Ina Garten Stuffed Chicken Breasts Recipe

This Ina Garten Stuffed Chicken Breasts Recipe is a juicy and flavorful dish, which includes goat cheese and sun-dried tomatoes. It’s a restaurant-quality dish, ready in about 45 minutes.

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Ina Garten Stuffed Chicken Breasts Ingredients

• 4 boneless, skinless chicken breasts
• 4 ounces goat cheese (or cream cheese), softened
• 1 tablespoon chopped fresh basil or thyme
• ½ cup chopped baby spinach (optional)
• ¼ cup sun-dried tomatoes, chopped
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Toothpicks or kitchen twine (for sealing the chicken)

How To Make Ina Garten Stuffed Chicken Breasts

1. Prep the filling mixture: In a bowl, mix the goat cheese, chopped herbs, sun-dried tomatoes, and spinach (if using) until well combined.
2. Slice and season chicken: Cut a horizontal slit in each chicken breast to create a pocket. Season the outside and inside with salt, pepper, garlic powder, and onion powder.
3. Stuff the chicken: Spoon the filling evenly into each chicken breast pocket. Seal with toothpicks or kitchen twine.
4. Sear the chicken: Heat olive oil in a skillet over medium heat. Sear each chicken breast for 2–3 minutes per side until golden brown.
5. Bake the chicken: Transfer to a preheated 375°F (190°C) oven. Bake for 20–25 minutes, or until the internal temperature reaches 165°F (75°C).
6. Rest and serve: Let the chicken rest for 5 minutes before slicing and serving.

Recipe Tips

• Can I prep this ahead of time? Yes, stuff the chicken up to a day in advance and refrigerate until ready to cook.
• Best cheese substitutes: Cream cheese or Boursin cheese work well if you don’t have goat cheese.
• How to avoid dry chicken: Don’t overcook—use a meat thermometer to check for 165°F internal temperature.
• How to seal without toothpicks: Use kitchen twine or oven-safe silicone bands.
• Can I make this on the stovetop only? Yes, cook on low heat covered for about 15–20 minutes after searing.

What To Serve With Stuffed Chicken Breasts

This elegant dish pairs beautifully with:

• Garlic mashed potatoes or roasted baby potatoes
• Steamed asparagus or green beans
• A simple arugula or spinach salad
• Crusty bread or dinner rolls
• Lemon rice or couscous

How To Store Stuffed Chicken Breasts

Refrigerate: Store in an airtight container in the fridge for up to 3 days.
Freeze: Wrap each chicken breast tightly in foil and freeze for up to 2 months. Thaw and reheat gently in the oven.

Stuffed Chicken Breasts Nutrition Facts

• Calories: 375kcal
• Carbohydrates: 4g
• Protein: 42g
• Fat: 21g
• Saturated Fat: 9g
• Cholesterol: 120mg
• Sodium: 410mg
• Fiber: 1g
• Sugar: 2g
• Calcium: 80mg
• Iron: 2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I grill stuffed chicken instead of baking?
Yes, grill over medium heat with the lid closed for 6–7 minutes per side until cooked through.

What herbs go best in the filling?
Basil, thyme, oregano, or parsley all pair well with goat cheese and sun-dried tomatoes.

Can I make this dish low-fat?
Use reduced-fat cream cheese and limit the olive oil to reduce fat content.

How to make it gluten-free?
This recipe is naturally gluten-free—just double-check your sun-dried tomatoes and spices.

Can I add more veggies to the stuffing?
Yes, try finely chopped mushrooms, bell peppers, or artichoke hearts.

Try More Recipes:

• Ina Garten Steak Fajitas Recipe
• Ina Garten Chicken Chili Recipe
• Ina Garten One Pot Mexican Rice Casserole Recipe