. Place the sliced provolone over the chicken breast. Top with 3 to 4 tablespoons of bruschetta mix. Roll the chicken over the bruschetta to form a log, using the plastic wrap to tightly wrap.
5. Roll out puff pastry down on a lightly floured cutting board. Cut each sheet in half down the length.
6. Place chicken in the center of the puff pastry. Starting with the end pieces, wrap the chicken with the dough.
7. Preheat the air fryer to 370 degrees F for 5 minutes.
8. Lay out the chicken pastries seam side down. Brush puff pastry with egg wash then sprinkle with dried garlic flakes. Use a knife to lightly score the top of the pastry.
9. Lightly spray air fryer basket with olive oil or nonstick cooking spray and arrange chicken inside leaving 1/2 of an inch between each piece. Cook for 20 minutes and then serve hot with your preferred sides.

7. Mushroom and Spinach Stuffed Chicken Breast

Mushroom and Spinach Stuffed Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 Servings’]

Spinach Stuffed Chicken with mushrooms, feta and onion is a healthy chicken recipe and will keep your love for chicken alive.

Ingredients

• 1 Tbsp avocado oil
• 4 large boneless skinless chicken breasts
• 1 tsp Sea salt
• 1/2 tsp Paprika
• 1/2 tsp Garlic Powder
• ¼ tsp black pepper
• 1 Tbsp avocado oil
• 1 medium-sized onion (finely chopped)
• 16 ounces mushrooms (chopped)
• 3 cloves garlic (minced)
• 5 ounces baby spinach
• 6 ounces feta cheese
• ¼ tsp sea salt (to taste)

Instructions

1. Add 1 tablespoon of avocado oil to a large non-stick skillet and heat to medium-high. Add the onion and stir well. Saute until the onion is very fragrant and begins to soften, about 3 to 5 minutes.
2. Add the chopped mushrooms and stir well. Cover the skillet with a lid and allow the onion and mushrooms to cook until the mushrooms begin to leach liquid, about 5 minutes.
3. Remove the lid and stir in the garlic and spinach. Cook, stirring constantly until the spinach has wilted. Stir in the feta cheese until combined.
4. Preheat the oven to 375 degrees F.
5. Place the chicken breasts on a cutting board and use a sharp knife to carefully cut a slit (or “pocket”) into each breast.
6. Transfer the chicken breasts to an oiled or sprayed large casserole dish.
7. Drizzle each chicken breast with avocado oil, then sprinkle liberally with sea salt, paprika, garlic powder, and black pepper. Drizzle the chicken breasts again with a small amount of avocado oil and use your hands to spread around the oil and seasonings over the breasts.
8. Scoop the stuffing into each chicken breast, filling them up to your heart’s desire.
9. If you have them, use toothpicks to secure the filling into the chicken breasts (no worries if you don’t have them).
10. Bake for 30 to 35 minutes, or until the chicken breasts are completely cooked through.
11. Serve with your choice of sides and enjoy!

8. Boursin Stuffed Chicken

Boursin Stuffed Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 breasts’]

This Boursin stuffed chicken with asparagus is creamy, delicious, and is ready in just 30 minutes! Flavorful and healthy, it’s an easy weeknight, gluten-free meal your whole family will love.

Ingredients

• 1.15 pounds boneless, skinless chicken breasts (4 total)
• 1/2 5.2oz Boursin Garlic and Fine Herbs Cheese
• 1/2 pound asparagus spears, preferably thin
• 1.5 tablespoons dijon mustard
• 2 minced garlic cloves
• kosher salt and pepper

Instructions

1. Preheat oven to 400 degrees F. If you can’t find thin-sliced chicken breasts, cut the boneless chicken breasts in half by slicing through the sides of the breast. If you start with 2 large, this should give you 4 chicken breasts. Place the breast between parchment paper and pound it out to get at least 1/4″-1/2″ thickness. The thinner you get it, the easier it will be to roll…so get out some of that stress! Sprinkle a little bit of salt and pepper on both sides of your chicken breasts.
2. Spread the chicken breasts with a thin layer of Boursin cheese and place the asparagus spears on one end of the breast (I used about 3-4 spears per chicken breast). Carefully roll the side that you put the asparagus spears on until the chicken is completely rolled. Place on a baking sheet lined with parchment paper, seam side down. You shouldn’t need toothpicks…it should just stay. However, if you perhaps didn’t pound out your chicken breasts enough you may need to toothpicks to secure everything together.
3. Mix together the dijon mustard and garlic and spread that on top of each roll up, fully covering in the top as best as possible. Add more fresh pepper if you’d like.
4. Bake at 400 degrees F for 20 minutes until chicken is cooked through and slightly brown on top. Serve warm.

9. Mozzarella Stuffed Chicken Breast with Pesto

Mozzarella Stuffed Chicken Breast with Pesto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT22M · Total: PT32M · Yield: [‘4’, ‘4 chicken breasts’]

Need a quick and easy dinner idea? This Mozzarella Stuffed Chicken Breast makes a simple and inexpensive dinner for two.

Ingredients

• 4 chicken breasts (skinless and boneless)
• 4 tbsp pesto
• 8 slices mozzarella cheese
• 2 tomatoes (thinly sliced)
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• ½ cup balsamic vinegar
• 1 tbsp brown sugar
• 4 cloves garlic (minced)

Instructions

1. Preheat the oven to 375F
2. Cut chicken breasts lengthwise around 3/4 of the way, starting on the thickest side.
3. Spread pesto on the inner side of the chicken breasts.
4. Place 2 slices of mozzarella cheese and 2 slices of tomato into each chicken breast.
5. Pierce the chicken with 4 toothpicks through the open side of the chicken to keep the filling from falling out.
6. Sprinkle each chicken breast with dried oregano, salt, and black pepper.
7. Get your skillet out, heat it over medium-high heat and add olive oil.
8. Add the chicken to the pan and let it cook for 2 minutes on each side, flipping carefully.
9. Afterwards, place the chicken in a baking dish.
10. Mix balsamic vinegar with sugar and minced garlic in a small bowl.
11. Pour the mixture all over the chicken. Place the baking dish in the oven and cook for 15-20 minutes until the chicken is fully cooked.
12. Remove toothpicks before serving.

