Coming up with satisfying dinner ideas that are both healthy and crowd-pleasing can feel like an uphill battle. Between after-school activities, work deadlines, and the usual evening rush, it’s tempting to fall back on the same old chicken recipes we’ve made a hundred times before.
That’s why this cheesy stuffed chicken breast with zucchini has become such a lifesaver in our house. It’s quick enough for busy weeknights, packed with protein and veggies, and has that comfort-food appeal that makes everyone happy to gather around the dinner table.
Why You’ll Love This Stuffed Chicken Breast
- Low-carb and keto-friendly – Using zucchini and cheese for the filling keeps this dish naturally low in carbs while still being incredibly satisfying.
- Quick weeknight dinner – Ready in about 40 minutes, this chicken dish fits perfectly into your busy schedule when you want something special but don’t have hours to spend in the kitchen.
- High protein – With chicken breast as the base and added cheese, this recipe is perfect for anyone looking to meet their protein goals while keeping things tasty.
- Hidden vegetables – The grated zucchini blends perfectly with the cheesy filling, making this a great way to add extra vegetables to your meal without compromising on taste.
- Basic ingredients – Most of these ingredients are common pantry staples and easy-to-find items at any grocery store.
What Kind of Chicken Should I Use?
For this stuffed chicken recipe, boneless skinless chicken breasts are the way to go – and you’ll want to look for pieces that are similar in size so they cook evenly. The standard 6-ounce chicken breast is perfect, but if you can only find larger ones, you can butterfly them and cut them in half. Fresh chicken works best here, but if you’re using frozen, make sure it’s completely thawed and patted dry before you start. When shopping, look for chicken breasts that have a pink, flesh-colored tone without any gray spots or strong odors, and try to avoid pieces with the “woody breast” texture that feels unusually hard to the touch.
Options for Substitutions
This recipe is pretty flexible and you can make several swaps while keeping the dish just as tasty:
- Chicken breasts: While chicken breasts work best for stuffing, you can use chicken thighs if you butterfly them well. Just keep in mind they might need a few extra minutes of cooking time.
- Zucchini: Not a fan of zucchini? Try using grated yellow squash or even pressed spinach instead. Just make sure to squeeze out all the excess moisture like you would with the zucchini.
- Sharp cheddar cheese: Feel free to swap the cheddar with mozzarella, provolone, or even pepper jack if you want to add an extra kick. Each will give you a different but equally good flavor.
- Reduced-fat cream cheese: Regular cream cheese works fine here, or you could use ricotta cheese for a lighter option. If using ricotta, add an extra pinch of salt to taste.
- Spice blend: The spice mix is pretty flexible – you can skip the cayenne if you don’t like heat, or swap paprika for smoked paprika to add a nice smoky flavor. Italian seasoning would work well too.
- Olive oil spray: Any cooking spray will work, or you can brush on regular olive oil or melted butter instead.
Watch Out for These Mistakes While Cooking
The biggest challenge when making stuffed chicken breast is not removing enough moisture from the zucchini – take time to thoroughly squeeze out the liquid using a clean kitchen towel or several layers of cheesecloth, or you’ll end up with a watery filling that leaks out during cooking.
Temperature control is crucial – cooking the chicken at too high a heat will burn the outside while leaving the center raw, so maintain a medium heat and use a meat thermometer to ensure the internal temperature reaches 165°F.
Secure the stuffed chicken properly with toothpicks before cooking, placing them parallel to the cutting board to prevent the filling from oozing out, and remember to let the chicken rest for 5-7 minutes after cooking to keep the juices and filling from spilling out when you cut into it.
For the best results, bring your cream cheese to room temperature before mixing the filling, as this ensures a smoother, more evenly distributed stuffing that won’t clump up inside the chicken.
What to Serve With Stuffed Chicken Breast?
Since this chicken dish already includes zucchini and cheese, you’ll want some simple sides that complement without overwhelming the main dish. A scoop of fluffy rice or quinoa makes an excellent base to soak up any tasty juices from the chicken. For extra veggies, try roasted baby carrots or steamed broccoli – they’re simple enough to let the chicken shine but still add nice color to your plate. If you’re looking to keep things light, a fresh green salad with lemon vinaigrette works perfectly, or you could go with some roasted sweet potatoes for a more filling option.
Storage Instructions
Keep Fresh: Once your cheesy stuffed chicken has cooled down, place it in an airtight container and pop it in the fridge. It’ll stay good for up to 3-4 days. The zucchini filling might release a bit of moisture over time, but don’t worry – it’s still perfectly fine to eat!
Freeze: This stuffed chicken freezes really well! Let it cool completely, then wrap each piece individually in plastic wrap and place in a freezer bag. You can keep it frozen for up to 3 months. Just remember to squeeze out as much air as possible to prevent freezer burn.
Reheat: To warm up your chicken, place it in the oven at 350°F for about 15-20 minutes, or until heated through. You can also use the microwave, but the oven helps maintain the nice texture better. If reheating from frozen, thaw in the fridge overnight first.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 85-95 g
- Fat: 30-35 g
- Carbohydrates: 10-15 g
Ingredients
- Two 6-ounce chicken breasts without skin and bones
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne
- 1/2 teaspoon kosher salt
- Olive oil spray
- Toothpicks
- One 6-ounce zucchini, grated and pressed dry
- 1 1/2 ounces shredded sharp cheddar cheese
- 1 1/2 ounces reduced-fat cream cheese (softened, from a block)
- 1 minced garlic clove
- 1/4 teaspoon kosher salt
Step 1: Prepare the Chicken Breasts
Preheat your oven to 425 degrees F.
Use a sharp knife to carefully slice a pocket into the side of each chicken breast, ensuring you don’t cut all the way through.
This pocket will hold the zucchini mixture.
Step 2: Prepare and Stuff the Zucchini Filling
In a medium bowl, combine your zucchini filling ingredients.
Divide this mixture equally between the chicken breasts, stuffing it into each pocket.
Secure each breast along the seam with toothpicks to keep the filling from spilling out while cooking.
Step 3: Season the Chicken
In a small bowl, mix together the garlic powder, onion powder, paprika, cayenne pepper, and 1/2 teaspoon salt.
Season both sides of each chicken breast with this spice mixture.
Set the seasoned chicken aside as you prepare the skillet.
Step 4: Sear the Chicken
Heat a large, oven-safe or cast iron skillet over medium heat.
Spray it evenly with olive oil.
Sear the stuffed chicken breasts on each side for about 2 to 3 minutes until browned.
Use a large spatula to flip the breasts carefully, keeping the filling intact.
Step 5: Finish Cooking in the Oven
Transfer the skillet with the chicken to the preheated oven to finish cooking, about 12 to 15 minutes, until the internal temperature of the chicken reaches 165 degrees F.
If you prefer, place the seared stuffed breasts on a parchment-lined sheet pan before placing them in the oven.
Step 6: Rest and Serve
Remove the chicken from the oven, allowing it to rest for 5 minutes before serving.
Don’t worry if some of the filling oozes out; those crispy bits add extra flavor.
Carefully remove the toothpicks and enjoy your delicious stuffed chicken breasts!