These Cheese Stuffed Chicken Breasts with Zucchini, Cheddar, and Cream Cheese are delicious and perfect when you’re looking for a high-protein dinner idea.
Chicken breast stuffed with cheese and zucchini
The chicken breasts are stuffed and seared, creating a delicious, blackened surface and a perfectly juicy interior. The cheesy zucchini filling might ooze out a little as it cooks, but the resulting caramelized bits are divine. For more ideas for stuffed chicken breasts, try my Broccoli and Cheese Stuffed Chicken, my Baked Cheese Jalapeño Popper Stuffed Chicken, and my Spinach and Feta Stuffed Chicken.
Ingredients
- Chicken: Two boneless, skinless chicken breasts
- Spices: Garlic Powder, Onion Powder, Paprika, Cayenne Pepper, Salt
- Zucchini: Grate a 170-gram zucchini and squeeze out the liquid with paper towels or dish towels
- Cheese: Shredded sharp cheddar and cream cheese with 1/3 less fat
- Garlic: Finely chop a clove of garlic
How to make chicken breasts stuffed with cheese
- Prepare the chicken: Using a sharp knife, cut a pocket in the side of each chicken breast.
- zucchini filling: Mix together the zucchini, cheese, garlic and salt.
- Fill chicken breast: Stuff the zucchini mixture into each breast. Poke each piece along the seam with toothpicks to keep the filling in place.
- Season chicken: Mix the spices together and season both sides of the chicken.
- Cook the chicken: Heat a large ovenproof or cast-iron skillet over medium-high heat and drizzle with oil. Sear the chicken breasts on each side until brown. Transfer the pan to a preheated 450F oven and bake for 12 to 15 minutes. If you don’t have an ovenproof pan, bake them on a baking sheet lined with parchment paper.
- Surcharge: Once done, remove the stuffed chicken from the oven. Leave for five minutes and then remove the toothpicks.
What to serve with stuffed chicken breasts
These stuffed chicken breasts with cheese are great served with cauliflower rice, mashed cauliflower, or with a simple side dish of vegetables like sautéed green beans or roasted asparagus. If you want carbs, pair them with broccoli orzo, mashed yams, or rice and peas.
How to store stuffed chicken
You can double this easy Cheese Stuffed Chicken Breasts recipe if you want more leftovers. Store in an airtight container in the refrigerator for up to four days or freeze for up to three months. Thaw them in the fridge overnight and reheat in the microwave until warm.
Variations & Tips
- Vegetables: Replace the zucchini with grated carrots, spinach, etc.
- Cheese: Swap cheddar for mozzarella or Swiss.
- Tip for grated cheese: My favorite way to make this cheese-stuffed chicken is to shred my cheese at home. It has a smoother, creamier consistency when melted than store-bought ones.
- Spices: You can use any spice blend you want. Buy a ready meal or experiment with the condiments you have on hand. The addition of dried herbs would also be good.
FAQs
Do you put the stuffing in the chicken before cooking?
Yes! Stuff the chicken if raw, then bake.
How do you stuff chicken breasts?
I cut a thin pocket in the side of the chicken breast. After filling them, use toothpicks to keep them sealed.
How do you keep the cheese on stuffed chicken from melting?
Sealing the edges of the chicken breasts with toothpicks will prevent the cheese from oozing out of the stuffed chicken.
How do you bake chicken breasts and keep them moist?
Here are three tips for succulent chicken:
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- Stuff the chicken breasts with zucchini, cream cheese and cheddar moisturizes.
- Don’t overcook them! Check the temperature with a thermometer. Once the temperature reads 165°F, immediately remove from the oven.
- let it rest Resting the poultry for five minutes will prevent the juice from running out of the meat.
More Stuffed Chicken Breast Recipes You’ll Love
Yield: 2 portions
Serving size: 1 Breast
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Preheat the oven to 425 degrees F.
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Using a sharp knife, cut a pocket into the side of each chicken breast. Be careful not to cut all the way through, just enough to make room for the zucchini mixture.
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In a medium bowl, combine the ingredients for the zucchini filling.
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Divide the zucchini mixture among the chicken breasts and stuff into each. Poke each breast with toothpicks 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 both sides of the chicken breasts with the spice mixture and set aside.
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Heat a large, ovenproof or cast-iron skillet over medium-high heat. Spray evenly with olive oil, then sear the chicken breasts until browned, about 2 to 3 minutes on each side. A large spatula works well here to turn the breasts over while keeping the filling intact.
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Transfer skillet to oven to finish cooking, until chicken reaches 165 degrees F, about 12 to 15 minutes. Alternatively, place seared stuffed breasts on a parchment-lined baking sheet before putting in the oven.
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Remove from the oven and let rest for 5 minutes before eating. (Don’t worry if the filling oozes out a bit. The crunchy bits are delicious.) Remove the toothpick and enjoy!
Last step:
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*I prefer to grate the cheese myself rather than buying it pre-grated. It creates a smoother, creamy consistency.
Portion: 1 Breast, Calories: 429 kcal, Carbohydrates: 5 G, Protein: 63 G, Fat: 18 G, Saturated Fatty Acids: 9.5 G, Cholesterol: 235 mg, Sodium: 732 mg, Fiber: 1.5 G, Sugar: 2 G