These stuffed chicken breast recipes are all quick and easy to make for a weeknight dinner. Juicy, pan-seared chicken breasts with your choice of 4 stuffing options. Regardless of which one you choose, your delicious dinner will be a kid-friendly, 30-minute meal!
Cut chicken breasts in half lengthwise (see video) and lay flat open on a cutting board.
Prepare vegetables by washing the ones that need to be washed and slicing or chopping the ones that need to be chopped. Make sure everything is thinly sliced or chopped into small pieces.
Add small pieces of broccoli florets and thinly sliced mushroom to one breast, thinly sliced zucchini and sundried tomatoes to another breast, thinly sliced tomato and mozzarella to the third breast and chopped up artichoke hearts and baby spinach to the last breast.
Sprinkle all but the tomato mozzarella chicken with about an ounce of grated melty cheese and fold the chicken back to its original form.
Preheat a large skillet over medium heat and once very hot add a drizzle of oil and then carefully place the stuffed chicken breasts into the pan one by one. Season with sea salt and pepper at this point on the exposed side.
Cook for 8-12 minutes on one side depending on how thick your breasts are. You want to achieve a nice golden crust, then flip and cook another 8-12 minutes and as soon as you flip them season that side with sea salt and pepper.
Use a meat thermometer to assure the chicken breasts are cooked through. You want to reach an internal temperature of 155F.
Remove the chicken breast from the pan and let rest for approximately 5-10 minutes before cutting in. During this time internal temperature will rise to the FDA-recommended 165F.