Stuffed Chicken Breasts Recipe
There’s something truly special about gathering around the table for Stuffed Chicken Breasts — a dish that brings a little excitement and elegance to the weeknight dinner rotation without demanding hours in the kitchen. Imagine perfectly seasoned chicken, tender and juicy, wrapped around a creamy, herby filling dotted with bursts of fresh tomato and melting Parmesan. Stuffed Chicken Breasts are vibrant enough for company but cozy enough to be a family go-to, striking that rare balance between comfort food and dinner-party star.
Ingredients You’ll Need
With just a handful of essential ingredients, you’ll be amazed at the rich flavors and gorgeous colors this recipe delivers. Every single item has a special job, whether it’s boosting juiciness, adding a savory punch, or lending freshness and color.
- Chicken Breasts: Large, boneless, skinless pieces are ideal for stuffing and stay wonderfully moist when baked.
- Kosher Salt: Seasons the chicken inside and out, and helps the flavors shine through.
- Freshly Ground Black Pepper: Adds a gentle kick that perks up every bite.
- Garlic Powder: A simple way to bring mellow, savory depth directly into the chicken.
- Olive Oil: Used for sautéing, it gives the aromatics a deliciously silky mouthfeel.
- Shallot: Milder than onions, shallot builds subtle, sweet-savory flavor into the filling.
- Garlic: Fresh, minced garlic intensifies the aromatics and creates an irresistible scent while cooking.
- Zucchini: Grated for tenderness and moisture, it melts into the filling, adding veggie goodness without overpowering.
- Cream Cheese: The secret to a creamy, luscious center that almost tastes decadent.
- Shredded Parmesan: Brings salty, nutty depth and melts beautifully into the filling.
- Italian Seasoning: A classic blend of herbs that gives the whole dish a Mediterranean flair.
- Fresh Basil: Offers color, vibrance, and a burst of fresh, aromatic flavor.
- Roma Tomato: Slices melt into the filling, providing a juicy, tangy layer that balances the richness.
How to Make Stuffed Chicken Breasts
Step 1: Prep Your Workspace
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Taking just a minute to prep your space keeps the process smooth and seamless — you’ll be ready to move from one step to the next without missing a beat. Parchment paper also guarantees easy clean-up and helps prevent the Stuffed Chicken Breasts from sticking.
Step 2: Pound the Chicken Evenly
Place each chicken breast between two sheets of plastic wrap on your cutting board. Grab a rolling pin (or meat mallet, if you have one) and gently pound until the chicken is an even ¼ inch thick. This ensures each piece cooks evenly and makes it much easier to fold around the delicious filling.
Step 3: Season Generously
Rub both sides of each pounded chicken breast with kosher salt, black pepper, and garlic powder. This simple seasoning soaks right into the meat, creating a flavorful base for the stuffed center to shine.
Step 4: Sauté the Aromatics
Heat olive oil in a skillet over medium-high. Add chopped shallot and sauté until it turns soft and translucent. Stir in the minced garlic and cook until just fragrant. This duo builds a sweet, savory foundation for the stuffing and fills your kitchen with mouthwatering aromas.
Step 5: Grate and Drain the Zucchini
Grab your grater and shred the zucchini. This is your secret weapon for a moist filling that never feels heavy. Be sure to squeeze as much liquid as possible from the grated zucchini — using your hands or a cheesecloth makes the job quick and easy. This step keeps the filling from getting watery as the Stuffed Chicken Breasts bake.
Step 6: Combine the Filling
In a mixing bowl, whisk together the sautéed shallot and garlic, drained zucchini, softened cream cheese, shredded Parmesan, a bit of salt, pepper, and Italian seasoning. You’re looking for a creamy, spreadable, and wonderfully fragrant mixture — the heart of what makes Stuffed Chicken Breasts so inviting.
Step 7: Assemble and Stuff the Chicken Breasts
Spoon about two tablespoons of filling onto half of each chicken breast. Place a layer of fresh basil and two thin tomato slices on top. Carefully fold the other side of each breast over the filling, creating a tidy parcel, and secure with toothpicks so everything stays put in the oven.
Step 8: Bake to Perfection
Arrange your stuffed chicken parcels seam side up on the prepared baking sheet. Slide them into your hot oven and bake for about 25 minutes, or until the chicken reaches a safe internal temperature of 165°F. As they cook, the kitchen fills with warm, toasty aromas, and the cheese melts into every bite.
Step 9: Rest Before Serving
After baking, let the Stuffed Chicken Breasts rest for about 5 minutes. This time lets the juices redistribute, which keeps your chicken moist and every bite tender and flavorful.