10. Herb Cream Cheese Stuffed Chicken

Herb Cream Cheese Stuffed Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘2’, ‘2 servings’]

Full of flavor, this herb cream cheese stuffed chicken is a fun family dinner, and so easy to make.

Ingredients

• 2 skinless chicken breasts
• 4 tbsp cream cheese
• 3 tbsp mixed fresh herbs (finely diced)
• 1 garlic clove (minced or finely diced)
• 1 tsp apple cider vinegar (optional)
• 1 zucchini (sliced lengthways)
• 1 tbsp olive oil
• pinch salt and black pepper (optional)

Instructions

1. Preheat the oven to 200C / 390F and line a baking sheet with parchment paper.
2. Combine the cream cheese, diced herbs, apple cider vinegar, garlic, salt and black pepper (if using) and stir well.
3. Peel the zucchini lengthways so you have long strips.
4. Make a pocket in the chicken by slicing into the breast. Spoon in the cream cheese filling. If the chicken is particularly thick, you may wish to bash it a little under some plastic wrap with a meat mallet to flatten first.
5. Wrap the chicken breasts in the zucchini, trying to overlap the zucchini if you can. Wrap so the ends of the zucchini are all underneath the chicken breast.
6. In a little olive oil, fry the chicken breasts in a skillet. Place so the ends of the zucchini are on the bottom, touching the skillet first. Cook for 5-10 minutes, turning occasionally. Keep the heat low so the zucchini doesn’t burn.
7. Transfer the chicken breasts to the oven and bake for 25-30 minutes, depending upon their size. Check for an internal temperature of 165F at the deepest part of the chicken.

11. Asparagus Stuffed Chicken with Roasted Fingerling Potatoes

Asparagus-Stuffed Chicken with Roasted Fingerling Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497086H29M34S · Cook: PT-497086H29M34S · Total: PT-497086H29M34S · Yield: [‘4’, ‘Serves 4’]

Italian-seasoned and seared chicken breasts stuffed with asparagus, muenster cheese and crispy bacon with olive oil-roasted fingerling potatoes.

Ingredients

• 4 slices uncured bacon, chopped
• 2 tablespoons olive oil, divided
• 4 4-6 ounce boneless skinless chicken breasts
• 1 ½ teaspoons Italian seasoning
• 1 teaspoon garlic powder
• ¾ teaspoon coarse salt, divided
• ½ teaspoon ground black pepper
• 12 spears asparagus, trimmed
• ¼ cup sliced Greek or kalamata olives (optional)
• 4 slices muenster, provolone or mozzarella cheese
• 1-pound fingerling potatoes, halved

Instructions

1. Preheat the oven to 400 degrees.
2. Heat a large oven-safe skillet or stove-top casserole dish to medium heat. Add the bacon and cook 8-10 minutes or until crispy, stirring occasionally. Use a slotted spoon to remove from the pan and place on a paper towel-lined plate. Set aside. Drain the bacon grease from the pan.
3. While the bacon cooks, cut a pocket into the side of each chicken breast, being careful not to cut all the way through. Season all sides of the chicken breast with Italian seasoning, garlic powder, ½ teaspoon salt and black pepper. Open the pocket of each chicken breast and tuck in a slice of cheese, 3 spears of asparagus, crumbled bacon and a spoonful of olives (if using).
4. Add 1 tablespoon of the olive oil to the same pan and bring to medium-high heat. Once hot, carefully add the stuffed chicken breasts and sear 3-4 minutes on the top side or until browned and crisp. Flip the chicken. Add the potatoes and toss with the remaining olive oil at the bottom of the pan. Season the potatoes with the remaining salt. Place the pan in the oven and cook 15-20 minutes or until the internal temperature of the chicken reaches 165 degrees and the potatoes are just fork tender.
5. Remove from the oven and let rest 5 minutes. Remove the toothpicks. Serve.

12. Sun Dried Tomato Stuffed Chicken

Sun Dried Tomato Stuffed Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT25M · Total: PT65M · Yield: [‘4’]

Tender sun dried tomato stuffed chicken is a delicious entree stuffed full of cheese and veggies.

Ingredients

• 4 chicken breasts, (boneless and skinless (8-ounces each))
• ¼ cup kosher salt
• 4 ounces cream cheese
• 1 cup baby spinach leaves, (roughly chopped)
• ½ cup sundried tomatoes, (in olive oil with herbs)
• 1 cup mozzarella cheese, (grated )
• ½ teaspoon black pepper
• ½ teaspoon coarse sea salt
• 2 tablespoons olive oil
• 1 cup grape tomatoes, (halved)

Instructions

1. Place chicken breasts in a large bowl and add kosher salt. Fill the bowl with water to cover chicken breasts and stir to dissolve the salt. Allow the chicken to sit in the “brine” for at least 30 minutes.
2. Remove chicken from brine and pat dry with paper towels.
3. Slice a slit into the side of each chicken breast, being careful not to slice the chicken all the way through.
4. Divide the cream cheese, spinach, sun-dried tomatoes, and mozzarella between the chicken breasts and layer the ingredients inside (the order of layering isn’t important).
5. Use a toothpick to close up and hold each stuffed chicken breast together. Sprinkle both sides of the chicken with salt and pepper.
6. Preheat the oven to 400°F.
7. Heat olive oil in a large skillet over medium-high heat. Sear the chicken, browning for several minutes on each side. You may need to brown the chicken in batches so that there is space between the chicken while browning. Do not overcrowd. When the pieces are browned, remove them to a plate to fit the remaining pieces in the pan.
8. Return all of the chicken to the skillet. Sprinkle grape tomatoes over the chicken.
9. Bake for 10 to 15 minutes or until the chicken is cooked all the way through and registers 165°F.
10. Remove from the oven and allow chicken breasts to rest for about 5 minutes before serving.

