If you’ve ever tried to make stuffed chicken breasts and ended up with dry chicken and all the filling oozing out into the pan, you are not alone. I’ve been there too, and it’s frustrating. Some spillage is ok! That’s why I put together this foolproof way to make stuffed chicken in the oven that actually works. The chicken stays juicy, the filling stays inside where it belongs, and it’s simple enough for a weeknight dinner.
| Yield | Prep Time | Cook Time | Total Time |
| 8 servings | 15 mins | 30 mins | 45 mins |
You will also love my Mozzarella Stuffed Chicken Breast recipe.
Here's the Tea and Why You'll Love the Recipe
The filling is where all the flavor lives, make it creamy, cheesy, well-seasoned, and not watery, and you’re already winning. The only thing you really have to watch is overcooking the chicken. Stuffed chicken looks like you really did something, but it’s honestly one of the easiest ways to make chicken taste like a whole event with barely any effort.
⭐️⭐️⭐️⭐️⭐️
It was so easy and very flavorful. It definitely took chicken breasts to another level! I used Cajun sausage and it gave the filling a delicious flavor. I highly recommend this one. It was also very easy to put together and it uses one pan. Thanks for the great recipe!
~Felicia
Ingredients to Make Stuffed Baked Chicken
- Chicken Breasts: Boneless, skinless chicken breasts will work best for this recipe. It's ideal to use chicken breasts that are of uniform thickness. This ensures that the chicken cooks evenly throughout, preventing dryness in thinner parts and undercooked areas in thicker parts.
- Sausage or Bacon
- Cheese: Any cheese will work great. I like to use a combination of sharp cheddar (for great flavor). You can also use pepperjack, mozzarella (the best when you're looking for a nice cheese pull), white cheddar, provolone, or Parmesan.
- Bell Peppers
- Onions
- Garlic
- Celery (optional)
- Chicken Rub Seasoning
How to Make Stuffed Chicken Breast in Oven
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat an oven-safe skillet on medium-high heat with olive oil. Add peppers, onions, celery, and sausage. Saute.
- Add garlic and stir. Remove the vegetables and sausage from the pan and set aside.
- Arrange the chicken breasts on a cutting board, and using a sharp knife, cut a deep pocket lengthwise into each chicken breast without cutting all the way through to the other side.
- Place the vegetable and sausage mixture firmly into each pocket.
- Season the outsides of the chicken breasts on both sides with spices.
- Melt butter in a pan.
- Once the butter has melted, add the chicken breasts to each pan. Sear the chicken.
- Transfer the skillet to the oven and continue to cook the chicken breasts until the thickest part of each breast reaches an internal temperature of at least 165°F.
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Baked Stuffed Chicken Breasts
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Ingredients
- 4 large chicken breasts About 5-6 ounces each.
- 1 tablespoon unsalted butter
- ½ cup chopped green peppers
- ½ cup chopped white onions
- 1 celery stalk finely chopped
- 2 oz sausage or bacon Diced into small chunks.
- 2-3 garlic cloves Minced
- ½ cup shredded cheddar cheese
Chicken Rub and Spices (Feel free to use your favorite store-bought rub).
- 2 teaspoons brown sugar or sweetener
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- Heat an oven-safe skillet (I used a 12-inch cast-iron skillet) on medium-high heat with olive oil. Add the green peppers, onions, celery, and sausage (or bacon). Saute for 3-4 minutes until translucent and fragrant.
- Add the garlic and stir. Remove the vegetables and sausage (or bacon) from the pan and set them aside.
- Arrange the chicken breasts on a cutting board, and using a sharp knife, cut a deep pocket lengthwise into each chicken breast without cutting all the way through to the other side.
- Divide the vegetable and sausage (bacon) mixture along with the shredded cheese among the chicken breasts, pressing it firmly into each pocket. You can seal and secure each chicken breast with toothpicks if you wish.
- Season the outsides of the chicken breasts on both sides with rub.
- Add the butter to the same skillet. Once the butter has melted, add the chicken breasts to each pan. Sear the chicken for 3 minutes on one side then flip it once and sear an additional 2 to 3 minutes.
- Transfer the skillet to the preheated oven and continue to cook the chicken breasts until the thickest part of each breast reaches an internal temperature of at least 165°F. Use a meat thermometer. This can take 20 minutes or more.
