4.7 from 261 votes
Cheese Stuffed Chicken Breast Recipe
Cheese Stuffed Chicken Breast is my new favorite weeknight dinner. Packed with parmesan, mozzarella, garlic, and other flavorful ingredients, this easy dish is sure to please everyone at the table!Expanded step-by-step photos can be seen below the recipe card.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 chicken
Calories: 788 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 boneless, skinless chicken breasts
- 4 cloves garlic sliced
- ½ cup freshly shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese divided
- 4 tablespoons unsalted butter room temperature (½ stick)
- 2 teaspoons Italian seasoning divided
- 1 cup all-purpose flour
- 3 large eggs beaten
- 2 cups panko breadcrumbs
- Kosher salt and freshly ground black pepper to taste
- 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.
Cup of Yum
Notes
- Storage: Store cheese stuffed chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
- Store cheese stuffed chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
- Chicken: Depending on the size of the chicken breasts, you may need to sear the breasts in batches. They’ll shrink as they cook, so you should be able to fit them all in the skillet for baking.
- Don't forget to secure the chicken breasts with toothpicks! If you skip out on the toothpicks, the cheese will all melt out.
- Don't over-stuff the chicken. If you breasts are under 6 oz., that's okay! Just use a little less filling and bake for a shorter amount of time, until you reach 165°F.
- Searing the chicken is so important, so don't rush it. The golden brown coloration it gets is not just for appearance, but also for flavor.
- If you don't have a cast iron skillet, you can also bake this dish in a 9x13-inch baking pan.
Nutrition Information
Calories
788kcal
(39%)
Carbohydrates
49g
(16%)
Protein
69g
(138%)
Fat
33g
(51%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
343mg
(114%)
Sodium
1438mg
(60%)
Potassium
1079mg
(31%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
843IU
(17%)
Vitamin C
4mg
(4%)
Calcium
299mg
(30%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4chicken
Amount Per Serving
Calories 788
% 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.