13. Mozzarella-Stuffed Chicken Pomodoro

Mozzarella Stuffed Chicken Pomodoro is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘2’]

Mozzarella-Stuffed Chicken Pomodoro is a mouthwatering one-pan 30-minute meal for the whole family! It features juicy Italian-seasoned chicken stuffed with mozzarella and pesto cooked in a flavorful tomato sauce. Add this restaurant-worthy dish to your weekly rotation and be sure to make enough for seconds!

Ingredients

• 2 chicken breasts (even sized pieces)
• 1 tbsp pesto (divided)
• 2 oz mozzarella (about 4 slices of fresh mozzarella; about a quarter cup of shredded mozzarella)
• 3 tbsp olive oil (divided)
• 1 tsp garlic powder
• ½ tsp dried basil
• ½ tsp dried oregano
• 1 tsp sea salt
• black cracked pepper
• 2 cloves garlic (pressed)
• 1 shallot (chopped)
• 1 pint cherry tomatoes
• ⅓ cup white wine
• ⅓ cup chicken broth
• fresh basil (torn)

Instructions

1. Cut chicken – Place the chicken breasts flat on a cutting board. Tenderize the breasts to make them the same thickness. Use a knife to cut about ¾ of the way through the chicken without cutting all the way through. Make the incision parallel to the cutting board. This creates a pocket that will hold the cheese.
2. Stuff and season chicken – Spread about a ½ tablespoon of pesto inside of the chicken breast pockets. Place a slice of mozzarella or about a tablespoon of shredded mozzarella inside of the pockets on top of the pesto and push the cheese toward the back of the pocket. Use toothpicks to close the pockets. Rub the breasts with about a tablespoon of olive oil and season the outside of the chicken with the garlic powder, dried basil, dried oregano, salt, and pepper on both sides, or season to taste. You can also use premixed Italian seasoning.
3. Sear chicken – Heat about a tablespoon of olive oil in a large heavy bottomed skillet or cast iron skillet over medium heat. Sear chicken until each piece is golden, about 4 minutes each side. Place the lid on once you flip the chicken over. Remove the chicken from the pan.
4. Make tomato sauce – In the same skillet, heat about a tablespoon of olive oil over medium heat. Add garlic and shallots to the oil and sauté for 1 minute until fragrant. Add the tomatoes and allow them to cook untouched for 2-3 minutes until they begin to char and blister. Stir the tomatoes and add white wine to deglaze the pan. Use a wooden spoon to scrape the bits of chicken and tomatoes from the pan.
5. Cook chicken in sauce – Once most of the wine burns off, turn down the heat, stir in chicken broth, and let the sauce simmer for about 5 minutes. Add torn basil leaves, pepper, and salt, and give the sauce a stir to incorporate all of the ingredients. Add chicken back into the pan and nestle each breast in the sauce. Spoon some of the sauce onto each piece and simmer for an additional 3-5 minutes until the internal temperature of the chicken reaches 165 degrees. Remove the pan from heat and serve immediately.

14. Lasagna Stuffed Chicken

Lasagna Stuffed Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [‘4’]

Keto comfort food! Tender chicken breasts are stuffed with a ricotta filling and smothered in marinara sauce and mozzarella cheese.

Ingredients

• 4 boneless skinless chicken breasts
• 1 tbsp extra virgin olive oil
• 1 ½ tsp Italian seasoning (divided)
• 1 tsp garlic powder
• 1 tsp salt (divided)
• 1 cup ricotta cheese
• 1 ½ cup mozzarella cheese (shredded (divided))
• 2 tbsp fresh parsley (chopped)
• 1 cup marinara sauce

Instructions

1. Preheat oven to 375°F. Coat a 9×13 inch casserole dish with olive oil.
2. Butterfly the chicken. Drizzle the chicken with olive oil and season with ½ tsp Italian seasoning, garlic powder and ½ tsp salt.
3. In a medium bowl, add ricotta cheese, ½ cup mozzarella cheese, parsley, ½ tsp salt and 1 tsp Italian seasoning. Stir together.
4. Scoop ricotta mixture onto one side of the open chicken breast and fold the other side over top. Place chicken in the casserole dish.
5. Spoon marinara sauce evenly over the chicken breasts.
6. Place in the oven and bake for 30 minutes. After 30 minutes, sprinkle remaining mozzarella cheese on top. Bake for another 5 minutes. Serve hot.

15. Bacon Wrapped Spinach Artichoke Stuffed Chicken

Bacon Wrapped Spinach Artichoke Stuffed Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘8’, ‘8 servings’]

Juicy chicken breasts are stuffed with a cheesy spinach artichoke filling, then wrapped in thick cut bacon and baked to perfection. This is a dinner no one can resist!

Ingredients

• 4 large chicken breasts (sliced in half thinly (makes 8 thin breasts))
• 1 package Wright Brand Bacon Applewood Smoked flavor
• salt, pepper, garlic powder
• 1 8 oz package cream cheese, softened
• 1 10 oz package frozen spinach, thawed and drained
• 1 14 oz can artichoke hearts, drained and chopped
• 2-3 cloves garlic, (minced)
• 3/4 cup shredded mozzarella cheese
• 1/3 cup shredded parmesan cheese

Instructions

1. Preheat oven to 375 degrees. Line a large rimmed cookie sheet with aluminum foil and top with a wire baking rack. Set aside.
2. Slice chicken breasts thinly in half to create two thin breasts. You will have 8 total after slicing. Sprinkle each piece of chicken with salt, pepper, and garlic powder.
3. In a medium sized bowl, mix together the cream cheese, spinach, artichoke hearts, garlic, mozzarella, and parmesan. Spread a generous amount of filling on top of each chicken breast, then roll up carefully. Wrap with two slices of bacon and secure with toothpicks. Place each bundle on top of the rack on your prepared cookie sheet.
4. Bake in preheated oven for 30-40 minutes or until chicken is fully cooked. Switch oven to broil and cook for 2-3 more minutes until bacon is crispy. Enjoy!

