Venture beyond basic chicken dinners with these 15 flavorful stuffed chicken breast recipes! Each dish features a creamy, dreamy filling that transforms simple chicken into a decadent, comforting meal perfect for weeknights or impressing guests. From cheesy spinach to sun-dried tomato pesto, get ready to discover your new favorite way to enjoy chicken. Let’s dive into these irresistible creations!
Jalapeño Popper Stuffed Chicken Breast
Keeping things simple yet flavorful is my motto in the kitchen, especially during the busy holiday season. I remember one chaotic Christmas Eve where I needed a show-stopping main course that wouldn’t keep me tied to the stove all day—this Jalapeño Popper Stuffed Chicken Breast was my delicious solution. It combines the creamy, spicy kick we love from poppers with the hearty satisfaction of a perfectly cooked chicken breast, all in one elegant package.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the Filling:
– 4 oz cream cheese, softened
– 1/2 cup shredded sharp cheddar cheese
– 2 jalapeño peppers, seeds removed and finely diced
– 2 slices cooked bacon, crumbled
– 1/4 tsp garlic powder
For the Chicken:
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Topping:
– 1/4 cup panko breadcrumbs
– 2 tbsp grated Parmesan cheese
– 1 tbsp melted butter
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapeños, crumbled bacon, and garlic powder until fully mixed. Tip: Letting the cream cheese sit at room temperature for 15 minutes makes blending much easier.
3. Place one chicken breast on a cutting board and use a sharp knife to carefully cut a horizontal pocket into the thickest side, being careful not to cut all the way through.
4. Repeat step 3 with the remaining three chicken breasts.
5. Divide the cream cheese filling evenly into four portions and spoon one portion into the pocket of each chicken breast.
6. Use toothpicks to securely seal the opening of each chicken breast pocket.
7. Pat the outside of each stuffed chicken breast dry with a paper towel, then rub them all over with the olive oil.
8. Season the outside of each chicken breast evenly with the salt and black pepper.
9. In a small bowl, mix the panko breadcrumbs, grated Parmesan cheese, and melted butter until the breadcrumbs are evenly coated.
10. Press the panko mixture evenly onto the top of each stuffed chicken breast, covering the surface. Tip: Pressing gently helps the topping adhere better during baking.
11. Arrange the chicken breasts on the prepared baking sheet, leaving space between them.
12. Bake in the preheated oven for 22-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured with a meat thermometer. Tip: Insert the thermometer into the thickest part of the chicken, avoiding the filling for the most accurate reading.
13. Remove the baking sheet from the oven and let the chicken rest for 5 minutes before carefully removing the toothpicks.
Gorgeously golden and crisp on the outside, each slice reveals a molten, spicy center that’s incredibly satisfying. The chicken stays remarkably juicy, while the filling oozes out with every bite, mimicking the perfect popper experience. I love serving these over a bed of cilantro-lime rice or with a simple side salad to balance the richness.
Sun-Dried Tomato and Mozzarella Stuffed Chicken Breast
Kind of like a holiday gift to myself, I always crave something comforting yet impressive this time of year—enter this stuffed chicken breast, which feels fancy but is secretly a weeknight lifesaver. I first made it for a last-minute dinner party, and now it’s my go-to when I want to feel like I’ve got my life together, even if the kitchen is a bit chaotic.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the chicken and filling:
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 1 cup shredded mozzarella cheese
– 2 tbsp fresh basil, chopped
– 1/2 tsp garlic powder
– 1/2 tsp dried oregano
– 1/4 tsp salt
– 1/4 tsp black pepper
For the coating:
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup Italian-style breadcrumbs
– 2 tbsp grated Parmesan cheese
For cooking:
– 2 tbsp olive oil
– 1 tbsp unsalted butter
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place one chicken breast on a cutting board and use a sharp knife to slice a horizontal pocket into the thickest side, being careful not to cut all the way through.
3. In a medium bowl, combine the sun-dried tomatoes, mozzarella cheese, basil, garlic powder, oregano, salt, and pepper.
4. Stuff each chicken breast pocket with about 1/4 cup of the filling, pressing gently to distribute it evenly.
5. Tip: If the filling oozes out, secure the opening with a toothpick—it’ll hold everything in place during cooking.
6. Set up three shallow dishes: place the flour in the first, beaten eggs in the second, and mix the breadcrumbs and Parmesan cheese in the third.
