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Cheesy Stuffed Chicken Breast with Zucchini

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These Cheesy Stuffed Chicken Breasts with zucchini, cheddar cheese, and cream cheese are delicious and perfect if you’re looking for a high protein dinner idea.

Stuffed Chicken Breast with salad

Cheesy Stuffed Chicken Breast with Zucchini

The chicken breasts are stuffed and seared, creating a delicious, blackened surface and perfectly juicy insides. The cheesy zucchini filling may ooze out a little during cooking, but the caramelized bits it creates are divine. For more stuffed chicken breast ideas, try my Broccoli and Cheese Stuffed Chicken, Cheesy Jalapeño Popper Baked Stuffed Chicken, and Spinach and Feta Stuffed Chicken.

Stuffed Chicken Breast with Zucchini


  • Chicken: Two boneless, skinless chicken breasts
  • Spices: Garlic powder, onion powder, paprika, cayenne pepper, salt
  • Zucchini: Grate one six-ounce zucchini and squeeze the liquid with paper towels or dish towels
  • Cheese: Shredded sharp cheddar and 1/3-less fat cream cheese
  • Garlic: Mince one garlic clove

How to Make Cheesy Stuffed Chicken Breasts

  1. Prep the Chicken: Slice a pocket into the side of each chicken breast with a sharp knife.
  2. Zucchini Filling: Combine the zucchini, cheese, garlic, and salt.
  3. Stuff the Chicken Breasts: Stuff the zucchini mixture into each breast. Skewer each piece along the seam with toothpicks to keep the filling in place.
  4. Season the Chicken: Combine the spices and season both sides of the chicken.
  5. Cook the Chicken: Heat a large, oven-proof or cast-iron skillet over medium heat and spray it with oil. Sear the chicken breasts on each side until browned. Transfer the skillet to a preheated 425F° oven and bake for 12 to 15 minutes. If you don’t have an oven-proof skillet, bake them on a parchment-lined sheet pan.
  6. Serve: Once done, remove the stuffed chicken from the oven. Let rest for five minutes and then remove the toothpicks.

What to Serve with Stuffed Chicken Breasts

These stuffed chicken breasts with cheese would be great over cauliflower ricemashed cauliflower, or with a simple veggie side, like sauteed string beans or roasted asparagus. If you want a carb, pair them with broccoli orzo, smashed sweet potatoes or rice and peas.

How to Store Stuffed Chicken

You can double this easy cheesy stuffed chicken breast recipe if you want extra for leftovers. Store them in an airtight container in the fridge for up to four days or freeze them for up to three months. Thaw them overnight in the fridge and reheat them in the microwave until warm.

Variations & Tips

  • Vegetables: Swap out the zucchini for grated carrots, spinach, etc.
  • Cheese: Swap cheddar with mozzarella or Swiss.
  • Shredded Cheese Tip: I prefer to shred my cheese at home for this cheesy stuffed chicken. It has a smoother, creamier consistency when it melts compared to store-bought.
  • Spices: You can use any spice mix that you want. Buy a pre-made one, or play around with whatever spices you have on hand. Adding dried herbs would also be good.


Do you put the stuffing in the chicken before cooking?
Yes! Stuff the chicken when it’s raw and then bake it.

How do you stuff chicken breasts?
I slice a thin pocket into the side of the chicken breasts. After you stuff them, use toothpicks to keep them closed.

How do you keep the cheese from melting out of stuffed chicken?
Sealing the edges of the chicken breasts with toothpicks helps prevent the cheese from oozing out of stuffed chicken.

How do you bake chicken breasts and keep them moist?
Here are three tips for juicy chicken:

    1. Stuffing chicken breasts with zucchini, cream cheese, and cheddar adds moisture.
    2. Don’t overbake them! Check the temperature with a thermometer. Once it reads 165°F, promptly remove them from the oven.
    3. Let it rest. Resting the poultry for five minutes prevents the juices from running out of the meat.

Cheesy Stuffed Chicken Breast with Zucchini

More Stuffed Chicken Breast Recipes You’ll Love

Cheesy Stuffed Chicken Breast with Zucchini

4.75 from 20 votes
These Cheesy Stuffed Chicken Breasts with zucchini, cheddar cheese, and cream cheese are delicious and perfect if you're looking for a high protein dinner idea.
Course: Dinner
Cuisine: American
Stuffed Chicken Breast with salad
Prep: 10 minutes
Cook: 20 minutes
resting time: 5 minutes
Total: 35 minutes
Yield: 2 servings
Serving Size: 1 breast


  • 2 6-ounce boneless, skinless chicken breasts
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • Olive oil spray
  • Toothpicks

For the filling

  • 1 6-ounce zucchini, grated and squeezed dry
  • 1 1/2 ounces sharp cheddar, shredded*
  • 1 1/2 ounces 1/3 less fat, block, not tub cream cheese, softened
  • 1 garlic clove, minced
  • 1/4 teaspoon kosher salt


