Cheese Stuffed Chicken Breast

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.

Table of Content

• Why make this recipe
• Ingredients and substitutes
• Cheese stuffed chicken breast recipe
• Tips for success
• Variations
• More chicken breast recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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We love chicken breast recipes, 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.

Why make this recipe

• A very versatile, yet simple and easy recipe to make in less than 30 minutes.
• Most of the ingredients are simple and easy to find or pantry staples
• 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 bake 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 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 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.
• Optional ingredients - this is a very versatile recipes. You can add other falvors to the filling from mustard and chilly flakes to

Cheese stuffed chicken breast recipe

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• Chicken - Pat dry the chicken breast and place it on a paper hand towel. Use a sharp knife to cut a pocket on the side of the chicken breast. Season with salt and pepper - set aside.
  Pro tip - The paper towel prevents the chicken from moving making it stable to cut.

• Filling - Combine all the cheese filling ingredients in a medium bowl. Goat cheese with parmesan and cheese, followed by garlic and onion powder. Add the 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 2 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 done open the pan and coat the chicken breast with pan juices. I served it with a side salad, but mashed or roast potatoes are also

Tips for success

• Use room temperature chicken breast to cook. Frozen meat does not cook evenly.
• You want the pocket deep so you can stuff the chicken well. A shallow pocket will not have enough filling and cause it to flow outside when cooking. 
• Cook the chicken breast on medium-high when searing then lower to medium-low. This will ensure you have good color on the sear at the same time cook ensure the breast is cooked well inside. 
• The same recipe can be made in many variations by simply changing the type of cheese used! 
• This is the perfect dish for meal prep. Stuffed the chicken and leave in the fridge for up to 2 days before cooking. 
• Alternatively, you can sear the chicken on the stovetop and then finish it in the oven at 165C/325F for 20 to 25 minutes. 
• Leftover will keep in the fridge for 4 to 5 days. They can also be stored in freezer bags for up to a month. 

Variations

• Broccoli cheese - add steamed grated broccoli cheese fillling. You can do the same with cauliflower too!
• Cream cheese mixture - I am using grated cheeses but you can also use a combination of cream cheese. I like to add some green leafy greens like spinach with cream cheese.
• Mozzarella filling - if you like a cheesy filling that's stringy? Add ½ cup mozzarella cheese.
• Pan gravy - if you love gravy, then there is so much flavor in the skillet. Remove the breast and add ½ cup heavy cream to the skillet. Stir with a whisk until thickened. Tranfer to the gravy boat and serve with the stuffed chicken breast.
• Premade filling - to keep things simple you can also use ready to use sauces from the jar such as red or green pesto to make stuffed pesto chicken breast.

More chicken breast recipes

• Pesto Stuffed Chicken Breast
• Cheesy Chicken Breast Pasta
• Crispy Pan-Fried Breaded Chicken Breast
• Chicken Schnitzel
• Parmesan Crusted Chicken
• See all chicken recipes

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Frequently asked questions

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