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stuffed chicken breast on plate with broccoli and brown rice

Homestyle Stuffed Chicken Breasts

Print Recipe
Course Main Course
Cuisine American
Keyword chicken recipes, family friendly, homemade dinners, kid-friendly recipe, nourishing food, wholefood recipes
Servings 4 servings

Equipment

  • cast iron pan
  • medium bowl
  • Wooden Spoon
  • toothpicks optional

Ingredients

  • 4 med boneless and skinless chicken breasts
  • 2 Tbsp olive oil extra virgin
  • 1/4 tsp sea salt I like Redmond
  • 1/8 tsp fresh ground peppercorns
  • 3 cups packed fresh kale, arugula, or spinach
  • 1/2 cup sundried tomatoes packed in oil optional
  • 4 garlic cloves minced
  • 1/4 tsp smoked paprika
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp onion powder
  • 1.5 cups shredded mozzarella cheese
  • 1/2 cup cream cheese

Instructions

  • Preheat oven to 375 degrees
  • Use a sharp knife to cut chicken breasts in half, but leave a "hinge" on the side
  • Sprinkle salt, pepper and half the dried herbs to the outside of chicken breasts
    raw, seasoned, and butterflied chicken breast on black cutting board
  • Mix cheese, rest of dried herbs, garlic and greens, in bowl with spoon
    Top view of ingredients for making stuffed chicken filling in large silver bowl on green countertop
  • Open the chicken breasts and divide cheese mixture between the 4 chicken breasts
  • Close chicken breasts (secure with toothpicks if needed)
  • Heat cast iron skillet on stovetop on low/medium
  • Add olive oil
  • Add stuffed chicken breasts to skillet and cook until golden brown on both sides
    Seared and cooked stuffed chicken breast in cast iron pan on stovetop
  • Add entire skillet to warmed oven to finish cooking
  • Cook until internal temp of chicken in 165 degrees