Garlic Butter Stuffed Chicken Breast

Garlic Butter Stuffed Chicken Breast

This recipe creates juicy and flavorful chicken breasts packed with a delicious garlic butter filling.

Ingredients:

• For the Garlic Butter:
  • 6 tablespoons unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped (plus extra for garnish)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the Chicken:
  • 4 boneless, skinless chicken breasts (around 6-8 ounces each)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • Olive oil, for cooking

Cooking Guide:

1. Make the Garlic Butter: In a small bowl, cream together the softened butter, minced garlic, chopped parsley, thyme, salt, and pepper. Set aside.
2. Prepare the Chicken: Preheat oven to 400°F (200°C). Using a sharp knife, carefully cut a horizontal pocket in the thickest part of each chicken breast, creating a space for the stuffing without cutting all the way through.
3. Season the Chicken: In a small bowl, combine paprika, garlic powder, onion powder, salt, and pepper. Season the chicken breasts generously with the spice mixture inside and out.
4. Stuff and Coat the Chicken: Open the pockets of the chicken breasts and spoon the garlic butter mixture evenly inside. Gently press the stuffing to ensure it stays in place.
5. Dredge each chicken breast in flour, then dip it in the beaten eggs, and finally coat it evenly with panko breadcrumbs.
6. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the breaded chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. You can also bake the chicken breasts on a greased baking sheet for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
7. Rest and Serve: Transfer the cooked chicken breasts to a plate, tent with foil, and let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
8. Garnish with fresh parsley and enjoy!

Tips:

• For extra crispy chicken, double dredge the breasts in the flour-egg-breadcrumb mixture.
• If you don’t have panko breadcrumbs, you can use crushed regular breadcrumbs or crushed crackers.
• To add a cheesy twist, include 1/4 cup of shredded parmesan cheese to the garlic butter mixture.
• Leftover stuffed chicken breasts can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently in a pan or oven until warmed through.
• You can use this recipe with boneless, skinless chicken thighs as well. Just adjust the cooking time slightly, as thighs take a bit longer to cook through than breasts.