Cheese stuffed chicken breast with zucchini, cheddar and cream cheese is delicious and great if you’re looking for high-protein dinner ideas.
Cheese stuffed chicken breast and zucchini
The chicken breast is stuffed and broiled, giving it a crispy outside and a juicy inside. The cheesy zucchini filling may ooze a bit during cooking, but the caramelized pieces it creates are divine. For more stuffed chicken breast ideas, try our Broccoli and Cheese Stuffed Chicken, Cheese Jalapeno Popper Stuffed Chicken Baked, and Spinach and Feta Stuffed Chicken.
material
- chicken: 2 boneless, skinless chicken breasts
- spices: garlic powder, onion powder, paprika, cayenne pepper, salt
- zucchini: Grate 1 6-ounce zucchini and squeeze out the liquid with a paper towel or cloth.
- cheese: shredded sharp cheddar and 1/3 fat cream cheese
- garlic: Chop 1 clove of garlic
How to make chicken breast stuffed with cheese
- Prepare chicken. Cut a pocket into the side of the chicken breast with a sharp knife.
- Zucchini stuffing: Combine zucchini, cheese, garlic and salt.
- Stuff the chicken breast. Stuff each breast with zucchini mixture. Skewer each piece with a toothpick along the seam to keep the filling in place.
- Season the chicken: Season both sides of the chicken with the seasonings.
- Cook chicken. Heat a large oven-safe skillet or cast-iron skillet over medium heat and spray with oil. Cook both sides of the chicken breast until browned. Transfer the skillet to an oven preheated to 425°F and bake for 12-15 minutes. If you don’t have an ovenable frying pan, bake on a baking sheet lined with a cooking sheet.
- serve: When done, remove the stuffed chicken from the oven. Let it rest for 5 minutes before removing the toothpick.
what to serve with stuffed chicken breast
Cheese-stuffed chicken breasts are great served over cauliflower rice, mashed cauliflower, or with simple vegetable accompaniments like sautéed green beans or roasted asparagus. If you’re craving carbs, pair it with broccoli orzo, crushed sweet potatoes, or rice and peas.
How to store stuffed chicken
You can double up on this easy cheese stuffed chicken breast recipe if you want to add to your leftovers. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the microwave until warm.
Variations and hints
- vegetable: Replace zucchini with grated carrots, spinach, and more.
- cheese: Replace cheddar cheese with mozzarella or swiss cheese.
- Shredded cheese tips: I like to shred cheese at home to make this cheesy stuffed chicken. It gives a smoother, creamier consistency when melted compared to the commercial ones.
- spices: You can use your favorite spice mix. Buy ready-made or experiment with the spices you have on hand. Adding dried herbs is also delicious.
FAQ
Do you stuff your chicken before cooking it?
yes! The chicken is stuffed raw and then grilled.
How do you stuff a chicken breast?
Slice thin pockets into sides of chicken breast. Use toothpicks to keep it closed after stuffing.
How do I keep the cheese from oozing out of my stuffed chicken?
Sealing the edges of the chicken breast with a toothpick will prevent the cheese from oozing out of the stuffed chicken.
How do you bake a chicken breast and keep it moist?
Here are three tricks to making your chicken juicy.
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- stuffed chicken breast Add zucchini, cream cheese, and cheddar cheese to add moisture.
- Do not overcook. Check the temperature with a thermometer. Remove from the oven as soon as the temperature reaches 165°F.
- please let me rest Letting the chicken rest for 5 minutes will keep the meat from running out of juices.
See more stuffed chicken breast recipes you’ll love
yield: 2 one person
Serving size: 1 chest
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Preheat oven to 425 degrees Fahrenheit.
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Use a sharp knife to cut a pocket into the side of the chicken breast. Be careful not to cut all the way through just enough to make room for the zucchini mixture.
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Combine zucchini stuffing ingredients in a medium bowl and mix.
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Divide zucchini mixture between chicken breasts and stuff into each. Skewer each breast with a toothpick along the seam to keep the filling in place.
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In a small bowl, combine garlic powder, onion powder, paprika, cayenne pepper, and 1/2 teaspoon salt.
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Season the chicken breasts on both sides with the spice mixture and set aside.
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Heat a large oven-safe skillet or cast-iron skillet over medium heat. Spray evenly with olive oil and sear the chicken breasts on both sides until browned, about 2 to 3 minutes. A large spatula is good for flipping the breast over without damaging the filling.
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Transfer skillet to oven and finish cooking until chicken reaches 165°F, about 12-15 minutes. Alternatively, place the stuffed baked breast on a parchment-lined sheet pan before placing in the oven.
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Remove from oven and rest for 5 minutes before serving. (Don’t worry if the bean paste protrudes a little. The crispy texture is delicious.) Remove the toothpick and enjoy.
Last step:
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*I prefer to grate my own cheese instead of buying pre-shredded cheese. Creates a smoother, creamier consistency.
Provided by: 1 chest, calorie: 429 kcal, carbohydrates: Five g, protein: 63 g, obesity: 18 g, saturated fat: 9.5 g, cholesterol: 235 mg, sodium: 732 mg, fiber: 1.5 g, sugar: 2 g
