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Here’s my go-to fried stuffed chicken breast recipe, with a simple method for creating juicy chicken that’s filled with melted cheese, herbs, and seasonings. Each piece is coated in a golden-brown crust that keeps all the good stuff inside.
These stuffed chicken breasts have become my family’s favorite weeknight dinner option. I often make extra so we can pack them for lunch the next day. Nothing beats having ready-made chicken that stays moist and tasty, right?
Why You’ll Love This Stuffed Fried Chicken
- Crispy exterior, juicy interior – The panko coating creates an irresistibly crunchy shell while keeping all the cheesy, bacon goodness locked inside the tender chicken breast.
- Restaurant-quality at home – This recipe helps you create a dish that tastes like it came from your favorite restaurant, but at a fraction of the cost.
- Make-ahead friendly – You can stuff and bread the chicken ahead of time and keep it in the fridge until you’re ready to fry, making dinner prep much easier.
- Crowd-pleasing combination – The classic combo of chicken, bacon, and cheese is always a hit – perfect for family dinners or when you want to impress guests.
- Simple ingredients – Everything you need can be found at your regular grocery store, using basic pantry staples and common ingredients.
What Kind of Chicken Breast Should I Use?
For this recipe, you’ll want to look for medium-sized boneless, skinless chicken breasts that are roughly the same thickness – this helps ensure even cooking when frying. If your chicken breasts are particularly thick or uneven, you might want to butterfly them or pound them to an even thickness of about 1/2 inch before stuffing. Fresh chicken works best here, but if you’re using frozen chicken breasts, make sure they’re completely thawed and patted dry with paper towels before you start. While organic or free-range chicken isn’t necessary, choose pieces that feel firm and look pink with no brown or gray spots.
Options for Substitutions
This recipe can be adapted with several easy swaps if you need to make changes:
- Canola oil: Any neutral cooking oil with a high smoke point works well here – try vegetable oil, peanut oil, or even avocado oil. Just avoid olive oil as it’s not great for deep frying.
- Bacon: You can swap the bacon for ham, prosciutto, or even turkey bacon. If you want to skip the meat, try using sautéed mushrooms instead.
- Cheddar cheese: Feel free to use any melting cheese you like – mozzarella, provolone, or Swiss all work great. Just avoid soft cheeses like brie or feta.
- Panko breadcrumbs: Regular breadcrumbs can replace panko, though the coating won’t be quite as crispy. You can also crush corn flakes or crackers for a similar crunchy coating.
- Italian herbs mix: No Italian seasoning? Mix equal parts dried basil, oregano, and thyme. Or use any dried herb blend you have on hand.
- Eggs: If you’re out of eggs, you can dip the chicken in buttermilk or heavy cream instead. Just make sure to coat it well so the breading sticks.
Watch Out for These Mistakes While Frying
The biggest challenge when making stuffed fried chicken breast is maintaining the right oil temperature – too hot and you’ll burn the coating before the chicken cooks through, too cool and you’ll end up with greasy, soggy chicken. Keep your oil between 350-375°F using a thermometer, and don’t overcrowd the pan as this will drop the temperature too quickly. Another common mistake is not sealing the pocket properly after stuffing – use toothpicks to secure the opening and prevent the cheese from leaking out during frying. To ensure even cooking, pound the chicken breasts to an even thickness of about 1/2 inch before creating the pocket, and let the stuffed breasts rest in the refrigerator for 15-20 minutes before coating and frying – this helps the stuffing stay in place and makes the chicken easier to handle. For the crispiest coating, make sure to press the breadcrumbs firmly onto the chicken and let the coated pieces rest on a wire rack for 5 minutes before frying.
What to Serve With Fried Stuffed Chicken?
Since this chicken dish is pretty rich with the bacon and cheese filling, I like to balance it out with some lighter sides. A crisp green salad with a tangy vinaigrette helps cut through the richness, while roasted vegetables like broccoli or asparagus add some nice color to the plate. For a starch, mashed potatoes are always great with fried chicken, but you could also go with rice pilaf or buttered egg noodles to soak up any cheese that might ooze out. If you’re feeding a crowd, consider serving some honey mustard or ranch dipping sauce on the side – it’s always a hit with fried chicken!
Storage Instructions
Keep Fresh: Place your leftover fried stuffed chicken breast in an airtight container and pop it in the fridge. It’ll stay good for up to 3 days. Pro tip: line the container with paper towels to help keep the breading from getting too soft.
Freeze: These stuffed chicken breasts are perfect for freezing! Let them cool completely, then wrap each piece individually in foil or plastic wrap before placing in a freezer bag. They’ll keep well for up to 2 months in the freezer.
Reheat: For the crispiest results, reheat your chicken in a 350°F oven for about 15-20 minutes, or until heated through. If you’re in a hurry, you can use the microwave, but the breading won’t be as crispy. Avoid reheating more than once to keep the chicken juicy.
| Preparation Time | 20-30 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 40-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3500
- Protein: 150-170 g
- Fat: 220-250 g
- Carbohydrates: 200-220 g
Ingredients
- 1 pack boneless, skinless chicken breast
- 5 strips bacon, chopped
- 1/2 cup shredded medium cheddar cheese
- About 2 cups canola oil (enough to submerge half the chicken)
- 1 1/2 cups regular flour
- 1 tablespoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon italian herbs mix
- 2 eggs, beaten
- 1 1/2 cups panko bread crumbs
- 1 tablespoon grated parmesan cheese
Step 1: Cook the Bacon
In a large skillet over medium heat, cook the bacon until the fat is rendered and the meat is crispy.
Use a slotted spoon to remove the bacon from the skillet and place it on a paper towel-lined plate to drain any excess grease.
Set the skillet aside as you will use it later for cooking the chicken.
Step 2: Prepare the Chicken Breasts
Butterfly each chicken breast and pound it flat until it is roughly ½ inch thick.
Lay the chicken breasts flat, then sprinkle the cooked bacon and cheddar cheese evenly over them.
Starting from one long side of each breast, carefully roll the chicken around the filling until completely rolled up.
Step 3: Bread the Chicken
In a medium container, mix together flour and seasonings to create a flour mixture.
In a small bowl, beat eggs until combined to create an egg wash.
In a separate medium container, combine panko breadcrumbs and Parmesan cheese.
Take each rolled chicken breast and coat it first in the flour mixture, then dip it into the egg wash, and finally press it into the panko mixture.
Ensure each rolled breast is completely covered in breading.
Step 4: Pan-Fry the Chicken
In the skillet used to cook the bacon, add canola oil and heat over medium-high heat until it just starts to smoke.
If you have a candy thermometer, it should read 350°F.
Carefully place the breaded chicken into the skillet and cook each piece on all sides until golden brown, ensuring the internal temperature reaches 165°F for safe consumption.
Transfer the cooked chicken to a paper towel-lined plate to remove excess oil.
Step 5: Optional Cooking Method Using Air Fryer
If you prefer using an air fryer, prepare the chicken breasts as above.
Place them in an air fryer preheated to 380°F.
Cook for 10 minutes, then turn the chicken over and cook for an additional 5 minutes until they are golden brown and the internal temperature is 165°F.
Step 6: Serve and Enjoy
Serve the cooked chicken breasts while they are still hot.
These crispy, cheesy chicken rolls make for a delicious main course.
Enjoy your flavorful creation!