Blue Cheese Stuffed Chicken Breasts (Holiday-Ready)
Juicy baked chicken breasts filled with blue cheese, bacon, and spinach. It’s rich enough for a holiday table and straightforward to execute with reliable, repeatable steps.
🧡 Why You’ll Love It
- Big flavor, simple technique.
- Scales well for 2 or 12.
- Make-ahead friendly for low-stress hosting.
- Uses common, affordable ingredients.
- Oven-baked — hands-off once it’s in.
🧂 Ingredients (what you actually need)
Serves 4
Chicken
- 4 boneless, skinless chicken breasts (900 g total; ~225 g each), 2–2¼ cm (¾–1″) thick
- 1 tbsp olive oil (good everyday option)
- ¾ tsp kosher salt (Diamond Crystal; use ½ tsp if Morton)
- ½ tsp black pepper
- ½ tsp sweet paprika
Filling
- 4 slices bacon, cooked crisp and finely chopped (about ½ cup/60 g)
- 1 cup (30 g) baby spinach, chopped
- ½ cup (75 g) blue cheese crumbles (see notes for types)
- 3 tbsp (45 g) cream cheese, softened
- 1 small garlic clove, minced (or ½ tsp garlic powder)
- ½ tsp lemon zest (optional but recommended)
To secure
- Toothpicks or kitchen twine (sturdy options)
Garnish (optional)
- Chopped parsley, extra blue cheese, or a drizzle of balsamic glaze
Helpful gear (optional but useful)
- Instant-read thermometer (fast, accurate)
- Small sharp utility knife (easy to control)
- Rimmed sheet pan + parchment (easy cleanup)
- Oven-safe skillet, e.g., cast iron (great for sear-to-oven)
🍳 Steps (do this)
- Heat oven to 200°C/400°F. Line a rimmed sheet pan with parchment.
- Cook bacon until crisp; drain and chop. (Microwave, pan, or oven works.)
- Mix filling: In a bowl, combine bacon, spinach, blue cheese, cream cheese, garlic, and lemon zest. Mash until it holds together. You want a spreadable paste with small chunks.
- Cut pockets: Pat chicken dry. Using a small utility knife, make a slit along the thick side of each breast and work the blade inside to create a pocket about ¾ of the way through. Keep the opening small.
- Season exterior: Rub chicken with olive oil, salt, pepper, and paprika.
- Stuff: Divide filling among the breasts, pressing it deep into each pocket. Don’t overfill the opening. Secure with 2–3 toothpicks (or tie with twine).
- Bake: Arrange on the prepared pan. Bake 22–28 minutes, depending on thickness, until the center of each breast hits 68–69°C/155–158°F on an instant-read thermometer.
- Rest: Transfer to a plate, tent loosely with foil, and rest 5–7 minutes. Carryover will bring it to 74°C/165°F.
- Finish: Remove toothpicks. Garnish if you like. Slice across the grain for cleaner portions.
Target timing by thickness (guide):
1.5 cm (⅝”): 18–20 min • 2 cm (¾”): 22–24 min • 2.5 cm (1″): 25–28 min.
💡 Helpful Tips & Substitutions
Choosing blue cheese
- Milder, creamy: Danish blue, Gorgonzola dolce — melts well and won’t overpower.
- Bolder: Roquefort, Stilton — stronger bite; reduce to ⅓ cup if serving blue-cheese-shy guests.
- If your cheese is very crumbly/dry, bump cream cheese to 4 tbsp to keep the filling cohesive.
Keep the filling inside
- Make a deep pocket with a small opening; secure with toothpicks.
- Don’t overpack the first centimeter near the slit. Push filling toward the back.
Even cooking
- Choose breasts of similar size. If some are thicker, pound the thick end to even thickness (between two sheets of parchment).
- Use an instant-read thermometer to avoid guesswork.
Flavor boosts
- Add ½ tsp dried thyme or 1 tsp Dijon to the filling.
