Garlic Butter Stuffed Chicken Breast – Juicy, Flavor-Packed, and Easy

Juicy chicken with a buttery, garlicky center might be the easiest way to make dinner feel special. This garlic butter stuffed chicken breast is simple enough for a weeknight but impressive enough for guests. The outside gets golden and crisp, while the inside melts into a rich, herby filling.

Serve it with roasted veggies, mashed potatoes, or a simple salad, and you’ve got a complete meal. The best part? It uses basic ingredients you probably already have.

Garlic Butter Stuffed Chicken Breast - Juicy, Flavor-Packed, and Easy

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  

• Boneless, skinless chicken breasts (4 medium, about 6–8 ounces each)
• Unsalted butter (6 tablespoons), softened
• Fresh garlic (4–5 cloves), minced
• Fresh parsley (2 tablespoons), finely chopped
• Fresh chives or green onions (optional, 1 tablespoon), finely chopped
• Fresh lemon (zest of 1 lemon, plus wedges for serving)
• Paprika (1 teaspoon)
• Onion powder (1 teaspoon)
• Italian seasoning or dried thyme/oregano (1 teaspoon)
• Salt and black pepper
• Olive oil (1–2 tablespoons) for searing
• Parmesan cheese, finely grated (optional, 2 tablespoons)
• Baby spinach (optional, 1 cup, chopped)
• Toothpicks or kitchen twine

Instructions

 

• Make the garlic butter: In a small bowl, mash softened butter with minced garlic, parsley, chives, lemon zest, a pinch of salt, and black pepper. Add Parmesan if using. Stir until smooth. If adding spinach, sauté it briefly in a dry pan until wilted, squeeze out moisture, chop, and fold into the butter.
• Chill the filling: Spoon the garlic butter onto a piece of parchment or plastic wrap and form it into a small log. Chill in the fridge for 10–15 minutes so it firms up. This makes stuffing cleaner and prevents leaks.
• Prep the chicken: Pat the chicken breasts dry. Using a sharp knife, cut a deep pocket into the thickest side of each breast, keeping the opposite side intact. Don’t slice all the way through.
• Season well: Mix paprika, onion powder, Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub this all over the chicken, including inside the pocket.
• Stuff securely: Slice the chilled garlic butter into four equal pieces. Tuck one piece into each chicken pocket. Pin the opening closed with toothpicks, or tie with kitchen twine. Press gently to seal.
• Preheat and prep the pan: Heat the oven to 400°F (205°C). Place an oven-safe skillet (cast iron works best) over medium-high heat and add olive oil.
• Sear for color: Sear the chicken for 2–3 minutes per side until nicely golden. Handle gently to keep the filling inside. You’re building color, not cooking through.
• Bake to finish: Transfer the skillet to the oven and bake for 10–15 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C) at the thickest part.
• Rest and serve: Let the chicken rest for 5 minutes. Remove toothpicks. Spoon any pan juices over the top and finish with a squeeze of fresh lemon. Serve with your favorite side.

What Makes This Recipe So Good

• Big flavor, minimal effort: The garlic butter does all the heavy lifting, infusing the chicken with richness and aroma.
• Moist and tender: Stuffing keeps the chicken juicy, so you don’t end up with dry breast meat.
• Weeknight-friendly: Ready in about 35–45 minutes with very little prep.
• Customizable: Add spinach, sun-dried tomatoes, or cheese to the filling without complicating the method.
• Pan-to-oven finish: A quick sear plus a short bake creates a crisp exterior and melty center.

Shopping List

• Boneless, skinless chicken breasts (4 medium, about 6–8 ounces each)
• Unsalted butter (6 tablespoons), softened
• Fresh garlic (4–5 cloves), minced
• Fresh parsley (2 tablespoons), finely chopped
• Fresh chives or green onions (optional, 1 tablespoon), finely chopped
• Fresh lemon (zest of 1 lemon, plus wedges for serving)
• Paprika (1 teaspoon)
• Onion powder (1 teaspoon)
• Italian seasoning or dried thyme/oregano (1 teaspoon)
• Salt and black pepper
• Olive oil (1–2 tablespoons) for searing
• Parmesan cheese, finely grated (optional, 2 tablespoons)
• Baby spinach (optional, 1 cup, chopped)
• Toothpicks or kitchen twine

How to Make It

1. Make the garlic butter: In a small bowl, mash softened butter with minced garlic, parsley, chives, lemon zest, a pinch of salt, and black pepper.

   Add Parmesan if using. Stir until smooth. If adding spinach, sauté it briefly in a dry pan until wilted, squeeze out moisture, chop, and fold into the butter.

2. Chill the filling: Spoon the garlic butter onto a piece of parchment or plastic wrap and form it into a small log.

   Chill in the fridge for 10–15 minutes so it firms up. This makes stuffing cleaner and prevents leaks.

3. Prep the chicken: Pat the chicken breasts dry. Using a sharp knife, cut a deep pocket into the thickest side of each breast, keeping the opposite side intact.

   Don’t slice all the way through.

