Stuffed Chicken Breasts (2024)

Published: July 27, 2022 | Last Updated: June 15, 2023 | Lisa 3 Comments
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Last Updated June 15th, 2023 at 09:57 pm by Lisa

Stuffed Chicken Breasts makes a great weeknight family dinner, and is perfect for special occasions, holidays, or romantic date nights. This dinner can be made ahead for entertaining and has the best sauce with only one pan and a tiny bowl to clean!

Years ago, I learned to make a similar recipe in cooking school, and this became one of my all-time favorite chicken breast recipes plus it is low-carb. Full of deep rich flavors, and you can use so many flavorfull fillings tucked inside. Drizzle with the easy pan sauce, and serve this gorgeous dinner...

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PRO TIP: For entertaining, make the chicken and sauce, refrigerate, and finish in the oven right before your party. You will be a kitchen superstar, relax, and enjoy being with your guests!

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Stuffed Chicken Breast Recipe

Make The Stuffing

• 1tablespoonbutter
• 1teaspoon sea salt
• 1teaspoonfresh cracked black pepper
• 2cupsthinly sliced leeks(1 small leek)
• ½cupgorgonzola crumbled (or cheese of your choice!)
• 1tablespoonfresh thyme leaves

1. Clean and finely slice the leeks. See my recipe post for tips, set those aside. In an extra-large heavy skillet, melt butter, sea salt, and cracked pepper.
2. Add the sliced leeks, and saute over medium heat for about 5-8 minutes until soft and light brown. Add ¼ cup white wine, and cook for 2 minutes over medium heat.
3. Turn off the heat, and transfer this mixture to a small mixing bowl and cool. Once cool, add ½ cup gorgonzola cheese, and 1 tablespoon of fresh thyme leaves. Mix until combined, and set aside.

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Stuff The Chicken Breasts

• 4skinless boneless chicken breasts(approximately 32 oz package)
• 1teaspoonsalt
• 1teaspoonfresh cracked pepper
• 2tablespoonsHungarian paprikasmoked, not hot!

1. Use a sharp knife and cutting board, and trim fat bits from the meat. A small paring knife works to cut a pocket into each breast. Start at the thickest end, place your palm on top of the breast, insert a paring knife, and carefully move the knife back and forth to open slicing slowly to form a pocket without piercing all the way through to the other side.
2. Make the seasoning, in a small bowl mix salt, pepper, and paprika. Set aside. Using a regular teaspoon, fill the pocket with about 2-3 tablespoons of the leek stuffing mixture. Insert 2 toothpicks to close up the pocket and keep it closed while cooking. Sprinkle the dry season mix on both sides of the stuffed breasts, and set on a plate.

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Pan Saute Chicken

1. Heat extra-large skillet on medium-high heat. Add 2 tablespoons olive oil, and swirl around the pan to coat.
2. Place stuffed breasts in pan and sear until brown about 6 minutes per side, or until nice golden color. Use tongs to turn until golden brown on each side of the breasts.
3. Remove the golden brown breasts from the pan and rest on a platter. Don't clean the pan yet!

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Finish Cooking In The Pan Sauce

• 1shallot finely diced
• 1cupwhite wine
• 2tablespoonsfresh thyme leavesstems removed
• 1cupchicken stock bone broth
• 1tablespooncornstarch

1. Chop the shallot finely. Whisk 1 tablespoon of cornstarch into 1 cup of chicken stock, this will thicken the pan sauce. In the same extra-large pan you sauteed the chicken, add the chopped shallot, and stir for about 2 minutes until soft. Add 1 cup white wine, 1 cup chicken stock/cornstarch mixture, and fresh thyme leaves. Gently scrape brown bits from the pan using a wooden spoon or spatula. Cook the pan sauce for 5 minutes on medium heat until slightly thickened.
2. Remove the toothpicks, and place the breasts back in the pan, turn the heat down to medium-low. Let the chicken simmer in sauce on the stove for another 10 minutes until cooked through. Check with a good meat thermometer, for an internal temperature of 165 degrees f. Use a good wireless meat thermometer with probes or instant-read meat thermometer, these are so easy to use, very accurate, and will last for years.
3. Serve stuffed chicken with a nice salad and spoon the hot sauce over, and garnish with fresh thyme sprigs.

Take a look at my recipe to make your own homemade Stock bone broth...

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How to Clean and Slice Leeks

1. On a stable cutting board, trim the root end off and discard. Next, remove 5 inches of the top dark green leaves, leaving the lighter green leek leaves. (The dark part is tough but is great in chicken stocks and bone broths!)
2. Then, from the root end slice up all the way through the leek but leave the top end connected, this is so you can soak and wash the dirt but not have leaves everywhere!
3. Soak both ends of the leeks in a bowl of water, once most of the dirt is removed slice all the way through so you have two halves.
4. Change the water in the bowl, and rinse the leeks halves again. Keep washing and changing the water several times as you fan the leaves open underwater to be sure they are clean. And keep changing the water until clear.
5. Once clean, move to a cutting board. Now slice all the way through the leeks, and slice into thin strips for your recipe.

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But, when you take a bite of this chicken for the first time, I bet you will make it again and again. Happy cooking!

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More Stuffed Chicken Recipe Ideas

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