Pan fried chicken breast is a versatile and delicious dish that can easily become a household favorite. The process begins with seasoning the chicken breasts with salt, pepper, and a hint of garlic powder before pan-frying them to golden perfection. The result is a crispy exterior that gives way to juicy, tender meat. However, stuffing these chicken breasts with simple things like spinach, pesto, cheese, or tapenade takes this dish to a whole new level of culinary excellence. Imagine slicing into a perfectly cooked chicken breast to reveal a vibrant green pesto filling, oozing with the flavors of fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. This aromatic mixture infuses the chicken with a burst of herbaceous goodness, transforming a simple meal into a gourmet experience. The rich, nutty pesto complements the savory chicken, creating a delightful contrast in both texture and flavor. The process of stuffing is simple: butterfly the chicken breasts, spread a generous layer of pesto inside, then fold and secure with toothpicks. Pan-frying the stuffed chicken not only locks in moisture but also ensures an appetizing, crispy finish. This elegant yet easy-to-make dish is perfect for impressing guests or elevating a weeknight dinner, proving that a little creativity can turn a classic into something truly special.
Why is this the best recipe?
Flavor Explosion: Stuffing chicken breasts with ingredients like cheese, herbs, or vegetables creates a burst of flavors in every bite. The stuffing infuses the chicken with additional taste, transforming a simple dish into a gourmet experience. Juicy and Tender: Stuffed chicken breasts retain moisture better than their plain counterparts. The stuffing acts as an insulator, preventing the chicken from drying out during cooking, ensuring each piece remains juicy and tender. Versatile and Customizable: This recipe is incredibly versatile. You can customize the stuffing with a variety of ingredients to suit your taste preferences or dietary needs, from cheeses and herbs to vegetables and grains. Impressive Presentation: A stuffed chicken breast looks visually appealing and can elevate the presentation of your meal. It’s perfect for dinner parties or special occasions, impressing guests with its sophisticated appearance. Nutritional Boost: By incorporating vegetables, nuts, or whole grains into the stuffing, you can enhance the nutritional profile of the dish. It’s an easy way to add more vitamins, minerals, and fiber to your meal. Simple Yet Elegant: Despite its impressive outcome, stuffed chicken breast is relatively easy to prepare. With just a few additional steps beyond a basic pan-fried chicken recipe, you can create a dish that feels elaborate and special without requiring extensive culinary skills.
Ingredients and substitutes
Chicken – You want to use medium size chicken breast, so it cooks through. The one I have in this video is thicker, which takes longer to cook. Pesto – You can use store-bought pesto right out of the jar. But, I always have homemade pesto in my fridge or freezer because there is so much you can do with it: from simple sandwich spread to a little drizzle over buttered noodles. Coating – We coat the chicken in flour, egg, and breadcrumbs to give it a nice crisp golden coating. But, you can skip this coating and pan sear it just as we did in our previous recipe for cheese stuffed chicken breast.
Step-by-step: Breaded & stuffed pesto chicken
Chicken – Pat dry the chicken breast and place it on a paper hand towel. Use a sharp knife to cut a pocket on the side of the chicken breast. Season with salt and pepper – set aside.Pro tip – The paper towel prevents the chicken from moving making it stable to cut.
Stuff chicken – Use a spoon and fill the pocket you created with pesto. Coat the outside of the breast with any remaining pesto. Secure the pocket with toothpicksPro tip – It is very important to make sure to remove these toothpicks before serving. I used two toothpicks per breast and removed them as soon as they were out of the pan.
Coat the chicken – Prepare the coating ingredients. Flour mixture – In a bowl or tray, add the flour, and season with salt and pepper. Egg mixture – In another bowl or tray, beat the egg, and season with salt and pepper. Breadcrumb mixture – In a third bowl or tray, add the breadcrumbs, season with salt and pepper.Coat the stuffed chicken in flour, followed by the egg, and finally the breadcrumbs.
Cook the chicken – In a cast-iron pan or medium skillet add the oil and butter on medium-high heat. Gently place the chicken breast and cook for 2 minutes on each side. Lower the heat and cook for 3 to 4 minutes more turning them once in between. When done remove from heat onto a paper towel to absorb excess oil. Serve with roasted or mashed potatoes or side salad.
Tips for success
Use room temperature chicken breast to cook. Frozen meat does not cook evenly. You want to make the pocket deep to stuff the chicken well. A shallow pocket will not have enough filling and cause it to flow outside when cooking. When searing the chicken breast, cook it medium-high, then lower it to medium-low. This will ensure good color on the sear. At the same time, cook to ensure the breast is cooked well inside. The same recipe can be made in many variations by changing the type of cheese used! This is the perfect dish for meal prep. Stuff the chicken and refrigerate it for up to two days before cooking. Alternatively, sear the chicken on the stovetop and finish it in the oven at 165C/325F for 20 to 25 minutes. Leftovers can be kept in the fridge for 4 to 5 days. They can also be stored in freezer bags for up to a month.
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Frequently asked questions
Variations
Broccoli cheese – add steamed grated broccoli cheese filling. You can do the same with cauliflower too! Cream cheese mixture – You can also use a combination of grated or cream cheese. I love using crumbled goat cheese and I like to add some green leafy greens like spinach with cream cheese to help keep it from oozing out. Mozzarella filling – if you like a cheesy filling that’s stringy? Add 1/2 cup mozzarella cheese. Pan gravy – if you love gravy, then there is so much flavor in the skillet. Remove the breast and add 1/2 cup heavy cream to the skillet. Stir with a whisk until thickened. Transfer to the gravy boat and serve with the stuffed chicken breast.
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