Cheese Stuffed Chicken Breast is soon to be your new favorite weeknight dinner! Chicken breasts are stuffed with both parmesan and mozzarella cheeses and fresh garlic, along with plenty of other flavorful additions. It’s so easy to make and will satisfy everyone at the dinner table!
What’s in a Mozzarella Stuffed Chicken Breast?
These chicken breasts are chock-full of Italian cheeses, seasonings, and plenty of fresh garlic. Yes – your breath won’t be very kissable after eating this garlicky chicken, but that just means it was a delicious dinner!
- Chicken Breasts: Boneless, skinless chicken breasts are the best choice here to get a large pocket. Look for breasts that are over 6 ounces each.
- Garlic: Adds an earthy flavor that compliments the cheese.
- Cheese: A mixture of mozzarella and Parmesan is the perfect blend.
- Unsalted Butter: Helps bind the cheeses together.
- Italian Seasoning: Adds delicious Italian flavor to the filling.
- All-Purpose Flour: Helps the eggs stick to the chicken.
- Eggs: Helps the breadcrumbs stick to the chicken and encourages browning.
- Panko Breadcrumbs: Makes this chicken crispy and crunchy!
- Salt + Pepper: Enhances the natural flavor of the chicken.
- Olive Oil: Helps the chicken cook without burning.
Pro Tip: Take care not to overstuff the chicken, and make sure to secure it closed with toothpicks so the filling doesn’t ooze out!
Variations on Chicken Stuffed with Cheese
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.
Parmesan and mozzarella cheeses both create that delicious Italian flavor we’re going for here. However, you could also use a little burrata or pecorino in the mix, too.
You certainly can! If you find that your chicken breasts are on the small side, you can pound them out a bit thinner to accommodate more filling.
I like to secure my chicken breasts closed with toothpicks to keep them from oozing in the oven. It’s also important not to overstuff the chicken.
For your safety, always check the internal temperature of the chicken with a meat thermometer. The thickest part of the chicken should be at 165°F before you remove it from the oven.
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.
Serving Suggestions
Not sure that to serve with this cheesy garlic stuffed chicken? Try some Garlic Mashed Cauliflower, Chicken Flavored Rice, Potato Wedges, Air Fryer Ranch Broccoli, or Crispy Zucchini Fries.
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
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.
Jim P says
Wife says this is better than Popeyes. Easy to prepare.
Becky Hardin says
Oh, I’m so happy to hear that, Jim! Thanks so much for stopping by!
Nadiainam says
Love this recipe very much
Becky Hardin says
I’m so glad you enjoyed it!!
Toshiro C. says
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 .
Becky Hardin says
Oh, I’m so happy to hear that, Toshiro!