Stuffed Garlic Butter Chicken Breast Recipe

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Stuffed Garlic Butter Chicken Breast Recipe

Recipe Details

  • Prep Time: 20 minutes

  • Cook Time: 25 minutes

  • Total Time: 45 minutes

  • Servings: 4 servings

  • Calories: 480 kcal per serving

Introduction

Looking for a low-carb, high-protein dinner that delivers explosive flavor? This stuffed garlic butter chicken breast features tender chicken pockets packed with rich garlic herb butter and gooey melted mozzarella, nestled over a bed of vibrant bell peppers. Follow this easy step-by-step recipe to cook a restaurant-quality meal right in your own kitchen.

Ingredients

For the Chicken Breasts:

  • 4 large boneless, skinless chicken breasts

  • 2 tablespoons olive oil

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon Italian seasoning

  • Salt and black pepper to taste

For the Garlic Butter & Cheese Filling:

  • 4 tablespoons unsalted butter, softened

  • 3 cloves garlic, finely minced

  • 1 tablespoon fresh parsley, chopped

  • 1.5 cups shredded mozzarella cheese

For the Veggie Base:

  • 1 red bell pepper, sliced

  • 1 yellow bell pepper, sliced

Step-by-Step Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish or oven-safe skillet with olive oil.

  2. Prepare the Garlic Butter Filling: In a small mixing bowl, combine the softened unsalted butter, minced garlic, and chopped fresh parsley until smooth. Set aside.

  3. Pocket the Chicken Breasts: Pat the chicken breasts dry with paper towels. Cut a deep pocket into the side of each chicken breast, taking care not to cut all the way through to the other side.

  4. Stuff the Chicken: Season the inside and outside of each chicken breast generously with salt, black pepper, smoked paprika, garlic powder, and Italian seasoning. Spread a tablespoon of the garlic butter mixture inside each pocket, then stuff with a generous amount of shredded mozzarella cheese. Secure the openings with toothpicks if needed.

  5. Arrange the Skillet: Place the sliced red and yellow bell peppers at the bottom of the prepared baking dish. Lay the stuffed chicken breasts directly on top of the peppers. Spoon any remaining garlic butter over the exterior of the chicken.

  6. Bake: Bake uncovered for 22 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbling. For an extra golden crust, broil for the last 2 minutes.

  7. Serve: Let the chicken rest for 5 minutes before slicing. Garnish with fresh parsley and serve warm over the roasted bell peppers.

Nutrition Facts (Per Serving)

  • Fat: 26g

  • Carbohydrates: 6g

  • Protein: 54g

  • Sodium: 580mg

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