Description
Cheesy Stuffed Chicken Breast
Brighten up your stuffed chicken with a hint of lemon zest and herbs!
Ingredients:
3 large chicken breasts
1/2 cup shredded mozzarella
1/4 cup cream cheese, softened
1 tbsp lemon zest
1 tsp Italian seasoning
2 tbsp olive oil
Fresh parsley for garnish
Instructions:
Preheat oven to 200°C. Slice chicken to create a pocket.
Mix mozzarella, cream cheese, lemon zest, and Italian seasoning. Stuff into chicken.
Sear in olive oil, then bake for 20 minutes.
Garnish with parsley and serve.
Fresh and zesty!
#LemonStuffedChicken
Step-by-Step Guide
1. Prepare the Chicken: Place a chicken breast flat on a cutting board. Using a sharp knife, carefully slice horizontally into the thickest side of the breast, stopping about 1/2 inch from the opposite edge to create a deep pocket. Repeat for all breasts.
2. Make the Filling: In a medium bowl, combine the shredded mozzarella, softened cream cheese, lemon zest, and Italian seasoning. Mix until fully incorporated into a cohesive, spreadable filling.
3. Stuff the Chicken: Divide the cheese mixture evenly among the chicken pockets. Use your fingers or a small spoon to press the filling deep inside, ensuring it’s well-contained. Press the opening of the pocket closed slightly.
4. Sear for Flavor: Heat olive oil in a large, oven-safe skillet over medium-high heat. Once hot, carefully add the stuffed breasts. Sear for 2-3 minutes per side, or until a golden-brown crust forms.
5. Bake to Perfection: Transfer the entire skillet to the preheated oven (200°C/400°F). Bake for 18-22 minutes, or until the internal temperature of the chicken reaches 74°C (165°F).
6. Rest and Serve: Remove from oven, tent loosely with foil, and let the chicken rest for 5 minutes. This allows juices to redistribute. Garnish with fresh parsley before serving.
Serving Suggestions
This bright and cheesy dish pairs beautifully with light, fresh sides. Serve it alongside a crisp garden salad with a lemon vinaigrette, roasted asparagus or green beans, or a portion of garlic herb quinoa or orzo pasta. For a low-carb option, try it with zucchini noodles or cauliflower rice.
How-to Summary
Create a pocket in chicken breasts, fill with a mixture of mozzarella, cream cheese, lemon zest, and herbs. Sear in a hot skillet to lock in juices and create a crust, then finish baking in the oven until cooked through. Rest before slicing and garnishing.
Frequently Asked Questions
Can I prepare this dish ahead of time? Yes, you can stuff the chicken breasts, cover them tightly, and refrigerate for up to 24 hours before cooking. Let them sit at room temperature for 15 minutes before searing.
What can I use instead of cream cheese? Ricotta cheese or goat cheese are excellent substitutes for cream cheese, offering a slightly different but equally delicious texture and tang.
How do I prevent the cheese from leaking out? Ensure your pocket is deep but not cut through, don’t overstuff, and get a good sear on both sides before baking to seal the opening.
Can I cook this on the stovetop only? While possible, finishing in the oven is recommended for even cooking. For stovetop only, reduce heat to medium-low after searing, cover the skillet, and cook for 15-20 minutes, flipping halfway.
How should I store leftovers? Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or a covered skillet to prevent drying out.
Common Mistakes to Avoid
- Cutting the pocket all the way through: This causes the filling to spill out during cooking. Always leave one edge intact.
- Using cold cream cheese: Softened cream cheese mixes smoothly; cold cheese will be lumpy and difficult to stuff.
- Skipping the sear: Searing creates crucial flavor and helps seal the chicken. Don’t rush this step.
- Not checking internal temperature: Overcooking leads to dry chicken. Use a meat thermometer to ensure perfect doneness at 74°C (165°F).
- Slicing immediately after baking: Cutting into the chicken right away releases all the juices. Let it rest for 5 minutes first.
Conclusion
This Lemon and Herb Cheesy Stuffed Chicken Breast is a fantastic way to elevate a simple weeknight dinner into something special. The combination of creamy, tangy cheese and bright lemon zest perfectly complements the juicy chicken. By following the detailed steps and avoiding common pitfalls, you can create a reliably delicious, impressive, and satisfying meal that is sure to become a regular in your recipe rotation.
