Zucchini Stuffed Chicken Breasts – Cheesy & Flavorful!

This easy stuffed chicken breasts recipe features a zesty filling of fresh grated zucchini, ripe Roma tomatoes, and two creamy cheeses, baked to perfection! It’s packed full of Mediterranean-inspired flavors and so simple to make.

I love this spin on classic baked chicken breasts. For another fun variation, try my bruschetta chicken stuffed with juicy balsamic tomatoes.

Sliced stuffed chicken breast served on a plate with a side salad. Photo and recipe on diethood.com

Maybe it’s because I grew up eating chicken Kiev, but I can’t resist a stuffed chicken recipe! Today’s stuffed chicken breasts recipe is an homage to a few of my favorite summer ingredients. The filling in this recipe is a delicious mix of freshly grated zucchini, two types of cheese, and Italian seasoning, layered with sweet, juicy Roma tomatoes and basil.

Things to Know About This Stuffed Chicken Breasts Recipe

It’s (literally) bursting with summer flavors. I’m always finding a way to work summer zucchini into a meal. I love the tender zucchini paired with the sweet shallots, juicy tomatoes, and sharp, tangy cream cheese in this stuffed chicken recipe.
Make it any day of the week. These stuffed chicken breasts are easy to make on weeknights and “fancy” enough to impress friends at dinner parties. It’s a win-win.
Easy to customize. Plus, you can customize the ingredients however you’d like. Swap the cheese, trade grated zucchini with another veggie like mushrooms or asparagus, or make spinach stuffed chicken breasts instead.

Stuffed chicken breasts ingredients with text labels overlaying each ingredient. — Chicken and seasonings.

Zucchini stuffed chicken breasts ingredients with text labels overlaying each ingredient. — Chicken and seasonings.

Ingredients You’ll Need

Here’s a quick look at what you’ll need to make these Mediterranean-style stuffed chicken breasts. Scroll down to the recipe card for the printable recipe, followed by a step-by-step overview.

Chicken Breasts – You’ll need boneless, skinless chicken breasts since we’ll be pounding them thin. Larger chicken breasts are easier to fill than smaller ones.
Seasoning – You can really use any chicken seasoning you’d like, here. I use garlic powder, salt, and pepper, since I like to give the veggies and flavors in the filling a chance to shine. You could also use my forever go-to chicken seasoning blend.

For the Cheesy Filling

Olive Oil – I use extra virgin olive oil for sautéeing because I love the subtle, herby flavor. You can substitute another oil, like avocado oil, or use butter if you’d prefer.
Onion and Garlic – Shallot or another mild onion and fresh garlic, chopped and minced. If needed, substitute ¼ teaspoon of garlic powder per fresh clove.
Zucchini – I love using garden zucchini when I can get my hands on it. When looking for a ripe zucchini, choose one that’s firm and vibrant green, without any blemishes.
Cream Cheese and Parmesan – Soften the cream cheese and finely grate the parmesan before you start. I recommend using a block of cream cheese rather than the whipped or spreadable tub kind.
Italian Seasoning – In addition to salt and pepper, to boost the flavors. Feel free to swap dried seasoning for fresh Italian herbs, like chopped oregano, basil, and thyme. I always have fresh herbs around for a garnish, anyway!
Fresh Basil – So delicious. You can use parsley, too, or another herb you prefer.
Tomatoes – I opt for Roma tomatoes as they’re not overly watery. Any salad tomato works well here (cherry, grape, etc.). Slice the tomatoes thinly to layer in with the rest of the chicken filling.

Overhead view of baked stuffed chicken breasts on a parchment-lined baking sheet. Photo by diethood.com

How to Pound Chicken Thin

Before we can stuff our chicken breasts, we’ll pound them thin using the same method as chicken paillard or chicken picatta. It involves flattening the chicken breast so it’s tender, and in this case, makes it much easier to wrap around the filling.

First, place the chicken breasts between two sheets of plastic wrap or parchment paper on a sturdy surface, like a cutting board.
Then, pound the chicken to an even, ¼-inch thickness using a meat mallet or rolling pin.

Can I Use Chicken Thighs?

Certainly! You can make this recipe with boneless chicken thighs instead. Keep in mind that chicken thighs can be more delicate than chicken breasts, though, so take a bit more care when pounding them to an even thickness. You may also need to increase the cooking time, since thigh meat takes longer to cook.

Helpful Recipe Tips

Don’t overfill. As delicious as the cheesy zucchini filling is, take care not to overstuff the chicken. It’ll be harder to fold, and the excess filling will leak out while the chicken bakes.
Use toothpicks. Secure the stuffed chicken breasts using toothpicks to keep the filling intact. Remove the picks or warn your guests about them when serving.
Rest the chicken. Allow your stuffed chicken breasts to rest for at least 5 minutes before you serve. This allows the juices to redistribute throughout the chicken and makes it tender.

What to Serve With Stuffed Chicken Breasts

I serve these juicy cheesy stuffed chicken breasts with a cherry walnut salad on the side and a tasty starter, like grissini breadsticks dipped in garlic butter. Stuffed chicken is also great as a cozy dinner with mashed potatoes or white rice and a veggie side, like broccoli. A basket of dinner rolls doesn’t hurt, either, for mopping up any cheesy filling that escapes! Pair your chicken with a cold glass of Pinot Grigio or a dry rosé.

Stuffed chicken breast garnished with fresh basil next to a side salad on a plate.