16. Stuffed Chicken with Apple Gravy

Stuffed Chicken with Apple Gravy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’]

Award winning Stuffed Chicken with Apple Gravy uses pine nuts, spinach, currants and garlic to flavor the chicken. A savory apple gravy finishes off this easy dinner recipe!

Ingredients

• 4 boneless, skinless chicken breasts
• Coarse sea salt and ground black pepper
• 1 cup frozen chopped spinach (, thawed and well drained **see note)
• 1/4 cup pine nuts (toasted)
• 3 cloves garlic (, finely minced)
• 3 tablespoons dried currants
• 1 1/2 cups chicken stock or broth
• 1 cup apple juice
• 1 apple (, cut into 1/8 inch slices)
• 2 tablespoons cornstarch (, dissolved in 3 tablespoons water )
• 1 tablespoon fresh thyme leaves (, chopped)
• 1 tablespoon unsalted butter

Instructions

1. Preheat oven to 400°F degrees and coat a medium baking dish with cooking spray. Set aside.
2. Place each chicken breast between two sheets of plastic wrap or wax paper. Using a meat mallet, tenderize until the chicken breast is approximately 1/4 inch thick. Season with the salt and pepper.
3. In a small bowl, combine the spinach, pine nuts, garlic and currants. Toss well.
4. Place one chicken breast onto a cutting board or other clean work surface. Divide the spinach mixture evenly among chicken breasts. Roll up lengthwise, folding in edges, and place seam side down into a casserole dish lightly coated with cooking spray.
5. Bake, uncovered, for 25-30 minutes, or until chicken registrars to 165°F. Remove and allow to rest for 5 minutes before slicing horizontally.
6. While the chicken cooks, prepare the apple gravy. In a medium saucepan, combine the chicken broth, apple juice, cornstarch slurry, thyme and apples. Bring to a low simmer until mixture thickens and apples are slightly soft. Remove from heat and stir in the butter.
7. Slice stuffed chicken and smother with sweet apple gravy.
8. If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.

17. Herb Ricotta Stuffed Chicken Breast

Herb Ricotta Stuffed Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT37M · Total: PT47M · Yield: [‘2’, ‘2 servings’]

With flavorful gooey cheese centres, these ricotta stuffed chicken breasts feel quite decadent, but are equally good for a weeknight dinner as a fancy meal!

Ingredients

• 1 tbsp olive oil
• 2 garlic cloves (minced or finely diced)
• 1/2 cup ricotta cheese
• 1 tbsp sage leaves (diced)
• 1 tbsp rosemary leaves (diced)
• 1 tsp honey
• 2 skinless chicken breasts
• pinch salt
• pinch black pepper

Instructions

1. Preheat the oven to 390F / 200C and line a tray with parchment paper.
2. Heat olive oil in a skillet and gently fry the diced garlic cloves for 2 minutes. Remove the garlic from the skillet and place in a large bowl.
3. Add the ricotta cheese, sage, rosemary and honey to the bowl with the garlic. Stir well to combine.
4. Pat the chicken breasts dry and season with salt and black pepper. Use a sharp knife to make a deep pocket in the chicken breasts, being careful not to cut through to the other side of the chicken.
5. Spoon the ricotta mixture into the pockets of the chicken breasts. If the chicken breasts are smaller in size you may not need all of the ricotta cheese.
6. If your skillet seems dry, add a touch more oil. Place the chicken breasts on the skillet and cook at a medium heat for 5 minutes, then flip and cook for a further 5 minutes.
7. Transfer the chicken breasts to the baking tray (or keep in the skillet if it is oven-safe) and bake for 20-25 minutes, or until the chicken has reached an internal temperature of 165F at its deepest point.

18. Skillet Chicken Cordon Bleu

Skillet Chicken Cordon Bleu Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT70M · Yield: [‘5’, ‘5 servings’]

Easy recipe to prepare chicken cordon bleu from scratch. Cooked over the stove top in a skillet

Ingredients

• 5 piece Chicken Breast (same small to medium size)
• 5 slices Cheese
• 5 slices Ham
• ⅓ cup All-purpose Flour
• 1 Teaspoon Salt
• ½ Teaspoon Black Pepper Ground
• 1 large Egg
• 1 cup Bread Crumbs
• Butter (or Lard, as needed)

Instructions Stuffing

1. Place your clean dry chicken breast on a cutting board and place cling wrap over that. Tenderize meat with a meat mallet on both sides. *see Notes why
2. With a knife, cut a pocket into the chicken from teh side in.
3. Fold a slice of cheese into a slice of ham. Fold it in such a way so that it fits into your cut out chicken pocket. I fold it into quarters. Make sure that the ham and cheese are placed well into the pocket and that they are not looking out.
4. Fix it all well with toothpicks. I use about 2 toothpicks per cordon bleu.

Coating

1. Prepare three trays or shallow plates to coat the chicken.
2. 1st tray combine all-purpose flour, salt, and black pepper.
3. 2nd tray scramble a raw egg.
4. 3rd tray should be filled with breadcrumbs.
5. Take a chicken cordon bleu and dredge in flour first, then coat with scrambled egg, and at last coat with breadcrumbs. Repeat the process with all and keep aside.