- Remove from the oven and cool before serving.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
I love to use my Dry Rub for Chicken recipe which includes: brown sugar or sweetener, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper. You can use any of your favorite spices including your favorite store-bought chicken rub.
Slice into the chicken breast lengthwise and create a deep pocket without slicing through to the other side.
Instead of creating one pocket in each chicken breast, you can also create slits on top of the breasts and stuff them, and create Hasselback Chicken. This variation holds a lot less stuffing, hence why I didn’t use it for this recipe.
I don't cover the chicken and this method still produces tender and juicy meat. If you are struggling with dry chicken, cover it if you’re worried about it drying out. Foil traps moisture and keeps everything juicy. If there’s a lot of cheese in the filling, covering at the start also keeps it from browning too fast.
Leave it uncovered when you want that golden crust on top or when the chicken is baking in a sauce and you want it to reduce and concentrate.
Slice a pocket into the thickest part of the breast, keeping the sides intact. Don’t butterfly it completely open, a little containment goes a long way.
Cheese, spinach, herbs, cream cheese, crab, veggies — honestly, so many combos work. The key is flavor + moisture control so it doesn’t get watery.
If your filling is trying to escape, yes. Just remember to remove them before serving unless you enjoy watching people fight their food.
Internal temp should hit 165°F. Stuffed chicken cooks a little slower because of the filling, so give it time.
Yep. You can stuff it and refrigerate up to a day ahead. Bring it to room temperature prior to baking.
Let the chicken sit out for about 15–20 minutes after baking so it’s not steaming hot when you store it. Place the stuffed chicken in an airtight container (or wrap tightly in foil/plastic wrap). Store in the fridge for up to 3–4 days.
You can freeze it before baking for meal prep. Thaw in the fridge overnight, then bake. Cheese fillings freeze well; watery fillings don’t.
Variations and Substitutions
- Shrimp
- Crab Meat
- Spinach
- Broccoli
- Mushrooms
- Cream Cheese
- Ham
- Prosciutto
- Pepperoni
- Chorizo
- Asparagus
- Italian Sausage
- Smoked Salmon
- Roasted Red Peppers
- Sundried Tomatoes
- Jalapeños
- Caramelized Onions
- Pineapple
- Green Chilies
Tips For Making Stuffed Chicken Breasts in Oven
- Pick the right chicken. Boneless, skinless chicken breasts work best. Try to grab ones that are thicker and evenly sized so they’re easier to stuff and cook evenly.
- Butterfly carefully. Use a sharp knife to cut a pocket into the side of the breast without slicing all the way through. Think “pita pocket,” not “chicken fillet.”
- Don’t overstuff. It’s tempting to pack in all the cheese and veggies, but too much filling will spill out while it bakes. A few tablespoons per breast is plenty.
- Secure the edges. To keep that filling where it belongs, use toothpicks or kitchen twine. Just remember to take them out before serving.
- Use a thermometer. Cook until the thickest part hits 165°F. That way, you know it’s safe but still juicy.
- Rest before slicing. Let the chicken rest for 5 minutes after baking so the juices redistribute and your filling won’t gush out everywhere.
Pair With these Side Dishes
Roasted Ranch Potatoes
Mashed Sweet Potatoes
Ranch Mashed Potatoes
Grilled Asparagus in Foil
Roasted Brussels Sprouts
More Chicken Recipes
Dry Rub Chicken Wings
Air Fryer Chicken Parmesan
Blackened Chicken
Blackened Chicken Sandwich
Biscuit Chicken Pot Pie
E. Alex says
Made with your mashed cauliflower - was delish and didn’t feel guilty after eating it. Win win!
staysnatched says
Awesome. Glad to hear it.
Rosemary says
Made this meal the other night and LOVED it. The stuffing was the best. Can’t wait to try it with a different meat than sausage just to get a different taste.
Felicia says
I finally made this recipe! It was so easy and very flavorful. It definitely took chicken breasts to another level! I used Cajun sausage and it gave the filling a delicious flavor. I highly recommend this one. It was also very easy to put together and it uses one pan. Thanks for the great recipe!
staysnatched says
I'm glad you tried it!