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Stuffed Chicken Piccata Recipe
This cheesy stuffed chicken piccata will take your chicken to a whole new level. It's an easy meal that the entire family will enjoy!
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Dinner
Cuisine:
Italian
Servings:
4
Calories:
534
kcal
Author:
Becky Hardin
Equipment
Cast Iron Skillet
Ingredients
4
boneless, skinless chicken breasts
1
teaspoon
kosher salt
½
teaspoon
ground black pepper
¾
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
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.
¾ 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 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.
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.
Storage:
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.
Nutrition
Serving:
1
chicken breast
|
Calories:
534
kcal
|
Carbohydrates:
22
g
|
Protein:
36
g
|
Fat:
29
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
0.4
g
|
Cholesterol:
128
mg
|
Sodium:
1226
mg
|
Potassium:
544
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
682
IU
|
Vitamin C:
7
mg
|
Calcium:
329
mg
|
Iron:
2
mg