Cheese Stuffed Chicken Breast has quickly become my new favorite weeknight dinner. Chicken breasts are stuffed with both parmesan and mozzarella cheeses and fresh garlic, along with plenty of other flavorful additions. My cheesy stuffed chicken is so easy to make and will satisfy everyone at the dinner table!
Why We Love This Cheesy Stuffed Chicken Recipe
This might just be the most highly requested cheesy dinner recipe in my house! Here’s why I don’t mind making it all the time:
- Easy: While it’s pretty impressive, this cheese stuffed chicken breast recipe is actually so easy to make in under an hour.
- Cheesy: As the name suggests, this stuffed chicken recipe is supremely cheesy! Mozzarella and parmesan come together to make the best blend of cheesy goodness.
- Flavorful: There’s plenty of garlic and Italian seasoning in the mix to lend a ton of flavor to this cheese stuffed chicken.
Variations
A sprinkle (or more) of crushed red pepper flakes will add spice to your filling. Just be careful, because once you stir it in, you can’t get it out. Only add more than a teaspoon or two if you want it very spicy.
You can also change up the cheeses. Burrata and pecorino are great choices.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
Store leftover cheese stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 15-20 minutes, or until warmed through.
How to Freeze
Freeze cheese stuffed chicken breasts in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
How do you keep cheese from melting out of stuffed chicken?
I like to secure my chicken breasts closed with toothpicks to keep them from oozing in the oven. It’s also important not to over stuff the chicken.
Top Reader Review
“Wife says this is better than Popeyes. Easy to prepare.” – Jim P.
Cheese Stuffed Chicken Breast Recipe
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
Equipment
- Cast Iron Skillet
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.4 cloves garlic, ½ cup freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese, 4 tablespoons unsalted butter, 2 teaspoons Italian seasoning
- 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).4 boneless, skinless chicken breasts
- 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.1 cup all-purpose flour, 3 large eggs, 2 cups Panko breadcrumbs, kosher salt and freshly ground black pepper
- Heat a cast iron skillet over medium-high heat. Add enough oil to cover the bottom of the skillet.olive oil
- 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
- 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 9×13-inch baking pan.
How To Make Cheese Stuffed Chicken Step by Step
Make the filling: Stir together 4 cloves garlic, 1/2 cup shredded mozzarella, 1/2 cup grated parmesan, 1 tbsp butter and 1 tsp Italian seasoning until combined.
Stuff the chicken: Cut a 3 inch pocket into the thicker side of each chicken breast (4 breasts total). Be careful not to cut all the way through! Stuff a fourth of the filling into each chicken breast.
Secure it: Secure the chicken breasts with toothpicks.
Make the dredging stations: You’ll need three shallow bowl. In the first bowl, mix 1 cup flour with just a pinch of both salt and pepper. Whisk 3 eggs in the second bowl. In the third bowl, combine 2 cups panko breadcrumbs, salt and pepper.
Coat the chicken: Dip each side of the uncooked stuffed chicken in the flour, then egg, and finally breadcrumb mixture.
Cook the chicken: Cook the chicken in a hot skillet with oil until golden brown on both sides. It should take just about 3-4 minutes per side. Then, place the skillet to the oven and bake at 375°F for about 20 minutes or until the chicken is 165°F at the thickest point.
Wife says this is better than Popeyes. Easy to prepare.
Oh, I’m so happy to hear that, Jim! Thanks so much for stopping by!
Love this recipe very much
I’m so glad you enjoyed it!!
I wanted to try something new. So looked up, stuffed chicken breast. Saw cheesy garlic stuffed. I said this is the 1. Just finished my meal. And I must say, Delicious, yummy, Um Um good .
Oh, I’m so happy to hear that, Toshiro!
Delicious, everyone loved it
So happy to hear it was a hit, Ria!