7. Dredge each stuffed chicken breast first in the flour, shaking off any excess, then dip it fully into the eggs, and finally coat it thoroughly in the breadcrumb mixture.
8. Heat the olive oil and butter in a large oven-safe skillet over medium-high heat until the butter melts and sizzles, about 2 minutes.
9. Tip: To test if the oil is hot enough, sprinkle a breadcrumb in—if it bubbles immediately, you’re ready to go.
10. Carefully place the chicken breasts in the skillet and cook for 3–4 minutes per side, until golden brown and crisp.
11. Transfer the skillet to the preheated oven and bake for 15–18 minutes, until the internal temperature reaches 165°F when checked with a meat thermometer.
12. Tip: Let the chicken rest for 5 minutes after baking—this keeps the juices locked in and makes slicing easier.
13. Remove any toothpicks before serving.
Gorgeously golden on the outside, each slice reveals a gooey, savory center that melts in your mouth. The sun-dried tomatoes add a tangy sweetness that balances the rich mozzarella perfectly, making it ideal served over a bed of garlic mashed potatoes or alongside a crisp arugula salad for a fresh contrast.
Bacon and Cheddar Stuffed Chicken Breast
Every time I’m craving something indulgent yet surprisingly easy for a weeknight dinner, this bacon and cheddar stuffed chicken breast is my go-to. It’s the kind of dish that feels fancy enough for company but simple enough that I can whip it up after a long day, and honestly, the melty cheese and crispy bacon make it a guaranteed crowd-pleaser in my house.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the stuffing:
– 4 slices thick-cut bacon, chopped
– 1 cup shredded sharp cheddar cheese
– 2 tablespoons cream cheese, softened
– 1 tablespoon chopped fresh chives
For the chicken:
– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 1 tablespoon olive oil
– 1/2 teaspoon garlic powder
– 1/2 teaspoon paprika
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook the chopped bacon for 5-7 minutes until crispy, then transfer it to a paper towel-lined plate to drain.
3. In a medium bowl, combine the crispy bacon, shredded cheddar cheese, softened cream cheese, and chopped chives until well mixed.
4. Place one chicken breast on a cutting board and use a sharp knife to cut a horizontal pocket into the thickest side, being careful not to cut all the way through.
5. Stuff each chicken breast pocket evenly with about 1/4 of the bacon-cheddar mixture, pressing gently to close.
6. Drizzle the olive oil over the stuffed chicken breasts and rub to coat.
7. In a small bowl, mix the garlic powder, paprika, black pepper, and salt, then sprinkle this seasoning blend evenly over all sides of the chicken.
8. Place the seasoned chicken breasts on the prepared baking sheet, leaving space between them.
9. Bake at 400°F (200°C) for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer inserted into the thickest part.
10. Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
The chicken comes out incredibly juicy with a golden exterior, while the stuffing oozes with smoky bacon and sharp cheddar in every bite. I love serving it sliced over a bed of garlic mashed potatoes or alongside a simple arugula salad to balance the richness.
Broccoli and Cheese Stuffed Chicken Breast
Zipping through my holiday meal prep, I found myself craving something comforting yet impressive—enter this broccoli and cheese stuffed chicken breast. It’s become my go-to for cozy dinners, especially when I want to feel a little fancy without spending hours in the kitchen, and the cheesy, veggie-packed filling always reminds me of my mom’s casseroles.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the filling:
– 2 cups finely chopped broccoli florets
– 1 cup shredded sharp cheddar cheese
– 1/4 cup cream cheese, softened
– 1/4 teaspoon garlic powder
For the chicken:
– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the topping:
– 1/4 cup grated Parmesan cheese
– 1/4 cup panko breadcrumbs
Instructions
1. Preheat your oven to 375°F and lightly grease a baking dish with cooking spray.
2. In a medium bowl, combine the chopped broccoli, cheddar cheese, cream cheese, and garlic powder until well mixed—this is your stuffing.
3. Place each chicken breast on a cutting board and use a sharp knife to slice a horizontal pocket into the thickest side, being careful not to cut all the way through.
