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These Cheesy Stuffed Chicken Breasts with zucchini, cheddar cheese, and cream cheese are delicious and ideal for those who’re in search of a high protein dinner idea.

Cheesy Stuffed Chicken Breast with Zucchini

The chicken breasts are stuffed and seared, making a delicious, blackened surface and perfectly juicy insides. The cheesy zucchini filling may ooze out a bit during cooking, however the caramelized bits it creates are divine. For more stuffed chicken breast ideas, try my Broccoli and Cheese Stuffed Chicken, Cheesy Jalapeño Popper Baked Stuffed Chicken, and Spinach and Feta Stuffed Chicken.

Ingredients

• Chicken: Two boneless, skinless chicken breasts
• Spices: Garlic powder, onion powder, paprika, cayenne pepper, salt
• Zucchini: Grate one six-ounce zucchini and squeeze the liquid with paper towels or dish towels
• Cheese: Shredded sharp cheddar and 1/3-less fat cream cheese
• Garlic: Mince one garlic clove

How you can Make Cheesy Stuffed Chicken Breasts

1. Prep the Chicken: Slice a pocket into the side of every chicken breast with a pointy knife.
2. Zucchini Filling: Mix the zucchini, cheese, garlic, and salt.
3. Stuff the Chicken Breasts: Stuff the zucchini mixture into each breast. Skewer every bit along the seam with toothpicks to maintain the filling in place.
4. Season the Chicken: Mix the spices and season each side of the chicken.
5. Cook the Chicken: Heat a big, oven-proof or cast-iron skillet over medium heat and spray it with oil. Sear the chicken breasts on both sides until browned. Transfer the skillet to a preheated 425F° oven and bake for 12 to quarter-hour. Should you don’t have an oven-proof skillet, bake them on a parchment-lined sheet pan.
6. Serve: Once done, remove the stuffed chicken from the oven. Let rest for five minutes after which remove the toothpicks.

What to Serve with Stuffed Chicken Breasts

These stuffed chicken breasts with cheese could be great over cauliflower rice, mashed cauliflower, or with a straightforward veggie side, like sauteed string beans or roasted asparagus. Should you need a carb, pair them with broccoli orzo, smashed sweet potatoes or rice and peas.

How you can Store Stuffed Chicken

You’ll be able to double this easy cheesy stuffed chicken breast recipe for those who want extra for leftovers. Store them in an airtight container within the fridge for as much as 4 days or freeze them for up to 3 months. Thaw them overnight within the fridge and reheat them within the microwave until warm.

Variations & Suggestions

• Vegetables: Swap out the zucchini for grated carrots, spinach, etc.
• Cheese: Swap cheddar with mozzarella or Swiss.
• Shredded Cheese Tip: I prefer to shred my cheese at home for this cheesy stuffed chicken. It has a smoother, creamier consistency when it melts in comparison with store-bought.
• Spices: You need to use any spice mix that you just want. Buy a pre-made one, or mess around with whatever spices you’ve available. Adding dried herbs would even be good.

FAQs

Do you place the stuffing within the chicken before cooking?
Yes! Stuff the chicken when it’s raw after which bake it.

How do you stuff chicken breasts?
I slice a skinny pocket into the side of the chicken breasts. After you stuff them, use toothpicks to maintain them closed.

How do you retain the cheese from melting out of stuffed chicken?
Sealing the sides of the chicken breasts with toothpicks helps prevent the cheese from oozing out of stuffed chicken.

How do you bake chicken breasts and keep them moist?
Listed here are three suggestions for juicy chicken:

1. 1. Stuffing chicken breasts with zucchini, cream cheese, and cheddar adds moisture.
   2. Don’t overbake them! Check the temperature with a thermometer. Once it reads 165°F, promptly remove them from the oven.
   3. Let it rest. Resting the poultry for five minutes prevents the juices from running out of the meat.

More Stuffed Chicken Breast Recipes You’ll Love

Prep: 10 minutes mins

Cook: 20 minutes mins

resting time: 5 minutes mins

Total: 35 minutes mins

Yield: 2 servings

Serving Size: 1 breast

• Preheat oven to 425 degrees F.

• Use a pointy knife to slice a pocket into the side of every chicken breast. Ensure you don’t cut during, simply enough to create a spot for the zucchini mixture to go.

• In a medium bowl mix the zucchini filling ingredients.

• Divide the zucchini mixture between the chicken breasts and stuff into each. Skewer each breast along the seam with toothpicks to maintain the filling in place.

• In a small bowl, mix the garlic powder, onion powder, paprika, cayenne pepper and 1/2 teaspoon salt.

• Season each side of every chicken breast with the spice mixture and put aside.

• Heat a big, oven-safe or forged iron skillet over medium heat. Spray evenly with olive oil then sear the chicken breasts on both sides, for about 2 to three minutes, until browned. A big spatula works well here to flip the breasts while keeping the filling intact.

• Transfer skillet to oven to complete cooking, about 12 to quarter-hour, until chicken reaches 165 degrees F.  Alternatively, you may place seared stuffed breasts on a parchment lined sheet pan before placing within the oven.

• Remove from oven and let rest for five minutes before eating. (Don’t worry if the filling oozes out a bit.  The crispy bits are delicious.) Remove toothpicks and revel in!

Last Step:

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*I prefer grating the cheese myself as opposed to purchasing pre-shredded for this.  It creates a smoother, creamy consistency.

Serving: 1 breast, Calories: 429 kcal, Carbohydrates: 5 g, Protein: 63 g, Fat: 18 g, Saturated Fat: 9.5 g, Cholesterol: 235 mg, Sodium: 732 mg, Fiber: 1.5 g, Sugar: 2 g