Cheese stuffed chicken breast has quickly become my new favorite weeknight dinner. I stuffed chicken breasts with both parmesan and mozzarella cheese plus fresh garlic, then coated them in Panko breadcrumbs for a deliciously crispy finish. My oven-baked cheesy stuffed chicken is so easy to make and will satisfy everyone at the dinner table–even picky eaters!
Top Reader Reviews
Delicious, everyone loved it
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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 .
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Breaded and Baked Stuffed Chicken Breast
I love making stuffed chicken breast for easy dinners because they’re sure to be a hit with everyone at the table, even my kids. This time around, I stuffed chicken breast with a mix of mozzarella and parmesan cheese, plus plenty of garlic and Italian seasoning. Then I coated them in breadcrumbs before baking in the oven to give them a wonderfully crunchy finish.
Made with just 10 ingredients in under 1 hour, it’s hard to believe this cheesy baked chicken breast is so simple to make! Feel free to use different types of cheeses for the stuffed chicken filling, like Burrata, pecorino, or gouda.
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One Simple Tip!
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!
Cheese Stuffed Chicken Breast Recipe
Equipment
- Cast Iron Skillet
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 (½ stick, room temperature)
- 2 teaspoons Italian seasoning (divided)
- 1 cup all-purpose flour
- 3 large eggs (beaten)
- 2 cups Panko breadcrumbs
- kosher salt (to taste)
- ground black pepper (to taste)
- olive oil (for searing***)
Instructions
- Preheat oven to 375°F.
Stuff:
- In a small bowl, stir together 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 a 3-inch wide pocket into the thicker 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.
- Secure chicken closed with toothpicks, and set aside.
Dredge:
- Get out 3 shallow bowls and prepare the breading station. In one bowl, mix the flour with a pinch of salt and pepper. Whisk 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, 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, fully coating it.
- Then dip in the egg, fully coating it.
- Finally, dip and coat in the breadcrumb mixture. Place the chicken in the hot skillet and repeat until each chicken breast is breaded and cooking.
Cook:
- Sear 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
- For even cooking, let the chicken come up to room temperature before starting. Let it sit on the countertop for about 30 minutes.
- 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 needed. This will prevent the cheesy filling from spilling out in the oven.
- 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 key to a crisp breading and fully cooked chicken. The golden brown coloration it gets is not just for appearance, but also for flavor.
- I prefer to use a cast iron skillet because it cooks evenly, and it can be used both on the stovetop and in the oven. If you don’t have an oven-safe skillet, you can sear on the stovetop, then transfer to a 9×13-inch baking pan.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How To Make Cheesy Baked 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 4 boneless, skinless chicken breasts. Be careful not to cut all the way through–we are cutting a pocket, not cutting in half. Then stuff a quarter of the garlic-cheese filling into each chicken breast.
Secure It: Secure the chicken breasts closed using toothpicks. This will help prevent the cheesy filling from oozing out while the chicken bakes in the oven. Remember to remove them before serving.
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 chicken breast in the flour, fully coating all sides; then dip and coat in the egg; and finally coat in the breadcrumb mixture. Make sure it’s fully coated in breadcrumbs on all sides.
Cook the Chicken: Sear the chicken in a hot skillet with oil until golden brown on both sides. It should take just about 3-4 minutes per side to sear. Then place the whole skillet in the preheated oven, and bake stuffed chicken at 375°F for about 20 minutes, or until the chicken is 165°F at the thickest point.
Serve: Let cheesy panko-breaded stuffed chicken rest for 5 minutes before eating. I love to serve this dish with creamy mashed potatoes!
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.
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