Stuffed chicken breasts hold a kind of humble charm. They’re not flashy, but when done right, they pack a punch of flavor and texture. I love how they turn simple ingredients into something that feels special, even on a busy weeknight. Plus, they’re endlessly adaptable—sweet, spicy, cheesy, or herby.
Why I Keep Coming Back to This Recipe
Because it’s straightforward but feels indulgent, and I can swap ingredients based on what’s in the fridge. The smell of searing chicken mixed with herbs is addictive, and every bite offers a satisfying mix of crispy and tender. It’s a reliable, comforting dish that still surprises with each variation.
Breaking Down the Ingredients for Stuffed Chicken
- Chicken breasts: Thick, juicy, and adaptable. Use free-range if you can, for better flavor.
- Sun-dried tomatoes: Oozing with smoky sweetness, they add a nice chew and a tangy punch.
- Fresh basil: Brightens everything with a fragrant, peppery hit—don’t skip it.
- Goat cheese: Creamy, tangy, and melts beautifully—think of it as the glue that holds it all together.
- Olive oil: For searing—use good-quality for extra flavor and shimmer.
- Toothpicks: Hold the stuffed chicken closed—don’t skimp on these.
- Salt and pepper: Basic but essential—season generously at every step.
Tools & Equipment Every Cook Needs for Stuffed Chicken
- Sharp knife: To carefully slice and create pockets in the chicken.
- Skillet: For searing the chicken to develop a golden crust.
- Oven-safe dish or skillet: To finish cooking the chicken evenly in the oven.
- Toothpicks or kitchen twine: To secure the stuffed chicken during cooking.
How to Prepare Stuffed Chicken Breast Perfectly
Step 1: Preheat your oven to 190°C (375°F).
Step 2: Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
Step 3: Mix your stuffing ingredients—think sun-dried tomatoes, fresh basil, and creamy goat cheese—for a burst of flavor.
Step 4: Stuff each chicken breast generously, then secure with toothpicks or kitchen twine.
Step 5: Heat a skillet with a splash of oil over medium-high heat. Sear the stuffed breasts until golden, about 3-4 minutes per side.
Step 6: Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken is cooked through.
Step 7: Let rest for 5 minutes before removing toothpicks, then slice and serve.
Stuffed Chicken Breasts with Sun-Dried Tomatoes and Basil
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Place a rack in the middle of the oven.
- Use a sharp knife to carefully slice each chicken breast horizontally, creating a pocket without cutting all the way through. You want a flap to open up for stuffing.
- In a small bowl, combine chopped sun-dried tomatoes, fresh basil, and goat cheese to make a flavorful stuffing mixture.
- Stuff each chicken breast generously with the mixture, pressing it in to fill the pocket completely. Secure the opening with toothpicks.
- Heat olive oil in a skillet over medium-high heat until shimmering and fragrant. Carefully place the stuffed chicken breasts in the skillet.
- Sear the chicken for about 3-4 minutes per side, until each side is golden brown and crispy. You should hear a satisfying sizzle.
- Transfer the skillet or move the chicken to an oven-safe dish. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and juices run clear.
- Remove the chicken from the oven and let it rest for 5 minutes. Carefully remove the toothpicks and slice the chicken to reveal the melty, colorful stuffing inside.
- Serve the stuffed chicken breasts hot, with the filling slightly oozing out for a beautiful presentation and burst of flavor with each bite.
Cooking Checkpoints & Tips for Success
- Ensure chicken is evenly sliced to prevent uneven cooking.
- Use a meat thermometer—165°F (74°C) means it’s perfectly cooked.
- Look for a golden sear on the outside for crispy texture.
- Rest the chicken before slicing—this keeps the juices locked in.
Common Mistakes & How to Fix Them
- Overstuffed chicken breasts that split open during cooking.? Overstuffed chicken can burst—use a moderate amount of filling.
- Chicken sticking to the pan or looking pale.? Not searing long enough—aim for a deep golden crust.
- Undercooked chicken that’s still pink inside.? Bake at the right temperature—use a thermometer to check doneness.
- Juice loss and dry meat when sliced immediately.? Allow chicken to rest before slicing.
This dish really shines when you use fresh, vibrant ingredients. The contrast of crispy exterior and juicy, flavorful filling gets me every time. Feel free to experiment with different cheeses, herbs, or even nuts to find your favorite combo. It’s simple enough for a weeknight but elegant enough to serve to guests.
I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.