12 Juicy Stuffed Chicken Dinners for Weeknights

Cut in and watch the filling ooze — these juicy stuffed chicken dinners hide cheesy, savory surprises inside every breast. Impressive enough for guests, easy enough for Tuesday.

Below you’ll find 12 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Spinach & Cream Cheese Stuffed Chicken

Creamy spinach filling in golden, juicy chicken.

Ingredients

• 4 chicken breasts
• 4 oz cream cheese
• 1 cup spinach, chopped
• 1/2 cup mozzarella
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 1 tsp salt

Instructions

1. Cut a pocket in each chicken breast.
2. Mix cream cheese, spinach, mozzarella, garlic, and seasoning.
3. Stuff the mixture into the pockets; secure with toothpicks.
4. Sear in olive oil 4 minutes per side.
5. Bake at 375°F for 15 minutes until 165°F inside.

2. Pizza Stuffed Chicken

All the pizza flavors stuffed into juicy chicken.

Ingredients

• 4 chicken breasts
• 1 cup pepperoni, chopped
• 1 cup mozzarella
• 1/2 cup marinara
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 1/4 cup Parmesan
• 2 tbsp basil

Instructions

1. Cut pockets in the chicken breasts.
2. Fill with pepperoni, mozzarella, and a spoonful of marinara.
3. Season with Italian seasoning; sear in olive oil.
4. Top with more marinara and mozzarella.
5. Bake at 375°F for 18 minutes; garnish with basil.

3. Broccoli Cheddar Stuffed Chicken

Comfort-food classic: broccoli and cheddar, but make it chicken.

Ingredients

• 4 chicken breasts
• 1 cup broccoli florets, steamed
• 1 cup cheddar
• 4 oz cream cheese
• 1 tsp garlic powder
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Cut pockets in the chicken.
2. Mix broccoli, cheddar, cream cheese, and garlic powder.
3. Stuff the chicken; secure with toothpicks.
4. Season and sear in olive oil.
5. Bake at 375°F for 18 minutes.

4. Pesto Caprese Stuffed Chicken

Fresh pesto, mozzarella, and sun-dried tomatoes inside.

Ingredients

• 4 chicken breasts
• 1/2 cup basil pesto
• 1 cup mozzarella, sliced
• 1/2 cup sun-dried tomatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• balsamic glaze

Instructions

1. Cut pockets in the chicken breasts.
2. Spread pesto inside; add mozzarella and sun-dried tomatoes.
3. Secure with toothpicks; season.
4. Sear in olive oil 4 minutes per side.
5. Bake at 375°F for 15 minutes; drizzle with balsamic.

5. Goat Cheese & Sun-Dried Tomato Chicken

Tangy goat cheese with sweet sun-dried tomatoes.

Ingredients

• 4 chicken breasts
• 4 oz goat cheese
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup basil, chopped
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1 tbsp honey

Instructions

1. Cut pockets in the chicken.
2. Mix goat cheese, sun-dried tomatoes, and basil.
3. Stuff and secure with toothpicks.
4. Season with garlic powder and salt; sear in olive oil.
5. Bake at 375°F for 16 minutes; drizzle with honey.

6. Thanksgiving Stuffed Chicken

Holiday stuffing flavors in a weeknight chicken dinner.

Ingredients

• 4 chicken breasts
• 1 cup cooked stuffing mix
• 1/2 cup dried cranberries
• 1/2 cup diced apple
• 2 tbsp butter, melted
• 1 tsp sage
• 1 tsp salt
• gravy to serve

Instructions

1. Cut pockets in the chicken breasts.
2. Mix stuffing, cranberries, apple, and sage.
3. Stuff the chicken; brush with melted butter.
4. Season with salt.
5. Bake at 375°F for 22 minutes; serve with gravy.

7. Jalapeño Popper Stuffed Chicken

Spicy, cheesy jalapeño popper filling with a kick.

Ingredients

• 4 chicken breasts
• 1 cup pepper jack
• 1/2 cup diced green chiles
• 4 oz cream cheese
• 1 tsp cumin
• 2 tbsp olive oil
• 1 tsp chili powder
• lime wedges

Instructions

1. Cut pockets in the chicken.
2. Mix pepper jack, green chiles, cream cheese, and cumin.
3. Stuff and secure.
4. Rub with olive oil and chili powder.
5. Bake at 375°F for 20 minutes; serve with lime.

8. Mushroom Swiss Stuffed Chicken

Earthy mushrooms and melty Swiss in a wine pan sauce.

Ingredients

• 4 chicken breasts
• 1 cup mushrooms, diced and sautéed
• 1/2 cup Swiss cheese
• 1/4 cup green onions
• 2 tbsp butter
• 1 tsp thyme
• 1 tsp salt
• 1/2 cup white wine

Instructions

1. Cut pockets in the chicken.
2. Fill with sautéed mushrooms, Swiss, and green onions.
3. Sear in butter 4 minutes per side.
4. Add wine and thyme; cover and simmer 12 minutes.
5. Serve with the pan sauce.

9. Mediterranean Stuffed Chicken

Feta, olives, and roasted peppers — Greek taverna vibes.

Ingredients

• 4 chicken breasts
• 1 cup feta, crumbled
• 1/2 cup Kalamata olives, chopped
• 1/2 cup roasted red peppers
• 2 tbsp olive oil
• 1 tsp oregano
• 1 tsp lemon zest
• 1 tbsp lemon juice

Instructions

1. Cut pockets in the chicken.
2. Mix feta, olives, peppers, oregano, and lemon zest.
3. Stuff and secure with toothpicks.
4. Sear in olive oil.
5. Bake at 375°F for 18 minutes; squeeze lemon over.

10. Chicken Cordon Bleu

The French classic: ham and Swiss rolled in crispy chicken.

Ingredients

• 4 chicken breasts
• 1 cup ham, diced
• 1 cup Swiss cheese
• 1/4 cup Dijon mustard
• 2 tbsp olive oil
• 1 cup breadcrumbs
• 1 egg, beaten
• 2 tbsp butter

Instructions

1. Pound chicken to 1/4-inch thickness.
2. Spread with Dijon; layer ham and Swiss.
3. Roll tightly and secure.
4. Dredge in egg and breadcrumbs.
5. Bake at 375°F for 25 minutes until golden.

11. Apple Brie & Walnut Stuffed Chicken

Sweet apples and creamy brie with crunchy walnuts.

Ingredients

• 4 chicken breasts
• 1 cup apples, diced
• 1/2 cup brie, cubed
• 1/4 cup walnuts, chopped
• 1 tbsp honey
• 2 tbsp olive oil
• 1 tsp thyme
• 1 tsp salt

Instructions

1. Cut pockets in the chicken.
2. Mix apples, brie, walnuts, and honey.
3. Stuff and secure.
4. Season with thyme and salt; sear in olive oil.
5. Bake at 375°F for 18 minutes.

12. Artichoke Parmesan Stuffed Chicken

Creamy artichoke dip flavors baked into chicken.

Ingredients

• 4 chicken breasts
• 1 cup artichoke hearts, chopped
• 1/2 cup Parmesan
• 4 oz cream cheese
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• 1 tbsp lemon juice

Instructions

1. Cut pockets in the chicken.
2. Mix artichokes, Parmesan, cream cheese, and garlic.
3. Stuff and secure with toothpicks.
4. Season with Italian seasoning; sear in olive oil.
5. Bake at 375°F for 18 minutes; squeeze lemon over.