Stuffing chicken breasts with a variety of fillings takes what is normally considered a bland and boring meal to a whole other level of deliciousness. And we’re not talking about a fancy culinary technique, or promising that putting in some serious time in the kitchen will lead to a […]
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Stuffing chicken breasts with a variety of fillings takes what is normally considered a bland and boring meal to a whole other level of deliciousness. And we're not talking about a fancy culinary technique, or promising that putting in some serious time in the kitchen will lead to a major reward. This simple method is incredibly easy, forgiving, and exceptionally quick to do—and the reward is a flavorful and exciting meal that is attainable any day of the week.
The most traditional way to stuff chicken breast is to cut a two to three-inch length-wise slit into the thickest part of the breast to create a side pocket that will hug the stuffing mixture. Using toothpicks to seal the pocket helps to keep the filling in, but it's not a must if you don't have any on hand. This classic method works great for grilled or pan-seared chicken breasts.
Alternatively, hasselback each chicken breast by cutting slits one inch apart on the top of the chicken breast, being careful not to cut all the way through. Then stuff your preferred mixture into the created pockets with a spoon. This trendy method will require the stuffed chicken breasts to be baked in a 400 degree oven for 20 to 25 minutes.
How to Make Stuffed Chicken Breasts
Give stuffed chicken breasts a go with this simple recipe, which yields four portions:
- Prepare the stuffing mixture of your choice in a small bowl. See below for ideas.
- Pat dry four (6 oz.) boneless, skinless chicken breasts.
- Cut a 2- to 3-inch lengthwise slit in the thickest part of each chicken breast to create a pocket.
- Stuff a quarter of the mixture into each pocket using a spoon. Press the mixture into each pocket as far as it can go, and compact the mixture. Use toothpicks to seal each pocket, if desired.
- Rub the chicken breasts with olive oil and season with salt and several grinds of pepper.
- Heat a grill pan over medium and cook, turning once, until cooked through and an instant-read thermometer inserted in the center registers 165 degrees. The chicken breasts should cook for six to eight minutes per side depending on thickness.
Alternatively, heat a drizzle of olive oil in a large nonstick skillet over medium. Add chicken breasts and cook, turning once, until golden brown and an instant-read thermometer inserted in the center registers 165 degrees, six to eight minutes per side depending on thickness. (Allow for about two additional minutes of cooking per side if the chicken breasts are very thick.)
Stuffed Chicken Breast Recipes
No more boring chicken dinners for you! Try one of these stuffed chicken breast recipes for dinner tonight. Get stuffin' and simply follow the cooking method above.
Credit: John Kernick
A flavorful and cheesy mixture of jarred artichokes, Parmesan, and thyme results in juicy chicken breasts. Using a jar of artichoke hearts is a clever kitchen shortcut to take advantage of whenever possible, for even more flavor, try marinated jarred artichokes.
Credit: Con Poulos
Roasted red pepper and feta make up the stuffing for these chicken cutlet roll-ups. No cutlets? No problem. Cut a two-inch slit into the thickest part of each chicken breast and fill the pockets with the pepper-feta mixture. Prep tip: shop for jarred roasted red peppers to save time.
The best components of French onion soup make up this scrumptious filling for stuffed chicken breasts. Mix ½ cup caramelized onions, ½ cup shredded Gruyére, 2 tablespoons fresh thyme leaves, and 1 teaspoon balsamic vinegar in a small bowl; stuff the mixture into each pocket and cook the chicken accordingly.
Inspired by tagine, a North African dish, this spiced and fruity mixture is guaranteed to perk up chicken breasts. Mix ⅓ cup finely chopped dried apricots, 2 tablespoons chopped blanched almonds, 1 tablespoon finely chopped fresh parsley, 1 teaspoon lemon zest, and ¼ teaspoon each ground cinnamon, cumin, and ginger in a small bowl. Season with a pinch of salt and several grinds of pepper and stuff the mixture into each pocket.
Juicy corn and melty mozzarella join forces with fragrant basil for a winning flavor combo. Mix about ½ cup cooked corn kernels, 2 ounces (½ cup) shredded mozzarella, 1 tablespoon grated Parmesan, and 1 tablespoon finely chopped fresh basil in a small bowl. Season with a pinch of salt and several grinds of pepper and stuff the mixture into each pocket.
Imagine the flavors of a satisfying Italian antipasto board merged into one delicious dinner. Mix ¼ cup finely chopped prosciutto, ¼ cup finely chopped pitted green olives (such as Castelvetrano), 2 tablespoons finely chopped sundried tomatoes, 2 tablespoons mascarpone, and ¼ teaspoon crushed red pepper (optional) in a small bowl; stuff the mixture into each pocket.
Reminiscent of the beloved soup, this cheesy and familiar combo is sure to please. Mix about ½ cup finely chopped cooked broccoli florets, 2 ounces (½ cup) shredded Cheddar, and 2 tablespoons room-temperature cream cheese in a small bowl. Season with a pinch of salt and several grinds of pepper and stuff the mixture into each pocket.
For a different kind of pizza night, try this irresistible filling. Mix ½ cup shredded mozzarella, ¼ cup marinara sauce, ¼ cup finely chopped sliced pepperoni, 1 tablespoon grated Parmesan, and 2 teaspoons finely chopped fresh basil in a small bowl and stuff the mixture into each pocket. Serve with more marinara sauce on the side, if desired.
