Cheese Stuffed Chicken Breast Recipe
Cheese Stuffed Chicken Breast is my new favorite weeknight dinner. Packed with parmesan, mozzarella, and garlic, this breaded and baked stuffed chicken is sure to please everyone at the table!
Servings: 4 chicken breasts
Calories: 788kcal
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.
Video
Notes
*I recommend using larger chicken breasts (8-12 oz.) for stuffing. If you prefer to make stuffed thighs, increase the searing and baking time.
**Other types of cheese can be used instead.
***Canola oil, vegetable oil, or olive oil work best for pan-frying/searing.
Tips:
- 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 9x13-inch baking pan.
Nutrition
Calories: 788kcal | Carbohydrates: 49g | Protein: 69g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 343mg | Sodium: 1438mg | Potassium: 1079mg | Fiber: 3g | Sugar: 2g | Vitamin A: 843IU | Vitamin C: 4mg | Calcium: 299mg | Iron: 5mg