Baked Stuffed Chicken Breasts
Dry, bland chicken breasts have no business on the dinner table, and this Baked Stuffed Chicken is proof that they don't have to be! We're stuffing juicy chicken breasts with melted cheese and your choice of savory sausage or crispy bacon. I've been sharing easy, well-seasoned dinner recipes for over a decade, and one thing I've learned is that chicken doesn't have to be complicated to taste amazing. The trick is seasoning every layer, using a filling that brings plenty of flavor, and baking the chicken just until it's tender and juicy.
Servings 8 servings
Calories 187kcal
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
Large chicken breasts work best and are easier to stuff. Try to use breasts that are similar in size for even cook time. Keep this in mind while baking so that your chicken breasts do not overcook.
If you notice your stuffed chicken breasts are falling apart, you can secure them with toothpicks. I like a lot of stuffed filling and I expect some to spill out.
The amount of stuffing you will need will vary based on the size of your chicken. Feel free to use more or less of each ingredient to suit your needs.
For really cheesy chicken, add more cheese.
- 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.
Nutrition
Serving: 5oz | Calories: 187kcal | Carbohydrates: 2g | Protein: 27g | Fat: 8g