Gluten-Free Stuffed Chicken Breast

Gluten-Free Stuffed Chicken Breast

Julia

This elegant gluten-free stuffed chicken breast transforms a simple weeknight protein into a restaurant-quality dinner that's sure to impress. Tender, juicy chicken breasts are butterflied and filled with a luxurious mixture of cream cheese, mozzarella, fresh herbs, and garlic, then baked until golden and perfectly cooked through. The combination of melted cheeses creates a creamy, indulgent filling that pairs beautifully with the lean chicken.

Stuffed chicken breast has long been a favorite in European cuisine, particularly in French and Italian cooking, where it's known as chicken roulade or involtini di pollo. This gluten-free version maintains all the elegance of the classic preparation while ensuring it's safe for those avoiding gluten. The herbs—basil, parsley, and a hint of oregano—add a fresh, aromatic quality that elevates the dish beyond ordinary baked chicken.

What makes this recipe truly special is its versatility and impressive presentation. Despite looking like it came from a fine dining establishment, it's surprisingly simple to prepare. The chicken breasts are secured with toothpicks to hold the filling in place during baking, ensuring each slice reveals beautiful layers of tender meat and melted cheese. This dish pairs wonderfully with roasted vegetables, a fresh green salad, or gluten-free pasta for a complete meal.

Perfect for date nights, dinner parties, or any occasion when you want to serve something special, this stuffed chicken breast delivers on both flavor and visual appeal. The best part? It's naturally gluten-free without any substitutions needed, making it an ideal choice for mixed gatherings where dietary restrictions need to be accommodated without sacrificing taste or sophistication.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

50 minutes
None servings
385 calories
Fat 21.00g
Carbs 4.00g
Protein 45.00g

Ingredients

4 piecesboneless, skinless chicken breasts, about 6-8 oz each
4 ozcream cheese, softened
1/2 cupshredded mozzarella cheese
1/4 cupgrated Parmesan cheese
2 tbspfresh basil, chopped
2 tbspfresh parsley, chopped
3 clovesgarlic, minced
2 tbspolive oil
1 tsppaprika
1/2 tspdried oregano
1 tspsalt
1/2 tspblack pepper, freshly ground
2 tbspsun-dried tomatoes, chopped (optional)
1 tbspfresh lemon juice (optional)

Equipment

Cutting board
Oven
measuring spoons
measuring cups
medium mixing bowl
meat thermometer
pastry brush
sharp knife
small bowl
baking dish
toothpicks

Clean Eating

Meets clean eating principles by using whole, minimally processed ingredients like fresh chicken, herbs, and cheeses, avoiding artificial additives and focusing on simple, recognizable whole foods.

Gluten-Free Diet

This recipe is naturally gluten-free, using whole food ingredients like chicken, cheese, herbs, and olive oil without any wheat, barley, or gluten-containing additives. The recipe specifically highlights its gluten-free status in the description.

Ketogenic Diet

Excellent keto option with high fat content from cream cheese and mozzarella, moderate protein from chicken breast, and minimal carbs from herbs and vegetables. The recipe provides a perfect macronutrient balance for ketogenic dieters.

Low-Carb Diet

Perfectly aligned with low-carb requirements, containing less than 5g net carbs per serving from herbs and vegetables while providing satisfying protein and fat from chicken and cheeses.

Paleo Diet

While close, this recipe is not strictly paleo due to the dairy content (cream cheese and mozzarella), which are not permitted in traditional paleo diets.

Instructions

1

Preheat the oven to 375°F (190°C).

1 min
2

In a medium mixing bowl, combine the softened cream cheese, mozzarella cheese, Parmesan cheese, chopped basil, chopped parsley, and minced garlic. Mix until well combined and smooth.

3 min
3

If using sun-dried tomatoes, fold them into the cheese mixture now. Set the filling aside.

1 min
4

Place one chicken breast on a clean cutting board. Using a sharp knife, carefully slice horizontally through the thickest part of the breast, cutting almost all the way through but leaving one edge intact to create a pocket. Open the breast like a book.

2 min
5

Repeat the butterflying process with the remaining three chicken breasts.

5 min
6

Season the inside of each butterflied chicken breast with a pinch of salt and pepper.

1 min
7

Divide the cheese filling evenly among the four chicken breasts, spreading it on one side of each opened breast, leaving about 1/2 inch border around the edges.

2 min
8

Fold the chicken breasts closed over the filling and secure with 3-4 toothpicks along the open edge to keep the filling inside during cooking.

2 min
9

In a small bowl, mix together the olive oil, paprika, dried oregano, remaining salt, and black pepper to create a seasoning paste.

1 min
10

Brush the outside of each stuffed chicken breast generously with the seasoned olive oil mixture.

1 min
11

Place the stuffed chicken breasts in a lightly greased baking dish, spacing them evenly apart.

1 min
12

If using lemon juice, drizzle it over the chicken breasts now.

13

Bake in the preheated oven for 28-32 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.

30 min
14

Remove the chicken from the oven and let it rest for 5 minutes before serving.

5 min
15

Carefully remove the toothpicks from each chicken breast. Slice each breast on a diagonal if desired to show the beautiful cheese filling, then serve immediately.

2 min

Frequently Asked Questions