Stuffed Chicken Breast
This Stuffed Chicken Breast packs 70g protein and 677 calories per serving — among the highest-protein dinners you can cook in one pan. 4 servings batch in minimal time on the stovetop, making it a straight-line choice for hitting 200g+ daily protein on a bulk. Built for anyone chasing serious muscle gain without cooking multiple proteins separately.
Ingredients
- •Chicken Breast, Boneless Skinless(907g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •1 teaspoon kosher salt
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Spinach(480g)
- •Garlic
- •Cream Cheese(113g)
Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.
- •Mozzarella Cheese(180g)
Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.
- •Tomatoes, Sun-Dried, Packed In Oil(60g)
- •Basil Pesto, Prepared(60g)
- •Parsley, Fresh(30g)
- •Freshly Cracked Black Pepper, For Serving
Instructions
- 1Pat the chicken dry with paper towels. Using a small knife, carefully cut a 3-inch slit into the side of each chicken breast, wiggling the knife back and forth to create a pocket without cutting all the way through. Season the chicken inside and out with salt and pepper.
- 2Heat 1 tablespoon of olive oil in a large skillet over medium heat until glistening, about 1 minute. Add the spinach and garlic, cook 4–5 minutes over medium heat until the spinach is completely wilted. Transfer to a bowl and stir in the cream cheese, mozzarella, sun-dried tomatoes, and basil pesto until combined.
- 3Divide the filling evenly among the chicken breasts, carefully stuffing each pocket. Do not overfill.
- 4Heat the remaining 1 tablespoon of olive oil in the same skillet over medium-high heat until shimmering, about 1 minute. Add the chicken and sear 3–4 minutes per side until golden brown on the exterior.
- 5Reduce heat to medium-low, cover the skillet with a lid, and cook 12–15 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer at the thickest part of each breast.
- 6Transfer the cooked chicken to a cutting board and cool for 3–5 minutes.
- 7Divide the chicken evenly into 4 airtight containers while still warm. Top each with a drizzle of basil pesto and a sprinkle of fresh parsley.
- 8Seal containers and refrigerate up to 4 days, or freeze up to 3 months.
Nutrition — Per Serving
677
calories
70g
protein
39g
fat
- Carbohydrates
- 13g
- Saturated fat
- 14.0g
- Sodium
- 699 mg
- Dietary fiber
- 4.0g
4 servings per batch · ~465g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
Swap any ingredient and get recalculated macros instantly.
Set your goal to unlock — free, 30 secondsCommon questions
How much protein does Stuffed Chicken Breast have per serving?
Each serving contains 70g of protein and 677 calories with 39g fat and 13g carbs. This is one of the highest single-serving protein counts in the PrepForge library at nearly 70g per meal.
How long does Stuffed Chicken Breast take to prep?
This quick prep recipe makes 4 servings on the stovetop, allowing you to batch-cook your entire dinner portion count in one session. You'll have 4 high-protein meals ready to reheat throughout the week.
Is Stuffed Chicken Breast good for muscle gain?
At 70g protein and 677 calories per serving, this recipe is optimized for muscle gain phases where hitting 180-200g daily protein is the priority goal. The high protein-to-calorie ratio makes it one of the most efficient protein sources for strength athletes.
More like this
Slow Cooker Beef Pasta
Slow Cooker · 10 servings
