This Baked Stuffed Chicken Breast transforms ordinary chicken into a succulent dish bursting with flavor and texture. It's stuffed with a savory filling of cheese, sausage, and vegetables, then roasted to perfection. Perfect for weeknight dinners, this is a dish everyone will love!
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| 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.
Table of Contents
What Readers are Saying About this Dish
⭐️⭐️⭐️⭐️⭐️
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
Key Ingredients
- Chicken Breasts
- Sausage or Bacon
- Cheese
- Bell Peppers
- Onions
- Garlic
- Celery (optional)
- Chicken Rub Seasoning
Why You Will Love This Recipe
- Flavor Explosion: Stuffed chicken breast offers an explosion of flavors with every bite. By filling the chicken breast with a delicious mixture cheese, herbs, and vegetables, it creates a dish that is rich, savory, and super satisfying.
- Easy to Customize: One of the great things about this recipe is its versatility. You can customize the filling to suit your taste preferences or use whatever ingredients you have on hand. Whether you prefer Italian-inspired flavors with mozzarella and sun-dried tomatoes or a classic combination of spinach and feta cheese, there are so many possibilities.
- Meal Prep: This is great for meal prep. You can make a batch ahead of time and store it in the refrigerator or freezer for easy reheating throughout the week. It's a convenient option for busy individuals or families looking for quick meal ideas.
What Type of Chicken to Use
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.
How to Season the Chicken
I love to use my Dry Rub for Chicken recipe which includes:
- Brown Sweetener or Brown Sugar
- Chili Powder
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Salt
- Pepper
You can use any of your favorite spices including your favorite store-bought chicken rub.
How to Slice and Stuff the Chicken
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.
How to Make Baked Stuffed Chicken Breast
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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Oven Temperature
Bake the chicken at 400 degrees.
Cook Time/How Long Do They Take in the Oven?
Cook time will vary based on the size of your chicken breasts. It can take 20 minutes or more. Cook the chicken until it reaches a minimum internal temperature of 165 degrees. Use a meat thermometer.
Should I cover chicken breast when baking in the oven?
I don't cover the chicken and this method still produces tender and juicy meat. If you are struggling with dry chicken, here's some information and tips:
When to Cover Stuffed Chicken Breast:
- For Moisture Retention – If you’re worried about the chicken drying out, cover it with foil for the first half of the baking time, then uncover to let it brown.
For Cheese-Stuffed Chicken (like this one!) – If your stuffing has a lot of cheese, covering it initially can prevent excessive browning or burning.
When to Leave It Uncovered:
- For a Golden, Crispy Exterior – If you want the top of the chicken to develop a nice crust or caramelization, bake it uncovered.
- If Baking with a Sauce – If the stuffed chicken is in a sauce or broth, leaving it uncovered allows it to reduce and intensify flavors.
What Type of Cheese to Use
Any cheese will work great. I like to use a combination of sharp cheddar (for great flavor). Here are more options:
- Pepperjack Cheese
- Mozzarella (Best when you’re looking for a nice cheese pull.)
- White Cheddar
- Provolone
- Parmesan
Additional Substitutions and Ideas to Stuff Chicken
- 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
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
Baked Stuffed Chicken Breast with Cheese
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
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.
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!