Cook

1. Heat up a skillet with butter or lard. I add 1 Tablespoon at a time and more if need be later while the meat is cooking.
2. Wait for the fats to be hot but don’t allow them to smoke. Test by dropping in some bread crumbs and if the oil is bubbling, it’s time to cook your chicken cordon bleu.
3. Carefully place 1 or 2 cordon bleu into one pan and cook over a medium flame on both sides until golden. Check if the meat is cooked through with the help of a thermometer. Add more butter/lard during the cooking process if it looks too dry.
4. Serve up hot.

19. Spinach and Feta Stuffed Chicken

Spinach and Feta Stuffed Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

Delicious tender chicken stuffed with spinach, feta, sun dried tomatoes, fresh basil, and garlic. Lightly seasoned with salt and pepper.

Ingredients

• 4 chicken breasts
• 1 cup spinach (chopped)
• 1/3 cup sun dried tomatoes (diced)
• 1/4 cup feta
• 1/2 tablespoons garlic (minced)
• 6-8 leaves fresh basil (minced (1 tsp dried basil))
• 1/4 cup parmesan
• 1 tablespoons onion (minced)
• 1 tablespoons olive oil
• Salt and Pepper to taste

Instructions

1. Pre heat oven to 400 degrees
2. Put spinach, sun dried tomatoes, feta, garlic, basil, parmesan, and onion in a medium bowl. Mix together.
3. Lay out chicken breasts and smash flat with a meat tenderizer. About 1/2 inch thick.
4. Put 1/4 cup mixture in the center of each flattened chicken breast.
5. Pinch the sides together and secure with tooth picks.
6. Place chicken breasts on a parchment paper lined (or silicon mat) baking sheet, toothpick seam down.
7. Brush the top of each chicken breast with olive oil and salt and pepper.
8. Cook chicken in the oven for 20 minutes. Check for doneness, when the chicken juice runs clear or internal temperature of 165.

20. Asparagus Stuffed Chicken Breasts

Asparagus Stuffed Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 8 asparagus spears, trimmed
• 4 oz (115 g) cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1-2 tablespoons milk or cream (optional, to loosen stuffing)
• Toothpicks or kitchen twine, for securing (optional)

Instructions

1. 1. Preheat your oven to 400°F (200°C) and lightly oil a baking dish or line it with parchment paper.
2. 2. Prepare the asparagus by trimming the woody ends and blanching in boiling water for 2 minutes, then drain and rinse with cold water to stop the cooking.
3. 3. In a small bowl, mix the cream cheese, Parmesan, minced garlic, chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. If the mixture is stiff, stir in 1 tablespoon milk or cream to loosen.
4. 4. Using a sharp knife, carefully cut a pocket in each chicken breast without cutting all the way through. Season the outside and inside of each breast with a pinch of salt and pepper.
5. 5. Divide the cheese mixture among the breasts, stuffing into each pocket. Place 1-2 asparagus spears inside each pocket and top with a little more stuffing if desired. Secure with toothpicks or kitchen twine if needed.
6. 6. Heat the olive oil in a large ovenproof skillet over medium-high heat. Sear the stuffed breasts for 2-3 minutes per side until the surfaces are golden.
7. 7. Transfer the skillet to the prepared baking dish (or move the stuffed breasts to another baking dish) and bake for 15-20 minutes, or until the chicken reaches 165°F (74°C) and the asparagus is tender.
8. 8. Let the chicken rest for 5 minutes, then remove any toothpicks or twine and serve.

21. Caramelized Onion Mushroom Swiss Stuffed Chicken Breasts

Caramelized Onion Mushroom Swiss Stuffed Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘3’, ‘3 servings’]

Stuffed with flavorful caramelized onions, mushrooms and gooey swiss cheese, these stuffed chicken breasts are WAY easier than they look and the perfect way to up your chicken game!

Ingredients

• 1 medium onion, thinly sliced
• 2 tablespoons butter, divided
• 1 cup sliced fresh mushrooms
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 lb chicken breasts (3 medium ones)
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1/2 teaspoon ground pepper
• 3 slices Swiss cheese
• 2 tablespoons olive oil

Instructions

1. In a medium skillet over medium-high heat, caramelize sliced onions in 1 tablespoon butter until a deep golden brown, stirring occasionally (about 10 minutes) Stir in mushrooms, garlic, and salt and pepper to taste, cooking an additional 5-8 minutes until mushrooms are softened. Set aside
2. Cut a slit in each chicken breast about 2/3 through. In a small bowl, combine paprika, salt, Italian seasoning, and pepper. Rub spice mixture on both sides of each breast. Fill each breast pocket with onion/mushroom mixture and top with a slice of Swiss cheese. Seal chicken breasts closed and secure with toothpicks.
3. In a medium skillet over medium-high heat, melt remaining tablespoon butter with oil. Sear chicken 2-3 minutes on both sides until chicken is a deep golden-brown. Place skillet in 375F oven and bake an additional 15-20 minutes or until chicken registers 165F. Remove toothpicks from chicken breasts and serve hot. Enjoy!

22. Cream Cheese Spinach Stuffed Chicken Breast

Cream Cheese Spinach Stuffed Chicken Breast Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT70M · Yield: [‘5’, ‘5 stuffed chicken’]

Creamy cheesy spinach stuffed chicken baked in a casserole dish in the oven.

