Pepperoni and Cheese Stuffed Chicken Breast

Name: Pepperoni and Cheese Stuffed Chicken Breast
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 servings
Cuisine: Italian-American
Ingredients: 3 large boneless, skinless chicken breasts; 9 slices deli pepperoni; 4 oz cream cheese, softened; 1/4 cup sliced pepperoncini; 1/2 cup shredded white cheddar cheese; 2 large eggs; 1 cup Italian-style breadcrumbs; 2 tbsp olive oil; 2 tbsp unsalted butter; salt, to taste; black pepper, to taste; 2 cups arugula; 1/4 cup chopped tomatoes; 2 tbsp shaved Parmesan cheese

This Pepperoni and Cheese Stuffed Chicken Breast features boneless chicken breasts filled with a savory mix of pepperoni, cream cheese, pepperoncini, and white cheddar, then pan-fried until golden and finished in the oven. It's paired with a fresh arugula salad for a complete Italian-American weeknight meal.

🌍Italian-American 🏷️Stuffed chicken 🏷️Chicken breast 🏷️Pepperoni 🏷️Cream cheese Weeknight dinner

🏷️

🏷️Pan-fried chicken

-0:00

melissajorealrecipesonTikTok

Total

35 min

Servings

3

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by melissajorealrecipes

-0:00

melissajorealrecipesonTikTok

Ingredients

3 large boneless, skinless chicken breasts
9 slices deli pepperoni
4 oz cream cheese, softened
1/4 cup sliced pepperoncini
1/2 cup shredded white cheddar cheese
2 large eggs
1 cup Italian-style breadcrumbs
2 tbsp olive oil
2 tbsp unsalted butter
salt, to taste
black pepper, to taste
2 cups arugulaoptional
1/4 cup chopped tomatoesoptional
2 tbsp shaved Parmesan cheeseoptional

14 Ingredients

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Instructions

1
Preheat your oven to 375°F (190°C).
2
Carefully cut a slit into the side of each chicken breast to create a pocket. Season the inside and outside with salt and pepper.
3
Stuff each chicken breast pocket with deli pepperoni, cream cheese, sliced pepperoncini, and shredded white cheddar cheese.
4
Set up a breading station. In one shallow bowl, whisk the eggs. In another, place the breadcrumbs.
5
Carefully close the stuffed chicken breasts, then dip each one first into the egg wash, allowing excess to drip off, and then press firmly into the breadcrumbs to coat all sides.
6
Heat olive oil and butter in a large, oven-safe skillet over medium-high heat.
7
Place the breaded chicken in the hot skillet and cook for about 5 minutes per side, until golden brown.
8
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
9
While the chicken bakes, toss the arugula, chopped tomatoes, and shaved Parmesan in a bowl to make a simple salad.
10
Remove the chicken from the oven and serve immediately, topped with the fresh arugula salad.

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Tips & Notes

Pro tips

Butterfly the chicken breasts evenly and gently to avoid tears; aim for about 3/4-inch thickness so the filling cooks through before the breading burns.
Let the breaded chicken rest in the refrigerator for 15–20 minutes before frying; this helps the coating adhere and fry more evenly.
Use medium-high heat for the pan-fry stage to achieve a golden-brown crust in 3–4 minutes per side; too high and the breading browns before the chicken cooks.
Check internal temperature with a meat thermometer (165°F) rather than relying on time; oven temperatures vary and affect final cooking duration.

Substitutions

Cream cheese → ricotta or mascarpone (slightly softer texture, milder flavor)
White cheddar → provolone or fontina (sharper or earthier flavor profile)
Pepperoncini → roasted red peppers or banana peppers (milder heat, slightly sweeter)
Italian-style breadcrumbs → panko (crispier crust) or crushed crackers (nuttier flavor)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat gently in a 325°F oven for 10–12 minutes, covered, to preserve the coating's crispness.

Common Questions

How do you butterfly a chicken breast without it falling apart?

Place the breast flat on a cutting board, place your hand on top to steady it, and use a sharp knife to cut horizontally through the thickest part, stopping just before the edge so it opens like a book. Keep the knife parallel to the board for even thickness.

Can you make this ahead of time?

Yes. Stuff and bread the chicken breasts up to 4 hours ahead, refrigerate on a parchment-lined tray, then pan-fry and bake when ready to serve.

How do you know when the chicken is fully cooked?

Use an instant-read thermometer inserted into the thickest part of the chicken; it should reach 165°F (74°C). The chicken should no longer be pink inside when cut open.