4. Divide the broccoli-cheese mixture evenly among the chicken pockets, pressing it in gently to avoid overstuffing, which can cause leaks during baking.
5. Season the outside of each stuffed chicken breast with salt and pepper.
6. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
7. Sear the chicken breasts for 3–4 minutes per side, until golden brown, to lock in juices and add flavor before baking.
8. Transfer the skillet to the preheated oven and bake for 20–25 minutes, until the internal temperature reaches 165°F when checked with a meat thermometer.
9. In a small bowl, mix the Parmesan cheese and panko breadcrumbs while the chicken bakes.
10. Remove the chicken from the oven, sprinkle the Parmesan-panko mixture evenly over the tops, and return to the oven for 5 more minutes, until the topping is crispy and golden.
11. Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute, keeping it moist and tender.
As you slice into it, the tender chicken gives way to a creamy, vibrant filling that’s perfectly melty and packed with broccoli bits. I love serving this over a bed of garlic mashed potatoes or with a simple side salad for a complete meal that feels indulgent yet wholesome.
Pesto and Goat Cheese Stuffed Chicken Breast
Last night, as I was rummaging through my fridge for a quick dinner idea, I realized I had some leftover pesto from pasta night and a log of goat cheese that needed using up—cue this simple yet impressive stuffed chicken breast recipe that’s become a weeknight favorite in our house. It’s the kind of dish that feels fancy but comes together with minimal fuss, perfect for when you want something special without spending hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the filling:
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1/2 cup prepared basil pesto
– 4 oz goat cheese, crumbled
– For seasoning and cooking:
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place one chicken breast on a cutting board and use a sharp knife to carefully slice a horizontal pocket through the thicker side, stopping about 1/2 inch from the edges to create an opening for stuffing. Tip: Chill the chicken for 10 minutes first if it feels too soft to cut neatly.
3. In a small bowl, mix together 1/2 cup pesto and 4 oz crumbled goat cheese until well combined.
4. Spoon about 2 tablespoons of the pesto-goat cheese mixture into each chicken breast pocket, using your fingers or a small spoon to press it gently into the cavity.
5. Season the outside of each stuffed chicken breast evenly with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
6. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
7. Place the chicken breasts in the skillet and sear for 3–4 minutes per side, until golden brown. Tip: Don’t overcrowd the pan—work in batches if needed to ensure a good crust forms.
8. Transfer the skillet to the preheated oven and bake for 15–18 minutes, until the internal temperature reaches 165°F when checked with a meat thermometer. Tip: Let the chicken rest for 5 minutes after baking to keep the juices locked in.
9. Remove from the oven and serve immediately.
That first bite reveals a juicy, tender chicken exterior giving way to a creamy, herbaceous center that melts in your mouth. Try slicing it into medallions and serving over a bed of lemony arugula or alongside roasted vegetables for a complete meal that’s as vibrant as it is satisfying.
Apple and Brie Stuffed Chicken Breast
Last weekend, as I was rummaging through my fridge trying to decide what to make for a cozy holiday dinner, I stumbled upon some leftover brie and a few crisp apples—and the idea for this elegant yet surprisingly simple stuffed chicken was born. It’s the kind of dish that feels fancy enough for a special occasion but is totally doable on a busy weeknight, which is perfect for this time of year when we’re all juggling festivities and everyday life.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the stuffing:
– 2 boneless, skinless chicken breasts (about 8 oz each)
– 1 medium apple (like Honeycrisp or Granny Smith), peeled and finely diced (about 1 cup)
– 4 oz brie cheese, rind removed and cubed
– 1 tbsp olive oil
– 1/4 tsp salt
– 1/8 tsp black pepper
For seasoning and cooking:
– 1 tbsp olive oil
– 1/2 tsp dried thyme
– 1/4 tsp garlic powder
– 1/4 tsp salt
– 1/8 tsp black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Place each chicken breast on a cutting board and use a sharp knife to carefully slice a horizontal pocket through the thickest part, being careful not to cut all the way through.
3. In a small bowl, combine the diced apple, cubed brie, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper.
4. Evenly divide the apple and brie mixture and stuff it into the pockets of each chicken breast, pressing gently to pack it in.