Ingredients

• 5 Medium Chicken Breast (skinless)
• ½ Teaspoon Salt
• ½ Teaspoon Black Pepper Ground
• 9 Ounces Spinach (or 1 cup frozen, *see Notes)
• ¾ Cup Cream Cheese
• 2 Pieces Garlic Cloves (chopped fine)
• 1 Cup Shredded Cheese (*see Notes)
• 1 Teaspoon Salt
• ½ Teaspoon Black Pepper Ground
• 1 Tablespoon Thyme
• ½ Cup Cream (table or heavy, *see Notes)
• 1 Tablespoon Olive Oil

Instructions

1. Cut “pockets into your chicken breasts with a sharp knife. (see video or process shots) Keep aside.

For the Filling:

1. If you use fresh spinach, prep your fresh spinach. Rinse and pick out withered leaves. Keep a small pot with water to boil and place spinach leaves in to blanch (aka cook briefly) for 3 minutes. Take it out of the water and place it into a prepared bowl with ice water.
2. If you use frozen spinach, just thaw it and remove excess waters.
3. Chop spinach.
4. Combine filling ingredients in a bowl: the cream cheese, chopped garlic, chopped spinach, grated cheese of your choice, salt, black pepper, and thyme.

For the Chicken in the Dish:

1. Preheat oven to 400° Fahrenheit/ 200° Celsius.
2. Place boneless chicken breasts into your casserole dish next to each other. Sprinkle salt and black pepper over your chicken breasts.
3. Stuff each chicken “pocket” with the cream cheese spinach stuffing until nothing is left.

For the Sauce:

1. Pour cream into the sides of the casserole dish.
2. Sprinkle olive oil over the chicken.

To Bake:

1. Cover the chicken dish with aluminum foil and bake for 25 minutes at 400° Fahrenheit/ 200° Celsius.
2. Take your dish out of the oven halfway through the cooking process and remove the aluminum foil.
3. Bake the dish uncovered for another 20 25 minutes approximately and increase the temperature to 430° Fahrenheit/ 220° Celsius, or bake until the chicken is cooked through but juicy and moist.
4. Serve up hot with a side of your choice.

23. Cheddar and Broccoli Stuffed Chicken

Cheddar and Broccoli Stuffed Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M

Gooey cheddar and broccoli florets wrapped in juicy garlic butter chicken.

Ingredients

• 2 thick chicken breasts
• 4 slices cheddar cheese
• 1/2 cup broccoli florets (chopped)
• 1 tsp garlic
• 2 Tbsp butter cut into 1/2 Tbsp pieces
• 1 tsp seasoned salt
• 1/2 tsp pepper

Instructions

1. Cut chicken breasts in half lengthwise.
2. On cut side, place a slice of cheese and cover with a layer of broccoli.
3. Roll breasts and insert a toothpick through the center to hold roll while cooking.
4. Place on greased or lined baking sheet.
5. Spear 1/2 Tbsp butter on toothpick. Sprinkle garlic, seasoned salt, and pepper over rolls.
6. Bake at 400° for 20-25 minutes or until internal temperature of the chicken reaches 160°

24. Mushroom Rice Stuffed Chicken Breast

Rice Stuffed Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: 2

Rice Stuffed Chicken Breast with mushrooms, cheese, and spinach may seem like a fancy dinner for two, but it’s an easy technique sure to impress! Serve it for Valentine’s Day, date night, or a home-cooked Sunday dinner.

Ingredients

• 2 tablespoons vegetable or olive oil
• 2 tablespoons diced white or yellow onion
• 2 large white button mushrooms, sliced
• 1 garlic clove, minced
• 1 cup fresh spinach leaves (or 1/2 cup frozen spinach)
• 1/2 cup instant white long-grain rice*
• 1/2 cup chicken stock or broth
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon kosher salt (plus more to taste)
• 2 thick boneless skinless chicken breasts** (can also use turkey tenderloin or breasts)
• Ground black pepper, to taste
• 2 slices mozzarella cheese

Instructions

1. Preheat oven to 400F.
2. In a large ovenproof skillet, heat 1 tablespoon oil. Once hot, add the onion, mushrooms, and pinch of salt. Cook until softened, about 5 minutes.
3. Add the garlic and spinach. Cook until the spinach starts to wilt, about 2-3 minutes.
4. Add the rice and toast 1 minute. Stir in the broth, salt, and thyme. Cover with a lid then cook until the rice has softened and broth has been absorbed, about 5 minutes. Remove from the heat.
5. Pat the chicken dry and season both sides with salt and pepper. Cut an opening into the thick part of each breast, cutting as deep as you can go without tearing through the chicken.
6. Fold the mozzarella slice in half and add to each pocket. Add the filling without overstuffing. Transfer any leftover rice to a bowl and keep warm.
7. Press the opening together to seal. If it won’t stay shut, insert a few toothpicks horizontally so they don’t stick out.
8. Return the empty skillet to the heat. Add remaining 1 tablespoon oil. Once hot, carefully add the chicken top side down. Cook 5 minutes or until golden brown. Flip and cook until golden brown, another 5 minutes.
9. Transfer to the oven and bake for 10 minutes or until the internal temperature reaches 165F degrees. Serve with extra rice on the side.

25. Air Fryer Keto Bacon Wrapped Stuffed Chicken

Bacon Wrapped Stuffed Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’]

This Bacon Wrapped Stuffed Chicken recipe is the trifecta of low carb culinary perfection: chicken, bacon and a delightful cheesy spinach filling!

Ingredients

• 2 large chicken breasts (butterflied and pounded thin to about 1/2 inch thickness)
• 1/2 cup Frozen Spinach (thawed & drained)
• 1/4 cup Cream Cheese (room temperature)
• 1/4 cup shredded Parmesan cheese
• 2 tablespoons Jalapeño Peppers (chopped)
• 1 teaspoon Ground Black Pepper
• 1/2 teaspoon Kosher Salt
• 6 slices Bacon
• 4 teaspoons Cajun Seasoning

Instructions

1. In a small bowl, mix together spinach, cream cheese, Parmesan cheese, jalapenos, salt and pepper.
2. Place the butterflied chicken breasts on a flat surface. Spread the cream cheese mixture evenly across the two breasts.
3. Starting with the narrow end, roll up the chicken breast, ensuring the filling stays inside.
4. Dust each of the breasts with Cajun seasoning, patting it in to ensure it sticks to the chicken breast.
5. Wrap each chicken breast in 3 slices of bacon each. Place the wrapped chicken breasts in the air fryer basket.
6. Set fryer to 350°F for 30 minutes. Use a meat thermometer to ensure the chicken has reached an internal temperature of 165F.

