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Healthy Stuffed Chicken Breast

You won't believe how tender and delicious this Stuffed Chicken Breast is! It's super easy to prep, making it a perfect weeknight healthy dinner for you or a great dish to impress your guests.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 1

Ingredients 

  • 1 chicken breast, skinless and boneless
  • 1 ounce low-fat mozzarella, cut into strips
  • 1 artichoke heart (in water), cut into strips
  • 1 teaspoon sundried tomato (dried not in oil), chopped
  • 5 large basil leaves, sliced
  • 1 clove garlic, coarsely chopped
  • ¼ teaspoon curry powder
  • ¼ teaspoon paprika
  • teaspoon black pepper

Instructions

  • Preheat the oven to 365˚F (185˚C). Line a baking sheet with aluminum foil or parchment paper. Set aside.
  • Butterfly the chicken breast. Holding the top of the chicken breast with one hand, guide a sharp knife horizontally from the thicker end of the chicken breast slicing lengthwise towards the thin end, making sure not to cut through to the opposite side.
    1 chicken breast, skinless and boneless
  • Meanwhile, cut the mozzarella into thin slices, artichoke hearts into strips, and slice basil and sundried tomatoes. Coarsely chop up the garlic. Combine all of that in a small bowl or directly on the cutting board.
    1 ounce low-fat mozzarella, 1 artichoke heart (in water), 1 teaspoon sundried tomato (dried not in oil), 5 large basil leaves, 1 clove garlic
  • Spoon the mozzarella mixture onto one side of the opened butterflied chicken breast, spreading it evenly across the open chicken breast.
  • Cover the stuffing by folding the other side of the butterflied chicken breast back into its original form, sandwiching the stuffing between the two halves. Secure the opened chicken breast by sticking a few toothpicks through the top and the bottom layers.
  • Transfer the stuffed chicken breast onto the prepared baking sheet. Season with curry powder, paprika, and a pinch of black pepper.
    ¼ teaspoon curry powder, ¼ teaspoon paprika, ⅛ teaspoon black pepper
  • Bake the chicken in the preheated oven for 20 minutes or until the chicken breast is fully cooked. The most accurate way to test for doneness is with an instant-read meat thermometer. Insert the meat thermometer into the thickest part of the breast. If the thermometer reads 165˚F, the chicken is thoroughly cooked. Alternatively, you can pierce the chicken with a knife. If the juices run clear, the chicken is done.
  • Remove the chicken breast from heat and rest for 5 minutes for juicesto redistribute back to the meat. Remove toothpicks and serve.

Notes

This recipe makes 1 stuffed chicken breast, which is considered 1 serving.
To make the chicken breast even more tender, start by brining it in salt water as described in my post “How To Cook The Perfect Chicken Breast”. 
Chicken food safety: The most accurate way to test for doneness is with an instant-read meat thermometer. Insert the meat thermometer into the thickest part of the breast. If the thermometer reads 165˚F, the chicken is thoroughly cooked. Alternatively, you can pierce the chicken with a knife. If the juices run clear, the chicken is done.
Substitutions and variations: Feel free to make substitutions with the stuffing. For example, you can replace the artichoke hearts with asparagus, spinach, or even omit them entirely.
To meal prep: To handle some of the prep work ahead of time, you can pre-cook a few chicken breasts. When you're ready to eat, slice open the chicken breast, add the stuffing, and microwave for about 1 minute.
Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

Nutrition Info Per Serving

Nutrition Facts
Healthy Stuffed Chicken Breast
Amount per Serving
Calories
222
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
4
g
20
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
90
mg
30
%
Sodium
 
317
mg
13
%
Potassium
 
648
mg
19
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
32
g
64
%
Vitamin A
 
570
IU
11
%
Vitamin C
 
5
mg
6
%
Calcium
 
245
mg
25
%
Iron
 
1
mg
6
%
Net carbs
 
4
g
* Percent Daily Values are based on a 2000 calorie diet.