Stuffed Chicken Breast
⏲ ~31 min total · prep 17 · cook 14 · 4 servings
Sides⏱ 35 min total🔥 5.0g net carbs⚡ ≈262 kcal/serving~5% of calories from carbs
By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor
Published Sep 15, 2026 · Updated Sep 15, 2026
Ingredients
- 2 medium boneless skinless chicken breasts (8-10 oz each)
- 1 tbsp olive oil, divided
- 3 cups baby spinach
- 1 garlic clove, minced
- 2/3 cup shredded low-moisture mozzarella
- 2 tbsp oil-packed sun-dried tomatoes, patted dry and minced
- 1/2 tsp kosher salt
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
Instructions
- Wilt the spinach with the garlic and 1 tsp of the olive oil in a 10-inch skillet over medium heat, 1-2 minutes, just until collapsed; cool briefly, then squeeze hard in a clean towel — wet spinach floods the pocket.
- Chop the squeezed spinach roughly and mix it with the mozzarella and sun-dried tomatoes.
- Cut a deep horizontal pocket in the thick side of each breast, stopping 1/2 inch from the far edge so the filling stays put.
- Pack half the spinach mixture into each pocket and close with 2 toothpicks; rub the outside with the remaining oil, salt, onion powder, smoked paprika, and pepper.
- Sear the breasts in the wiped-out skillet over medium-high, 3 minutes per side, until deeply golden.
- Slide the skillet into a 375°F oven for 12-14 minutes, until the thickest part reads 160-165°F — carryover heat during the rest takes it to a safe 165°F.
- Rest 5 minutes under foil, pull the toothpicks, and slice across to reveal the green-and-white spiral.
Why this recipe works
- A wrung-out spinach filling Wilted spinach squeezed hard in a towel stays thick and clings to the cheese. Wet spinach floods the pocket and steams the meat from the inside.
- Sear, then oven Three minutes per side in the skillet builds a deep golden crust, and the 375°F oven finishes the thick middle gently. Either step alone dries the bird out.
- Low-moisture mozzarella This style of mozzarella melts into the filling without releasing water the way fresh mozzarella does. The pocket stays intact instead of turning soupy.
Tips for making this recipe well
Stop a half inch short
Cut the pocket until only 1/2 inch of breast remains at the far side. Cut through and the filling slides out during the sear.
Squeeze the spinach twice
Wilt it, cool it briefly, then twist the towel until no more water comes out. Do it again after chopping if the towel feels damp.
Trust the thermometer
Pull the skillet at 160 to 165°F in the thickest part. Carryover heat during the 5-minute rest takes it to a safe 165°F, the standard for poultry.
Two toothpicks per breast
One lets the pocket gape while it sears. Two, spaced along the opening, hold the seam flat against the pan.
Slice against the pocket
Cut straight across the breast, perpendicular to the opening, to show the green-and-white spiral. Cutting lengthwise hides all the work.
Serving suggestions
Rest the breasts under foil for 5 minutes, pull the toothpicks, and slice across the grain so the spinach-and-cheese spiral shows on every piece. Spoon the skillet juices over the top. This pairs with anything bright: a lemony salad or roasted broccoli. The seared crust and the savory filling stand up well to sharper, acidic sides, so skip anything creamy alongside it.
Storage and meal prep
Refrigerate cooked breasts in a covered container for 3 to 4 days. Slice them after reheating rather than before, so the filling stays sealed and the meat holds its juice. They freeze for 2 to 3 months wrapped well; thaw overnight in the refrigerator before reheating. Warm them in a covered skillet over low heat with a spoonful of water, which steams them tender instead of drying them out.
Variations worth trying
- Kale instead of spinach Chop lacinato kale fine and wilt it a minute longer than the spinach. Squeeze it the same way; it holds even more water.
- Provolone and basil Swap the mozzarella for provolone and tuck in 4 or 5 basil leaves with the filling. The slices read Italian-deli when cut.
- Cream cheese binder Mash 2 tablespoons of softened cream cheese into the spinach mix for a looser, creamier filling. Use it if your breasts run small and the pockets are shallow.
Frequently asked questions
What internal temperature is safe for stuffed chicken?
165°F at the thickest part. Pull the skillet at 160 to 165°F and let the 5-minute rest carry it the rest of the way.
Why did the filling leak out during searing?
The pocket was cut through at the far edge, or the spinach was still wet. Leave that 1/2 inch of uncut breast and wring the greens until the towel stops dripping.
Can I stuff the chicken ahead of time?
Yes, up to a day ahead. Keep the stuffed breasts covered in the refrigerator and add a few minutes to the oven time since they start out cold.
I don't have an oven-safe skillet. Now what?
Sear in any heavy skillet, then slide the breasts into a baking dish for the oven. You lose the pan juices for serving, so add a splash of broth to the dish.
How many net carbs per serving?
5.0 net carbs, nearly all of it from the spinach and sun-dried tomatoes. The cheese and oil contribute almost nothing.
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