26. Roasted Chicken Stuffed with Wild Rice

Roasted Chicken Stuffed with Wild Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT90M · Total: PT105M · Yield: [‘6’]

Roasted Chicken Stuffed with Wild Rice is a succulent and flavorful roast chicken dish. It features juicy chicken with crispy skin, tasty herbs, and vegetable wild rice. This roast chicken recipe is great for entertaining or weeknight meal planning.

Ingredients

• 3 tbsp Olive Oil
• 1 Onion (chopped)
• 2 Carrots (chopped)
• 2 Celery ribs (chopped)
• 1 cup Mushrooms (chopped)
• 2 cups Wild rice blend
• 4 cups 4 cups Chicken or vegetable broth
• 4-5 Sage leaves (chopped)
• 2 tbsp Rosemary (2-3 sprigs) (chopped)
• 1 tsp Thyme (2-3 sprigs)
• 1 5lb Whole roasting chicken
• 3 tbsp Butter (melted)
• 1 tsp thyme (2-3 sprigs)
• 2 tbsp rosemary (2-3 sprigs)
• 4-5 Sage leaves (chopped)
• 1 Small onion
• Kosher Salt
• Pepper, freshly cracked

Instructions Vegetable Wild Rice

1. Cook the vegetables – Over low-medium heat, add olive oil to a medium skillet. Add onions, carrots, and celery, and cook until softened, about 5 minutes.
2. Stir wild rice – Stir in wild rice and cook until lightly browned, about 3 minutes.
3. Cook remaining ingredients – Once the rice is lightly browned, stir in salt, pepper, sage, thyme, rosemary, and mushrooms and cook for an additional 2 minutes.
4. Simmer broth – Slowly add in the broth one cup at a time and stir the mixture so the broth is well-incorporated. Turn down to low heat, cover, and allow the rice to simmer until the broth is completely absorbed, about 15 minutes.
5. Fluff rice then serve – Drain excess liquid then fluff the rice.

Roast Chicken

1. Preheat the oven – Preheat oven to 425ºF. Take the chicken and remove the giblets. Pat the chicken dry with a paper towel.
2. Stuff chicken with wild rice – Stuff the chicken with a couple cups of Vegetable Wild Rice Blend, the sprigs of thyme, and the sprigs of rosemary. Spoon the remaining wild rice around the inside perimeter of the dutch oven and place the chicken inside of the dutch oven.
3. Season – Brush the chicken with the butter, covering the entire top and sides of the chicken. Sprinkle with chopped sage, rosemary, thyme, kosher salt, and cracked pepper. Stuff the cavity of the chicken with the onion and truss the chicken legs by simply tying them together with baker’s twine.
4. Cook chicken – Place the lid on the dutch oven and cook in the oven for 1 hour. Remove dutch oven lid and cook for an additional 20-30 minutes, or until the chicken is golden and crispy. Remove the chicken from the oven and let it rest while covered for 15 minutes.
5. Serve and enjoy – Place on a serving platter with the wild rice.

27. Skillet Creamy Spinach Feta Stuffed Chicken Breasts

Skillet Creamy Spinach Feta Stuffed Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘3’, ‘3 servings’]

Stuffed with a flavorful spinach feta filling and smothered in a creamy spinach sauce, these spinach feta stuffed chicken breasts look like fancy dinner food, but they are ready in under an hour with minimal ingredients!

Ingredients

• 3 medium chicken breasts (about 1-1/2 lbs)
• Salt and pepper to taste
• 2 tablespoons butter, divided
• 3 cups fresh baby spinach
• 2 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 tablespoons white whole wheat flour
• 3/4 cup milk
• 1/4 cup half and half cream
• 2 cups baby spinach
• Salt and pepper to taste
• Hot rice or pasta for serving

Instructions Stuffed Chicken

1. Pat chicken breasts dry and cut a slit in each about 2/3 through. Season with salt and pepper.
2. In a medium skillet over medium high heat, saute spinach in 1 tablespoon butter until spinach is wilted. Add garlic and saute 1 minute until fragrant. Toss in feta cheese.
3. In a separate skillet, heat remaining 1 tablespoon butter and oil over medium-high heat until shimmery. Sear chicken on both sides 2-3 minutes per side until golden brown. Transfer to a large plate.
4. Fill each chicken breast with spinach feta mixture using toothpicks to secure. Return chicken to skillet and bake at 375F 20-25 minutes or until chicken registers 165F.

Sauce

1. Remove chicken from pan and keep warm. Discard drippings from pan. Over medium-high heat, melt butter in skillet and saute garlic until fragrant, about 1 minute. Whisk in flour until smooth.
2. Reduce heat to medium and gradually add milk and half and half, whisking until sauce is smooth. Bring to a low simmer over medium heat until bubbly and thickened. Fold baby spinach into sauce and stir until spinach is wilted. Season sauce with salt and pepper to taste. Remove from heat.
3. Add chicken back to pan, spooning sauce over top. Serve chicken hot with sauce over pasta or rice if desired. Enjoy!

28. Jalapeno Popper Stuffed Chicken

Jalapeño Popper Stuffed Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’]

Stuff a chicken breast with cream cheese and jalapeños, then wrap in bacon for a jalapeño popper style stuffed chicken dinner.

