Cheese Stuffed Chicken

Cheese Stuffed Chicken is a juicy, flavorful dish featuring tender chicken breasts filled with rich, melted cheese. It’s a crowd-pleasing recipe that’s easy enough for weeknights yet elegant enough for guests. The creamy, gooey filling makes every bite irresistibly satisfying.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ingredients

• Boneless, skinless chicken breasts:
• Cream cheese: softened
• Shredded mozzarella or cheddar cheese:
• Garlic powder:
• Paprika:
• Salt and pepper:
• Olive oil or melted butter:
• Fresh parsley or chives: optional, for garnish

Directions

Preheat the oven:

to 375°F (190°C). Lightly grease a baking dish.

Prepare the chicken:

Butterfly each chicken breast by slicing horizontally without cutting all the way through. Open flat and gently pound to even thickness.

Make the filling:

In a bowl, mix cream cheese, shredded cheese, garlic powder, salt, and pepper.

Stuff the chicken:

Spoon the cheese filling into the center of each breast. Fold the chicken over and secure with toothpicks if needed.

Season and sear (optional):

Rub the outside with olive oil or melted butter and sprinkle with paprika. Sear in a hot skillet for 2–3 minutes per side for extra flavor (optional).

Bake:

Place in the baking dish and bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).

Rest and serve:

Let the chicken rest for 5 minutes. Remove toothpicks, garnish with fresh herbs, and serve.

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Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes

Variations

Spinach & Cheese: Add sautéed spinach to the filling
Spicy Kick: Mix in diced jalapeños or red pepper flakes
Bacon Wrapped: Wrap the stuffed chicken with bacon before baking
Italian Style: Use mozzarella, sun-dried tomatoes, and basil

Storage/Reheating

Storage: Refrigerate leftovers in an airtight container for up to 3 days
Reheating: Bake at 350°F (175°C) until warmed through or microwave gently
Freezing: Freeze uncooked stuffed chicken for up to 2 months; thaw overnight before baking

FAQs

Can I use different cheeses?
Absolutely! Try provolone, gouda, fontina, or a mix.

How do I keep the cheese from leaking out?
Don’t overfill the chicken and make sure to secure the edges well with toothpicks.

Can I prep this ahead of time?
Yes, assemble and refrigerate for up to 24 hours before baking.

Is it better to sear before baking?
Searing adds color and flavor, but it’s optional — the dish is still delicious baked only.

Can I grill stuffed chicken?
Yes, but grill over indirect heat to avoid burning the exterior before the inside is done.

How do I know when the chicken is cooked?
Use a meat thermometer; it should reach 165°F (74°C) in the thickest part.

What sides go well with this?
Roasted vegetables, mashed potatoes, rice, or a simple salad are all great options.

Can I make this with chicken thighs?
Yes, but boneless, skinless thighs should be flattened and rolled to hold the filling.

What’s the best way to secure the chicken?
Toothpicks work well. Just remember to remove them before serving.

Can I use frozen chicken?
Thaw completely before preparing to ensure even cooking.

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Conclusion

Cheese Stuffed Chicken is a flavorful, comforting dish that’s easy to make and incredibly satisfying. With endless variations and minimal prep, it’s a go-to recipe you’ll want to keep in your regular rotation. Serve it with your favorite sides for a wholesome, cheesy, and memorable meal.

Recipe Questions

→ Can I use different cheeses?

Absolutely! You can try provolone, gouda, fontina, or a mix depending on your taste preferences.

→ How do I keep the cheese from leaking out?

Don’t overfill the chicken and make sure to secure the edges well with toothpicks or kitchen twine.

→ Can I prep this ahead of time?

Yes, you can assemble the chicken up to 24 hours in advance and refrigerate it until ready to bake.

→ Is it better to sear before baking?

Searing adds extra flavor and a golden color, but it's optional. The dish still works beautifully without it.

→ Can I grill stuffed chicken?

Yes, but grill over indirect heat to ensure the filling cooks through without burning the outside.

→ How do I know when the chicken is cooked?

Use a meat thermometer; the internal temperature should reach 165°F (74°C) at the thickest point.

→ What sides go well with this?

Roasted vegetables, mashed potatoes, rice, or a crisp green salad are all excellent accompaniments.

→ Can I make this with chicken thighs?

Yes, use boneless, skinless thighs. Flatten and roll them to hold the filling, securing with toothpicks.

→ What’s the best way to secure the chicken?

Toothpicks are simple and effective—just remember to remove them before serving.

→ Can I use frozen chicken?

Yes, but be sure to fully thaw it beforehand for even cooking and easy stuffing.