Frequently Asked Questions

Do I need to drain the zucchini?

Yes. Squeezing the excess water out of the grated zucchini is key to avoiding a watery filling. Don’t skip this step!

How can I soften cream cheese quickly?

Cut the brick of cream cheese into cubes, then cover it with plastic wrap and leave it at room temperature (it’ll soften quicker in smaller pieces).

Can I make this ahead of time?

Sure! Stuff the chicken breasts and keep them covered in the fridge up to 24 hours before you cook them. I don’t recommend freezing the unbaked stuffed chicken as the zucchini and tomatoes will be watery when thawed.

Stuffed chicken breast cut into slices next to a side salad on a plate. Photo and recipe on diethood.com

(Amazon affiliate links) For more kitchen tool faves, check out my shop!

Box Grater – Great for shredding zucchini and parmesan.
Meat Mallet – For pounding the chicken to an even thickness.
Cheese Cloth – Use it to wring out all that extra moisture from the zucchini.
Baking Sheet – Ideal for roasting the stuffed chicken evenly.

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Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper.
Pound the chicken. Place a chicken breast between two pieces of plastic wrap on a cutting board and pound with a rolling pin to even thickness (about ¼ inch). Repeat with the remaining breasts.
Season the chicken. Season the chicken pieces on both sides with salt, pepper, and garlic powder. Set aside.
Saute the aromatics. Heat the olive oil over medium-high heat in a skillet. Add the shallot and saute until translucent. Add the garlic and saute until fragrant. Turn off the heat and set aside.
Grate the zucchini. Grate the zucchini and then squeeze as much water out of it as possible. You can use your hands or a cheesecloth.
Put it all together. Combine the sauteed aromatics, zucchini, cream cheese, parmesan, salt, pepper, and Italian seasoning in a mixing bowl. Whisk until combined.
Stuff the chicken breasts. Spread about 2 tablespoons of the filling on half of each chicken breast. Top with basil and tomato slices. You’ll want ~2 slices of tomato per chicken piece. Fold the other side of each chicken breast over the filling and secure with toothpicks.
Bake. Arrange the stuffed chicken breasts on the prepared baking sheet and bake for 25 minutes or until the chicken reaches an internal temperature of 165°F.
Rest. Allow the chicken breasts to rest for 5 minutes or so before serving.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

How to Stuff Chicken Breasts

Stuffing chicken is a great way to turn your humble chicken breasts into something special on a weeknight or date night. It’s also SO easy! Here are the steps:

Flattened chicken breast between two sheets of plastic wrap next to a rolling pin on a wooden cutting board. — Pound the chicken thin.

Sautéed onions in a skillet with a wooden spatula. — Pound the chicken thin.

Prepare the chicken. While the oven preheats to 400ºF, pound the chicken breasts to an even ¼-inch thickness. Season the chicken on both sides with salt, pepper, and in this case, garlic powder.
Sauté the aromatics. Meanwhile, heat the oil in a skillet. Sauté the shallot over medium heat so it softens, then stir in the garlic.

Shredded zucchini combined with the filling ingredients in a bowl. — Grate the zucchini and add the other ingredients.

Zucchini filling in a bowl with a wooden spatula. — Grate the zucchini and add the other ingredients.

Next, grate and squeeze the zucchini. Grate the fresh zucchini using a box grater or similar. Afterward, use a cheesecloth or paper towels to drain the zucchini and squeeze out as much liquid as possible.
Put it all together. Add the drained zucchini to a bowl along with your sautéed onion and garlic, cream cheese, parmesan, and seasonings. Stir that together until it’s well combined. You’re almost ready to stuff your chicken!

Raw stuffed chicken breasts secured with toothpicks on a parchment-lined baking sheet. — Stuff the chicken.

Overhead view of baked stuffed chicken breasts on a parchment-lined baking sheet. — Stuff the chicken.

Stuff the chicken breasts. Now, spread about 2 spoonfuls of filling over one half of the pounded chicken breast. Arrange two tomato slices and a few basil leaves on top. Then, fold the other half of the chicken over the filling. Secure the stuffed chicken with toothpicks.
Bake. Place the stuffed chicken breasts on a lined baking sheet and bake at 400ºF for 25 minutes. Check that the chicken reaches an internal temperature of 165ºF on an instant-read thermometer, indicating it’s done. Rest the chicken for 5 minutes after baking, then dig in!

More Ways to Stuff Chicken

Spinach. Substitute the zucchini in this recipe with fresh baby spinach leaves. Or, use a combination of the two.
Mushrooms. Try a variation with diced sautéed white mushrooms or garlic mushrooms.
Cheese. Instead of cream cheese and parmesan, stuff the chicken with ricotta, feta, goat cheese, or cottage cheese.
Pesto. Stir basil or spinach pesto into the filling or spread it over the chicken. Try zhoug (spicy cilantro sauce) for something a little different.
More add-ins. Try adding cooked crumbled bacon, chopped artichoke hearts, or swap the fresh tomatoes for sun-dried tomatoes instead.

Storage and Reheating

Refrigerate. Store any leftover stuffed chicken breasts airtight in the fridge for up to 2 days.
Reheat. You can reheat the chicken in a 350ºF oven (or use the air fryer if you have one). I sometimes find that chicken gets a bit dried out in the microwave, though it does work in a pinch.
Freeze. Wrap the cooled chicken breasts in plastic wrap or store them airtight and freeze for up to 2 months.

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