Italian Sausage Stuffed Chicken Breast

This Italian sausage stuffed chicken breast turns a simple weeknight staple into something that looks like real effort. Mild sausage, sharp Asiago, and cream cheese keep the inside juicy while a breaded crust turns golden around it. You can add my Asiago cheese sauce on the side for more cheesy goodness!

Why You'll Love This Italian Sausage Stuffed Chicken

• Saves Money. Using chicken breast and bulk sausage is a cost effective way to create a hearty meal that feels like a restaurant treat.
• Saves Time. Mix the filling a day in advance to speed up your evening cooking process.
• Great Taste. The sharpness of the Asiago cheese balances the savory sausage for a well rounded flavor.
• High Protein. This combination of chicken and Italian sausage creates a satisfying main course that keeps you full.
• Simple Technique. The butterfly and pound method looks fancy but is genuinely easy to master at home.

The Ingredients for the Best Italian Stuffed Chicken Breast

• Chicken breasts, boneless and skinless, act as a lean wrapping that takes well to stuffing. Pounding them thin ensures they cook evenly and roll up easily.
• Italian sausage provides the main savory punch. Mild sausage appeals to the whole family, though hot sausage works if you want some heat.
• Asiago cheese is slightly sharper and nuttier than mozzarella, which cuts through the richness of the sausage.
• Cream cheese acts as the binder for the filling. It keeps the inside creamy and helps prevent the chicken from drying out during the bake.
• Breadcrumbs and flour create a seal around the chicken, keeping the juices in while providing crunch. Almond flour works too if you want it.
• Butter gets used to brown the chicken before baking, which jumpstarts the golden color and adds a rich, nutty flavor to the crust.

How to Prepare the Asiago Stuffed Chicken

1. Place the chicken breasts on a cutting board and slice them horizontally, butterfly style, all the way through so each breast becomes two thin cutlets. Place the pieces between two sheets of plastic wrap and pound gently with a meat mallet until thin and even, being careful not to tear the meat.
2. Remove the Italian sausage from its casing and brown it in a large skillet over medium-high heat, breaking it into small crumbles as it cooks. Once browned and firm, remove from heat and let it cool slightly.
3. In a mixing bowl, combine the cooked sausage, grated Asiago cheese, and room temperature cream cheese. Stir until well combined and the mixture holds together.
4. Place 3 to 5 tablespoons, depending on the size of the chicken you are working with, of the filling in the center of a pounded chicken breast. Roll the chicken tightly over the filling and place it seam side down on a plate. Repeat with the remaining chicken pieces, taking care not to overstuff.
5. Set up a breading station with three shallow bowls, flour in the first, the egg whisked with milk in the second, and breadcrumbs in the third. Dredge a stuffed chicken roll in the flour, shaking off the excess, dip it in the egg mixture, and press it into the breadcrumbs until fully coated. Repeat with the remaining pieces.
6. Preheat the oven to 375 degrees F. Melt the butter in an oven-proof skillet over medium heat, and brown the breaded chicken on all sides, working in batches if needed so the pan isn't crowded.
7. Transfer the skillet to the oven, or move the chicken to a baking dish, and bake uncovered for 20 minutes, or until the internal temperature reaches 165 degrees F.

Tips on Making Your Italian Stuffed Chicken Breast

• Keep the filling at room temperature before stuffing. Cold filling forces the chicken to overcook on the outside while the center slowly catches up, which is one of the most common mistakes with stuffed chicken.
• Use grated Asiago rather than pre-shredded cheese. Pre-shredded cheese is coated with anti caking agents that keep it from melting smoothly, which can leave a grainy texture inside the chicken.
• Bake uncovered the entire time. Covering traps steam and softens the breading you just worked to crisp up.
• Try to use chicken breasts that are similar in size. Uneven thickness means the thinner pieces finish before the thicker ones, which can leave some rolls undercooked while others overcook.

Troubleshooting Your Easy Stuffed Chicken with Sausage

• Breading is soggy Brown the chicken in a hot skillet with butter before putting it in the oven to set the crust. Don't crowd the pan with chicken. It will steam and not brown.
• Chicken is dry The cream cheese in the filling acts as a moisture barrier. Ensure you do not bake past an internal temperature of 165 degrees F.
• Rolls falling apart Use toothpicks to secure the seam if the chicken is too thick to stay rolled on its own.
• Sausage is too chunky Break the sausage into very small crumbles while browning so it incorporates smoothly with the cheese.

What to Serve With This Stuffed Chicken

This recipe would go great with spinach topped with the caesar salad dressing and side of blistered green beans.

For another easy recipe try my city chicken

For more easy weeknight meals, explore all of my dinner recipes.

FAQ's

What makes this worth the extra steps is how little actual skill any of them require, butterflying, pounding, breading, these all sound more advanced than they are. The payoff is a dinner that looks and tastes like it took a lot more effort than it did, with a filling that stays juicy and a crust that actually stays crisp.

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