This stuffed chicken breast recipe delivers juicy, cheesy perfection in just half an hour. Perfect for busy weeknights when you want something delicious without spending hours in the kitchen. With a handful of everyday ingredients and a few added spices, you will have a meal that tastes like it took all day.
Ingredients
- 4 boneless, skinless chicken breasts
- 3 tbsp mayonnaise
- 1½ tsp Dijon mustard (½ tablespoon)
- 1½ cups shredded mozzarella, provolone
- 3 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1 tsp paprika
- ½ tsp Italian seasoning
- ¼ tsp onion powder
- ¼ tsp red pepper flakes
- Salt and black pepper, to taste
- 2 tbsp olive oil
- Toothpicks (for securing rolls)
Instructions
- Preheat your oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.
- Slice each chicken breast horizontally into thin cutlets. Place them between sheets of plastic wrap and gently pound with a meat mallet to about ¼-inch thickness.
- Sprinkle both sides of the chicken with salt, black pepper, paprika, and onion powder.
- In a small bowl, mix the mayonnaise and Dijon mustard. Spread a thin, even layer over each chicken cutlet.
- In a separate bowl, combine the shredded cheese, minced garlic, chopped parsley, Italian seasoning, and red pepper flakes (if using).
- Place a generous spoonful of the cheese mixture onto each cutlet. Roll the chicken up tightly, starting from the short end, and secure each roll with a toothpick or two.
- Place the chicken rolls seam-side down in the prepared baking dish. Brush the tops with any remaining mayo-mustard mixture for extra flavor and moisture.
- Bake uncovered at 375°F for 25–30 minutes, or until the internal temperature reaches 165°F on a meat thermometer.
- Let the stuffed chicken rest for 5 minutes before removing the toothpicks and serving. Enjoy with your favorite sides! Bon appétit!
