This cheesy stuffed chicken piccata takes everything I love about the classic Italian dish and makes it even better. I stuff tender chicken breasts with Gruyere and Parmesan cheese, lightly coat them in flour, and pan-fry until golden before finishing in the oven–all in one skillet! Smothered in buttery lemon piccata sauce, these gruyere stuffed chicken breasts are absolutely incredible!
Gruyere Stuffed Chicken with Piccata Sauce
I love classic chicken piccata, but one night I wondered what it would be like stuffed with cheese. Filling the chicken breasts with Gruyere adds richness without overpowering the bright lemon and caper sauce. I secure the chicken closed with toothpicks, then pan-sear and oven-finish it so it stays juicy all the way through. The lemony piccata sauce balances the richness perfectly, and those savory, cheesy centers are so, so good!
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How to Keep the Cheese Inside the Chicken
The first time I tested this gruyere stuffed chicken breast, I overstuffed the pocket and watched half the cheese melt straight into the pan. What works best is stopping just short of “full,” then pressing the chicken closed with your hands before adding the toothpicks. As the chicken cooks, it naturally tightens around the filling, which helps keep the cheese inside where it belongs.
Stuffed Chicken Piccata Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 4 boneless, skinless chicken breasts (*)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¾ cup grated Gruyère 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)
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 a pocket into the side of each chicken breast. Be careful not to cut all the way through.
- Stuff each chicken breast with ¼ of the gruyere and parmesan. Secure the chicken with toothpicks.¾ cup grated Gruyère 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
- If the chicken breasts are very thick on one end, lightly pound just that section so they cook evenly.
- Use a sharp paring 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.
- After dredging the chicken, gently press the chicken closed with your hands so the flour helps seal the edges.
- Too much flour can make the sauce pasty instead of silky, so be sure to shake off the excess before browning the chicken.
- Don’t overcrowd the pan. Brown the chicken in batches if needed to get a nice crust.
- 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.
- If your piccata sauce tastes too sour or tangy, add a pinch (⅛-¼ teaspoon) of baking soda and stir well. A little goes a long way.
- If you’re sensitive to salt, rinse the capers before adding them to the sauce.
- For a creamy sauce, stir in a few tablespoons of room-temp heavy cream at the end.
- Stuffed chicken piccata is delicious with mashed potatoes, steamed vegetables, or pasta.
- Garnish with parsley and lemon zest for an extra pop of color and flavor.
- Reheat leftovers covered in a skillet over low heat or in the oven at 325°F to avoid drying out the chicken and splitting the sauce.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Make it Creamy!
Make a creamy piccata sauce for this stuffed chicken by adding some heavy cream. Just stir in a bit of cream right at the end, until you reach your desired consistency.
How to Make Stuffed Chicken Piccata Step by Step
Season the Chicken: Preheat the oven to 425°F. Next, pat 4 boneless, skinless chicken breasts dry. Season both sides with 1 teaspoon of kosher salt and ½ teaspoon of ground black pepper.
Stuff the Chicken: Use a paring knife to cut a pocket into the side of each chicken breast, horizontally. Be careful not to cut all the way through. Then, evenly divide ¾ cup of grated Gruyere cheese and ¼ cup of grated Parmesan cheese to stuff each chicken breast. Take care not to overstuff the chicken breasts, or the cheese will fall out. Secure with toothpicks.
Pan-fry the Chicken: Place ¾ cup of all-purpose flour in a shallow bowl, and dip each chicken breast to coat. Shake off any excess so the breasts are just lightly coated. Then, heat 2 tablespoons of olive oil in a 12-inch cast iron skillet set over medium-high heat. Once the oil begins to shimmer/crackle, add the chicken. Brown the chicken for 3-4 minutes per side to create a crust. Don’t overcrowd the skillet; work in batches if needed to avoid steaming the chicken.
Bake the Chicken: Once golden, transfer the stuffed chicken breasts to the pre-heated oven, and cook for 15-20 minutes, or until the chicken is cooked through to 165°F. Remove from the oven, remove the toothpicks, and set the chicken aside, loosely tented with foil to keep it warm while you make the sauce.
Make the Piccata Sauce: Place the skillet back onto the stove over medium heat (no need to wipe out). Add 1 cup of dry white wine, 3 tablespoons of fresh lemon juice, and 4 tablespoons of capers, and lightly scrape the bottom of the skillet to deglaze. Next, add 3 tablespoons of unsalted butter and let it melt. Reduce heat to a simmer, and allow the sauce to cook for 5 minutes to slightly thicken. Taste and adjust the sauce with more lemon, capers, or wine as needed. If it tastes too sour, add ⅛–¼ teaspoon of baking soda and stir well to balance out the acidity.
Garnish and Serve: Spoon the piccata sauce over the gruyere stuffed chicken breasts, then garnish with 1 tablespoon of chopped fresh parsley and lemon wedges if desired.
How to Store, Freeze, and Reheat
Store stuffed chicken piccata in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a skillet over medium heat, along with a bit of butter, until the chicken breasts are fully warmed through. Alternatively, you can cover and reheat in a 325°F oven.
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