Bacon and Cheddar Stuffed Chicken Breast Recipe
This bacon and cheddar stuffed chicken breast recipe is made by cutting a pocket in chicken breasts, filling them, then searing in a skillet. You’ll finish them with a quick chicken-broth pan sauce lightly thickened with cornstarch. Simple ingredients, clear “how to make” steps, and a practical weeknight dinner.
Ingredients
Ingredients
Step-by-Step Method
Cut a pocket
Carefully slice a pocket into the side of each chicken breast. Keep the edges intact so the filling stays inside.
Stuff the chicken
Tuck 1 slice of bacon and some cheddar into each pocket. If needed, secure the opening with a toothpick.
Season
Season both sides with salt, pepper, and paprika. Keep it even so every bite is balanced.
Sear in a skillet
Heat olive oil in a large skillet over medium-high heat. Sear the chicken 3–4 minutes per side until nicely browned.
Simmer to cook through
Lower heat to medium. Pour in the chicken broth, cover, and cook 8–12 minutes, spooning a little broth over the chicken as it simmers.
Thicken the sauce
Mix cornstarch with 1–2 tbsp cold water, then drizzle it into the skillet while stirring. Cook 1–2 minutes until the sauce lightly thickens.
Finish and serve
Remove any toothpicks. Sprinkle with parsley and serve hot, spooning the pan sauce over the top.