- Cut richness with 1–2 tsp minced pickled jalapeño or a few chopped dried cranberries for a holiday twist.
No bacon?
- Use ¼ cup toasted walnuts or pecans for crunch.
- Or skip entirely; add a pinch of smoked paprika to mimic savoriness.
Spinach swaps
- Kale (finely chopped and sautéed 2–3 minutes first) or arugula (chopped).
- Frozen spinach works: thaw ½ cup, squeeze dry very well.
Dairy alternatives
- For milder flavor, use goat cheese or feta in place of blue cheese (same amount).
- To lighten, replace cream cheese with Greek yogurt strained 10 minutes in a paper towel.
Cooking variations
- Sear + bake (best browning): Heat 1 tbsp oil in a hot cast iron skillet. Sear stuffed breasts 2 minutes per side, then finish in the oven 8–12 minutes.
- Pan sauce add-on (optional): After baking, remove chicken. In the hot pan, melt 1 tbsp butter, add 60 ml (¼ cup) white wine (or chicken stock), scrape browned bits, simmer 1–2 minutes, then whisk in 2 tbsp cream and 1 tbsp blue cheese. Spoon over.
For a crowd
- Double or triple the recipe; use two sheet pans. Rotate pans halfway through for even cooking.
Common pitfalls
- Dry chicken: You cooked to temp without resting. Pull at 68–69°C/155–158°F and rest; don’t skip.
- Leaky filling: Opening was too large or under-secured. Keep slit small; use extra toothpicks.
- Oversalted: Remember bacon and blue cheese are salty. Stick to the measured salt.
🎁 Serving Ideas
- Plate with mashed potatoes, roasted Brussels sprouts, or green beans almondine.
- Add acidity: drizzle with balsamic reduction or serve lemon wedges.
- Holiday platter: slice breasts and fan over a bed of arugula; sprinkle pomegranate seeds for color.
- Leftovers: slice cold for sandwiches with arugula and cranberry relish; or cube and toss into a warm grain bowl.
🕒 Make-Ahead & Storage
- Assemble ahead (best option): Stuff, secure, and season up to 24 hours in advance. Cover and refrigerate. Bake straight from the fridge; add 3–5 minutes.
- Prep components: Cook bacon and mix filling 2 days ahead; store airtight.
- Cook ahead: Bake up to 1 day before serving. Reheat covered at 160°C/325°F for 12–15 minutes until 74°C/165°F.
- Freeze (uncooked): Wrap each stuffed breast tightly, then place in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge before baking.
- Freeze (cooked): Cool completely, wrap, and freeze up to 2 months. Thaw in the fridge; reheat covered at 160°C/325°F until hot.
- Storage: Refrigerate leftovers in an airtight container up to 3 days.
- Food safety: Always verify 74°C/165°F in the center with an instant-read thermometer.
Extra Nuance (worth knowing)
Quick dry brine (improves juiciness):
If you have 30–60 minutes, salt the chicken (¾ tsp kosher salt total for 4 breasts) and refrigerate uncovered on a rack. Pat dry, then proceed. This seasons throughout and helps browning.
Salt brand matters:
Diamond Crystal is flakier and less salty by volume than Morton. If using Morton kosher, reduce salt by about 25–30%.
Thickness drives timing:
Time is a guideline; temperature is the metric. A thinner tender end finishes early — insert the probe into the thickest part of the filling zone.
Neat slices for serving:
Rest fully, then slice with a sharp knife in 1–1.5 cm (½”) slices. Wipe blade once or twice to keep edges clean.
Gluten-free & low-carb:
Recipe is naturally GF and low-carb. If adding a panko topping, use GF panko.
Optional panko crust:
Mix ½ cup panko with 1 tbsp olive oil and a pinch of salt. Press lightly on top before baking for a crisp contrast.
Equipment wins:
A reliable thermometer prevents overcooking, parchment saves cleanup, and a small, sharp knife makes safe pockets. If you lack a sheet pan, use an oven-safe skillet (sheet pan + parchment + thermometer bundle ideas).