Best 5 Pan Fried Stuffed Chicken Breasts Recipes

Pan-fried stuffed chicken breasts are a delectable dish that combines the juicy tenderness of chicken with a flavorful stuffing of your choice. Whether you prefer a classic breadcrumb and herb stuffing, a savory spinach and cheese filling, or a tangy sun-dried tomato and pesto combination, the possibilities are endless. This versatile dish is perfect for a weeknight meal, a special occasion dinner, or even a casual lunch. With its crispy golden-brown exterior and a succulent, flavorful interior, pan-fried stuffed chicken breasts are sure to tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

PAN FRIED SPINACH CREAM CHEESE STUFFED CHICKEN BREASTS RECIPE

Pan Fried Spinach Cream Cheese Stuffed Chicken Breasts Recipe image

This Pan Fried Spinach Cream Cheese Stuffed Chicken Breasts recipe is one of the best skillet dinners I have made in a while!

Provided by Karlynn Johnston

Categories Main Course

Number Of Ingredients 8

Ingredients

4 chicken breasts
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/2 cup cream cheese at room temp
1/4 cup of Parmesan cheese
1 tablespoon minced garlic
1-2 tablespoons minced chives or green onions
1/4 teaspoon pepper
salt to taste

Steps:

Place plastic wrap on top of each chicken breast and using a meat mallet, pound them slightly thinner. ( they will fry up faster if you do this step.)
To butterfly your chicken breasts, lay them flat on sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast. Do not slice all the way through!
Heat up the olive oil in a large skillet.
Fry the chicken breast in the frying pan on medium heat, approximately 7 minutes a side, until they start to get golden brown and crispy on the outside and reach a temperature of 165°F. You want the mto be cooked before you stuff them!
Combine the spinach, cream cheese, Parmesan cheese, chives and garlic in a bowl and microwave to take the chill off. Make sure it's nice and warm. ( this is such an easy cheat! I was so excited!)
Carefully spoon a quarter of cheese mixture into the middle of the cooked chicken breasts.
Turn the heat to low and put a lid on the frying pan. Heat for another 5-7 minutes, until the cream cheese mixture has heated through.
Remove and plate. Enjoy!

Nutrition Facts : Calories 382 kcal, Carbohydrate 2 g, Protein 52 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 180 mg, Sodium 453 mg, Sugar 1 g, ServingSize 1 serving

STUFFED CHICKEN PARMESAN RECIPE BY TASTY

Stuffed Chicken Parmesan Recipe by Tasty image

Here's what you need: chicken breasts, salt, mozzarella cheese, flour, eggs, bread crumbs, oil, tomato sauce, grated parmesan cheese, fresh basil

Provided by Alvin Zhou

Categories Dinner

Yield 3 servings

Number Of Ingredients 10

Ingredients

3 chicken breasts, boneless and skinless
salt, to taste
1 cup mozzarella cheese
2 cups flour
6 eggs, beaten
2 cups bread crumbs
1 cup oil, for frying
3 cups tomato sauce
½ cup grated parmesan cheese
2 tablespoons fresh basil

Steps:

Season chicken with salt.
Cut a pocket into each chicken breast.
Stuff the pockets evenly with the mozzarella cheese.
Press the edges of the chicken together to seal the pocket.
Separate the flour, eggs, and bread crumbs into 3 separate bowls.
Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
Heat the oil in a large pan over medium heat. Preheat oven to 180°C.
Fry the chicken until golden brown on both sides.
Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
Bake for 20 minutes.
Enjoy!

PAN-FRIED STUFFED CHICKEN WITH PROSCIUTTO, MOZZARELLA AND BASIL

Pan-Fried Stuffed Chicken With Prosciutto, Mozzarella and Basil image

This is another great 'after work' recipe I've found recently in the Chicago Tribune. The trib credits the 'Chef Kathleen's Cooking Thin Daybook' for this one.

Provided by Hey Jude

Categories Chicken Breast

Time 41m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 boneless skinless chicken breast halves
4 small slice prosciutto or 4 small smoked ham
2 ounces fresh mozzarella cheese, cut into 4 slices
8 basil leaves, plus
1/4 cup thinly sliced basil leaves
2 teaspoons olive oil
1/2 cup chicken broth
2 tablespoons honey mustard
1 garlic clove, minced

Steps:

Heat oven to 350°.
Cut each chicken breast in half crosswise to make 4 portions. Cut a slit into the sides of each portion. Insert a slice of prosciutto, a slice of cheese and 2 whole basil leaves into each slit. Secure well with a toothpick.
Heat the oil in a large non-stick skillet over medium-high heat until hot; add the chicken. Reduce heat to medium; cook, turning once, until chicken is browned, about 3 minutes per side.
Transfer chicken to a baking pan.
Bake until chicken is cooked through, about 15-18 minutes.
Transfer to a platter.
Meanwhile, heat the broth, mustard and garlic to a boil in the same skillet over high heat; cook until slightly thickened, 5 minutes. Stir in sliced basil; pour over chicken.

