Cheese Stuffed Chicken Breasts features juicy chicken breasts filled with Provolone and Mozzarella cheeses, along with aromatic vegetables like garlic and asparagus. The combination creates a tender and succulent chicken breast bursting with cheesy goodness and complemented by the fresh flavors of the vegetables.
Whether you're looking for a special occasion meal or a delicious weeknight dinner, this entree is sure to please.
Ingredients You'll Need
- Boneless, skinless chicken breasts
- Provolone cheese slices
- Mozzarella cheese slices
- Garlic, minced
- Asparagus, fresh - trimmed and cut into 2" pieces
- Butter
- Paprika, Cajun seasoning, salt, and pepper
- Parmesan cheese, shredded
How To Make Cheese Stuffed Chicken Breasts
To make this cheese stuffed chicken breasts recipe you'll need boneless, skinless chicken breasts that you then butterfly. You'll season each butterflied chicken breast before layering with the cheeses. Be sure to secure with a toothpick before browning.
Butterfly The Chicken
- Preheat oven to 375°F (190°C). Use a large cast iron (or oven proof) skillet.
- Butterfly the chicken breasts by slicing horizontally, but not all the way through. Open each up like a book.
- Season the chicken breasts with paprika, salt, and pepper.
- Stuff each chicken breast with a slice of Provolone and Mozzarella cheese, along with some asparagus and minced garlic. Use a toothpick to secure the butterflied chicken so the stuffing doesn't fall out.
Heat The Butter and Olive Oil
- Heat the butter and olive oil in a large skillet over medium-high heat.
Sear Stuffed Chicken Breasts
- Carefully add the stuffed chicken breasts. Season the outside of each with additional paprika, salt, and black pepper.
- Sear the chicken on both sides for 2 minutes each.
Bake In The Oven
- Place the cast iron skillet of browned chicken in the preheated oven for 30 minutes, or internal temperature of the largest breast reads 160F. The chicken will continue to cook for about 5 minutes after you remove from the oven.
- Sprinkle the chicken breasts with shredded Parmesan cheese while allowing to rest for 5 to 10 minutes before serving. Garnish with parsley or lemon slices.
Substitutions and Variations
- Experiment with different cheese combinations like cheddar and Swiss, or goat cheese and feta.
- Add spinach, mushrooms, or sun-dried tomatoes to the filling instead of asparagus.
- Wrap the stuffed chicken breasts in prosciutto or bacon for added flavor and texture.
Tips for Success
- Butterfly the chicken breasts evenly to ensure even cooking.
- Don't over-stuff the chicken breasts to prevent the filling from spilling out.
- Secure the toothpicks properly to prevent the filling from escaping.
- Let the chicken rest after cooking to allow the juices to redistribute.
Serving Suggestions
Serve Cheese Stuffed Chicken Breasts with a side of mashed potatoes and a creamy mushroom sauce. Or, pair the chicken with a light and refreshing salad, such as a Greek salad or a spinach salad with strawberries and balsamic vinaigrette.
This cheese stuffed chicken breast recipe is perfect for impressing guests or treating yourself to a special meal.
Storage Options
- Store leftover Cheese Stuffed Chicken Breasts in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
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- Air Fryer Broccolini
Frequently Asked Questions
Yes, but thaw them completely before using.
Yes, you can stuff the chicken breasts and store them in the refrigerator until ready to cook.
More Delish Ideas
Savory Cheese Stuffed Chicken Breasts
Equipment
Ingredients
- 4 boneless, skinless chicken breasts butterflied
- paprika to taste
- salt to taste
- black pepper to taste
- Cajun seasoning to taste, optional
- 4 slices Mozzarella cheese
- 4 slices Provolone cheese
- ¼ lb asparagus fresh, trimmed, and cut into 2" lengths
- 2 cloves garlic minced
- 2 tablespoon butter
- 2 tablespoon olive oil
- ½ cup shredded Parmesan
- parsley fresh chopped, optional
- lemon wedges optional
Instructions
- Preheat oven to 375°F (190°C). Use a large cast iron (or oven proof) skillet.
- Butterfly the chicken breasts by slicing horizontally, but not all the way through. Open each up like a book.4 boneless, skinless chicken breasts
- Season the chicken breasts with paprika, salt, black pepper, and optional Cajun seasoning.Cajun seasoning, paprika, salt, black pepper
- Stuff each chicken breast with a slice of Provolone and Mozzarella cheese, along with some asparagus and minced garlic. Use a toothpick to secure the butterflied chicken so the stuffing doesn't fall out.4 slices Mozzarella cheese, 4 slices Provolone cheese, ¼ lb asparagus, 2 cloves garlic
- Heat the butter and olive oil in a large skillet over medium-high heat.2 tablespoon butter, 2 tablespoon olive oil
- Carefully add the stuffed chicken breasts. Season the outside of each with additional paprika, salt, and black pepper.
- Sear the chicken on both sides for 2 minutes each, or until lightly browned.
- Place the cast iron skillet of browned chicken in the preheated oven for 30 minutes, or internal temperature of the largest breast reads 160F. The chicken will continue to cook for about 5 minutes after you remove from the oven.
- Sprinkle the chicken breasts with shredded Parmesan cheese while allowing to rest for 5 to 10 minutes before serving. Garnish with parsley or lemon slices.½ cup shredded Parmesan, parsley, lemon wedges
Notes
- Butterfly the chicken breasts evenly to ensure even cooking.
- Don't over-stuff the chicken breasts to prevent the filling from spilling out.
- Secure the toothpicks properly to prevent the filling from escaping.
- Let the chicken rest after cooking to allow the juices to redistribute.
- Substitute the asparagus for fresh sliced mushrooms.
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