5. Use toothpicks to secure the openings of the chicken breasts to prevent the stuffing from leaking out during cooking.
6. In another small bowl, mix 1 tbsp olive oil, dried thyme, garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper.
7. Brush the olive oil and seasoning mixture evenly over the outside of each stuffed chicken breast.
8. Place the chicken breasts in the prepared baking dish and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
9. Remove the chicken from the oven and let it rest for 5 minutes before carefully removing the toothpicks.
10. Slice each chicken breast crosswise into medallions to serve.
Here’s what makes this dish so delightful: the chicken stays incredibly juicy, while the brie melts into a creamy, rich layer that pairs perfectly with the sweet-tart apples. I love serving it over a bed of wild rice or with roasted Brussels sprouts for a complete, festive meal that always impresses my guests.
Cream Cheese and Chive Stuffed Chicken Breast
Venturing into my kitchen on a chilly December morning like today, I was craving something comforting yet impressive enough for a holiday eve dinner—enter this creamy, herby stuffed chicken breast, a dish that always feels like a warm hug on a plate. It’s become my go‑over for small gatherings because it looks fancy but is surprisingly straightforward, and I love how the cream cheese filling oozes out with every slice, making everyone at the table lean in with anticipation.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the filling:
– 8 ounces cream cheese, softened to room temperature
– 1/4 cup finely chopped fresh chives
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt
For the chicken:
– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For baking:
– 1/4 cup chicken broth
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13‑inch baking dish.
2. In a medium bowl, combine the softened cream cheese, chopped chives, garlic powder, and 1/4 teaspoon salt until smooth; set aside.
3. Place one chicken breast on a cutting board and use a sharp knife to slice a horizontal pocket into the thickest side, being careful not to cut all the way through. Tip: Chill the chicken for 10 minutes first to make slicing easier.
4. Repeat step 3 with the remaining chicken breasts.
5. Divide the cream cheese mixture evenly into 4 portions and spoon one portion into each chicken pocket.
6. Use toothpicks to secure the openings of the pockets, ensuring the filling stays inside during cooking.
7. Drizzle the olive oil over the stuffed chicken breasts, then sprinkle with 1/2 teaspoon salt and black pepper, rubbing gently to coat.
8. Place the chicken in the prepared baking dish and pour the chicken broth around it. Tip: The broth adds moisture and creates a light pan sauce.
9. Bake in the preheated oven for 22–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer. Tip: Avoid overbaking to keep the chicken juicy and the filling creamy.
10. Remove from the oven and let the chicken rest for 5 minutes before serving.
Delightfully tender and bursting with flavor, this chicken boasts a creamy, tangy center that pairs beautifully with the subtle onion‑like bite of chives. I often serve it sliced over a bed of garlic mashed potatoes or alongside roasted vegetables, letting the rich filling mingle with the sides for a truly comforting meal that’s perfect for cozy winter nights.
Blue Cheese and Pecan Stuffed Chicken Breast
Trying to impress holiday guests without spending all day in the kitchen? This Blue Cheese and Pecan Stuffed Chicken Breast is my go-to recipe for festive dinners—it looks fancy but comes together with a few simple steps, and the rich, savory filling always gets rave reviews. I love how the pecans add a delightful crunch that contrasts with the creamy blue cheese, making every bite interesting. It’s become a Christmas Eve tradition in my house, and I’m excited to share it with you today!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the stuffing:
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1/2 cup crumbled blue cheese
– 1/4 cup chopped pecans
– 2 tbsp chopped fresh parsley
– 1 tbsp olive oil
For seasoning and cooking:
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp olive oil (for searing)
– 1/2 cup chicken broth
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Place each chicken breast on a cutting board and use a sharp knife to cut a horizontal pocket into the thickest side, being careful not to cut all the way through.
3. In a small bowl, combine the blue cheese, chopped pecans, and chopped parsley with 1 tbsp olive oil until well mixed.
4. Stuff each chicken breast pocket evenly with the blue cheese mixture, using about 2 tbsp per breast, and press gently to seal the edges.
5. Season the outside of each stuffed chicken breast evenly with 1 tsp salt and 1/2 tsp black pepper.
6. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
7. Place the chicken breasts in the skillet and sear for 3-4 minutes per side until golden brown, which helps lock in juices.
