Why We Love This Cheesy Stuffed Chicken Recipe
This might just be the most highly requested cheesy dinner recipe in my house! Here’s why I don’t mind making it all the time:
Easy: While it’s pretty impressive, this cheese stuffed chicken breast recipe is actually so easy to make in under an hour. Cheesy: As the name suggests, this stuffed chicken recipe is supremely cheesy! Mozzarella and parmesan come together to make the best blend of cheesy goodness. Flavorful: There’s plenty of garlic and Italian seasoning in the mix to lend a ton of flavor to this cheese stuffed chicken.
Variations
A sprinkle (or more) of crushed red pepper flakes will add spice to your filling. Just be careful, because once you stir it in, you can’t get it out. Only add more than a teaspoon or two if you want it very spicy. You can also change up the cheeses. Burrata and pecorino are great choices.
How to Store and Reheat
Store leftover cheese stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 15-20 minutes, or until warmed through.
How to Freeze
Freeze cheese stuffed chicken breasts in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
How do you keep cheese from melting out of stuffed chicken?
I like to secure my chicken breasts closed with toothpicks to keep them from oozing in the oven. It’s also important not to over stuff the chicken.
How To Make Cheese Stuffed Chicken Step by Step
Make the filling: Stir together 4 cloves garlic, 1/2 cup shredded mozzarella, 1/2 cup grated parmesan, 1 tbsp butter and 1 tsp Italian seasoning until combined.
Stuff the chicken: Cut a 3 inch pocket into the thicker side of each chicken breast (4 breasts total). Be careful not to cut all the way through! Stuff a fourth of the filling into each chicken breast.
Secure it: Secure the chicken breasts with toothpicks.
Make the dredging stations: You’ll need three shallow bowl. In the first bowl, mix 1 cup flour with just a pinch of both salt and pepper. Whisk 3 eggs in the second bowl. In the third bowl, combine 2 cups panko breadcrumbs, salt and pepper.
Coat the chicken: Dip each side of the uncooked stuffed chicken in the flour, then egg, and finally breadcrumb mixture.
Cook the chicken: Cook the chicken in a hot skillet with oil until golden brown on both sides. It should take just about 3-4 minutes per side. Then, place the skillet to the oven and bake at 375°F for about 20 minutes or until the chicken is 165°F at the thickest point.
More Stuffed Chicken Recipes We Love
Taco Stuffed Chicken Stuffed Chicken Marsala Broccoli and Cheese Stuffed Chicken Balsamic Stuffed Chicken Stuffed Buffalo Chicken Stuffed Chicken Parmesan
