Mary Berry Stuffed Chicken Breast

Mary Berry Stuffed Chicken Breast is a delicious, elegant dish that brings together juicy chicken, a creamy, savory filling, and simple seasoning for a perfect weeknight or dinner-party meal. The chicken is filled with a mixture of cream cheese, herbs, garlic, and spinach, then baked until golden and tender. This recipe is easy yet impressive, offering a beautiful blend of flavor and texture. From prep to serving, the dish is ready in under an hour, making it ideal for busy cooks who still want restaurant-style results.

What Is Mary Berry Stuffed Chicken Breast?

Mary Berry Stuffed Chicken Breast is a baked chicken dish where boneless chicken breasts are filled with a flavorful mixture such as cream cheese, herbs, spinach, or garlic, then sealed and baked until juicy and tender. It’s mild, elegant, and incredibly satisfying.

Other Popular Mary Berry Recipes

• Mary Berry Celery Soup
• Mary Berry Venison Casserole
• Mary Berry Lancashire Hotpot
• Mary Berry Old-Fashioned Parkin

Why This Recipe Is Worth Trying

• Moist and tender chicken, thanks to the flavorful stuffing.
• Impressive presentation suitable for guests or family meals.
• Simple ingredients create a rich, elevated taste.
• Versatile flavor options you can adjust easily.
• Healthy and balanced with protein, greens, and light seasoning.

Essential Ingredients to Make Mary Berry Stuffed Chicken Breast

• 4 large chicken breasts
• 150g cream cheese, softened
• 1 cup fresh spinach, chopped
• 2 garlic cloves, crushed
• 50g grated cheddar or mozzarella
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried mixed herbs
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon paprika
• Toothpicks or kitchen string (to secure)

Handy Kitchen Tools for Best Results

• Sharp knife for cutting pockets
• Mixing bowl
• Ovenproof baking dish
• Cutting board
• Aluminum foil
• Basting brush
• Wooden spoon

Step-by-Step Guide to Making Mary Berry Stuffed Chicken Breast

• Prepare the filling: Combine cream cheese, chopped spinach, garlic, cheese, parsley, and herbs in a bowl until smooth.
• Cut pockets in the chicken: Slice each chicken breast lengthwise to create a deep pocket without cutting all the way through.
• Stuff the chicken generously: Spoon the filling inside each breast and secure with toothpicks if needed.
• Season the outside: Rub the chicken with olive oil, salt, pepper, and a sprinkle of paprika.
• Arrange in a dish: Place the stuffed chicken breasts into a greased baking dish.
• Bake until cooked: Bake at 190°C (375°F) for 25–30 minutes until the chicken is golden and cooked through.
• Rest and serve: Allow the chicken to rest a few minutes before slicing for cleaner cuts.

What I Got Wrong (And How I Fixed It)

• Stuffed too much filling – caused leakage; reducing the filling helped seal properly.
• Chicken dried out – baking at a lower temperature kept it juicy.
• Forgot to secure the pocket – filling spilled; toothpicks solved the issue.
• Did not chop spinach finely – made stuffing uneven; chopping it small created a smoother mix.

Healthier Version of Mary Berry Stuffed Chicken Breast

• Replace cream cheese with low-fat cream cheese.
• Use part-skim mozzarella to reduce fat.
• Swap cheddar for feta for lower calories.
• Add more spinach for a nutrient boost.
• Bake on parchment instead of adding extra oil.
• Replace garlic with garlic powder for lower acidity.

Ingredient Substitutions for Mary Berry Stuffed Chicken Breast

• Swap spinach with kale or basil for a different flavor.
• Use ricotta cheese instead of cream cheese for a lighter filling.
• Replace cheddar with Swiss or Gouda.
• Add sundried tomatoes for a tangy variation.
• Use turkey breast instead of chicken for leaner meat.

Pairing Ideas: What to Serve With Mary Berry Stuffed Chicken Breast

• Garlic mashed potatoes – creamy and comforting.
• Steamed green beans – add freshness to the plate.
• Roasted vegetables – offer color and flavor balance.
• Buttered rice – simple, perfect for soaking juices.
• Fresh garden salad – lightens the richness of the dish.
• Herb couscous – quick and fluffy side option.

Expert Tips to Make Perfect Mary Berry Stuffed Chicken Breast

• Chill the stuffing to make it easier to spoon inside the pockets.
• Use similar-sized breasts to ensure even cooking.
• Avoid over-stuffing which can cause tearing.
• Insert toothpicks diagonally for stronger sealing.
• Bake uncovered so the chicken browns nicely.
• Rest the chicken before slicing to keep juices inside.
• Use a thermometer and cook to 75°C (165°F) for safety.

Creative Ways to Customize Mary Berry Stuffed Chicken Breast

• Add mushrooms to the filling for earthiness.
• Use pesto instead of spinach for a bold twist.
• Mix in jalapeños for a mild heat.
• Add lemon zest for a fresh citrus lift.
• Fill with caramelized onions for sweetness.
• Top with tomato slices before baking for moisture.

Storing Mary Berry Stuffed Chicken Breast the Right Way

• Cool completely before packaging to avoid condensation.
• Use airtight containers to keep the chicken moist.
• Refrigerate for up to 3 days without texture loss.
• Freeze stuffed chicken before or after baking for convenience.
• Label with dates if freezing to keep track easily.

How to Reheat Stuffed Chicken Breast (If Needed)

• In the oven: Warm at 170°C (338°F) for 12–15 minutes.
• In the microwave: Heat in short intervals to prevent drying.
• On the stovetop: Cover and heat over low flame until warmed through.

Nutritional Breakdown (per serving)

• Calories: 310
• Protein: 34g
• Carbs: 4g
• Fat: 17g
• Fiber: 1g
• Sodium: varies by cheese used

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FAQs

How do you keep stuffed chicken breasts from drying out?

Stuffed chicken breasts stay juicy when baked at a moderate temperature and removed from the oven as soon as they reach 75°C (165°F). Adding a creamy filling like cheese or spinach also helps keep the inside moist, while brushing the outside with a little oil prevents the surface from drying.

Why does the filling leak out of stuffed chicken breasts?

The filling usually leaks when the pocket is cut too wide or the chicken is overstuffed. Making a deep but narrow pocket and securing it with toothpicks helps keep everything inside. Chilling the filling for a few minutes before stuffing can also make it firmer and easier to seal.

How do you know when stuffed chicken breasts are cooked through?

Stuffed chicken breasts are fully cooked when the internal temperature reaches 75°C (165°F). If you don’t have a thermometer, cut into the thickest part—the juices should run clear and the filling should be hot and melted.

Can you prepare stuffed chicken breasts ahead of time?

Stuffed chicken breasts can be assembled several hours in advance and refrigerated until baking. Preparing them early allows the filling to firm up, making the cooking process cleaner and easier.

Wrapping It Up

Mary Berry Stuffed Chicken Breast is a beautifully balanced, flavor-packed dish that’s simple enough for weeknights yet elegant enough for special occasions. With creamy filling, tender meat, and customizable ingredients, this recipe offers endless possibilities. It’s satisfying, versatile, and always a crowd-pleaser.