8. Pour 1/2 cup chicken broth into the skillet around the chicken to create steam for moist cooking.
9. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
10. Remove from the oven and let the chicken rest for 5 minutes on a cutting board before slicing to allow the filling to set.
The chicken emerges juicy and tender, with the blue cheese melting into a tangy, creamy center that pairs perfectly with the toasted pecans. Serve it sliced over a bed of wild rice or alongside roasted vegetables for a complete meal that feels special without the fuss—leftovers (if you have any!) make a fantastic sandwich filling the next day.
Prosciutto and Basil Stuffed Chicken Breast
During the holiday rush last year, I found myself craving something elegant yet simple enough to pull together after a long day of shopping—enter this prosciutto and basil stuffed chicken breast, which has become my go-to for impressing guests without spending hours in the kitchen. It’s a dish that feels fancy but is surprisingly approachable, with the salty prosciutto and fresh basil creating a burst of flavor in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 8 thin slices of prosciutto
- 1/2 cup fresh basil leaves, packed
- 4 oz mozzarella cheese, sliced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1 garlic clove, minced
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Place one chicken breast on a cutting board and use a sharp knife to slice a horizontal pocket through the thickest part, being careful not to cut all the way through. Tip: Chill the chicken for 10 minutes beforehand to make slicing easier and safer.
- Season the inside of each pocket evenly with 1/2 tsp salt and 1/4 tsp black pepper total across all breasts.
- Layer 2 slices of prosciutto, 2-3 basil leaves, and 1 oz mozzarella cheese inside each chicken pocket.
- Secure the openings of the pockets with toothpicks to prevent filling from leaking out during cooking.
- Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
- Sear the stuffed chicken breasts for 3-4 minutes per side until golden brown. Tip: Avoid moving them too much while searing to develop a nice crust.
- Transfer the skillet to the preheated oven and bake for 15-18 minutes until the internal temperature reaches 165°F when checked with a meat thermometer.
- Remove the chicken from the skillet, tent with foil, and let it rest for 5 minutes to allow juices to redistribute.
- In the same skillet over medium heat, melt 2 tbsp unsalted butter and sauté 1 minced garlic clove for 1 minute until fragrant.
- Pour in 1 cup chicken broth and simmer for 3-4 minutes, scraping up any browned bits from the bottom of the pan.
- Stir in 1/2 cup heavy cream and cook for another 2-3 minutes until the sauce thickens slightly. Tip: For a richer sauce, let it reduce for an extra minute off the heat.
- Remove the toothpicks from the chicken and slice each breast crosswise into medallions.
- Serve the chicken medallions drizzled with the cream sauce.
Keeping it simple, this dish delights with a juicy, tender interior from the melted mozzarella and a savory punch from the prosciutto, all wrapped in a creamy garlic sauce that’s perfect for spooning over mashed potatoes or a side of roasted vegetables. For a festive twist, I love garnishing it with extra basil leaves and a sprinkle of red pepper flakes to add a hint of heat that balances the richness beautifully.
Garlic Herb Butter Stuffed Chicken Breast
Kicking off the holiday cooking season, I always crave something impressive yet approachable for family dinners—this garlic herb butter stuffed chicken breast is my go-to centerpiece that feels fancy without the fuss. It’s a recipe I’ve tweaked over countless cozy evenings, inspired by my grandma’s love for rich, savory flavors that make everyone gather around the table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the stuffing:
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1/2 cup unsalted butter, softened to room temperature
– 4 cloves garlic, minced
– 2 tbsp fresh parsley, finely chopped
– 1 tbsp fresh thyme leaves
– 1/4 tsp salt
– 1/8 tsp black pepper
For seasoning and cooking:
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp paprika
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, combine the softened butter, minced garlic, parsley, thyme, 1/4 tsp salt, and 1/8 tsp pepper until fully mixed—tip: let the butter sit out for 30 minutes beforehand for easier blending.
3. Place each chicken breast on a cutting board and use a sharp knife to slice a horizontal pocket through the thickest side, being careful not to cut all the way through.
4. Divide the garlic herb butter mixture evenly into 4 portions and stuff each portion into the pocket of a chicken breast.
