Stuffed chicken breast in cast iron skillet

This Easy Roasted and Baked Stuffed Chicken Breast is made in the oven with cheese, bacon or sausage, and veggies. This dish is perfect for weeknight dinners and meal planning.

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What Type of Chicken to Use

Boneless, skinless chicken breasts will work best for this recipe.

How to Season the Chicken

I love to use my Dry Rub for Chicken recipe which includes:

• Brown Sweetener or Brown Sugar
• Chili Powder
• Garlic Powder
• Onion Powder
• Smoked Paprika
• Salt
• Pepper

You can use any of your favorite spices including your favorite store-bought chicken rub.

How to Slice and Stuff the Chicken

Slice into the chicken breast lengthwise and create a deep pocket without slicing through to the other side.

Instead of creating one pocket in each chicken breast, you can also create slits on top of the breasts and stuff them, and create Hasselback Chicken. This variation holds a lot less stuffing, hence why I didn’t use it for this recipe.

How to Make Baked Stuffed Chicken Breast at 400

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Heat an oven-safe skillet on medium-high heat with olive oil. Add peppers, onions, celery, and sausage. Saute.
2. Add garlic and stir. Remove the vegetables and sausage from the pan and set aside.
3. Arrange the chicken breasts on a cutting board, and using a sharp knife, cut a deep pocket lengthwise into each chicken breast without cutting all the way through to the other side.
4. Place the vegetable and sausage mixture firmly into each pocket.
5. Season the outsides of the chicken breasts on both sides with spices.
6. Melt butter in a pan.
7. Once the butter has melted, add the chicken breasts to each pan. Sear the chicken.
8. Transfer the skillet to the oven and continue to cook the chicken breasts until the thickest part of each breast reaches an internal temperature of at least 165°F.

Oven Temperature

Bake the chicken at 400 degrees.

Cook Time/How Long to Bake

Cook time will vary based on the size of your chicken breasts. It can take 20 minutes or more. Cook the chicken until it reaches a minimum internal temperature of 165 degrees. Use a meat thermometer.

What Type of Cheese to Use

Any cheese will work great. I like to use a combination of sharp cheddar (for great flavor). Here are more options:

• Pepperjack Cheese
• Mozzarella (Best when you’re looking for a nice cheese pull.)
• White Cheddar
• Provolone
• Parmesan

Additional Substitutions and Ideas to Stuff

• Shrimp
• Crab
• Bacon
• Spinach
• Broccoli
• Mushrooms
• Cream Cheese

Pair With these Side Dishes

Roasted Ranch Potatoes
Mashed Sweet Potatoes
Ranch Mashed Potatoes
Grilled Asparagus in Foil
Roasted Brussels Sprouts

More Chicken Recipes

Mozzarella Stuffed Chicken Breast
Dry Rub Chicken Wings
Air Fryer Chicken Parmesan

This Easy Roasted and Baked Stuffed Chicken Breast is made in the oven with cheese, bacon or sausage, and veggies. This dish is perfect for weeknight dinners and meal planning.

Save this recipe here.

Course dinner, lunch

Cuisine American

Keyword baked stuffed chicken breast, baked stuffed chicken breast recipe, how to make stuffed chicken breast, oven baked stuffed chicken breast

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 servings

Calories 187kcal

• 4 large chicken breasts About 5-6 ounces each.
• 1 tablespoon unsalted butter
• 1/2 cup chopped green peppers
• 1/2 cup chopped white onions
• 1 celery stalk finely chopped
• 2 oz sausage or bacon Diced into small chunks.
• 2-3 garlic cloves Minced
• 1/2 cup shredded cheddar cheese

• Preheat the oven to 400 degrees.

• Heat an oven-safe skillet (I used a 12-inch cast-iron skillet) on medium-high heat with olive oil. Add the green peppers, onions, celery, and sausage (or bacon). Saute for 3-4 minutes until translucent and fragrant.

• Add the garlic and stir. Remove the vegetables and sausage (or bacon) from the pan and set them aside.

• Arrange the chicken breasts on a cutting board, and using a sharp knife, cut a deep pocket lengthwise into each chicken breast without cutting all the way through to the other side.

• Divide the vegetable and sausage (bacon) mixture along with the shredded cheese among the chicken breasts, pressing it firmly into each pocket. You can seal and secure each chicken breast with toothpicks if you wish.

• Season the outsides of the chicken breasts on both sides with rub.

• Add the butter to the same skillet. Once the butter has melted, add the chicken breasts to each pan. Sear the chicken for 3 minutes on one side then flip it once and sear an additional 2 to 3 minutes.

• Transfer the skillet to the preheated oven and continue to cook the chicken breasts until the thickest part of each breast reaches an internal temperature of at least 165°F. Use a meat thermometer. This can take 20 minutes or more.

• Remove from the oven and cool before serving.

Large chicken breasts work best and are easier to stuff. Try to use breasts that are similar in size for even cook time. Keep this in mind while baking so that your chicken breasts do not overcook.

If you notice your stuffed chicken breasts are falling apart, you can secure them with toothpicks. I like a lot of stuffed filling and I expect some to spill out.

The amount of stuffing you will need will vary based on the size of your chicken. Feel free to use more or less of each ingredient to suit your needs.

For really cheesy chicken, add more cheese.

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Serving: 5oz | Calories: 187kcal | Carbohydrates: 2g | Protein: 27g | Fat: 8g

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Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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