How to Serve Stuffed Chicken Breasts
Garnishes
A simple sprinkle of fresh chopped basil or parsley just before serving adds a burst of color and a fresh, herbal finish. For even more visual appeal, you can drizzle a little extra virgin olive oil or balsamic glaze over the top — it’s restaurant-worthy, right at home!
Side Dishes
Stuffed Chicken Breasts pair beautifully with so many sides. Try roasted baby potatoes, a crisp green salad, or buttery garlic bread to round out your plate. If you want a lighter touch, simple steamed veggies or lemony rice are both excellent choices to soak up any extra sauce or filling.
Creative Ways to Present
Slicing the chicken breasts crosswise into medallions not only showcases the gorgeous swirl of filling inside but also makes for a striking platter presentation. Or, nestle each Stuffed Chicken Breast atop a mound of risotto or quinoa for a composed, elegant feel. Don’t forget a sprinkle of extra parmesan for a little extra wow factor.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the Stuffed Chicken Breasts cool completely before transferring them to an airtight container. They’ll stay fresh and delicious in the refrigerator for up to 3 days. This makes them a fantastic option for easy, satisfying lunches throughout the week.
Freezing
For longer storage, Stuffed Chicken Breasts freeze beautifully. Wrap each cooled portion tightly in plastic wrap, then foil, and pop them into a freezer bag. They keep well for up to 2 months. Thaw in the refrigerator overnight before reheating for best results.
Reheating
To reheat, place the Stuffed Chicken Breasts on a baking sheet, cover loosely with foil, and warm in a 350°F oven until heated through (about 15–20 minutes). This gentle method preserves texture and keeps the filling creamy. Microwave reheating works too, just use short bursts to avoid overcooking.
FAQs
Can I use a different cheese for the filling?
Absolutely! While cream cheese and parmesan make the filling ultra-creamy and flavorful, feel free to try ricotta for a lighter texture or mozzarella for more stretch. Mix and match to suit your mood or what’s in your fridge.
What’s the best way to secure the chicken breasts while baking?
Toothpicks do the trick perfectly — just remember to insert them horizontally through the seam, so the filling stays tucked inside. If you’re out of toothpicks, kitchen twine tied around each breast will work as well.
Can Stuffed Chicken Breasts be made ahead?
Yes! Assemble the breasts with the filling, cover, and refrigerate up to a day in advance. When you’re ready to bake, let them come to room temperature for 20 minutes before popping into the oven.
How do I know when the chicken is fully cooked?
Use an instant-read thermometer in the thickest part of the chicken — it should reach 165°F. If you don’t have a thermometer, slice into the chicken to check that the juices run clear and the meat is opaque.
Can I add other veggies to the stuffing?
Definitely! Spinach, chopped sun-dried tomatoes, or even finely diced red pepper work beautifully in the filling. Just be sure to remove excess moisture so the stuffing stays creamy, not soggy.
Final Thoughts
If you’re seeking a crave-worthy dish that’s just as fun to make as it is to eat, you’ll fall in love with these Stuffed Chicken Breasts. They’re a little bit special, a lot delicious, and perfect for sharing with the people you love. Grab your ingredients, and let this be your next kitchen triumph!
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Stuffed Chicken Breasts Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Juicy chicken breasts stuffed with a flavorful mixture of zucchini, cream cheese, and herbs, then baked to perfection. This stuffed chicken breast recipe is easy to make and impressive enough for special occasions.
Ingredients
For the Chicken:
- 4 chicken breasts (about 1.5 pounds total)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
For the Filling:
- 1 shallot (chopped)
- 2 cloves garlic (minced)
- 1 medium zucchini (grated and drained)
- 4 ounces cream cheese (softened)
- ¼ cup shredded parmesan
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- ⅓ cup chopped fresh basil
- 1 Roma tomato (thinly sliced)
Instructions
- Preheat the Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Pound the Chicken: Place each chicken breast between plastic wrap and pound to ¼ inch thickness.
- Season the Chicken: Season both sides of the chicken with salt, pepper, and garlic powder.
- Saute the Aromatics: Saute the shallot and garlic until fragrant. Set aside.
- Prepare the Filling: Combine sauteed aromatics, zucchini, cream cheese, parmesan, salt, pepper, and herbs.
- Stuff the Chicken: Spread filling on each chicken breast, top with basil and tomato slices, then fold over and secure with toothpicks.
- Bake: Bake stuffed chicken breasts for 25 minutes at 400°F.
- Rest: Allow the chicken to rest for 5 minutes before serving.
Notes
- Make sure to drain the grated zucchini well to prevent excess moisture in the filling.
- Feel free to customize the filling with your favorite herbs and spices.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Stuffed Chicken, Chicken Breast Recipe, Baked Chicken, Zucchini Cream Cheese Stuffed Chicken
