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.
We love chicken breast, but mostly to make breaded chicken, schnitzel or similar dishes that do not need too much cooking. The truth is chicken breast can be bland and needs a little more than salt and pepper to add flavor. So, when I have a full chicken breast I love to stuff it with something like spinach, pesto, cheese, or tapenade. That little addition makes a huge difference to the whole dish. Not to mention that it also makes it look pretty gourmet.
About this recipe
A very versatile, yet simple and easy recipe to make in less than 30 minutes. The truth is, you can use whatever cheese you have on hand and it will work. Today, I happen to have goat cheese, which Ziv and I love very much. And yet, you could certainly use any other cheese, like slices of camembert, grated Emmental (I even love garlic Boursin). You can also use Pesto instead of cheese as I did in my pesto stuffed chicken breast
We cook this in a skillet, not in the oven. I like being in control so the breast does not dry out in the oven. I even add water to prevent the butter from burning, which also works towards keeping the breast moist and juicy.
Ingredients and substitutes
- Chicken - You want to use medium size chicken breast, so it cooks 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, and parmesan. The parmesan adds a nice nutty flavor while the cheddar is nice and sharp. The goat cheese has a strong flavor but absolutely delicious. You can choose whichever three kinds of cheeses you enjoy eating.
- Onion and garlic - I am using powder to keep things quick and easy. But, you can certainly use fresh cooked onion and garlic, so they are no 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.
Video and step by step instructions (pin)
- Pat dry the chicken and place it on a paper hand towel. This makes it easier to handle, and, the paper towel prevents it from moving (see video).
- Use a sharp knife to cut a pocket on the side of the chicken breast.
- Season with salt and pepper - set aside.
- Combine all the stuffing ingredients in a bowl.
- Divide the stuffing between the two chicken pockets and secure with a toothpick (see video).
- Coat each breast in flour - this gives a nice color and thickens the pan juices.
- Place a cast-iron or skillet on medium-high heat.
- Add the oil and butter - spread evenly.
- Add the chicken and sear on both sides for 2 minutes each.
- Reduce the heat to medium-low and add the water - cover and cook for 8 to 10 minutes turning once in between.
- Open the pan and coat chicken with pan juices.
- I served it with a side salad, but mashed potatoes are also perfect with this dish.
Frequently asked questions
This stuffed chicken breast will keep in the fridge for 4 to 5 days. You can even freeze it for up to a month.
You can add some carrots or potatoes. Ensure the veggies are cooked along with the chicken.
Yes, you can add ½ cup cream and 1 tbsp butter at the end of cooking. Season it with salt and pepper.
Today, I served a side salad with a few grapes added. You can also serve this skillet chicken with buttered noodles, boiled pasta, mashed potatoes, or steamed rice.
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.
Yes, you can add ½ cup cooked spinach to the stuffing.
You may also like
- Cilantro Lemon Chicken
- Chicken Kebabs Middle Eastern Style
- Bake Indian chicken - 10 mins prep time
- Thai chicken curry skewers
- Chicken Pot Pie
- Quick Butter Chicken in 20 mins
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
Description
Ingredients
- 2 (450 g) Chicken breast 1 lb
- 1 tbsp Oil
- 2 tbsp Butter
- ½ cup Water
- ½ cup flour
Stuffing
- ½ cup (100 g) Goat cheese crumbled (or similar)
- ½ cup (50 g) Parmesan grated
- ½ cup (60 g) Cheddar grated
- ¼ tsp Garlic powder
- 1 tsp Onion powder
- ½ tsp Pepper
- 2 tbsp Parsley chopped
- 2 tbsp Sour cream
Instructions
- Pat dry the chicken and place it on a paper hand towel. This makes it easier to handle, and, the paper towel prevents it from moving (see video).
- Use a sharp knife to cut a pocket on the side of the chicken breast.
- Season with salt and pepper - set aside.
- Combine all the stuffing ingredients in a bowl.
- Divide the stuffing between the two chicken pockets and secure with a toothpick (see video).
- Coat each breast in flour - this gives a nice color and thickens the pan juices.
- Place a cast-iron or skillet on medium-high heat.
- Add the oil and butter - spread evenly.
- Add the chicken and sear on both sides for 2 minutes each.
- Reduce the heat to medium-low and add the water - cover and cook for 8 to 10 minutes turning once in between.
- Open the pan and coat chicken with pan juices.
- I served it with a side salad, but mashed potatoes are also perfect with this dish.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
