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Cheese Stuffed Chicken in White Wine Sauce

Juicy chicken breasts stuffed with a gooey and garlicky cheese filling. Top it all off with a creamy wine sauce!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Chicken
Cuisine: American
Keyword: stuffed chicken
Servings: 4
Calories: 573kcal


  • 4 medium boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1/2 cup flour
  • 1 tsp salt
  • 1/4 tsp pepper


  • 1/4 cup shredded sharp provolone or asiago
  • 1 cup shredded mozzarella
  • 2 tbsp grated Parmesan or Romano cheese
  • 1/2 cup sour cream
  • 2 green onions thinly sliced
  • 2 cloves garlic minced
  • 1/8 tsp red pepper flakes
  • 1/4 cup breadcrumbs
  • 2 tbsp finely diced sun dried tomatoes
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • 1 cup dry white wine
  • 1/4 cup heavy cream
  • 1/4 cup thinly sliced onion
  • 1/2 cup thinly sliced mushrooms
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • Preheat oven to 350 degrees. Lightly spray a 13 x 9-inch baking dish.
  • Mix the flour, 1 tsp salt and 1/4 tsp of pepper on a plate. Set aside.
  • Butterfly chicken breasts. Here's a good video if you don't know how:
  • Pound each butterflied breast between 2 sheets of plastic wrap using a meat mallet to 1/4-1/2-inch thickness. Set aside.
  • Mix all filling ingredients together in a large bowl; stir well to combine. Divide the filling into 4 equal balls.
  • Lay chicken breast on a plate. Place a ball of the cheese filling on one "wing" of the chicken breast (butterflied chicken breast will have 2 "wings" like a butterfly). Flatten the cheese filling into a shape like a hockey puck. Fold the other "wing" over the filling--it's not necessary to seal. Repeat for other chicken breasts.
  • Heat a large skillet over medium-high heat. Add the olive oil and heat until the oil shimmers.
  • Dredge each chicken breast in the season flour; place chicken breast in hot skillet and brown well on each side--you may have to brown in shifts. Don't wash the pan--you will use this to make the sauce and you want the chicken "drippings" for flavor.
  • Place chicken in prepared baking dish.
  • Bake for 20-30 minutes (or until internal temp is 165 degrees F or juices run clear). While the chicken bakes, prepare the sauce.
  • To make sauce, heat the same skillet you browned the chicken in over medium heat. Add the sliced onion and saute for 5 minutes. Add the mushrooms and saute another 5 minutes.
  • Deglaze the pan with the wine, scraping up all the browned bits from the chicken. Add the cream and simmer over medium-low heat until sauce is reduced by 50% (this should take 5-10 minutes). Add salt and pepper to taste. Spoon over chicken.


Serving: 1person | Calories: 573kcal | Carbohydrates: 24g | Protein: 38g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 138mg | Sodium: 1671mg | Potassium: 730mg | Fiber: 2g | Sugar: 4g | Vitamin A: 815IU | Vitamin C: 5mg | Calcium: 306mg | Iron: 2mg