SIMPLE PAN-FRIED CHICKEN BREASTS

Simple Pan-fried Chicken Breasts image

This is a dish I came up with to serve with HeatherFeather's Red Wine & Rosemary Sauce over Linguine. This is so simple and extremely easy. I pan-fry the chicken in a skillet, then prepare the sauce in the same skillet. You might get some blackened 'stuff' in the pasta sauce - I strain it first before serving.

Provided by WaterMelon

Categories Lunch/Snacks

Time 35m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

4 boneless skinless chicken breast halves
1 teaspoon kosher salt, divided
1 teaspoon fresh ground black pepper, divided
1 tablespoon olive oil
2 teaspoons parmesan cheese, grated (optional)

Steps:

Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.
Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so.
Heat a skillet over med-high heat, and add olive oil.
When pan is sufficiently heated, sear chicken breasts over high heat.
Allow about 2 minutes (until lightly browned) before turning to other side.
Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted).
Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo.
Personally I love this with fried rice too.

GARLIC BUTTER-STUFFED CHICKEN RECIPE BY TASTY

Garlic Butter-stuffed Chicken Recipe by Tasty image

Here's what you need: butter, garlic, fresh parsley, boneless, skinless chicken breasts, flour, eggs, panko breadcrumbs, oil, salt, pepper

Provided by Kiano Moju

Categories Dinner

Yield 4 servings

Number Of Ingredients 10

Ingredients

8 tablespoons butter, room temperature
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
4 boneless, skinless chicken breasts
1 cup flour
3 eggs, beaten
2 cups panko breadcrumbs
oil, for frying
salt, to taste
pepper, to taste

Steps:

Preheat oven to 375°F (190°C).
In a bowl, add the butter, garlic, and parsley and mix until fully combined.
Shape butter into a log and wrap in plastic wrap. Freeze for 15 minutes.
On a cutting board, slice the chicken breasts in half horizontally.
Wrap in plastic wrap and pound until the chicken is ⅛-inch (3 mm) thick.
Divide the butter into fourths.
Season with salt and pepper. Place a portion of butter on the flattened chicken breast and roll it up, creating a log.
Coat the rolled chicken in flour followed, by eggs and bread crumbs. Repeat once more.
Cover the chicken in plastic wrap and chill for 15 minutes while the oil is heating.
Fry in oil for 3-4 minutes, until edges are golden brown.
Bake for 20-25 minutes.
Let rest for 5 minutes before serving.
Enjoy!

Nutrition Facts : Calories 882 calories, Carbohydrate 65 grams, Fat 40 grams, Fiber 1 gram, Protein 62 grams, Sugar 3 grams

Tips:

Prep the Chicken Breasts: Make a pocket in each chicken breast by slicing horizontally through the center, without cutting all the way through. This will create a space for the stuffing.
Season the Chicken: Sprinkle the chicken breasts with salt, pepper, and any other desired seasonings. This will enhance the flavor of the chicken.
Prepare the Stuffing: Combine your chosen stuffing ingredients in a bowl. This can include a variety of options like bread crumbs, cheese, vegetables, nuts, or herbs. Make sure the stuffing is flavorful and complementary to the chicken.
Stuff the Chicken Breasts: Place a spoonful of the stuffing mixture into each pocket of the chicken breasts. Press the stuffing in firmly so that it stays in place during cooking.
Sear the Chicken: Heat a large skillet over medium-high heat. Add some oil or butter to the pan. Once the oil is shimmering, place the stuffed chicken breasts in the skillet. Sear for 2-3 minutes per side, or until golden brown. This will create a nice crust and lock in the flavor.
Reduce Heat and Cook: After searing, reduce the heat to medium-low. Cover the skillet and cook the chicken for an additional 12-15 minutes, or until the internal temperature reaches 165°F (74°C). This will ensure that the chicken is cooked thoroughly and the stuffing is heated through.
Rest and Serve: Once cooked, remove the chicken breasts from the skillet and let them rest for a few minutes before slicing and serving. This will allow the juices to redistribute and result in tender, succulent chicken.

Conclusion:

Pan-fried stuffed chicken breasts are an incredibly versatile and flavorful dish that can be customized to your liking. With a variety of stuffing options and seasonings, you can create a unique and delicious meal that will impress your family and friends. Whether you prefer a classic breadcrumb stuffing or something more creative like a spinach and feta filling, the possibilities are endless. So get creative and enjoy this classic dish with a modern twist.