5. Seal the pockets by pressing the edges together firmly with your fingers.
6. In another small bowl, mix 1/2 tsp salt, 1/4 tsp pepper, and paprika, then rub this seasoning evenly over the outside of each stuffed chicken breast.
7. Heat the olive oil in a large oven-safe skillet over medium-high heat for 2 minutes until shimmering.
8. Add the chicken breasts to the skillet and sear for 3–4 minutes per side until golden brown—tip: don’t move them too early to get a good crust.
9. Transfer the skillet to the preheated oven and bake for 15–18 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
10. Remove from the oven and let the chicken rest on a plate for 5 minutes before slicing—tip: resting keeps the juices locked in for a moist result.
Vividly juicy and aromatic, this chicken boasts a tender interior oozing with melted garlic butter, while the seared exterior adds a subtle crispness. Serve it sliced over creamy mashed potatoes to soak up the flavorful drippings, or pair with roasted vegetables for a lighter, colorful plate that’s perfect for holiday gatherings.
Artichoke and Parmesan Stuffed Chicken Breast
Venturing into my kitchen on this chilly December morning, I was craving something comforting yet elegant—the kind of dish that feels special enough for a holiday eve but simple enough for a weeknight. That’s when I remembered my go-to stuffed chicken breast, a recipe I’ve perfected over years of trial and error, often while chatting with my sister on the phone as the aromas filled the house. It’s a cozy, cheesy delight that never fails to impress, even on busy days like today.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the chicken and stuffing:
– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 1 cup canned artichoke hearts, drained and chopped
– 1/2 cup grated Parmesan cheese
– 1/4 cup mayonnaise
– 2 cloves garlic, minced
– 1/4 teaspoon black pepper
– For seasoning and cooking:
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon paprika
Instructions
1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a medium bowl, combine the chopped artichoke hearts, grated Parmesan cheese, mayonnaise, minced garlic, and black pepper to make the stuffing mixture.
3. Using a sharp knife, carefully cut a horizontal pocket into each chicken breast, being sure not to cut all the way through. Tip: Hold the knife parallel to the cutting board for an even pocket.
4. Stuff each chicken breast pocket with about 1/4 cup of the artichoke-Parmesan mixture, pressing gently to seal the edges.
5. Rub the stuffed chicken breasts with olive oil, then sprinkle evenly with salt and paprika. Tip: Let the chicken sit at room temperature for 5 minutes after stuffing for more even cooking.
6. Place the chicken in the prepared baking dish and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer. Tip: Baste the chicken with pan juices halfway through baking to keep it moist.
7. Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Here’s why I love this dish: the chicken emerges tender and juicy, with a creamy, savory filling that oozes slightly when sliced. For a creative twist, I sometimes serve it over a bed of lemony spinach or alongside roasted potatoes—it’s versatile enough to pair with almost any side, making dinner feel effortlessly gourmet.
Crab and Cream Cheese Stuffed Chicken Breast
Unbelievably elegant yet surprisingly simple to pull off, this crab and cream cheese stuffed chicken breast is my go-to for holiday gatherings or when I want to impress dinner guests without spending all day in the kitchen. I first tried a version at a seaside restaurant years ago and have been tweaking it ever since to get that perfect creamy, savory filling. It’s become a staple in my winter entertaining rotation, especially around festive times like today.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the Chicken and Filling:
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 8 oz lump crab meat, drained and picked over for shells
– 4 oz cream cheese, softened to room temperature
– 2 tbsp mayonnaise
– 1 tbsp fresh lemon juice
– 1/4 tsp garlic powder
– 1/4 tsp onion powder
– 1/4 tsp paprika
– Salt and black pepper
For the Coating and Baking:
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
– 2 tbsp olive oil
– Cooking spray
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper. Lightly coat it with cooking spray.
2. Place one chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound it evenly to a 1/4-inch thickness. Repeat with the remaining three breasts. Tip: Pounding the chicken thin ensures even cooking and makes rolling easier.
3. In a medium bowl, combine the crab meat, cream cheese, mayonnaise, lemon juice, garlic powder, onion powder, paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Mix gently until just combined.
4. Season both sides of each pounded chicken breast lightly with salt and pepper.
5. Divide the crab mixture into four equal portions. Spoon one portion onto the center of each chicken breast.
6. Carefully roll each chicken breast tightly around the filling, tucking in the sides as you go to encase it completely. Secure each roll with 2-3 toothpicks.
