Garlic Butter Stuffed Chicken Breast
Juicy chicken breasts stuffed with garlic butter and mozzarella, seared until golden, then baked over potatoes, bacon, and onions with a glossy sauce and melted cheese finish.
Equipment
- 1 | Sharp knife | for cutting pockets
- 1 | cutting board |
- 1 | Large skillet | for searing and sautéing
- 1 | Tongs | for flipping chicken
- 1 | Baking dish |
- 1 | Pastry brush | for applying sauce
- 1 | Meat thermometer | optional
Ingredients
- 4 | | chicken breasts |
- 4 | tbsp | butter | softened
- 4 | cloves | garlic | minced
- 4 | oz | mozzarella | cut into sticks
- 1 | tsp | salt |
- 1 | tsp | paprika |
- 1 | tsp | dried herbs |
- 1 | lb | baby potatoes | halved
- 6 | slices | bacon | chopped
- 1 | | onion | sliced
- 2 | tbsp | oil | for searing
- 1/4 | cup | sauce | for brushing
- 1 | cup | shredded cheese | for topping
Instructions
- Pat chicken dry and cut a pocket into the side of each breast.
- Stuff each pocket with garlic butter and mozzarella; press closed.
- Season both sides with salt, paprika, and dried herbs.
- Heat oil in a skillet and sear chicken 3-4 minutes per side until golden.
- Sauté halved potatoes, bacon, and onion in the same pan until tender.
- Transfer vegetables to a baking dish and place chicken on top.
- Brush chicken with sauce.
- Bake at 200°C for 20 minutes.
- Top with shredded cheese near the end until melted.
- Rest 5 minutes before serving.
Notes
Store leftovers in an airtight container up to 3 days.
Reheat in a 160°C oven to keep chicken moist.
Cheddar works well in place of mozzarella.
Confirm internal temperature reaches 74°C.
Reheat in a 160°C oven to keep chicken moist.
Cheddar works well in place of mozzarella.
Confirm internal temperature reaches 74°C.