I never thought to put green chilis in chicken breast until I saw my neighbor doing it one Sunday afternoon. Growing up, chicken was always plain and boring in our house – just salt, pepper, and into the oven it went.
But stuffing chicken breast with green chilis? It’s such a simple trick that makes chicken way more interesting. The best part is you don’t need any fancy cooking skills to pull it off. If you can cut a pocket in chicken breast and stuff it with things, you’re already halfway there.
Why You’ll Love This Stuffed Chicken Breast
- Quick weeknight dinner – Ready in under an hour, this chicken dish fits perfectly into your busy schedule while still delivering a meal that feels special.
- Low-carb friendly – With no breadcrumbs or heavy starches, this recipe is perfect for anyone watching their carb intake or following a keto diet.
- Simple ingredients – You’ll only need a handful of basic ingredients that are easy to find at any grocery store – nothing fancy or complicated here!
- Creamy, cheesy filling – The combination of melted cheddar and cream cheese creates a rich, gooey center that keeps the chicken moist and adds amazing flavor.
- Customizable spice level – Using mild green chilies keeps it family-friendly, but you can easily kick up the heat by using hot chilies or adding extra cajun seasoning.
What Kind of Chicken Breast Should I Use?
For stuffed chicken recipes, you’ll want to look for small to medium-sized chicken breasts that are relatively even in thickness. Regular boneless, skinless chicken breasts from the grocery store work perfectly fine, but if you can find air-chilled chicken breasts, they tend to have better texture and flavor since they’re not water-logged. Try to pick pieces that are about the same size so they’ll cook evenly – around 5-6 ounces each is ideal for this recipe. If your chicken breasts are too thick, you can pound them gently between two pieces of plastic wrap until they’re about 3/4 inch thick, which makes them easier to roll and helps them cook more evenly.
Options for Substitutions
This recipe is pretty adaptable and you can make several easy swaps if needed:
- Chicken breasts: If you prefer, you can use chicken thighs instead – just butterfly them first. Keep in mind thighs might need a few extra minutes of cooking time.
- Green chilies: Can’t find canned green chilies? You can use fresh roasted poblano peppers (about 2 medium ones, peeled and chopped), or even jarred roasted red peppers for a different but tasty twist.
- Cheddar cheese: Feel free to switch up the cheese – Monterey Jack, pepper jack, or even Mexican blend cheese work great here. Just make sure to use a good melting cheese.
- Cream cheese: You can substitute mascarpone or ricotta cheese if you’re out of cream cheese. Greek yogurt mixed with a bit of mayo can work too, though it might be slightly less creamy.
- Green onions: Since these are optional anyway, you can skip them or use finely chopped regular onions, chives, or even a bit of dried onion powder.
- Cajun spice mix: Any seasoning blend you like will work here – taco seasoning, Italian seasoning, or even just salt, pepper, and garlic powder will do the job.
Watch Out for These Mistakes While Cooking
The biggest challenge when making stuffed chicken breast is cutting the pocket too shallow or too deep – aim for a 3-4 inch horizontal cut along the thickest part of the breast, being careful not to slice all the way through. To prevent the filling from leaking out during cooking, make sure to seal the pocket with toothpicks and avoid overstuffing (about 2-3 tablespoons of filling per breast is perfect). Another common mistake is cooking the chicken at too high a temperature, which can result in dried-out meat on the outside while the center remains undercooked – instead, bake at 375°F and use a meat thermometer to check when the internal temperature reaches 165°F. For the juiciest results, let the chicken rest for 5-10 minutes after cooking, which allows the juices to redistribute and keeps the filling from spilling out when you cut into it.
What to Serve With Stuffed Chicken Breast?
This cheesy, spicy chicken pairs really well with simple sides that can help balance out the rich filling. Rice is my go-to choice – whether it’s plain white rice, cilantro lime rice, or even cauliflower rice if you’re keeping things low-carb. A fresh side salad with crisp lettuce, tomatoes, and a light vinaigrette helps cut through the richness, while roasted vegetables like broccoli or asparagus round out the meal nicely. For a Southwestern twist, try serving it with black beans and corn on the side, or warm up some flour tortillas to soak up all that tasty sauce.
Storage Instructions
Keep Fresh: Once your stuffed chicken breasts have cooled down, place them in an airtight container and pop them in the fridge. They’ll stay good for up to 3-4 days. This makes them perfect for meal prep – you can easily pack them for lunch or have a quick dinner ready to go!
Freeze: These stuffed chicken breasts are super freezer-friendly! Let them cool completely, then wrap each piece individually in plastic wrap and place in a freezer bag. They’ll keep well for up to 3 months. It’s like having a homemade frozen dinner ready whenever you need it!
Reheat: To warm up your chicken, cover it with foil and pop it in the oven at 350°F for about 15-20 minutes, or until heated through. You can also use the microwave in 30-second intervals, though the oven method helps maintain the texture better. Just make sure the internal temperature reaches 165°F for food safety.
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 70-80 g
- Fat: 50-60 g
- Carbohydrates: 10-15 g
Ingredients
- 4 small chicken breasts
- 1 can mild green chilies (4 ounces)
- 3/4 cup cheddar cheese, shredded
- 2 ounces softened cream cheese
- 2 tablespoons chopped green onions (optional for added flavor)
- 2 teaspoons cajun spice mix (or your favorite seasoning blend)
Step 1: Prepare the Oven and Ingredients
Preheat your oven to 400 degrees F to ensure it’s ready for baking.
While the oven heats, drain the canned green chilis and place them between paper towels.
Gently press down to remove as much moisture as possible, to prevent excess moisture in your filling mixture.
Step 2: Make the Filling
In a small bowl, combine the drained canned green chilis, cheddar cheese, green onions, and softened cream cheese.
Mix the ingredients until they are well combined, then set the filling mixture aside for later use.
Step 3: Prepare the Chicken
Take each chicken breast and slice it lengthwise, ensuring not to cut all the way through.
The goal is to create a pocket that you can fill and fold.
Spread the prepared cheddar mixture on one side of each chicken breast, then fold the other side over the filling.
Secure the chicken in place with a toothpick to ensure the filling stays inside during cooking.
Step 4: Season the Chicken
Once the chicken breasts are filled and secured, lightly sprinkle cajun seasoning on both sides of each chicken breast.
This will add a flavorful kick to your dish.
Step 5: Bake the Chicken
Place the prepared chicken breasts into a greased baking dish to prevent sticking.
Bake them in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees F.
Once done, carefully remove the toothpicks and serve your delicious stuffed chicken breasts!