There’s something strangely soothing about stuffing chicken. It’s like folding tiny edible parcels of joy, one by one, with your hands. I usually make this dish when I need a breather — when I want to cook without the rush, without multitasking, just me, the ingredients, and maybe a bit of Ella Fitzgerald in the background.
The first time I made this, I wasn’t expecting it to feel therapeutic. But it was. The warmth of the skillet, the swirl of garlic through wilted spinach, the faint tang of sun-dried tomato sneaking through the creamy filling — it all just came together, quietly, beautifully.
Why You’ll Love It
- It looks fancier than it is — ideal for low-effort, high-reward dinners.
- That cheese-spinach-tomato filling? Creamy, dreamy, a little salty, a little tangy.
- You can prep the filling ahead and stuff later — perfect for calm cooking at your pace.
- Feeds a crowd or just two with leftovers for sandwiches (yes, seriously).
- Oven does most of the work after a quick sear — freeing you up for a wine break.
- Freezer-friendly and reheats like a champ.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- ½ teaspoon paprika
- 1 tablespoon olive oil
For the filling:
- 2 teaspoons olive oil
- 3 cups packed spinach, roughly chopped
- 4 cloves garlic, minced
- ⅓ cup sun-dried tomatoes, drained and chopped
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella
- ⅓ cup grated Parmesan
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- Pinch of red pepper flakes
How to Make It
Wilt the spinach and garlic:
In a skillet over medium heat, warm the olive oil and add spinach and garlic. Stir gently until the spinach just softens — about 3-4 minutes. Let it cool a bit so it doesn’t melt the cheese too early.
Mix up the filling:
Combine cream cheese, mozzarella, Parmesan, dried herbs, and a touch of onion powder in a bowl. Fold in the cooled spinach and sun-dried tomatoes. Try not to eat it straight from the bowl. It’s tempting.
Prep the chicken pockets:
Pat your chicken dry, then use a small sharp knife to slice a pocket along the side — careful not to go all the way through. Just enough space to stuff. Like a pita pocket, but chicken.
Fill and season:
Gently spoon the filling into each chicken breast — just under ½ cup per piece is usually perfect. Season the top with salt, pepper, and paprika. No need to go overboard.
Sear for colour:
In a hot skillet with olive oil, sear each chicken breast for about 2-3 minutes per side. You’re not cooking it through, just giving it that lovely golden outside.
Bake gently:
Pop your chicken into a preheated 375°F oven (in the same skillet if it’s oven-safe). Bake for 17–20 minutes until the thickest part hits 165°F. Let it rest for 5 minutes — gives the juices time to settle.
Common Mistakes and How to Dodge Them
Why is my chicken dry?
You probably overbaked it. Use a thermometer — 165°F is the sweet spot.
The filling’s leaking out!
Totally fine. Try not to overstuff, and fold the opening side down in the pan. Toothpicks help, but aren’t essential.
It’s bland. What gives?
Did you season both the chicken and the filling? It needs salt in and on — especially with all that cheese.
Storage and Reheating
Fridge: Keeps well for 3–4 days in an airtight container.
Freezer: Freeze after baking (or before) — just wrap tightly.
Reheat: Bake in foil at 325°F until warmed through. A splash of water in the foil helps keep things moist. Microwave works, but you’ll lose some crispness.
Frequently Asked Questions
Can I use a different cheese?
Absolutely — feta, goat cheese, or even a smoky cheddar would be lush.
What about frozen spinach?
Yes, but thaw it and squeeze out all the water or the filling gets soggy.
Is this keto-friendly?
Mostly, yes! Just skip the mashed potatoes on the side and you’re golden.
Can I make it ahead?
Totally. Stuff the chicken, pop it in the fridge, and just sear and bake when ready.
Nutrition Facts (Per Serving)
- Calories: 559
- Fat: 30g
- Carbs: 10g
- Protein: 61g
- Sodium: 701mg
- Sugar: 5g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Wrapped In Bacon
- Jamie Oliver Chicken Bean Stew
- Jamie Oliver Chicken Drumsticks Recipe
Jamie Oliver Stuffed Chicken Breast
Description
Tender chicken breasts filled with a creamy cheese, spinach, and sun-dried tomato mix — crisp outside, molten inside.
Ingredients
Instructions
- Preheat oven to 375°F.
- Sauté spinach and garlic in oil until wilted.
- Mix cheeses, herbs, spinach, and tomatoes in a bowl.
- Cut a pocket into each chicken breast.
- Stuff with filling and season with salt, pepper, paprika.
- Sear both sides in hot skillet.
- Bake for 17–20 mins until internal temp hits 165°F.
- Rest 5 mins before serving.
Notes
- Don’t overstuff — just under ½ cup filling per chicken is ideal.
- Use fresh-grated cheese for the best melt.
- Make sure the chicken is sealed; toothpicks can help.
- Let it rest after baking to keep it juicy.