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    Home » Recipes » Dinners

    Stuffed Chicken Breasts

    Published: July 27, 2022 | Last Updated: June 15, 2023 | Lisa 3 Comments
    This post may contain affiliate links.

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    Last Updated June 15th, 2023 at 09:57 pm by Lisa

    An ad for Stuffed Chicken breasts with gorgonzola and leeks.Pin

    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...

    Pin

    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!

    Pin

    Stuffed Chicken Breast Recipe

    Make The Stuffing

    • 1 tablespoon butter
    • 1 teaspoon sea salt
    • 1 teaspoon fresh cracked black pepper
    • 2 cups thinly sliced leeks (1 small leek)
    • ½ cup gorgonzola crumbled (or cheese of your choice!)
    • 1 tablespoon fresh 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.
    Pin

    Stuff The Chicken Breasts

    • 4 skinless boneless chicken breasts (approximately 32 oz package)
    • 1 teaspoon salt
    • 1 teaspoon fresh cracked pepper
    • 2 tablespoons Hungarian paprika smoked, 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.
    Pin

    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!
    Pin
    Pin

    Finish Cooking In The Pan Sauce

    • 1 shallot finely diced
    • 1 cup white wine
    • 2 tablespoons fresh thyme leaves stems removed
    • 1 cup chicken stock bone broth
    • 1 tablespoon cornstarch
    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...

    Chicken Stock (Bone Broth) Plus Freezer Tips and 15+ Recipe Uses!
    Make Chicken Stock aka Bone Broth at home to create other tasty recipes with chicken stock, plus cooking tips and 15+ delicious recipe ideas!
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    3 small Mason jars filled with chicken stock and black heart shaped labels.Pin
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    How to Clean and Slice Leeks

    How To Clean, Cut, and Cook Leeks
    Learn how to clean and cut leeks, plus freezer storage tips. Creative recipe ideas to saute and roast them for soups, dinner, and sides.
    GET THE RECIPE PIN IT
    Bright green leeks held by rubber bands at a Farmers market.Pin
    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.
    6 photos of leeks showing how to clean and slice them for use in recipes.Pin

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

    Pin

    More Stuffed Chicken Recipe Ideas

    What else can you stuff chicken breasts with?


    Cheese Stuffing: Stuff in cheddar cheese, feta cheese, shredded mozzarella cheese, or Swiss cheese.

    Cheese Mixture Variations: Another option is to swap in some cream cheese for a milder flavor. Stuff with mixed cheeses and cream cheese for the mixture you select, it will be delicious. You can add some Italian seasoning or chopped fresh herbs like rosemary or basil.

    Cornbread Stuffing: Stuff some baked cornbread stuffing inside.

    Spinach Stuffed Chicken Breast: Saute fresh spinach into a cheese mixture with some fresh herbs for another stuffing idea. Use cheeses you like or have on hand!

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    Print Pin Recipe

    Stuffed Chicken Breasts Recipe

    Stuffed Chicken Breasts makes a great weeknight family dinner, and is perfect for special occasions, holidays, or romantic date nights. Make ahead for entertaining, and has the best sauce with only one pan and a tiny bowl to clean! Try lots of different stuffings and ingredients.
    Prep Time 30 minutes minutes
    Cook Time 40 minutes minutes
    Total Time 1 hour hour 10 minutes minutes
    Servings 6 servings
    Calories 230kcal
    Author Lisa Hatfield

    Equipment

    Large Cast Iron Skillet
    Chef Knife
    Wood Toothpicks
    Digital Meat Thermometer

    Ingredients

    • 4 skinless boneless chicken breasts approximately 32 oz package

    gorgonzola leek stuffing

    • 1 tablespoon butter
    • 1 teaspoon kosher sea salt
    • 1 teaspoon fresh cracked pepper
    • 2 cups thinly sliced leeks 1 small leek
    • ½ cup gorgonzola crumbled
    • 1 tablespoon fresh thyme leaves

    chicken seasoning

    • 1 teaspoon kosher sea salt
    • 1 teaspoon fresh cracked pepper
    • 2 tablespoons Hungarian paprika smoked, not hot!

    pan sauce

    • 1 shallot finely diced
    • 1 cup white wine
    • 2 tablespoons fresh thyme leaves stems removed
    • 1 cup chicken stock
    • 1 tablespoon cornstarch

    extra thyme sprigs for garnish

      US Customary - Metric
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      Instructions

      Prepare chicken stuffing

      • 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.
      • Add the sliced leeks, and saute' over medium heat about 5-8 minutes until soft and light brown. Add ¼ cup white wine, and cook 2 minutes over medium heat.
      • Turn off heat, and transfer this mixture to a small mixing bowl and cool. Once cool, add ½ cup gorgonzola cheese, and 1 tablespoon fresh thyme leaves. Mix until combined, set aside.

