Southwest Stuffed Chicken combines crispy panko-crusted chicken breasts with a creamy jalapeño and cheese filling, baked until golden brown for a flavorful weeknight meal that delivers restaurant-quality results at home.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large skillet, heat cooking oil over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown and crispy.
Remove the skillet from the heat and stir in the taco seasoning mix until well combined. Transfer the seasoned panko to a large, shallow bowl and set aside.
In a separate bowl, mix together the softened cream cheese, shredded Mexican cheese blend, and drained diced jalapeños to create the filling.
Butterfly each chicken breast by cutting a pocket into the thickest side, being careful not to cut all the way through. Stuff each breast with the cream cheese mixture.
Dip each stuffed chicken breast into a bowl with the beaten eggs, then press it firmly into the seasoned panko mixture, ensuring it's fully coated on all sides.
Arrange the coated chicken breasts on a baking sheet. Bake in a preheated oven at 325°F for 20-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Let the chicken rest for a few minutes before serving.
Store cooled chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–12 minutes until warmed through, or microwave individual portions for 1–2 minutes.
Pound chicken breasts to even thickness, create a small pocket without puncturing the back, and secure with toothpicks if needed. Avoid overstuffing.
Bake until the internal temperature reaches 165°F (74°C) measured with a meat thermometer in the thickest part, not touching the filling.
Yes—stuff and bread the chicken up to 8 hours ahead, refrigerate on a parchment-lined tray, then bake when ready. Add 2–3 minutes to baking time if starting from cold.
Heat level depends on the jalapeños used and amount of diced peppers. Use fewer jalapeños or remove seeds for mild; keep seeds for more heat.
Freeze breaded, unbaked chicken on a tray for 2 hours, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5–10 minutes to cook time.
Salsa Chicken Meal Prep Bowls
60 min
Honey Chipotle Chicken
50 min
White Chicken Chili
255 min
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
Creamy Black Bean Taquitos
30 min
7 Layer Dip
20 min
Tempeh Burrito Bowls
35 min