7. Set up three shallow dishes: place the flour in the first, the beaten eggs in the second, and the panko breadcrumbs in the third.
8. Dredge each stuffed chicken roll first in the flour, shaking off any excess, then dip it fully into the beaten eggs, and finally coat it thoroughly in the panko breadcrumbs, pressing gently to adhere.
9. Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil shimmers (about 1-2 minutes), carefully add the coated chicken rolls. Sear them for 2-3 minutes per side, or until golden brown all over. Tip: Don’t overcrowd the pan; work in batches if needed to get a proper sear.
10. Transfer the seared chicken rolls to the prepared baking sheet. Bake in the preheated oven for 18-20 minutes, or until the internal temperature reaches 165°F when checked with an instant-read thermometer inserted into the thickest part. Tip: Using a thermometer is the best way to guarantee juicy, perfectly cooked chicken without overcooking.
11. Remove from the oven and let the chicken rest for 5 minutes before carefully removing the toothpicks and slicing.
Finally, the contrast of the crispy, golden panko crust with the tender, juicy chicken and that luscious, creamy crab filling is simply divine. For a stunning presentation, I love to serve these sliced on a bed of lemon-herb orzo or alongside roasted asparagus—the bright, fresh flavors cut through the richness beautifully.
Chorizo and Manchego Stuffed Chicken Breast
Just last week, I found myself staring at a package of chicken breasts and some leftover chorizo from taco night, wondering how to turn them into something special for a cozy holiday dinner. This Chorizo and Manchego Stuffed Chicken Breast is my delicious solution—it’s become a festive favorite in my house because it feels fancy but comes together without any fuss.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the stuffing:
– 8 ounces raw chorizo sausage, casings removed
– 1 cup shredded Manchego cheese
– 2 tablespoons chopped fresh parsley
For the chicken:
– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
For the pan sauce:
– 1 cup chicken broth
– 2 tablespoons unsalted butter
– 1 tablespoon all-purpose flour
Instructions
1. Preheat your oven to 375°F.
2. Heat a large oven-safe skillet over medium heat and cook the chorizo for 5–7 minutes, breaking it into small crumbles with a spoon until browned and cooked through. Tip: Drain any excess grease for a less oily stuffing.
3. Transfer the cooked chorizo to a bowl and let it cool for 5 minutes.
4. Stir the shredded Manchego cheese and chopped parsley into the cooled chorizo until well combined.
5. Place a chicken breast on a cutting board and use a sharp knife to cut a horizontal pocket into the thickest side, being careful not to cut all the way through. Tip: Lay the chicken flat and hold it steady with your non-dominant hand for better control.
6. Repeat with the remaining chicken breasts.
7. Divide the chorizo and Manchego mixture evenly among the chicken pockets, pressing it in gently with a spoon.
8. Season the outside of each stuffed chicken breast with kosher salt and black pepper.
9. Heat the olive oil in the same skillet over medium-high heat until shimmering, about 1 minute.
10. Add the chicken breasts to the skillet and sear for 3–4 minutes per side until golden brown. Tip: Don’t overcrowd the skillet; cook in batches if needed to ensure a good sear.
11. Transfer the skillet to the preheated oven and bake for 15–18 minutes, or until the internal temperature of the chicken reaches 165°F when checked with a meat thermometer.
12. Remove the skillet from the oven and transfer the chicken to a plate to rest for 5 minutes.
13. Place the skillet back on the stove over medium heat and sprinkle the flour into the pan drippings, whisking constantly for 1 minute to form a roux.
14. Gradually pour in the chicken broth while whisking to prevent lumps, then simmer for 3–4 minutes until the sauce thickens slightly.
15. Remove the skillet from the heat and stir in the unsalted butter until melted and smooth.
16. Spoon the pan sauce over the rested chicken breasts before serving.
What I love most is how the chicken stays incredibly juicy while the stuffing oozes with smoky, cheesy goodness—it’s a textural dream. Serve it sliced over a bed of creamy polenta to soak up that rich pan sauce, or pair it with a simple green salad for a lighter touch that still feels indulgent.
