These Cheesy Stuffed Chicken Breasts with zucchini, cheddar cheese, and cream cheese are delicious and perfect if you’re looking for a high protein dinner idea.
Cheesy Stuffed Chicken Breast with Zucchini
The chicken breasts are stuffed and seared, creating a delicious, blackened surface and perfectly juicy insides. The cheesy zucchini filling may ooze out a little during cooking, but 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 to Make Cheesy Stuffed Chicken Breasts
- Prep the Chicken: Slice a pocket into the side of each chicken breast with a sharp knife.
- Zucchini Filling: Combine the zucchini, cheese, garlic, and salt.
- Stuff the Chicken Breasts: Stuff the zucchini mixture into each breast. Skewer each piece along the seam with toothpicks to keep the filling in place.
- Season the Chicken: Combine the spices and season both sides of the chicken.
- Cook the Chicken: Heat a large, oven-proof or cast-iron skillet over medium heat and spray it with oil. Sear the chicken breasts on each side until browned. Transfer the skillet to a preheated 425F° oven and bake for 12 to 15 minutes. If you don’t have an oven-proof skillet, bake them on a parchment-lined sheet pan.
- Serve: Once done, remove the stuffed chicken from the oven. Let rest for five minutes and then remove the toothpicks.
What to Serve with Stuffed Chicken Breasts
These stuffed chicken breasts with cheese would be great over cauliflower rice, mashed cauliflower, or with a simple veggie side, like sauteed string beans or roasted asparagus. If you want a carb, pair them with broccoli orzo, smashed sweet potatoes or rice and peas.
How to Store Stuffed Chicken
You can double this easy cheesy stuffed chicken breast recipe if you want extra for leftovers. Store them in an airtight container in the fridge for up to four days or freeze them for up to three months. Thaw them overnight in the fridge and reheat them in the microwave until warm.
Variations & Tips
- 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 compared to store-bought.
- Spices: You can use any spice mix that you want. Buy a pre-made one, or play around with whatever spices you have on hand. Adding dried herbs would also be good.
FAQs
Do you put the stuffing in the chicken before cooking?
Yes! Stuff the chicken when it’s raw and then bake it.
How do you stuff chicken breasts?
I slice a thin pocket into the side of the chicken breasts. After you stuff them, use toothpicks to keep them closed.
How do you keep the cheese from melting out of stuffed chicken?
Sealing the edges 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?
Here are three tips for juicy chicken:
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- Stuffing chicken breasts with zucchini, cream cheese, and cheddar adds moisture.
- Don’t overbake them! Check the temperature with a thermometer. Once it reads 165°F, promptly remove them from the oven.
- 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
- Spinach Stuffed Chicken Breast with Tomato and Feta
- Sun-Dried Tomato and Cheese Stuffed Chicken Rollatini
- Stuffed Buffalo Chicken Breasts
- Chicken Rollatini Stuffed with Zucchini and Mozzarella
- Stuffed Chicken Breast with Prosciutto, Pears, and Brie
Cheesy Stuffed Chicken Breast with Zucchini
Ingredients
- 2 6-ounce boneless, skinless chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- Olive oil spray
- Toothpicks
For the filling
- 1 6-ounce zucchini, grated and squeezed dry
- 1 1/2 ounces sharp cheddar, shredded*
- 1 1/2 ounces 1/3 less fat, block, not tub cream cheese, softened
- 1 garlic clove, minced
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 425 degrees F.
- Use a sharp knife to slice a pocket into the side of each chicken breast. Make sure you don’t cut all the way through, just enough to create a place for the zucchini mixture to go.
- In a medium bowl combine 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 keep the filling in place.
- In a small bowl, combine the garlic powder, onion powder, paprika, cayenne pepper and 1/2 teaspoon salt.
- Season both sides of each chicken breast with the spice mixture and set aside.
- Heat a large, oven-safe or cast iron skillet over medium heat. Spray evenly with olive oil then sear the chicken breasts on each side, for about 2 to 3 minutes, until browned. A large spatula works well here to flip the breasts while keeping the filling intact.
- Transfer skillet to oven to finish cooking, about 12 to 15 minutes, until chicken reaches 165 degrees F. Alternatively, you can place seared stuffed breasts on a parchment lined sheet pan before placing in the oven.
- Remove from oven and let rest for 5 minutes before eating. (Don’t worry if the filling oozes out a little. The crispy bits are delicious.) Remove toothpicks and enjoy!
