Cheesy Stuffed Chicken Breast with Zucchini
User Reviews
4.8
Cheesy Stuffed Chicken Breast with Zucchini
Description
Cheesy Stuffed Chicken Breast with Zucchini mixes a filling of grated zucchini, sharp cheddar, and softened cream cheese, seasoned with garlic and onion powders plus paprika and cayenne for warmth. Each chicken breast is sliced to create a pocket, filled with the mixture, and secured with toothpicks. After seasoning the exterior with a savory spice blend, the breasts are seared in an olive oil-sprayed skillet to brown and lock in juices, then finished in a 425°F oven to reach a safe internal temperature. This process keeps the chicken moist and tender while the cheese melts within, offering a rich, layered flavor.
The creamy cheese and tender zucchini balance the chicken's mildness, with the spices providing subtle heat and color. This preparation can be served alongside simple sides to highlight the stuffed breast as the main attraction.
A tip from the recipe notes recommends grating the cheese yourself instead of using pre-shredded to achieve a smoother texture in the stuffing, contributing to a creamier mouthfeel. Handling the chicken carefully when flipping during searing helps keep the filling in place.
Ingredients
- 2 ounce chicken breast boneless, skinless
- 1 ounce zucchini grated and squeezed dry
- 1/2 teaspoon garlic powder
- 1 1/2 ounces sharp cheddar cheese shredded
- 1/2 teaspoon onion powder
- 1 1/2 ounces 1/3 less fat (block, not tub cream cheese, softened)
- 1/2 teaspoon paprika
- 1 garlic minced, clove
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1/2 teaspoon kosher salt
- olive oil spray form
- Toothpicks
Instructions
- Preheat oven to 425 degrees F.
- Use a sharp knife to slice a pocket into the side of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the zucchini mixture to go.
- In a medium bowl combine the zucchini filling ingredients.
- Divide the zucchini mixture between the chicken breasts and stuff into each. Skewer each breast along the seam with toothpicks to keep the filling in place.
- In a small bowl, combine the garlic powder, onion powder, paprika, cayenne pepper and 1/2 teaspoon salt.
- Season both sides of each chicken breast with the spice mixture and set aside.
- Heat a large, oven-safe or cast iron skillet over medium heat. Spray evenly with olive oil then sear the chicken breasts on each side, for about 2 to 3 minutes, until browned. A large spatula works well here to flip the breasts while keeping the filling intact.
- Transfer skillet to oven to finish cooking, about 12 to 15 minutes, until chicken reaches 165 degrees F. Alternatively, you can place seared stuffed breasts on a parchment lined sheet pan before placing in the oven.
- Remove from oven and let rest for 5 minutes before eating. (Don’t worry if the filling oozes out a little. The crispy bits are delicious.) Remove toothpicks and enjoy!
Notes
- Grating cheddar cheese fresh rather than using pre-shredded improves the creamy consistency of the filling.
- Use toothpicks to securely hold the stuffed chicken breasts so the filling stays inside during cooking.
- Be gentle when searing the chicken to avoid tearing the pocket and losing the stuffing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Serving | 1breast | |
| Calories | 429kcal | 21% |
| Carbohydrates | 5g | 2% |
| Protein | 63g | 126% |
| Fat | 18g | 28% |
| Saturated Fat | 9.5g | 48% |
| Cholesterol | 235mg | 78% |
| Sodium | 732mg | 31% |
| Fiber | 1.5g | 6% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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