Gorgonzola and Walnut Stuffed Chicken Breast
Gathering around the table for a special meal is one of my favorite holiday traditions, and this Gorgonzola and Walnut Stuffed Chicken Breast has become a star on my Christmas Eve menu. It feels fancy but is surprisingly approachable—the kind of dish that makes everyone think you spent hours in the kitchen, when really, it’s a simple stuff-and-roast situation. I love how the creamy, tangy cheese and crunchy nuts transform plain chicken into something truly memorable.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the stuffing:
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1/2 cup crumbled Gorgonzola cheese
– 1/4 cup chopped walnuts
– 2 tbsp chopped fresh parsley
For seasoning and cooking:
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp garlic powder
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine 1/2 cup crumbled Gorgonzola cheese, 1/4 cup chopped walnuts, and 2 tbsp chopped fresh parsley to make the stuffing.
3. Place 4 boneless, skinless chicken breasts on a cutting board and use a sharp knife to cut a horizontal pocket into the thickest part of each breast, being careful not to cut all the way through.
4. Divide the stuffing mixture evenly among the chicken pockets, pressing it gently to fill without overstuffing.
5. Season the outside of each chicken breast with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder, rubbing the spices evenly over the surface.
6. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 1 minute.
7. Place the stuffed chicken breasts in the skillet and sear for 3–4 minutes per side, until golden brown.
8. Transfer the skillet to the preheated oven and bake for 15–18 minutes, until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part.
9. Remove from the oven and let the chicken rest for 5 minutes on a cutting board before slicing.
Just imagine cutting into that tender chicken to reveal the warm, melty Gorgonzola and toasted walnuts—it’s a textural dream with a rich, savory flavor that pairs beautifully with roasted vegetables or a simple arugula salad. For a festive twist, I sometimes drizzle it with a balsamic reduction or serve it alongside cranberry sauce during the holidays.
Ham and Gruyère Stuffed Chicken Breast
Baking this ham and Gruyère stuffed chicken breast always reminds me of cozy holiday dinners at my aunt’s house—it’s a dish that feels fancy but is surprisingly approachable for a weeknight. I love how the melty cheese and savory ham peek out when you slice into it, making it a showstopper that’s perfect for impressing guests or treating yourself. Over the years, I’ve tweaked the recipe to keep it simple, using ingredients I usually have on hand, so it’s become a go-to when I want something comforting yet elegant without spending hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the chicken and stuffing:
– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 4 thin slices of deli ham (about 2 ounces total)
– 4 slices of Gruyère cheese (about 4 ounces total)
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the sauce:
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1 tablespoon Dijon mustard
– 1/4 teaspoon dried thyme
Instructions
1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Place each chicken breast on a cutting board and use a sharp knife to slice a horizontal pocket into the thickest side, being careful not to cut all the way through.
3. Season the inside of each pocket evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Stuff each chicken breast with 1 slice of ham and 1 slice of Gruyère cheese, folding the ham if needed to fit snugly.
5. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
6. Sear the stuffed chicken breasts for 3-4 minutes per side until golden brown, using tongs to flip them gently to avoid losing the filling.
7. Transfer the skillet to the preheated oven and bake for 15-18 minutes until the internal temperature reaches 165°F when checked with a meat thermometer.
8. Remove the chicken from the skillet and set it aside on a plate, loosely tented with foil to keep warm.
9. In the same skillet over medium heat, add 1 cup heavy cream, 1/2 cup chicken broth, 1 tablespoon Dijon mustard, and 1/4 teaspoon dried thyme, whisking to combine.
10. Simmer the sauce for 5-7 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
11. Spoon the sauce over the chicken breasts just before serving.
Serve this dish immediately to enjoy the creamy sauce pooling around the tender chicken, with the Gruyère still oozy and the ham adding a salty punch. I love pairing it with roasted asparagus or a simple salad to balance the richness, and it reheats beautifully for leftovers—just pop it in the oven at 350°F for 10 minutes to revive that crispy exterior.
Summary
A world of creamy, flavorful possibilities awaits in these 18 stuffed chicken breast recipes! From classic comfort to gourmet twists, there’s a perfect dish for every home cook. We’d love to hear which one becomes your new favorite—please leave a comment below and share your top picks on Pinterest to inspire fellow food lovers. Happy cooking!
