Baked Stuffed Chicken Breast
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!
Servings 8 servings
Calories 187kcal
Ingredients
- 4 large chicken breasts About 5-6 ounces each.
- 1 tablespoon unsalted butter
- 1/2 cup chopped green peppers
- 1/2 cup chopped white onions
- 1 celery stalk finely chopped
- 2 oz sausage or bacon Diced into small chunks.
- 2-3 garlic cloves Minced
- 1/2 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
- 1/2 teaspoon garlic powder
- 1/2 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.
Nutrition
Serving: 5oz | Calories: 187kcal | Carbohydrates: 2g | Protein: 27g | Fat: 8g