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Cheese Stuffed Chicken: The Ultimate Recipe & Guide

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Juicy chicken breasts stuffed with a creamy blend of cheeses, herbs, and garlic, then breaded and cooked to golden perfection.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6–8 ounces each)
  • 4 ounces cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 2 cloves garlic, minced
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • Optional: Marinara sauce for serving

Instructions

  1. Prepare Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch.
  2. Make Cheese Filling: In a medium bowl, combine the softened cream cheese, mozzarella cheese, Parmesan cheese, chopped fresh basil, and minced garlic. Mix until well combined.
  3. Season Chicken: Season the inside of each chicken breast with a pinch of salt, pepper, garlic powder, onion powder, and paprika.
  4. Stuff Chicken: Divide the cheese filling evenly among the four chicken breasts. Place the filling in the center of each breast.
  5. Fold Chicken: Carefully fold the chicken breast over the cheese filling, creating a pocket. Use toothpicks to secure the edges if needed.
  6. Set up Breading Station: Set up three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, place the beaten eggs. And in the third dish, place the panko breadcrumbs.
  7. Dredge in Flour: One at a time, dredge each stuffed chicken breast in the flour, making sure to coat it evenly on all sides. Shake off any excess flour.
  8. Dip in Egg: Next, dip the floured chicken breast into the beaten eggs, again coating it completely. Let any excess egg drip off.
  9. Coat in Panko: Finally, coat the chicken breast in the panko breadcrumbs, pressing gently to make sure the breadcrumbs adhere well.
  10. Pan-Fry: Heat the olive oil in a large skillet over medium heat. Carefully place the breaded chicken breasts into the hot skillet. Cook for about 6-8 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
  11. Bake (Alternative): Preheat oven to 375°F (190°C). Lightly grease a baking dish. Place the breaded chicken breasts in the dish. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  12. Rest and Serve: Let the chicken rest for a few minutes before serving. Serve hot with your favorite sides and marinara sauce (optional). Garnish with fresh basil or parsley.

Notes

  • Cheese Variations: Provolone, Gruyere, or goat cheese can be used in the filling.
  • Herb Variations: Oregano, thyme, or rosemary can be used instead of basil.
  • Spice it Up: Add a pinch of red pepper flakes to the cheese filling for heat.
  • Vegetable Additions: Sautéed spinach or mushrooms can be added to the cheese filling.
  • Make Ahead: Stuffed chicken breasts can be prepared ahead of time and stored in the refrigerator until ready to cook.
  • Freezing: These can be frozen before cooking. Wrap individually in plastic wrap, then place in a freezer bag. Thaw completely before cooking.

Find it online: https://mmmflavors.com/cheese-stuffed-chicken/