Baked Manchego and Olive-Stuffed Chicken Breasts

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Stuffed with sharp Manchego cheese and briny green olives, baked until golden and flavorful. This Spanish-inspired chicken recipe, ready in about 45 minutes, pairs skinless, boneless chicken breasts, Manchego cheese, sliced, pitted green olives, chopped 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.

Ingredients

• 4 (6 oz each) skinless, boneless chicken breasts
• 4 oz Manchego cheese, sliced
• 1/2 cup pitted green olives, chopped
• 2 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp fresh thyme leaves

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.