Italian Sausage Stuffed Chicken Breast (Cheesy & Juicy)

Looking for a way to make chicken breast exciting again? This Italian Sausage Stuffed Chicken Breast turns a simple weeknight staple into a gourmet meal. By stuffing the chicken with a savory mix of mild Italian sausage, sharp Asiago, and rich cream cheese, the meat stays incredibly juicy and flavorful while baking to a golden crisp.

Why You'll Love This Stuffed Chicken

• The Creamy Filling: The combination of Asiago and Cream Cheese creates a melt-in-your-mouth filling that keeps the chicken from drying out.
• Packed with Protein: With chicken breast and Italian sausage, this is a hearty, satisfying meal that needs only a simple side salad.
• Looks Gourmet, Easy to Make: It looks like a complex restaurant dish, but the "butterfly and pound" method makes it surprisingly easy to assemble at home.

The Ingredients for the Stuffed Chicken

• Chicken Breasts: We use boneless, skinless breasts because they are a lean canvas that takes well to stuffing. Pounding them thin ensures they cook evenly and roll up easily.
• Italian Sausage: This provides the main savory punch. Using mild sausage appeals to the whole family, but you can swap in hot sausage if you prefer some heat.
• Asiago Cheese: This cheese is slightly sharper and nuttier than mozzarella, which cuts through the richness of the sausage.
• Cream Cheese: This acts as the binder for the filling. It ensures the inside stays creamy and prevents the chicken from drying out during the bake.
• Breadcrumbs & Flour: This combination creates a seal around the chicken, keeping the juices in while providing that essential crunch.
• Butter: We brown the chicken in butter before baking to jumpstart the golden color and add a rich, nutty flavor to the crust.

How to Prepare the Italian Stuffed Chicken

• Step 1: Prep the Chicken Place your chicken breasts on a cutting board. Slice them horizontally (butterfly style) so they open like a book. Slice them all the way through so you have two thin cutlets per breast. Place these pieces between two sheets of plastic wrap. Using a meat mallet, gently pound the chicken until it is thin and even. Be careful not to tear the meat, as this makes rolling difficult.
• Step 2: Brown the Sausage Remove the Italian sausage from the casings. Heat a large skillet over medium-high heat. Add the sausage meat, using a spatula to break it up into small crumbles as it cooks. You want the pieces small so they mix easily with the cheese. Once browned and firm, remove from heat and let it cool slightly.
• Step 3: Make the Filling In a mixing bowl, combine the cooked crumble sausage, grated Asiago cheese, and room-temperature cream cheese. Stir until everything is well combined and the mixture holds together.
• Step 4: Stuff and Roll Take 3 to 5 tablespoons of the sausage mixture and place it in the center of a pounded chicken breast. Roll the chicken over the filling tightly. Place the roll seam-side down on a plate. Repeat this with the remaining chicken pieces.
• Step 5: The Breading Station Set up three shallow bowls.
• Bowl 1: ½ cup flour.
• Bowl 2: 1 egg whisked with 2 tablespoons of milk.
• Bowl 3: 1 cup breadcrumbs (or panko).
• Take a stuffed chicken roll and dredge it in the flour, shaking off the excess. Dip it into the egg mixture to coat, and finally, press it into the breadcrumbs until fully covered.
• Step 6: Sear and Bake Preheat your oven to 375°F (190°C). In an oven-proof skillet, melt 2 tablespoons of butter over medium heat. Brown the breaded chicken on all sides to crisp up the coating. Transfer the skillet to the oven (or move chicken to a baking dish) and bake for 20 minutes, or until the internal temperature reaches 165°F.

FAQ

This recipe would go great with spinach topped with the caesar salad dressing!

For another great stuffed chicken recipe try my chicken stuffed with walnut and spinach.

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

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