Chicken breasts often get a bad rap for being dry, but when you unlock their potential with a little stuffing and a good sear, they transform. This recipe offers a way to elevate a weeknight staple into something special, with minimal fuss but maximum flavor. The trick is in the prep and the filling—think bold, creamy, and just a bit smoky.
What I love about this dish is how versatile it is. You can customize the stuffing to what you have on hand or what’s in season. It’s a straightforward method that always feels like a small celebration of simple ingredients coming together.
Why You’ll Keep Coming Back to This Dish
The combination of smoky, cheesy, and tender chicken is addictive. It’s quick enough for weeknights but fancy enough to serve to guests. Plus, customizing the fillings keeps it exciting, no matter how often you make it. It’s a foolproof way to make chicken breasts feel special.
Ingredients Breakdown & Tips
- Chicken breasts: Lean, mild, and perfect for stuffing; choose plump, even ones for uniform cooking.
- Sun-dried tomatoes: Oozy with concentrated tang; swap for roasted red peppers if you want a milder sweet note.
- Mozzarella: Melty, gooey, and reliable; try smoked mozzarella for an extra smoky kick.
- Basil: Fresh and fragrant; dry basil works in a pinch but won’t give the same bright aroma.
- Smoked paprika: Lends a subtle, smoky depth; regular paprika is fine if you prefer milder flavor.
- Olive oil: For searing; use good-quality extra virgin for best flavor.
- Salt & pepper: Basic seasonings that highlight all flavors; don’t skimp.
Tools & Equipment You’ll Need
- Sharp chef’s knife: To butterfly and stuff the chicken breasts without tearing.
- Skillet (preferably cast iron): To sear and cook the chicken evenly.
- Tongs: To flip the chicken easily and handle it safely.
- Meat thermometer: To check that the chicken reaches a safe internal temperature.
- Cutting board: A sturdy surface for prep work.
Step-by-step to Stuffed Chicken Breasts
Step 1: Start with a sharp knife to butterfly the chicken breasts, making a pocket for stuffing.
Step 2: Season the chicken generously with salt, pepper, and a hint of smoked paprika for depth.
Step 3: Heat a skillet over medium-high, add oil, and sear the chicken for 3-4 minutes until golden.
Step 4: Add your choice of filling—think sun-dried tomatoes, mozzarella, and basil—then fold the breasts.
Step 5: Lower the heat to medium, cover, and cook for another 8-10 minutes until cooked through.
Step 6: Remove from pan, let rest for 5 minutes so juices settle, then slice to serve.
Cooking Checkpoints & Tips
- Ensure chicken is pounded to an even thickness for uniform cooking.
- Cook with a lid on after searing to trap heat and finish evenly.
- Use a meat thermometer—165°F (74°C) at the thickest part—to verify doneness.
- If the chicken starts to brown too fast, lower the heat to prevent burning.
Common Mistakes & How to Fix Them
- Cooking without checking temperature.? Use a thermometer to avoid overcooking or undercooking.
- Uneven thickness leading to raw edges.? Pound chicken evenly to prevent uneven cooking.
- Burnt exterior before cooked through.? Keep a close eye on the heat to prevent burning the outside.
- Juices running out too quickly.? Let the chicken rest before slicing.
Stuffed Chicken Breasts with Sun-Dried Tomatoes and Mozzarella
Ingredients
Equipment
Method
- Use a sharp knife to carefully butterfly each chicken breast, creating a pocket without cutting all the way through. This allows space for the stuffing.
- Season the inside and outside of each chicken breast generously with salt, pepper, and smoked paprika, ensuring even coverage for flavor.
- Heat a skillet over medium-high heat, then add olive oil. Once shimmering, place the chicken breasts in the pan and sear for about 3-4 minutes, until they develop a golden-brown crust.
- Remove the chicken from the pan and carefully open each pocket. Divide the sun-dried tomatoes, mozzarella slices, and chopped basil evenly among the pockets.
- Fold the chicken breasts over the filling, pressing gently to seal the edges.
- Return the stuffed chicken to the skillet. Cover with a lid and cook on medium heat for 8-10 minutes, until the chicken is cooked through and juices run clear. Use a meat thermometer to ensure an internal temperature of 165°F (74°C).
- Once cooked, remove the chicken breasts from the skillet and let them rest for 5 minutes to allow juices to redistribute.
- Slice the chicken breasts crosswise to reveal the gooey cheese and colorful filling inside. Serve immediately for a juicy, cheesy, and smoky flavor explosion.
Mark Renshaw is the creator of Val’s Recipe Box, a heartfelt food blog preserving cherished family recipes inspired by his grandmother Val. Blending nostalgic storytelling with comforting, unfussy dishes, he celebrates the tradition and love behind every meal.
