This stuffed chicken piccata will take your chicken to a whole new level! Gruyere and parmesan cheese are the perfect filling for this juicy chicken as it adds so much extra flavor to the already delicious piccata sauce. It’s a meal that the entire family will enjoy!
Chicken Stuffed with Cheese
If you love cheesy, lemony, and buttery chicken, this easy stuffed chicken piccata recipe was made for you!
The chicken has a gorgeous golden brown crust from drenching it in a wonderful lemon-butter caper sauce, making it deliciously crunchy on the outside and moist and tender on the inside.
The gruyere and parmesan cheeses have yummy flavors that will melt in your mouth to become an instant family favorite!
Why You’ll Love this Chicken Piccata Recipe:
- Easy: This stuffed chicken piccata uses simple ingredients that can easily be found in your local grocery store. Not only that, it’s super simple to cook and prepare!
- Impressive: Lemon chicken piccata receives five-star ratings for a reason! It’s a restaurant industry favorite, so why not make this simple yet elegant recipe everyone’s new fave?
- The Best Sauce: When tangy lemon juice, briny capers, zesty garlic, and salty chicken broth get together, it’s heaven in a dish! This piccata sauce is a perfect balance of tart and savory that’ll make your tastebuds swoon!
How to Make Stuffed Chicken Piccata
Be sure to see the recipe card below for full ingredients & instructions!
- Stuff each chicken breast with gruyere and parmesan. Once stuffed, secure it with toothpicks and then dip each chicken breast in flour to coat.
- Heat a 12-inch cast iron skillet with olive oil over medium/high heat.
- Add the chicken once the butter/oil begin to shimmer/crackle.
- Cook the chicken as instructed and set it aside on your serving plate. Loosely tent with foil.
- Place the skillet back onto the stove, then add the piccata sauce ingredients and lightly scrape the bottom of the pan to deglaze.
- Add the butter and let it melt. Reduce to a simmer and allow to cook for 5 minutes to slightly thicken. Enjoy!
Stuffed chicken piccata is everything you love about chicken piccata (lemony, briny, buttery), but taken to the next level. This chicken is stuffed with gruyere and parmesan cheese!
I highly recommend using boneless, skinless chicken breasts. Chicken breasts are large enough to create the pocket for the cheesy filling. You could use boneless, skinless chicken thighs, but the pocket will be much smaller.
Unfortunately, this recipe is not naturally gluten-free. However, you can make it gluten-free by swapping out the all-purpose flour for gluten-free 1:1 flour.
A dry white wine is any white wine that is not sweet. I like Sauvignon Blanc, Chardonnay, Riesling, or Pinot Grigio. You can also use white cooking wine, which can be found in the oil and vinegar aisle of the grocery store.
To check for doneness, poke the thickest part of the chicken (not the center where the filling is!) with the probe of an instant-read thermometer. If the thermometer reads 165°F, the chicken is cooked.
To make this dish even creamier, stir in some heavy cream near the end of cooking the sauce.
Recipe Tips and Tricks
- If your sauce tastes too sour, add about 1/4 teaspoon of baking soda to balance out the acidity. This can happen when the lemon in the sauce cooks for too long.
- Stuffed chicken piccata is delicious with mashed potatoes, steamed broccoli, and fried rice.
Make Ahead Instructions
You can cut and stuff the chicken breasts up to 1 day in advance of when you plan to cook them. Store the stuffed chicken breasts in an airtight container in the refrigerator until ready to cook.
Storage Instructions
Store leftover stuffed chicken piccata in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave for 1 minute, then in 20-second intervals until heated through or over medium heat in a skillet with a bit of butter until warmed through.
Freezing Instructions
Freeze stuffed chicken piccata in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Substitutions
- 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.
Serving Suggestions
Serve stuffed chicken piccata with classic starches or veggies, such as:
- Pasta
- Garlic mashed potatoes
- Rice or cauliflower rice
- Parmesan roasted broccoli
- Grilled asparagus
- Green beans
- A side salad
- Garlic bread
Tips for the Best Stuffed Chicken Piccata
- Use a sharp pairing 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.
There are so many ways to modify stuffed chicken piccata to make it your own customized dream recipe. Did you add your own delicious twist? Let me know in the comments below. Enjoy!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Stuffed Chicken Piccata Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3/4 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
Equipment
Instructions
- Preheat oven to 425°F.
- Pat the chicken breasts dry. Season both sides with salt and pepper.4 boneless, skinless chicken breasts, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Cut each chicken breast in half lengthwise. Be careful not to cut all the way through. You’re making a pocket to stuff the chicken.
- Stuff each chicken breast with ¼ of the gruyere and parmesan. Secure the chicken with toothpicks.3/4 cup grated Gruyere cheese, ¼ cup grated Parmesan cheese
- Place the flour in a shallow bowl and dip each chicken breast to coat.¾ cup all-purpose flour
- Heat a 12-inch cast iron skillet with olive oil over medium-high heat.2 tablespoons olive oil
- Once the oil begins to shimmer/crackle, add the chicken.
- Brown the chicken for 3-4 minutes per side.
- 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.
- Remove from the oven and set the chicken aside on your serving plate. Loosely tent with foil.
- 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.1 cup dry white wine, 3 tablespoons fresh lemon juice, 4 tablespoons capers
- Add the butter and let it melt. Reduce to a simmer and allow to cook for 5 minutes to slightly thicken.3 tablespoons unsalted butter
- Spoon the sauce over the chicken, garnish with parsley, lemon wedges, and serve.1 tablespoon chopped fresh parsley, Lemon wedges
Notes
- 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 pairing 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.
Nadine Meade says
I have NOT made this….but I am looking forward to trying it!
Becky Hardin says
Let me know how it goes!!