4. Season well: Mix paprika, onion powder, Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub this all over the chicken, including inside the pocket.
5. Stuff securely: Slice the chilled garlic butter into four equal pieces. Tuck one piece into each chicken pocket.

   Pin the opening closed with toothpicks, or tie with kitchen twine. Press gently to seal.

6. Preheat and prep the pan: Heat the oven to 400°F (205°C). Place an oven-safe skillet (cast iron works best) over medium-high heat and add olive oil.
7. Sear for color: Sear the chicken for 2–3 minutes per side until nicely golden.

   Handle gently to keep the filling inside. You’re building color, not cooking through.

8. Bake to finish: Transfer the skillet to the oven and bake for 10–15 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C) at the thickest part.
9. Rest and serve: Let the chicken rest for 5 minutes. Remove toothpicks.

   Spoon any pan juices over the top and finish with a squeeze of fresh lemon. Serve with your favorite side.

Storage Instructions

• Refrigerate: Cool leftovers, then store in an airtight container for up to 3 days.
• Reheat: Warm gently at 300°F (150°C) for 10–15 minutes or until hot. Avoid high heat to keep the chicken moist and the butter from separating.
• Freeze: Freeze cooked and cooled chicken, well-wrapped, for up to 2 months.

  Thaw overnight in the fridge before reheating.

• Meal prep tip: You can assemble raw stuffed breasts and freeze them uncooked. Thaw in the fridge 24 hours before cooking as directed.

Health Benefits

• High-quality protein: Chicken breast is lean and supports muscle repair and satiety.
• Healthy fats in moderation: Butter adds richness and helps absorb fat-soluble vitamins. You can balance portions with a veggie-heavy side.
• Garlic perks: Garlic offers antioxidants and may support heart health and immune function.
• Lower-carb friendly: This dish fits well with low-carb or gluten-free diets when served with non-starchy vegetables.
• Micronutrient boost: Fresh herbs and lemon add vitamin C and phytonutrients without extra calories.

What Not to Do

• Don’t skip drying the chicken: Moisture on the surface stops browning and leads to steaming instead of searing.
• Don’t overstuff: Too much butter or bulky add-ins cause leaks and uneven cooking.
• Don’t cut through the breast: A torn pocket won’t hold the filling.

  Work slowly and leave at least 1/2 inch uncut around the edges.

• Don’t crank the heat to finish: High heat after searing can dry the meat. Bake at a steady 400°F (205°C).
• Don’t skip resting: Resting keeps juices inside, so the chicken stays tender and flavorful.

Alternatives

• Cheese lovers: Add shredded mozzarella or provolone to the butter for a gooier center. Feta adds a tangy twist.
• Herb swap: Use dill and lemon for a brighter profile, or basil and sun-dried tomatoes for a Mediterranean feel.
• Lighter option: Replace half the butter with light cream cheese or Greek yogurt for a creamy, less rich filling.

  Season generously.

• Crispy finish: After baking, brush with pan juices and sprinkle with a light dusting of Parmesan. Broil 1 minute for extra color.
• Air fryer method: Air fry at 375°F (190°C) for 14–18 minutes, flipping halfway, until the chicken hits 165°F (74°C).
• Spice it up: Add red pepper flakes or a pinch of cayenne to the seasoning blend.
• Veggie boost: Fold finely chopped sautéed mushrooms or steamed, chopped broccoli into the butter.

FAQ

How do I prevent the filling from leaking out?

Seal the pocket with toothpicks and chill the butter before stuffing. Sear gently and avoid flipping the chicken too often.

Even if a little leaks, the pan juices will still be delicious.

Can I use chicken thighs instead?

Boneless thighs are harder to stuff, but you can butterfly and roll them around the butter, then secure with toothpicks. Sear and bake until they reach 175°F (80°C) for the best texture.

What’s the best way to tell when it’s done?

Use an instant-read thermometer. The breast should be 165°F (74°C) at the thickest point.

Check early to avoid overcooking.

Can I make it dairy-free?

Yes. Use a plant-based butter that’s firm when chilled, and stick with fresh herbs, lemon zest, and garlic. Keep an eye on salt since some dairy-free butters are saltier.

Is this recipe gluten-free?

Yes, as written.

Just confirm your seasonings and any add-ins (like cheese or plant-based butter) are certified gluten-free if needed.

What should I serve with it?

Great options include roasted asparagus, garlic green beans, a simple arugula salad, mashed potatoes, or rice pilaf. The pan juices make an easy sauce for sides.

Can I prep it ahead?

You can stuff and season the chicken up to a day in advance. Keep it covered in the fridge.

Bring it out 15–20 minutes before cooking so it isn’t ice-cold going into the pan.

Wrapping Up

Garlic butter stuffed chicken breast is one of those reliable, crowd-pleasing meals that tastes like you fussed when you didn’t. The method is straightforward, the ingredients are simple, and the results are rich, juicy, and deeply satisfying. Keep this recipe in your rotation for busy nights, date dinners, or whenever you want big flavor with minimal work.

Once you’ve nailed the basics, play with herbs, cheeses, and veggies to make it your own.