Oven-Baked Cheese-Stuffed Chicken Breast: Cooking Time Perfection

Cheese-stuffed chicken breasts are a versatile dish that can be served at casual weeknight dinners or fancy dinner parties. The chicken breasts are stuffed with cheese and a variety of other ingredients such as spinach, herbs, sun-dried tomatoes, and walnuts. The cooking time for this dish depends on the method used. When cooked in the oven, the stuffed chicken breasts are baked at 350-375°F for 17-45 minutes. The chicken is ready when it is no longer pink and the juices run clear, or when the internal temperature reaches 165°F.

Prepping the chicken breasts

To prep the chicken breasts, you'll first want to butterfly them. Place the chicken breast between two sheets of plastic wrap or parchment paper on a cutting board and gently pound it with a meat mallet until it's about 1/4 inch thick. Alternatively, you can slice the chicken breast horizontally, stopping just before it cuts in half. This will allow you to open it up like a book and create a pocket for the stuffing.

Once you've butterflied or sliced the chicken breast, season the outer side with salt, pepper, and smoked paprika. Be sure not to cut all the way through to the other side when creating the pocket, as you want the filling to stay inside.

If your chicken breasts are very thick, you can also tenderize them with a meat mallet to thin them out slightly and make the meat more tender.

Now you're ready to stuff your chicken breasts!

Making the filling

The filling is the star of the show in a stuffed chicken breast, and the options are endless. Here are some ideas to get you started:

Cheese and spinach filling

This filling is a match made in heaven, and it's easy to prepare. You'll need:

• Cream cheese (softened for easy mixing)
• Grated parmesan cheese
• Feta cheese
• Baby spinach (chopped)
• Sun-dried tomatoes (packed in oil, not water)

Simply mix all the ingredients together in a small bowl. You can adjust the amounts of each ingredient to your taste.

Ricotta and walnut mixture

For a more nutty flavour, try this ricotta and walnut filling. You'll need:

• Part-skim milk ricotta cheese
• Finely chopped walnuts
• Grated parmesan cheese
• Dry breadcrumbs
• Dried oregano

Mix all the ingredients together in a bowl.

Three-cheese blend

For an extra cheesy treat, try a blend of mozzarella, cream cheese, and parmesan. You can also add sautéed spinach, garlic, herbs, and sun-dried tomatoes to this mixture.

Sharp cheddar cheese

Cheddar cheese is a great option if you're looking for a sharp, tangy flavour. You can use slices of cheddar or shred it yourself for better melting.

Boursin cheese and bacon

This combination is a match made in heaven. The salty, smoky flavour of the bacon pairs perfectly with the creamy, tangy Boursin cheese.

Goat cheese, spinach, and sun-dried tomato

Goat cheese has a tangy, creamy flavour that pairs beautifully with spinach and sun-dried tomatoes.

Blue cheese, cherry jam, and prosciutto

This combination may sound unusual, but it's a delicious mix of sweet, salty, and tangy flavours.

No matter which filling you choose, you'll want to make sure the chicken is prepared correctly. Butterfly the chicken breasts, then stuff the filling inside and secure it with toothpicks. You can also add some seasoning to the outside of the chicken, such as salt, pepper, and smoked paprika.

Stuffing the chicken

Once you have prepared the chicken, you can then stuff it with your chosen filling. If you are using a pocket, simply fill it with the mixture and secure with toothpicks if necessary. If you are using the Hasselback method, press the filling into the slits you have made.

There are endless options for fillings, but here are some ideas to get you started:

• Cream cheese, parmesan, feta, spinach, and sun-dried tomatoes
• Ricotta, walnuts, parmesan, breadcrumbs, and oregano
• Provolone, Italian dressing, and parmesan
• Mozzarella, fresh tomato, and basil
• Boursin cheese and bacon
• Goat cheese, spinach, and sun-dried tomatoes
• Blue cheese, cherry jam, and prosciutto
• Cheddar, coated in a gluten-free cheese cracker crust

Cooking methods

There are several methods you can use to cook cheese-stuffed chicken breasts in the oven. Here are some detailed instructions for each method:

Stovetop and oven method:

• Butterfly the chicken breasts, then season the outer side with salt, pepper, and smoked paprika.
• Prepare the filling by mixing cream cheese, grated parmesan cheese, feta cheese, chopped baby spinach, and sun-dried tomatoes in a bowl.
• Stuff the chicken breasts with the filling and use toothpicks to secure the filling.
• Heat butter in a skillet over medium heat. Add the chicken and brown all sides until the internal temperature reaches 165°F.
• Transfer the chicken to a cast-iron skillet or an oven-safe dish and bake at 350°F for 35-40 minutes, or until the chicken is cooked through.

Air fryer method:

• Butterfly and season the chicken breasts as mentioned above.
• Prepare the filling and stuff the chicken breasts.
• Add the stuffed chicken to a greased air fryer basket and air fry at 400°F for 12 minutes, flipping halfway through.

Stovetop and oven method with searing:

• Slice a pocket into each chicken breast, being careful not to cut through to the other side.
• Prepare the filling of your choice and stuff each chicken breast. Sprinkle with salt, pepper, and paprika.
• Heat oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden.
• Transfer the chicken to an oven-safe dish and bake at 375°F for 17-20 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F.

Stovetop and oven method with breading:

• Slice each chicken breast horizontally to create two thin pieces. Flatten them between two sheets of plastic wrap.
• Sprinkle Italian dressing mix on the breasts and top each with a slice of provolone cheese.
• Roll each breast tightly and place them in a greased casserole dish.
• Sprinkle additional seasoning and breadcrumbs over the chicken breasts, followed by grated parmesan cheese.
• Bake uncovered at 425°F for 25 minutes.

Stovetop and oven method with a cracker crust:

• Flatten the chicken breasts between sheets of plastic wrap or parchment paper using a meat mallet until they are about 1/4 inch thick.
• Season the chicken with garlic powder and pepper.
• Place slices of cheese in the middle of each breast and roll them up tightly, securing them with toothpicks.
• Beat eggs in a shallow dish and place crushed cheese crackers in another shallow dish.
• Dip the chicken breasts in the beaten eggs, then coat them with the crushed crackers.
• Heat oil in a skillet over medium-high heat. Add the chicken and cook for 3-4 minutes on each side until the crust is golden brown.
• Transfer the chicken to a baking dish and bake at 375°F for 25-30 minutes, or until the chicken is cooked through to an internal temperature of 165°F.

Reheating and storage instructions

Leftover cheese-stuffed chicken breasts can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, wrap the chicken loosely in foil and bake at 325°F for 15 minutes, depending on the size. You can also add 2-3 teaspoons of water to the foil to keep the chicken juicy. If possible, let the chicken sit at room temperature for 15 minutes before reheating.

Alternatively, you can reheat the chicken in a pan on the stovetop or in the oven, covered. Microwaving is not recommended as it tends to dry out the chicken.

For longer storage, you can freeze the cooked and cooled chicken in an airtight container for up to 3 months. When ready to eat, let the chicken thaw overnight in the refrigerator before reheating.

Frequently asked questions