Ingredients

• 4 small boneless skinless chicken breasts (or 2 large)
• 8 slices bacon
• 3 jalapeños (diced)
• 4 oz cream cheese (softened)
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven to 375℉ (190℃).
2. Line a baking sheet with parchment paper or a silicone baking mat.
3. Butterfly: To butterfly each chicken breast, slice them in half lengthwise, almost all the way through. Do this by pressing down on the chicken breast with one hand and carefully sliding your knife through. Don’t cut all the way through, so you can open the chicken breast like a book.  Flatten the thicker parts by pounding with a meat mallet or rolling pin.
4. Mix the cream cheese, cheddar cheese, and diced jalapeno in a bowl. (You could add cooked chopped bacon here instead of wrapping it around, if you choose, and skip pan frying below.)
5. Stuff: Divide the filling in half and spread each half on one side of the open chicken breast and then close them again so that they are stuffed.
6. Wrap: Wrap each stuffed chicken breast in bacon, about 2 pieces per breast.
7. Fry: Heat a frying pan over medium heat. Fry each chicken breast for 4-5 minutes per side, or until the bacon is crispy.
8. Bake: Bake chicken for 25 minutes or until cooked all the way through.

29. Chicken Braemar

Chicken Braemar Recipe (Chicken Breast Stuffed with Black Pudding) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT55M · Yield: [‘4’]

A twist on Balmoral chicken using black pudding instead of haggis.

Ingredients

• 3 large whole chicken breasts ((preferably organic))
• 2 tsp Kosher salt
• 8 oz black pudding (peeled and crumbled)
• 9 strips bacon
• 1 tsp olive oil (or butter)
• 1 recipe whisky sauce (to serve (recipe card below this card and in NOTES))

Instructions How to Make Chicken Braemar:

1. Preheat oven to 375℉ (190℃).
2. Slice into the side of each chicken breast, taking care not to go all the way through. The purpose is to create a pocket.
3. Stuff with one third of the crumbled black pudding and close the breast over the filling.
4. Repeat with the next two breasts. Wrap each breast with 3 rashers of bacon. You can use a toothpick to secure any loose ends, if you need to.
5. Heat a cast iron or non-stick pan to medium high heat. Add the oil or butter, then carefully place the wrapped chicken breasts onto the pan. Be sure the pan is hot enough so searing for a couple of minutes will brown the bacon.
6. Turn the chicken breasts over and cook on the other side for 2 to 3 minutes, then place the pan into the preheated oven. If your pan isn’t oven-safe, place the breasts into a baking dish. Bake for approximately 35 minutes (internal temperature should be 165℉ (74℃). Remove from oven when ready.
7. While the chicken is cooking, make the whisky sauce recipe.

How to serve Chicken Braemar:

1. Allow the breasts to rest for a few minutes, then cut into ½” slices. Arrange slices on plates, add mashed potatoes and choice of green vegetable, such as Brussels sprouts, peas, or green beans, and pour whisky sauce over the chicken.
2. Alternatively, you can pass the whisky sauce to family members or guests to help themselves.

30. Smoked Stuffed Chicken Breast

Smoked Stuffed Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT195M · Total: PT205M · Yield: [‘4’]

Smoked Stuffed Chicken Breast is sure to be one of your new favorite ways to cook chicken. Cheese & bacon paired with the tender chicken!

Ingredients

• 1 lb chicken breast
• 1/4 cup cream cheese
• 1/4 cup shredded cheddar
• 1/4 cup bacon (chopped)
• 1/4 tsp pepper
• 1/2 tsp salt

Instructions

1. Trim any extra fat off the chicken breasts. Using a sharp knife, butterfly the chicken breasts to open them to stuff them. Season outside and inside with salt and pepper.
2. In a small bowl, mix the bacon, cheddar, and cream cheese.
3. Divide the cheese mixture into the butterflied chicken breasts then close the chicken breasts over the cheese stuffing.
4. Place the stuffed chicken breasts into the preheated smoker. Smoke the chicken breasts at 225℉ for three hours or until the internal temperature reaches 160℉.
5. Once the chicken is done cooking, remove from smoker and serve.

31. Tomato Butter Mozzarella Stuffed Chicken Marsala

Tomato Butter Mozzarella Stuffed Chicken Marsala is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

This stuffed chicken marsala is an even more delicious twist on the classic Italian dish with melted mozzarella, sweet and savory tomato butter and fresh basil cooked inside the chicken.

Ingredients

• 1.5 pounds chicken breasts
• 4 ounces mozzarella (sliced)
• 1/3 cup tomato butter (*see note)
• 9-12 fresh basil leaves
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• salt and pepper
• 2 tablespoons extra virgin olive oil
• 1 teaspoon minced garlic
• 1/2 cup chicken broth
• 1/2 cup marsala wine (can substitute chicken broth)
• 1/4 cup whole milk
• 1 cup sliced mushrooms
• 2 tablespoons chopped parsley
• 1 sun dried tomato (not packed in oil, chopped)

Instructions

1. Preheat oven to 400 degrees.
2. Slice each chicken breast so that you butterfly the breast, creating a pocket for stuffing, do not slice all the way through.
3. Season the inside of the chicken with salt and pepper. Spread tomato butter on the inside flesh, top with mozzarella slices, fresh basil and a little more tomato butter. Close the chicken up and secure with toothpicks around the entire opening (*see note for method). Repeat with remaining chicken breasts.
4. Once sealed, season the tops of each chicken breast with more salt and pepper as well as the dried basil and parsley.
5. Place the oil in a cast iron skillet over medium-high heat. Once hot, add the chicken to the skillet and cook for about 3 minutes on each side until browned. Remove the chicken from the skillet and set aside on a plate.
6. To the same skillet, add the garlic, chicken broth, wine and milk. Whisk together until combined. Add the mushrooms, stir gently. Bring the mixture to a boil then reduce heat and let simmer for about 5 minutes. Return the chicken to the pan, spoon some of the liquid on top of the chicken then transfer to the oven and cook for 20 minutes until chicken is cooked through and sauce is reduced and thickened. 
7. Remove from the oven, garnish with parsley and sun-dried tomatoes and serve. (*see note for a thicker sauce)

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