Let me tell you that this Bruschetta Stuffed Chicken recipe is going to be one of your new favorite stuffed chicken recipe. It’s stuffed with a bruschetta filling, which is basically the same bruschetta recipe I make all the time as an appetizer. It’s super delish and has one extra ingredient in it to make it so flavorful, dried cranberries!
You will absolutely love this Bruschetta Stuffed Chicken recipe! It’s so flavorful and makes a great chicken breast recipe. Whenever I use great stuffing in chicken breasts, it changes things tremendously.
If you’re looking for other delicious chicken recipes, why not also try my BBQ Teriyaki Chicken Skewers or my Best Chicken Parmesan Recipe!
Why you’ll love this Bruschetta Stuffed Chicken recipe
- A delicious bruschetta stuffing. Each succulent chicken breast is stuffed with the most mouthwatering filling, a bruschetta style stuffing made with onions, tomatoes, basil, olive oil and feta, plus….cranberries! It’s a wonderful sweet, tangy and savory mix that’s silky and oh so yummy!
- An easy chicken recipe. Simple to prep with pantry staples – this is perfect for busy weeknights.
- Perfect chicken. The chicken breasts are coated in a simple but delicious marinade, pan seared, so they get those crispy edges, then baked to perfection.
Ingredients you’ll need
- Chicken Breasts
- Seasoning: Paprika, salt, pepper, onion powder, garlic powder.
- Olive Oil
For the stuffing
- Fresh Basil
- Olive Oil
- Veggies: Green onions, purple onions, cherry tomatoes.
- Feta Cheese
- Dried Cranberries
- Salt & Pepper
- Lemon Juice
- Balsamic Vinegar & Balsamic Vinegar Glaze
How to make this Bruschetta Stuffed Chicken recipe
- Make the stuffing – Chop and mix all the stuffing ingredients together.
- Butterfly the chicken – Slice the chicken breast on the side to butterfly it.
- Marinate the chicken – Mix your marinade ingredients together, stuff the chicken and marinate the stuffed chicken.
- Pan sear the chicken – Pan sear the chicken breasts in a preheated oven safe skillet with olive oil for 5-7 minutes on each side.
- Bake – Place in a preheated 400 degree oven and bake for 20 minutes. Remove and cover with aluminum foil to rest for 5 minutes before serving.
- Enjoy!
Recipe notes and tips
- Use a preheated oven.
- Allow the chicken to marinate for at least 15 mins.
- Make sure to slice the chicken breast on the side without detaching the two pieces.
- Secure the stuffing in the chicken with toothpicks.
- Ideally use an oven proof skillet, so you can just move the pan from the stove top into the oven.
- Allow to rest for 5 mins before serving.
- You can swap the feta for mozzarella if you like.
- Top with chopped cherry tomatoes and fresh basil.
FAQ’s
What is bruschetta?
Bruschetta is an Italian appetizer of grilled bread rubbed with garlic and drizzled with olive oil and salt, the most famous topping is chopped tomatoes. This Bruschetta Stuffed Chicken recipe takes that classic topping, amps it up with the likes of feta cheese and then stuffs into succulent chicken – so good!
How do you butterfly a chicken breast?
To butterfly a chicken breast, place your hand on top of the boneless, skinless chicken breast and – using a sharp knife – slice horizontally into the chicken, dividing it half. Stop around half an inch from the opposite side. When you’ve cut the chicken, you should be able to open up the chicken like a book, so it lies flat.
What to serve with this Stuffed Chicken recipe
This hearty main plays well with all kinds of side dishes, you can add some carbs into the mix or keep it lighter with a green salad. Here are some ideas:
- Herb and Parmesan Oven Roasted Potatoes
- Lebanese Spicy Potatoes (Batata Harra)
- Easy Mashed Sweet Potatoes
- Spicy Cilantro Hassleback Potatoes
- Easy Homemade Mashed Potatoes
Other recipes you might like
I hope you enjoy all the recipes I share with you, including this delicious Bruschetta Stuffed Chicken recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Bruschetta Stuffed Chicken
Ingredients
FOR THE CHICKEN
- 4 whole chicken breasts
- 1 tbsp. paprika
- 1 tbsp. fresh ground black pepper
- 1 tsp. salt
- 2 tsps. onion powder
- 2 tsps. garlic powder
- 3 tbsps. olive oil
FOR THE STUFFING:
- 3 tbsps. freshly chopped basil 1 tbsp. for bruschetta, 2 for layering in stuffing
- 1 tbsp. olive oil
- 1/2 cup freshly chopped green onions
- 2 tbsps. finely chopped purple onions
- 1/2 cup finely chopped dried cranberries.
- 1 cup feta cheese 1/2 for bruschetta and 1/2 for layering in stuffing
- 1 tsp. dried basil
- 1 tsp. black pepper
- 1 tsp. lemon juice
- 1/2 tsp. salt
- 1 cup chopped cherry tomatoes
- 2 tsps. balsamic vinegar
- 1 tbsp. balsamic vinegar glaze
Instructions
- Chop and mix all the stuffing ingredients together.
- Slice the chicken breast on the side to butterfly it without detaching the two pieces. (see photo).
- Marinate the chicken with some salt, pepper, onion and garlic powder and paprika. Place a little bit of feta cheese and top with the bruschetta filling. Add more feta cheese and top with some fresh basil. Close the chicken breast and marinate once more with ingredients you marinated the chicken with at first.
- Secure with toothpicks and brush or spray with some olive oil. Pan sear the chicken breasts in a preheated oven safe skillet with olive oil for 5-7 minutes on each side.
- Place in a preheated 400 degree oven and bake for 20 minutes. Remove and cover with aluminum foil to rest for 5 minutes before serving.
Notes
- Use a preheated oven.
- Allow the chicken to marinate for at least 15 mins.
- Make sure to slice the chicken breast on the side without detaching the two pieces.
- Secure the stuffing in the chicken with toothpicks.
- Ideally use an oven proof skillet, so you can just move the pan from the stove top into the oven.
- Allow to rest for 5 mins before serving.
- You can swap the feta for mozzarella if you like.
- Top with chopped cherry tomatoes and fresh basil.
- You can add more glace on top of the chicken before serving.
Can I use another cheese besides Feta?
Hi T.J!
Not really but you can make it as a basic bruschetta without the cheese if you like.