      Stuff chicken breasts

      • Use a sharp knife and cutting board, and trim fat bits from the chicken. A small paring knife works to cut a pocket into each chicken breast. Start at the thickest end, place your palm on top of the chicken, 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.
      • Make the chicken 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, set on a plate.

      Pan saute chicken

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

      Make pan sauce

      • Chop the shallot finely, and 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 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.
      • Remove the toothpicks, place the breasts back in the pan, and 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.
      • Serve chicken with a nice salad. Spoon sauce over the chicken, and garnish with fresh thyme sprigs.

      Notes

      Side Dish Pairings

      Rice pilaf, fingerling potatoes, parmesan risotto, mashed potatoes, or grilled asparagus.

      Make-Ahead Tips

      1. Brown the chicken, make the pan sauce and cool the pan for 45 minutes on the counter. Then cover the pan with chicken breasts and sauce, and place in the fridge until an hour before dinner.
      2. I used a small roasting pan with handles that fit into my fridge (my cooking pan wouldn't fit so check first). Pull out the roasting pan about 30 minutes before cooking, and preheat the oven to bake 375.
      3. Bake in the oven for about 30 minutes. Be sure there are no toothpicks. This will finish cooking the chicken and heat the sauce. Serve on warm plates, spoon sauce on chicken, and garnish with thyme sprigs. Enjoy!

      Variations & Swaps

      Cheese Stuffing: Stuff in cheddar cheese, feta cheese, shredded mozzarella cheese, or Swiss cheese.
      Cheese Mixture Variations: Another option is to swap in some cream cheese for a milder flavor. Stuff with mixed cheeses and cream cheese for the mixture you select, it will be delicious. You can add some Italian seasoning or chopped fresh herbs like rosemary or basil.
      Cornbread Stuffing: Stuff some baked cornbread stuffing inside the chicken breasts.
      Spinach Stuffed Chicken Breast: Saute fresh spinach into a cheese mixture with some fresh herbs to stuff the chicken. Use cheeses you like or have on hand!
       

      Nutrition

      Calories: 230kcal | Carbohydrates: 8g | Protein: 27g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 874mg | Potassium: 596mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1490IU | Vitamin C: 8.5mg | Calcium: 73mg | Iron: 1.9mg
      Tried this recipe?Let's see it on Instagram! Follow us @Delicious.Table and tag us on your recipe photo with #delicioustable
      Need ingredients or equipment to make this recipe? Shop Now Every cooking product recommended I own, use, and love how they perform in my kitchen. Happy Cooking! Lisa
      Disclosure: As an Amazon Associate, Delicious Table earns advertising fees from qualified purchases linking to Amazon.com

      Reader Interactions

      Comments

      1. LMSCSM says

        December 29, 2019 at 4:17 pm

        What do you recommend as side dishes with the chicken breasts stuffed with gorgenzola and leeks? Would oven roasted root vegetables be too much competing flavor? Serve it over polenta?

        Reply
        • Lisa says

          January 14, 2020 at 3:47 pm

          Hello Linda, I have served this dish for company with a nice green salad, and roasted vegetables would be quite nice! You could serve it with rice or polenta, that would be delicious. Sometimes I serve this dish with garlic bread and even mashed potatoes would be a good side dish. Good luck, I LOVE this recipe, it is one I have made for years!

          Reply
      2. Sara says

        March 10, 2018 at 7:07 am

        5 stars
        These are melt in your mouth good. I love that you can do most of the labor ahead and then just pop it in the oven the next day. Those are the best kinds of recipes short of having Lisa at your house to make it all. 🙂

        Reply

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