Crispy Baked Stuffed Chicken Breasts
Jul 27, 2025 04:32 AM
This golden, crispy baked stuffed chicken features juicy chicken breasts, gooey melted cheese, sauerkraut (if you're into it) and savory ham. The recipe is surprisingly simple, yet impressive enough for entertaining. You’ll learn how to butterfly chicken breasts (or use cutlets for an even easier option) and how to customize the stuffing to suit your tastes. Plus, I’ll show you how to bake these beauties for crispy results or adapt them for the air fryer.
This easy chicken recipe has long been a family favorite (my kids are obsessed), and it's endlessly customizable—once you get the hang of the process, you can make endless variations. The chicken is coated in a garlicky breadcrumb coating, and you can even stuff and bread the chicken ahead of time, making it perfect for entertaining or for busy weeknights.
The recipe was inspired by Melissa Clark’s Crisp Stuffed Chicken Cutlets recipe from The New York Times, which I’ve been making for years. While she pan-fries the chicken, this streamlined version bakes them on a wire rack until golden and crisp (or you can adapt it for the air-fryer). It's a recipe the whole family will love.
Ingredients:
- Cooking spray
- 3-4 boneless skinless chicken breasts (or 6-8 chicken cutlets)
- Salt and freshly ground black pepper
- 3 egg whites
- 1 garlic clove, grated
- 3 tablespoons cornstarch
- 1 ¼ cups fine breadcrumbs (or almond flour for a grain-free option)
- 2 tablespoons Dijon mustard, or more as needed
- 3-4 ounces Comté, Gruyere or sharp cheddar cheese, thinly sliced
- 4 thin slices good quality ham
- 4 tablespoons sauerkraut, plus more for serving (optional)
- Grainy mustard or honey mustard, for serving
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
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