Baked Manchego and Olive-Stuffed Chicken Breasts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Stuffed with sharp Manchego cheese and briny green olives, baked until golden and flavorful. This spanish-inspired chicken ready in about 45 minutes pairs Manchego cheese, sliced, pitted green olives, chopped, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Spanish cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Using a sharp knife, create a pocket in each of the 4 chicken breasts by slicing horizontally without cutting all the way through.
  2. Step 2: Stuff each pocket with 1 oz sliced Manchego cheese and 2 tbsp chopped green olives, pressing to close.
  3. Step 3: In a small bowl, mix 2 tbsp extra virgin olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp sea salt, 1/2 tsp black pepper, and 1 tsp fresh thyme leaves.
  4. Step 4: Rub the seasoned olive oil mixture evenly over each stuffed chicken breast.
  5. Step 5: Place the chicken breasts on a greased baking dish and bake for 25-30 minutes until the chicken is cooked through and juices run clear, and the cheese inside is melted.
  6. Step 6: Let the chicken rest for 5 minutes before slicing to serve, allowing the cheese and olive filling to settle.

Frequently asked questions

How long does Baked Manchego and Olive-Stuffed Chicken Breasts take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Manchego and Olive-Stuffed Chicken Breasts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep manchego cheese, sliced from drying out.

Can I substitute ingredients in Baked Manchego and Olive-Stuffed Chicken Breasts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Manchego and Olive-Stuffed Chicken Breasts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Manchego and Olive-Stuffed Chicken Breasts?

Spanish chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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