Cheese Stuffed Chicken Breast Recipe
Stuffed chicken breast is a great way to finesse and add more flavor to chicken breast. Today we use three kinds of cheeses including goat cheese. Because breast cooks so fast it works great for a quick and easy meal.
Pan-fried chicken breast is a staple in many kitchens, cherished for its simplicity, versatility, and delicious flavor. When seasoned and cooked just right, the exterior becomes perfectly golden and crispy, while the inside remains juicy and tender. However, taking this classic dish to the next level is as easy as adding a flavorful stuffing like spinach, pesto, cheese, or tapenade.
The result is a dish that transforms a simple chicken breast into a gourmet experience. Each bite offers a burst of cheesy goodness, elevating the flavors and textures to new heights. Perfect for impressing dinner guests or making a regular weeknight meal feel special, this pan-fried chicken breast stuffed with cheese is a testament to how a little creativity can turn an everyday ingredient into something extraordinary.
Why is this the best recipe?
- Flavor Explosion: Stuffing chicken breasts allows for a burst of flavor in every bite. Ingredients like cheeses, herbs, and spices infuse the chicken from the inside out, creating a deliciously rich and satisfying taste experience.
- Versatility: The possibilities for stuffing are endless. From classic combinations like cheese and spinach to more exotic options like sun-dried tomatoes and basil pesto, you can easily tailor the recipe to suit different palates and dietary preferences.
- Moist and Tender: Stuffing helps keep the chicken breasts moist during cooking. The stuffing acts as an insulator, preventing the chicken from drying out and ensuring each bite is tender and juicy.
- Easy to Prepare: Despite its gourmet appearance, stuffed chicken breast is surprisingly easy to make. With a few simple steps—butterflying the chicken, adding the stuffing, and securing it—you can create a restaurant-quality dish at home with minimal fuss.
Ingredients and substitutes
- Chicken – Use medium-sized chicken breasts so they cook through. The one I have in this video is thicker, which takes longer to cook.
- Cheese – I am using a combination of goat cheese, cheddar cheese, and parmesan cheese. The parmesan adds a nice nutty flavor, while the cheddar is nice and sharp. The goat cheese has a strong flavor but is absolutely delicious. You can choose whichever three kinds of cheeses you enjoy eating.
- Onion and garlic – I use powder to keep things quick and easy. But you can certainly use fresh-cooked onion and garlic, so they are not raw in the middle of the chicken.
- Water – The water prevents the butter from burning and makes some pan juices. You can also use chicken broth.
- Flour – The flour gives the chicken a good caramelized color and thickens those pan juices. But you can also use gluten-free flour.
- Optional ingredients – this is a very versatile recipe. You can add other flavors to the filling, from mustard and chili flakes to
Step-by-step: Cheese-stuffed chicken breast recipe
- Chicken – Pat dry the chicken breast and place it on a paper towel. Then, use a sharp knife to cut a pocket on the side of the chicken breast. Season with salt and pepper, and set aside.
- Filling —Combine all the cheese-filling ingredients in a medium bowl. Combine goat cheese with parmesan cheese, followed by garlic and onion powder. Next, add salt, pepper, parsley, and sour cream.
- Stuff breast – Divide the stuffing between the two chicken breast pockets and secure with a toothpick. Coat the breast with flour.
Pro tip – The flour helps give a nice golden color and thickens the pan sauce. - Skillet – Place a large skillet on medium-high heat. Add the oil and butter.
Pro tip – I prefer cast iron as it gives a nice color and cooks evenly, too.
- Cook – Gently place the chicken breast and sear them on both sides for two minutes each. Then, reduce the heat to medium-low and add the water. Cover and cook for 8 to 10 minutes, turning once in between.
Pro tip – The water will prevent the chicken from burning and help keep it moist. - Serve – When the chicken is done, open the pan and coat the chicken breasts with pan juices. I served it with a side salad, but mashed or roast potatoes are also great choices.
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- See all chicken recipes
Frequently asked questions
How long will this stuffed chicken breast keep?
This stuffed chicken breast will keep in the fridge for 4 to 5 days. You can even freeze it for up to a month.
