It’s always worth keeping chicken breasts to hand because there are just so many delicious dinner recipes you can make with this basic staple. The following recipe involves stuffing the chicken breasts and then baking them. This might sound hard but trust me – it’s so easy to make!
Best Stuffing for Chicken Breasts
I love to stuff chicken breasts with a combination of cream cheese, shredded cheddar and parmesan, garlic, broccoli, and bell peppers. Although it would be pretty good even without the veggies I love to add them because it adds not only color but nutrients to boot.
There are lots of stuffed chicken breast recipes and popular fillings include, ham, cheese, spinach leaves, and basil. Perhaps you’ve made this tasty dish before.
How to Stuff a Chicken Breast
You need to cut a deep pocket in a chicken breast to add the stuffing. It’s important not to cut all the way through though, so use a sharp knife and take your time. Cut through slowly and keep the chicken breast whole on the other side. If you cut through, some of the filling is going to ooze out during cooking but if it’s only a little bit it shouldn’t matter.
When you have cut the pocket into the chicken, you can stuff the filling in the cavity. I often use a couple of toothpicks to secure the edges together while the chicken is in the oven. If you do that, remember to remove them before serving the chicken!
Another idea would be to wrap the stuffed chicken breasts in bacon slices before baking. This means extra flavor and it also helps keep the chicken moist as the fat from the bacon bastes it. It also holds the chicken together so you won’t need the toothpicks if your bacon strips are long enough.
What to Serve with Stuffed Chicken
The recipe has bell pepper as well as broccoli in there so you don’t have to serve extra vegetables on the side unless you especially want to. Mashed potatoes would be delicious with this stuffed chicken recipe.
French fries or boiled potatoes are more ideas. I think salty, buttery corn on the cob would also be amazing with this recipe.
How to Store Leftover Stuffed Chicken Breast
Leftovers will keep for up to 3 days in the refrigerator wrapped in foil or plastic wrap. You can warm it back up at 350 degrees F in the oven for about 20 minutes. Microwaving is another option but it can dry out the chicken if you overdo it.
You might like to freeze leftovers, in which case wait until they’re completely cool and then wrap in a layer of plastic wrap and then foil (alternatively pop it in a large Ziplog bag). It will keep for up to 3 months. Thaw the chicken in the refrigerator overnight then warm it back up in the oven.
Because it does freeze well you might want to double the recipe so you have a readymade dinner for a future evening. It’s easiest to cook it before freezing because then you just have to warm it up.
This is a versatile stuffed chicken breast recipe which you can make your own. Change anything you like from the type of cheese you use to the seasonings. I find paprika and Italian seasoning are great in here but it would be just as nice with cayenne pepper and Cajun seasoning.
The garlic can be left out if you aren’t keen. I’m the opposite though and often double the garlic because I love it!
As for the bell pepper, you can use green, red, orange, yellow, or any combination of these. Bell peppers vary in flavor so just pick which you want. You could even swap some of the bell pepper for jalapeño to add a spicy kick. I might do that next time I make stuffed chicken breast and also swap the Italian seasoning for Cajun or Creole seasoning.
Chicken is so Versatile!
If I had to list my favorite proteins to cook with, chicken would probably be number one, maybe tied with beef! I love how versatile this meat is. You can make simple or spicy chicken recipes, stuff the chicken with anything you want, pair it with pasta, rice or potatoes, and so much more.
It’s always worth having a couple of chicken breasts in the refrigerator or freezer, so you can rustle up something delicious for dinner whenever you are in the mood.
- 4 boneless, skinless chicken breasts
- ½ cup shredded cheddar
- ¼ cup shredded parmesan
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 2 cups chopped cooked broccoli florets
- 1 tablespoon olive oil
- ½ minced red or green bell pepper
- 2 minced garlic cloves
- 1 teaspoon salt
- ½ teaspoon black pepper
- Cut a pocket in each chicken breast but DO NOT cut all the way through!
- Season the chicken on both sides with salt, pepper, Italian seasoning and paprika.
- Toss the broccoli with the bell pepper, cream cheese, cheddar cheese, parmesan, garlic, and some more salt and black pepper.
- Stuff each chicken breast with the cheesy broccoli mixture.
- Heat the oil in a skillet on a stove.
- Preheat the oven to 400 degrees F.
- Sear both sides of the chicken in the hot oil.
- Transfer the chicken on to a baking sheet.
- Bake for 20 minutes or until the chicken is fully cooked through.
- In a bowl, combine the broccoli, bell pepper, cheddar cheese, cream cheese, parmesan cheese, minced garlic and salt and pepper to taste.
- Stuff the chicken with the broccoli mixture.
- Heat the olive oil in a large skillet over medium high heat on the stove.
- Sear both sides of the chicken breasts and place them onto a baking sheet.
- Cover the baking sheet with aluminum foil and bake for 20 minutes, or until the chicken is cooked through.
Use toothpicks to hold the filling inside the chicken if needed. Discard them before serving.
Nutrition Information:Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 22gSaturated Fat: 20gTrans Fat: 2gCholesterol: 340mgSodium: 40mgCarbohydrates: 276g