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, then coated in Panko Breadcrumbs. My oven-baked cheesy stuffed chicken is so easy to make and will satisfy everyone at the dinner table!
Cheesy Baked Stuffed Chicken Recipe
Stuffed chicken recipes are some of my favorites to make for easy dinners because they’re sure to be a hit with everyone at the table. This time around, I stuffed chicken breast with a mix of mozzarella and parmesan, plus plenty of garlic and Italian seasoning. Then I coated them in breadcrumbs before baking in the oven to give them a wonderful crunchy finish.
Made with just 10 ingredients in under 1 hour, it’s hard to believe this cheesy chicken dinner is so simple to make!
Variations to Try
Try adding different types of cheeses to the stuffed chicken filling. Burrata, pecorino, and gouda are all fun options!
A sprinkle (or more) of crushed red pepper flakes will add spice to the cheesy filling. 1 teaspoon is plenty if you like heat.
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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.
Freeze stuffed chicken breasts in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
To keep the cheese from completely melting out of stuffed chicken, I secure my chicken breasts closed with toothpicks. Also, try not to overstuff the chicken–this will help prevent everything from oozing out in the oven. Even though that sounds delicious, we want the cheese to stay inside of the chicken!
Top Reader Review
“Delicious, everyone loved it!” – Ria
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 of garlic, ½ cup of shredded mozzarella, ¼ cup of grated parmesan, 4 tablespoons of room temperature butter, and 1 teaspoon of 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! Then stuff a quarter of the garlic-cheese filling into each chicken breast.
Secure It: Secure the chicken breasts closed using toothpicks.
Make the Dredging Station: You’ll need three shallow bowls. In the first bowl, mix 1 cup of all-purpose flour with just a pinch of both salt and pepper. In the second bowl, whisk 3 eggs. In the third bowl, combine 2 cups of panko breadcrumbs with ¼ cup of parmesan, 1 teaspoon of Italian seasoning, salt and pepper.
Coat the Chicken: Dip each side of the uncooked stuffed chicken in the flour, then egg, and finally breadcrumb mixture. Make sure it’s fully coated in breadcrumbs on all sides.
Cook the Chicken: Cook the stuffed 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 in the preheated oven and bake at 375°F for about 20 minutes, or until the chicken is 165°F at the thickest point. Let it rest for 5 minutes before eating.
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!
Made this for my son-in-law (My daughter cant eat cheese) but she loved the coating. It was a bit dry so I blitzed the leftover stuffing and poured it over the chicken. This will be a regular for my husband.