Take your chicken dinner to the next level with this deliciously Cheesy Zucchini Stuffed Chicken Breast. Filled with a creamy blend of shredded zucchini, cheddar, and cream cheese, each chicken breast is seasoned and baked to perfection for a meal that’s juicy, cheesy, and packed with flavor. This recipe is easy enough for a weeknight dinner but impressive enough to serve to guests. Let’s get started!
Ingredients:
- For the Chicken:
- 2 (6-ounce) boneless, skinless chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- Olive oil spray
- Toothpicks
- For the Filling:
- 1 medium zucchini (6 ounces), shredded and thoroughly drained of excess moisture.
- 1 1/2 ounces sharp cheddar cheese, shredded
- 1 1/2 ounces reduced-fat cream cheese (block, not tub), softened
- 1 garlic clove, minced
- 1/4 teaspoon kosher salt
Instructions:
- Prepare the Filling: In a medium bowl, mix together the grated zucchini, shredded cheddar, softened cream cheese, minced garlic, and salt. Mix thoroughly until everything is evenly incorporated, then set it aside.
- Prepare the Chicken: Preheat the oven to 375°F (190°C). Pat the chicken breasts dry and make a deep pocket in the side of each breast, being careful not to cut through to the other side.
- Season the Chicken: In a small bowl, mix the garlic powder, onion powder, paprika, cayenne pepper, and kosher salt. Evenly distribute the seasoning blend across both sides of the chicken breasts, ensuring full coverage.
- Stuff the Chicken: Divide the zucchini-cheese filling evenly and stuff each chicken breast pocket with the mixture. Secure the edges with toothpicks to keep the filling inside while cooking.
- Cook the Chicken: Heat an oven-safe skillet over medium heat and spray lightly with olive oil. Sauté the stuffed chicken breasts for 2 to 3 minutes per side until they achieve a golden-brown crust.
- Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C). Remove the toothpicks before serving.
- Serve: Serve hot with a side of vegetables or a fresh salad for a complete meal.
Conclusion:
This Cheesy Zucchini Stuffed Chicken Breast is a delightful combination of tender chicken and a creamy, flavorful filling. With a blend of cheeses and zucchini, it’s a satisfying dish that adds a fun twist to a classic chicken dinner. Enjoy it with your favorite side dishes for a well-rounded, delicious meal!
Cheesy Zucchini Stuffed Chicken Breast
Juicy chicken breasts filled with a creamy zucchiniand cheese mixture, seasoned and baked to golden perfection.
Ingredients
For the Chicken:
- 2 6-ounce boneless, skinless chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- Olive oil spray
- Toothpicks
For the Filling:
- 1 medium zucchini 6 ounces, shredded and thoroughly drained of excess moisture.
- 1 1/2 ounces sharp cheddar cheese shredded
- 1 1/2 ounces reduced-fat cream cheese block, not tub, softened
- 1 garlic clove minced
- 1/4 teaspoon kosher salt
Instructions
- Prepare the Filling: In a medium bowl, mix together the grated zucchini, shredded cheddar, softened cream cheese, minced garlic, and salt. Mix thoroughly until everything is evenly incorporated, then set it aside.
- Prepare the Chicken: Preheat the oven to 375°F (190°C). Pat the chicken breasts dry and make a deep pocket in the side of each breast, being careful not to cut through to the other side.
- Season the Chicken: In a small bowl, mix the garlic powder, onion powder, paprika, cayenne pepper, and kosher salt. Evenly distribute the seasoning blend across both sides of the chicken breasts, ensuring full coverage.
- Stuff the Chicken: Divide the zucchini-cheese filling evenly and stuff each chicken breast pocket with the mixture. Secure the edges with toothpicks to keep the filling inside while cooking.
- Cook the Chicken: Heat an oven-safe skillet over medium heat and spray lightly with olive oil. Sauté the stuffed chicken breasts for 2 to 3 minutes per side until they achieve a golden-brown crust.
- Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C). Remove the toothpicks before serving.
- Serve: Serve hot with a side of vegetables or a fresh salad for a complete meal.