Easy & Delicious Italian Stuffed Chicken Breasts: A Family Favorite Recipe
Finding new and exciting ways to prepare chicken, one of the most popular proteins, can often feel like a challenge. You want to keep family meals interesting and delicious without spending hours in the kitchen. Look no further! This Italian Stuffed Chicken Breast recipe offers a delightful solution, transforming a simple chicken breast into a gourmet-looking dish that’s surprisingly easy to make and guaranteed to become a new favorite in your household.
Imagine tender, juicy chicken breasts, expertly pounded thin and filled with a vibrant blend of savory pesto, tangy Italian-style tomatoes, and rich, gooey melted cheese. Rolled up and baked until golden and crispy, each bite delivers an explosion of classic Italian flavors. This dish doesn’t just taste incredible; it also offers the comforting warmth of a home-cooked meal, making any evening feel a little more special.
What is Italian Stuffed Chicken?
Italian Stuffed Chicken Breasts are an elegant yet approachable dish featuring boneless, skinless chicken breasts pounded thin and filled with a delectable mixture. The classic filling typically includes fragrant pesto, diced Italian tomatoes (or sun-dried tomatoes), and a generous amount of melty cheese like provolone or mozzarella. Once filled, the chicken is rolled tightly, coated in Italian breadcrumbs for an irresistible crunch, and then baked until thoroughly cooked, tender, and beautifully golden.
This method ensures the chicken remains incredibly moist while the filling infuses every part of the meat with rich, aromatic flavors. It’s a fantastic way to elevate a standard chicken dinner, making it suitable for both casual family meals and more formal dinner parties. The beauty of this recipe lies in its simplicity and the impressive result it delivers with minimal effort.
Why You’ll Love This Stuffed Chicken Recipe
- Effortlessly Elegant: This dish looks sophisticated enough for entertaining guests, yet it’s incredibly simple to prepare, making you look like a culinary pro.
- Bursting with Flavor: The combination of herbaceous pesto, sweet tomatoes, and savory cheese creates a harmonious flavor profile that is truly irresistible.
- Quick & Easy: With only about 10-15 minutes of active prep time, this recipe is perfect for busy weeknights when you need a delicious meal on the table fast.
- Incredibly Versatile: Don’t limit yourself! The filling can be customized with various cheeses, vegetables, and seasonings to suit your preferences or what you have on hand.
- Crowd-Pleaser: Everyone, from picky eaters to gourmet enthusiasts, will adore the juicy chicken, crispy breadcrumb coating, and flavorful filling.
- Healthy & Wholesome: Made with lean chicken breast and fresh ingredients, it’s a satisfying meal that aligns with a balanced diet.
Key Ingredients You’ll Need
Crafting the perfect Italian Stuffed Chicken starts with a few simple, high-quality ingredients. Here’s what you’ll need to gather:
- Chicken Breasts: Boneless, skinless chicken breasts are ideal. Aim for about 6 ounces each. The key is to pound them thin, about 1/4 inch thick, which ensures even cooking and makes them easy to roll. You can buy pre-sliced chicken cutlets to save time, or butterfly larger breasts yourself.
- Italian Style Diced Tomatoes: A 14 oz can of Italian-style diced tomatoes (undrained, or lightly drained if you prefer less liquid) forms a delicious base in the baking dish and adds moisture and a rich, tangy flavor to the filling. You can also use fire-roasted diced tomatoes for a deeper flavor.
- Pesto: About 1/4 cup of your favorite pesto. Whether homemade or store-bought, pesto brings a burst of fresh basil, garlic, pine nut, and Parmesan flavor that defines the Italian essence of this dish.
- Cheese: 1 cup of shredded Provolone or Mozzarella cheese is perfect for its creamy texture and excellent melting capabilities. These cheeses provide that irresistible gooey center. Feel free to use a blend of Italian cheeses for added complexity.
- Italian Style Breadcrumbs: 1 cup of Italian-style breadcrumbs gives the chicken a fantastic crispy exterior. They are pre-seasoned, saving you an extra step. Panko breadcrumbs are an excellent alternative if you prefer an even crunchier crust.
- Non-stick spray or Olive Oil: Essential for preventing sticking and achieving that beautiful golden-brown crisp on the chicken.
Step-by-Step Guide: How to Make Stuffed Chicken Breasts
Creating this impressive meal is simpler than you might think. Follow these easy steps for perfectly baked Italian Stuffed Chicken every time. For the FULL PRINTABLE recipe card with exact measurements, scroll to the bottom of this post.
- Preheat Oven: Begin by preheating your oven to 400ºF (200ºC). This ensures the oven is at the correct temperature for even cooking once your chicken is ready.
- Prepare the Chicken Breasts: Start with boneless, skinless chicken breasts that are thinly sliced. If you’re using larger chicken breasts, you’ll need to butterfly them. Lay a breast flat, and carefully slice it horizontally almost all the way through, opening it like a book. Then, you can completely separate it into two thinner pieces. Place each piece between two sheets of plastic wrap and pound it evenly with a meat mallet or a heavy pan until it’s about 1/4 inch thick. This step is crucial for even cooking and easy rolling.
