Cheese Stuffed Chicken Breast Recipe
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 chicken
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Calories
788 kcal
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Course
Main Course
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Cuisine
American
Cheese Stuffed Chicken Breast Recipe
Description
This recipe involves creating a cheese filling with mozzarella, Parmesan, garlic, butter, and Italian seasoning that is stuffed within a pocket cut into each chicken breast. The chicken breasts are then breaded in seasoned flour, dipped in beaten eggs, and coated with a mixture of panko breadcrumbs, Parmesan, Italian seasoning, salt, and pepper. Searing the chicken breasts in a hot skillet forms a golden crust that adds texture and flavor. Baking at 375°F finishes cooking the chicken evenly, melting the cheese filling inside.
The combination of cheeses and garlic in the stuffing provides a rich and savory taste contrast to the mild chicken meat. Italian seasoning enhances the overall flavor making it suitable for dinner with vegetables, salads, or side dishes. The breading keeps the chicken moist and adds crispness.
To ensure the filling stays inside, secure the opening with toothpicks. Adjust the amount of filling according to breast size, particularly if breasts are under 6 ounces. When searing, avoid overcrowding the pan; cook in batches if necessary. If a cast iron skillet is unavailable, baking the chicken in a 9x13-inch pan works well. Store leftovers covered in the refrigerator up to 3 days or freeze for up to 3 months.
Ingredients
- 4 chicken breast boneless, skinless
- 4 cloves garlic sliced
- ½ cup mozzarella cheese freshly shredded
- ½ cup Parmesan Cheese divided, freshly grated
- 4 tablespoons butter room temperature (½ stick, unsalted
- 2 teaspoons Italian seasoning divided
- 1 cup all-purpose flour
- 3 large egg beaten
- 2 cups panko breadcrumbs
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- olive oil for frying
Instructions
- Preheat oven to 375°F.
- In a small bowl, stir together the garlic, mozzarella, ¼ cup Parmesan, butter, and 1 teaspoon Italian seasoning until well mixed.
- Cut about a 3-inch wide pocket into the thick side of each chicken breast (almost to the other side, but do not cut all the way through).
- Stuff ¼ of the cheese filling into each chicken breast and secure it with toothpicks. Set aside.
- Get out 3 shallow bowls for the breading station. In one bowl, mix the flour with a pinch of salt and pepper. Put the eggs in the second bowl. Mix the breadcrumbs, ¼ cup parmesan, 1 teaspoon Italian seasoning, salt, and pepper together in the third.
- Heat a cast iron skillet over medium-high heat. Add enough oil to cover the bottom of the skillet.
- Dip each side of the chicken in the flour, then egg, and finally breadcrumb mixture. Place the chicken in the hot skillet and repeat until each chicken breast is breaded and cooking.
- Cook the chicken until golden brown on both sides, about 3-4 minutes per side. Transfer the skillet to the oven and bake for about 20 minutes or until the chicken is 165°F at the thickest point.
- Remove from the oven, let rest for 5 minutes, and serve.
Notes
- Secure chicken breasts with toothpicks to prevent cheese from leaking during cooking.
- Adjust stuffing quantity for smaller chicken breasts under 6 ounces and reduce baking time accordingly.
- Sear chicken in batches if needed; a golden crust enhances both flavor and texture.
- If you don't have a cast iron skillet, bake the chicken in a 9x13-inch baking pan instead.
- Store cooked chicken in an airtight container refrigerated for up to 3 days or freeze for 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4chicken
Amount Per Serving
Calories 788 kcal
% Daily Value*
| Calories | 788kcal | 39% |
| Carbohydrates | 49g | 16% |
| Protein | 69g | 138% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 343mg | 114% |
| Sodium | 1438mg | 60% |
| Potassium | 1079mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 843IU | 17% |
| Vitamin C | 4mg | 4% |
| Calcium | 299mg | 30% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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