  • Preheat oven to 425 degrees F.
  • Use a sharp knife to slice a pocket into the side of each chicken breast. Make sure you don’t cut all the way through, just enough to create a place for the zucchini mixture to go.
  • In a medium bowl combine the zucchini filling ingredients.
  • Divide the zucchini mixture between the chicken breasts and stuff into each. Skewer each breast along the seam with toothpicks to keep the filling in place.
  • In a small bowl, combine the garlic powder, onion powder, paprika, cayenne pepper and 1/2 teaspoon salt.
  • Season both sides of each chicken breast with the spice mixture and set aside.
  • Heat a large, oven-safe or cast iron skillet over medium heat. Spray evenly with olive oil then sear the chicken breasts on each side, for about 2 to 3 minutes, until browned. A large spatula works well here to flip the breasts while keeping the filling intact.
  • Transfer skillet to oven to finish cooking, about 12 to 15 minutes, until chicken reaches 165 degrees F.  Alternatively, you can place seared stuffed breasts on a parchment lined sheet pan before placing in the oven.
  • Remove from oven and let rest for 5 minutes before eating. (Don’t worry if the filling oozes out a little.  The crispy bits are delicious.) Remove toothpicks and enjoy!

Last Step:

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*I prefer grating the cheese myself as opposed to buying pre-shredded for this.  It creates a smoother, creamy consistency.


Serving: 1 breast, Calories: 429 kcal, Carbohydrates: 5 g, Protein: 63 g, Fat: 18 g, Saturated Fat: 9.5 g, Cholesterol: 235 mg, Sodium: 732 mg, Fiber: 1.5 g, Sugar: 2 g


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35 comments on “Cheesy Stuffed Chicken Breast with Zucchini”

  1. I’ve made this 3 times in two weeks it’s so good. I’ve been doing broccoli instead of zucchini and it tastes like the most amazing broccoli cheddar soup inside chicken! I just blanch the broccoli for 2-3 minutes before adding to the mixture and follow all the same instructions!

  2. I made this yesterday. Next time I’d pound the chicken first. My chicken was uncomfortably thick. It would have been better pounded and also would have held the stuffing easier.

  3. Yum! These were easy to make and tasted super indulgent. A great way to make chicken breast more exciting.

  4. Delicious and easy! The pieces were big enough to split, so now we have leftovers. Such a win. Will be making this often.

  5. Just finished making and devouring this. My husband and I both loved it and I am adding it into my regular meal rotation. I do not consider myself a good cook but this recipe was easy to follow and pretty painless to make.

  6. LOVED this! Cheesy veggie delish! My husband and I were fighting over the crispy cheese when it came out of the oven! I added both zucchini and carrot. Fabulous!

  7. Avatar photo
    Debbie Meredith

    When I saw the picture of this I knew i had to make it. It was so easy to make and very good. I will definitely be making this again.

  8. Excellent recipe. The hardest part is slicing the chicken for stuffing. Chicken comes out very moist and is a very tasty entree.

  9. Avatar photo
    Donna Ettinger

    Delicious. My husband is not usually a fan of chicken breasts; too dry. But he said these were perfectly moist and suggested we add it to our rotation. Thank you Gina!

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    Denise Stone

    I was disappointed with this. Maybe my chicken breasts were too thick because when they reached 165, the filling was barely warm. The grated zucchini was still crunchy. I wanted to like it, but probably won’t make again.

  11. This was delicious. The filling was creamy and the browned bits that oozed out were the best. I poured the drippings over the chicken pieces… yum!! Super easy to make! And I love using just one pan!

  12. This was so quick and easy, and tasty too! Good for keto and kid friendly way to sneak in some veggie.

    1. It’s still 7…if you use the nutrition label and the calculator it doesn’t take into account zero point foods. If you’re a current WW member and click the blue tab in the recipe it will load to the WW app and have the points.

  13. Outstanding recipe, as usual! I reflexively pounded the chicken breasts as I always do to start the recipe, so I neglected to make the pocket cuts. Oh well! I just put the filling on the skinny edge and rolled them up that way and it worked fine and stayed contained with some toothpicks. Homey and hearty, but light at the same time. My husband said it tasted like an old-fashioned family recipe! Thank you for another family favorite!

  14. This recipe was delicious. Our whole family enjoyed it! I have highly recommended it to my friends. Thanks so much.

  15. This came together quickly and helped me use a large zucchini that was lurking in my refrigerator. Instead of the seasoning mix, I just used a blend from Penzeys. Since I was just making one serving, I chose to do this in my air fryer. It came out perfect and only dirtied one cooking utensil. I paired it with a Farro Vegetable Salad I made earlier. Delish!

  16. Avatar photo
    Elaine McFadden

    This was VERY good. I have trouble keeping the stuffing inside a chicken breast sliced horizontally, so I sliced it along the top and created pockets alongside the sliced area. I seasoned and seared the top side, let it cool enough to handle, then stuffed it and seared the bottom before baking.
    Delicious, and very moist!

  17. Loved this dish! I prepped the filling at lunch and it got a little loose for cooking at dinner, so probably won’t prep too far in advance. But the little spice coating was delish and it got a nice crust in the cast iron. Yummo!