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4.5 from 12 votes

Stuffed Chicken Piccata Recipe

This cheesy gruyere stuffed chicken piccata will take your favorite Italian dish to a whole new level. This easy one pan dinner features a delicious lemon butter sauce!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
Calories: 534 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¾ cup grated gruyere cheese
  • ¼ cup grated Parmesan cheese
  • ¾ cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 cup dry white wine
  • 3 tablespoons fresh lemon juice from 1½ lemons
  • 4 tablespoons capers divided
  • 3 tablespoons unsalted butter ⅜ stick
  • 1 tablespoon chopped fresh parsley optional
  • Lemon wedges optional, for serving

Instructions

    Cup of Yum
  1. Preheat oven to 425°F.
  2. Pat the chicken breasts dry. Season both sides with salt and pepper.
  3. Cut a pocket into the side of each chicken breast. Be careful not to cut all the way through.
  4. Stuff each chicken breast with ¼ of the gruyere and parmesan. Secure the chicken with toothpicks.
  5. Place the flour in a shallow bowl and dip each chicken breast to coat.
  6. Heat a 12-inch cast iron skillet with olive oil over medium-high heat.
  7. Once the oil begins to shimmer/crackle, add the chicken.
  8. Brown the chicken for 3-4 minutes per side.
  9. Once golden, transfer the chicken to the oven and cook for 15-20 minutes or until the chicken is cooked through and the juices run clear.
  10. Remove from the oven and set the chicken aside on your serving plate. Loosely tent with foil.
  11. Place the skillet back onto the stove. Add the white wine, lemon juice, and capers to the pan and lightly scrape the bottom of the pan to deglaze.
  12. Add the butter and let it melt. Reduce to a simmer and allow to cook for 5 minutes to slightly thicken.
  13. Spoon the sauce over the chicken, garnish with parsley, lemon wedges, and serve.

Notes

  • Use a sharp paring knife to cut a pocket in the chicken. Be sure not to cut all the way through.
  • Don’t be shy with the cheese, but also don’t overstuff the cheese into the chicken breast pocket.
  • When seasoning the chicken, I usually use about one teaspoon of salt per pound of chicken.
  • To check the doneness of the chicken, use an instant-read meat thermometer. When it reaches 165°F degrees you’re good to plate up!
  • Garnish with parsley and lemon zest for an extra pop of color and flavor.
  • Storage: Store stuffed chicken piccata in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
  • You can use boneless, skinless chicken thighs if you prefer; however, the pockets will not be as large.
  • Feel free to swap the Gruyere for mozzarella, emmental, or fontina.
  • Feel free to swap the Parmesan for asiago, pecorino romano, or grana padano.
  • For gluten-free stuffed chicken, swap the all-purpose flour for gluten-free 1:1 flour.
  • In place of the white wine, you can use white cooking wine or low-sodium chicken broth.
  • In place of the capers, you can use chopped (pitted) green olives.
  • Use a sharp paring knife to cut a pocket in the chicken. Be sure not to cut all the way through.
  • Don’t be shy with the cheese, but also don’t overstuff the cheese into the chicken breast pocket.
  • When seasoning the chicken, I usually use about one teaspoon of salt per pound of chicken.
  • To check the doneness of the chicken, use an instant-read meat thermometer. When it reaches 165°F degrees you’re good to plate up!
  • Garnish with parsley and lemon zest for an extra pop of color and flavor.

Nutrition Information

Serving 1chicken breast Calories 534kcal (27%) Carbohydrates 22g (7%) Protein 36g (72%) Fat 29g (45%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 0.4g Cholesterol 128mg (43%) Sodium 1226mg (51%) Potassium 544mg (16%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 682IU (14%) Vitamin C 7mg (8%) Calcium 329mg (33%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 534

% Daily Value*

Serving 1chicken breast
Calories 534kcal 27%
Carbohydrates 22g 7%
Protein 36g 72%
Fat 29g 45%
Saturated Fat 13g 65%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Trans Fat 0.4g 20%
Cholesterol 128mg 43%
Sodium 1226mg 51%
Potassium 544mg 12%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 682IU 14%
Vitamin C 7mg 8%
Calcium 329mg 33%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.