Stuffed chicken breasts are often seen as fancy or complicated, but I like to think of them as a way to elevate simple weeknight dinners. There’s something about the act of stuffing that feels a bit indulgent, even if it’s just cheese and herbs. Plus, they’re surprisingly forgiving—if you can sew a button, you can stuff a chicken.
This recipe started as a way to use up odds and ends in the fridge and turned into a regular go-to. The key is balancing flavors—salty, fresh, smoky—and keeping everything juicy. It’s a dish that feels like a little celebration, even if it’s just for yourself.
Why I Keep Coming Back to This Recipe
Because it’s endlessly adaptable, forgiving, and delivers a satisfying wow factor. The blend of smoky, salty, and fresh flavors keeps it interesting, while the simple process makes me feel like a pro. It’s a dish I can rely on to impress, no matter the occasion.
Breaking Down the Flavors in Your Stuffed Chicken
- Sun-dried tomatoes: Add a smoky, tangy burst—soak in warm water if dry, or use oil-packed for richer flavor.
- Feta cheese: Brings a salty, creamy bite that melts into each slice—swap with goat cheese if you prefer tang.
- Fresh herbs (parsley, basil): Brighten the stuffing with aromatic freshness—skip if you’re out, but add a squeeze of lemon for zing.
- Chicken breasts: Choose thick, plump breasts for juicy results—pound to even thickness for uniform cooking.
- Olive oil: For browning—use good-quality oil for a richer crust.
Tools of the Trade for Perfect Stuffed Chicken
- Sharp paring knife: Carefully make pockets in the chicken without tearing the meat.
- Mixing bowl: Combine your stuffing ingredients evenly.
- Ovenproof skillet: Start the chicken on the stove then finish roasting in the oven.
- Meat thermometer: Check for perfect doneness without guesswork.
Step-by-Step for a Juicy, Flavor-Packed Stuffed Chicken
Step 1: Preheat your oven to 200°C (392°F).
Step 2: Slice a pocket into each chicken breast, careful not to cut all the way through.
Step 3: Mix your stuffing ingredients—think sun-dried tomatoes, feta, and herbs—until well combined.
Step 4: Stuff each chicken breast generously, then secure with toothpicks.
Step 5: Heat a skillet over medium-high, add oil, and brown the chicken for 2-3 minutes per side until golden.
Step 6: Transfer the skillet to the oven and roast for 20-25 minutes, until the chicken is cooked through.
Step 7: Let rest for 5 minutes before slicing to keep the juices in.
Step 8: Remove toothpicks, plate slices, and spoon any pan juices over the top.
Cooking Checkpoints to Keep in Mind
- Ensure the chicken is evenly stuffed to prevent uneven cooking.
- Brown the chicken well for a deep, caramelized flavor before roasting.
- Use a meat thermometer—165°F (74°C)—to confirm doneness.
- Let the chicken rest before slicing to retain maximum juiciness.
Common Mistakes and How to Fix Them
- Overstuffing the chicken, causing it to burst open.? Seal the chicken pocket well to prevent stuffing from escaping during cooking.
- Not browning the chicken long enough, leading to a pale, flavorless crust.? Use a toothpick or twine to secure the opening for even cooking.
- Overcooking, which makes the chicken dry.? Brown the chicken until golden before roasting, about 2-3 minutes per side.
- Cutting into the chicken too early, losing juices.? Use a thermometer to check for 165°F (74°C).
Stuffed Chicken Breasts with Sun-Dried Tomatoes and Feta
Ingredients
Equipment
Method
- Preheat your oven to 200°C (392°F) and gather all your ingredients. Slice the sun-dried tomatoes into thin strips if they aren’t already small pieces.
- Use a sharp paring knife to carefully create a pocket in each chicken breast by slicing horizontally into the thick side, making sure not to cut all the way through.
- In a mixing bowl, combine the chopped sun-dried tomatoes, crumbled feta, chopped herbs, and a pinch of salt and pepper. Mix until well blended, creating a flavorful stuffing.
- Stuff each chicken breast with a generous amount of the feta and sun-dried tomato mixture, pressing gently to pack the filling in. Secure the opening with toothpicks if needed.
- Heat the olive oil in an ovenproof skillet over medium-high heat until shimmering and fragrant, about 1-2 minutes. Carefully place the stuffed chicken breasts in the skillet, seam side down if applicable.
- Sear the chicken for 2-3 minutes on each side until golden brown and crispy, listening for a gentle sizzle and watching for a deep, caramelized crust.
- Transfer the skillet into the preheated oven and roast for 20-25 minutes, or until a meat thermometer inserted into the thickest part reads 165°F (74°C).
- Once cooked, remove the skillet from the oven and transfer the chicken to a plate. Let it rest for 5 minutes, allowing the juices to redistribute and keeping the meat juicy.
- Carefully remove the toothpicks and slice the chicken crosswise into thick, juicy rounds, revealing the colorful stuffing inside.
- Arrange the sliced chicken on plates, spoon any pan juices over the top, and serve hot for a flavorful, impressive main dish.
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