- Assemble the Filling: Lay the pounded chicken pieces flat on a clean cutting board. Spread approximately 1 tablespoon of pesto evenly over each piece of chicken, leaving a small border around the edges. Next, place a generous layer of your chosen cheese (Provolone or Mozzarella) over the pesto. Finally, spoon about 1 tablespoon of the Italian-style diced tomatoes in the center of the cheese.
- Roll and Coat: Carefully roll each chicken breast tightly, starting from one of the shorter ends. Once rolled, secure the seam with one or two toothpicks to prevent the filling from escaping during baking. Then, evenly coat each rolled chicken piece with the Italian breadcrumbs, pressing gently to ensure they adhere well.
- Prepare Baking Dish: Pour the remaining canned Italian diced tomatoes into the bottom of a shallow baking dish (a 9×13 inch dish works well). Arrange the breadcrumb-coated, rolled chicken breasts neatly over the tomatoes in the dish.
- Add Moisture & Flavor: Lightly spray the chicken rolls with non-stick cooking spray, or drizzle a small amount of olive oil over them. This helps the breadcrumbs become beautifully golden and crispy, and prevents the chicken from drying out.
- B Bake to Perfection: Place the baking dish in your preheated oven and bake for 25-35 minutes. The exact cooking time will depend on the thickness of your chicken. Cook until the chicken is thoroughly cooked through and the internal temperature reaches 165°F (74°C) using a meat thermometer.
- Achieve Golden Brown: For an extra crispy, golden-brown finish, you can carefully turn on your oven’s broiler for the last 2-3 minutes of cooking. Keep a close eye on it to prevent burning.
- Serve Immediately: Once baked, remove the dish from the oven. Carefully remove any toothpicks before serving. Allow the chicken to rest for a few minutes to redistribute juices, then serve hot and enjoy!
Tips for Perfect Italian Stuffed Chicken Every Time
- Pound Evenly: The most crucial step! Uniformly thin chicken cooks evenly and rolls easily. Aim for about 1/4 inch thickness across the entire breast.
- Don’t Overfill: While tempting to load up on fillings, too much will make rolling difficult and could cause the chicken to burst open during baking. A tablespoon or two per breast is usually sufficient for pesto, cheese, and tomatoes.
- Secure Firmly: Use enough toothpicks (usually 1-2 per roll) to securely hold the chicken together. Remember to remove them all before serving!
- Preheat Oven Properly: Always ensure your oven is fully preheated before putting the chicken in. This helps cook the chicken efficiently and ensures a crisp crust.
- Check Internal Temperature: The safest way to ensure chicken is fully cooked is to use a meat thermometer. Insert it into the thickest part of the chicken (avoiding the filling) until it reads 165°F (74°C).
- Rest the Chicken: After baking, let the chicken rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
- Consider Parchment Paper: Lining your baking dish with parchment paper can make cleanup a breeze, especially with the tomatoes at the bottom.
Variations & Customizations
This Italian Stuffed Chicken recipe is wonderfully flexible. Feel free to experiment with different fillings to match your taste or what you have on hand:
- Cheese Swaps: Instead of mozzarella or provolone, try smoked gouda, fontina, a blend of Italian cheeses, or even a creamy ricotta and Parmesan mix.
- Tomato Alternatives: Sun-dried tomatoes (packed in oil, drained and chopped) offer an intense, sweet-tart flavor. Fresh diced Roma tomatoes or roasted red peppers can also be used.
- Add Greens: Wilted spinach or kale, finely chopped, can be mixed with the cheese for added nutrition and color.
- Spice It Up: A pinch of red pepper flakes with the pesto or tomatoes can add a subtle kick.
- Herb Boost: Fresh basil leaves tucked inside or sprinkled over the top before baking enhance the Italian flavors. Dried oregano or Italian seasoning can also be incorporated into the breadcrumbs or filling.
- Mushroom & Garlic: Sautéed mushrooms and minced garlic can be added to the filling for an earthy depth.
- Mexican Fiesta: For a completely different twist, swap pesto for taco seasoning, cheese for a Mexican blend, and tomatoes for salsa.
What To Serve With Italian Stuffed Chicken
Given its Italian influences from the pesto and tomatoes, this stuffed chicken pairs beautifully with a variety of sides. While it doesn’t strictly require pasta, it certainly complements many classic Italian accompaniments:
- Cheesy Garlic Bread: A perfect companion to soak up any delicious juices from the pan.
- Roasted Brussels Sprouts: For a hearty and flavorful vegetable side.
- Simple Tossed Salad: A light, refreshing green salad with a vinaigrette dressing cuts through the richness of the chicken.
- Tomato Mozzarella Salad: A Caprese-style salad with fresh basil is a natural fit.