Can I make a gravy with this chicken breast?
Yes, you can add 1/2 cup of cream and one tablespoon of butter at the end of cooking. Season it with salt and pepper.
What side dish can I serve with this stuffed chicken breast?
This is a very versatile dish and can pair with almost any veggies. Try sauteed green beans or asparagus, baked butternut squash, or carrots. You can even try a side of simple salad like celery, carrots, cabbage, etc.
Cheese Stuffed Chicken Breast
Stuffed chicken breasts are a great way to finesse and add more flavor to chicken. Today, we use three kinds of cheese, including goat cheese. Because chicken cooks so fast, it makes a quick and easy meal.
Video
Ingredients
- 2 (450 g) Chicken breast
- 1 tbsp Oil
- 2 tbsp (30 g) Butter
- 2 tbsp (30 ml) Water
- ½ cup (60 g) flour
Stuffing
- ½ cup (100 g) Goat cheese or similar crumbled
- ½ cup (50 g) Parmesan cheese grated
- ½ cup (60 g) Cheddar cheese grated
- ¼ tsp Garlic powder
- 1 tsp Onion powder
- ½ tsp Black pepper
- 2 tbsp Parsley chopped
- 2 tbsp Sour cream
Method
- Chicken – Pat the chicken breast dry and place it on a paper towel. Then, use a sharp knife to cut a pocket on the side of the chicken breast. Season with salt and pepper, and set aside.2 Chicken breast
- Filling – Combine all the cheese-filling ingredients in a medium bowl. Start with goat cheese and parmesan cheese, followed by the garlic and onion powder. Then, add salt, pepper, parsley, and sour cream.½ cup Goat cheese or similar, ½ cup Parmesan cheese, ½ cup Cheddar cheese, ¼ tsp Garlic powder, 1 tsp Onion powder, ½ tsp Black pepper, 2 tbsp Parsley, 2 tbsp Sour cream
- Stuff breast – Divide the stuffing between the two chicken breast pockets and secure with a toothpick. Coat the breast with flour.½ cup flour
- Skillet – Place a medium skillet on medium-high heat. Add the oil and butter.1 tbsp Oil, 2 tbsp Butter
- Cook – Gently place the chicken breasts and sear them on both sides for two minutes each. Then, reduce the heat to medium-low and add the water. Cover and cook for 8 to 10 minutes, turning once in between.2 tbsp Water
- Serve – When the chicken is done, open the pan and coat the breasts with the pan juices. I served it with a side salad, but mashed or roast potatoes are also perfect.
Notes
- Use room temperature chicken breast to cook. Frozen meat does not cook evenly.
- You want to make the pocket deep to stuff the chicken well. A shallow pocket will not have enough filling and cause it to flow outside when cooking.
- When searing the chicken breast, cook it medium-high, then lower it to medium-low. This will ensure good color on the sear. At the same time, cook to ensure the breast is cooked well inside.
- The same recipe can be made in many variations by changing the type of cheese used!
- This is the perfect dish for meal prep. Stuff the chicken and refrigerate it for up to two days before cooking.
- Alternatively, sear the chicken on the stovetop and finish it in the oven at 165C/325F for 20 to 25 minutes.
- Leftovers can be kept in the fridge for 4 to 5 days. They can also be stored in freezer bags for up to a month.
Equipment you will need
Nutrition
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This was exceptional! I have made this twice and added broccoli the second time. Easy to follow directions and absolutely delicious. Used cast iron fry pan (made for glass top) ,moist very flavorful and this recipe is versatile and only one I use for stuffed chicken. This is A plus!
Thank you Kathy
Im a sucker for stuffed chicken, especially with goats cheese! Plus, the fact that this is all made on the stove top is perfect for me, since my oven just quit. Love these flavours and simplicity!
Thanks, Nicole. I hope you try
It’s a nice recipe with delicious flavors. Images looks attractive and tempting too.
Thank you, Gunjan
It’s amazing! Perfect with potatoes or rice… Thank you so much!
Thanks Chandice, happy you enjoyed it
I loved your step by step directions with pictures. This will be easier for beginners!
Thank you, Uma