- Rosemary Focaccia: Another wonderful bread option to serve alongside.
- Steamed Asparagus or Green Beans: Simple, healthy, and vibrant green vegetables.
- Creamy Mashed Potatoes: For a comforting and satisfying side.
- Light Pasta Dish: A side of angel hair pasta tossed with olive oil, garlic, and a sprinkle of Parmesan.
- Quinoa or Rice Pilaf: For a lighter, grain-based option.
Storage and Reheating
Proper storage ensures you can enjoy your delicious Italian Stuffed Chicken leftovers for days:
- Refrigeration: Any leftover cooked chicken can be stored in an airtight container in the refrigerator for 3-4 days. Make sure it cools completely before storing.
- Freezing Cooked Chicken: Cooked and cooled stuffed chicken breasts can be frozen for up to 2-3 months. Wrap each breast individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
- Freezing Uncooked Chicken: You can also prepare the chicken rolls (fill, roll, and coat with breadcrumbs) and freeze them uncooked. Place them on a baking sheet to flash freeze for an hour, then transfer to a freezer-safe bag. When ready to cook, thaw in the refrigerator, then proceed with the baking instructions, potentially adding a few extra minutes to the cooking time.
- Reheating: For best results and to maintain crispiness, reheat in the oven. Place the chicken in a baking dish and heat at 350°F (175°C) for 15-20 minutes, or until warmed through. You can also use an air fryer for a crispy reheat (about 10-12 minutes at 350°F/175°C). Microwaving is an option for speed but may result in less crispy breadcrumbs.
Frequently Asked Questions (FAQ)
Q: Can I use chicken thighs instead of breasts?
A: Yes, you can! Chicken thighs are naturally more tender and flavorful. You’ll still want to pound them flat to an even thickness for easy rolling and consistent cooking. The cooking time might vary slightly.
Q: Can I prepare this recipe ahead of time?
A: Absolutely. You can assemble the stuffed chicken breasts (fill, roll, and breadcrumb coat) up to 24 hours in advance. Store them covered in the refrigerator until ready to bake. This makes weeknight dinners even easier!
Q: How do I know when the chicken is fully cooked?
A: The most reliable way is to use a meat thermometer. Insert it into the thickest part of the chicken, avoiding the filling, to ensure it reaches an internal temperature of 165°F (74°C). The juices should also run clear.
Q: What if I don’t have Italian breadcrumbs?
A: No problem! You can make your own Italian breadcrumbs by mixing plain breadcrumbs (or panko for extra crispiness) with Italian seasoning, garlic powder, onion powder, and a pinch of salt and pepper.
Q: Can I pan-fry or air fry this instead of baking?
A: While baking is recommended for even cooking and a juicy result, you can pan-fry for a quicker crisp. Brown the chicken rolls in a skillet with a little olive oil, then finish cooking them in the oven. Air frying is also a great option for extra crispiness; preheat your air fryer to 375°F (190°C) and cook for about 18-25 minutes, flipping halfway through, until cooked to 165°F (74°C).
More Easy Chicken Dinner Recipes
- Copycat KFC Bowls
- Chick Fil A Grilled Nuggets
- Marry Me Chicken
- Crockpot Fiesta Chicken
- Baked Chicken Parmesan
- Air Fryer Chicken Tenders
- Grilled Chicken Legs
Italian Stuffed Chicken
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Equipment
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Casserole Dish
Ingredients
- 4 6 oz boneless skinless chicken breasts, pounded 1/4 inch thick
- 1 14 oz can Italian style diced tomatoes
- 1/4 cup pesto
- 1 cup Provolone or Mozzarella cheese
- 1 cup Italian style bread crumbs
- Non-stick spray or olive oil
Instructions
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Preheat oven to 400º F (200°C).
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You want to start with chicken breasts that are thinly sliced. You can either buy chicken cutlets from the store or do it yourself. If you are doing it yourself with a large chicken breast, cut it in half lengthwise, so it is butterflied open. Completely separate it into 2 pieces. Then place the chicken between pieces of plastic wrap and pound it until it is about 1/4 inch thick.
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Lay pounded chicken on a cutting board in front of you. Spread about 1 Tablespoon of pesto over each piece of chicken. Place cheese over the pesto and then spoon about 1 Tablespoon of the canned tomatoes in the center.
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Roll chicken tightly and secure with toothpicks. Take each piece of rolled chicken and coat it evenly with the breadcrumbs.
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Pour remaining tomatoes into the bottom of a baking dish. Arrange the chicken over the tomatoes.
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Spray the chicken with non-stick spray or you can drizzle with a little olive oil.
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Bake for 25-35 minutes, until the chicken is cooked through (internal temperature reaches 165°F / 74°C).
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Use broiler for the last 2-3 minutes, if you want your chicken to get golden brown and extra crispy. Watch carefully to prevent burning.
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Remove from pan, carefully remove toothpicks, and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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