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Flavorful Smothered Hatch Chile Cheese Stuffed Chicken Breast

smothered hatch chile cheese stuffed chicken breast - featured image
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A quick and easy stuffed chicken breast recipe featuring smoky roasted Hatch chiles and melty cheese, smothered in a creamy pan sauce. Perfect for a cozy and flavorful dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 ounces each), pounded slightly
  • 4 roasted, peeled, and sliced Hatch chiles (fresh, jarred, or frozen)
  • 1 cup shredded Monterey Jack or mozzarella cheese
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 cup low sodium chicken broth
  • 1/4 cup sour cream (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • A handful of fresh cilantro, chopped (for garnish)

Instructions

  1. Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2 inch thick.
  2. In a small bowl, mix shredded Monterey Jack cheese with sliced Hatch chiles and set aside.
  3. Lay each flattened chicken breast flat, spoon a quarter of the cheese and chile mixture onto one half, then fold the other half over to cover. Secure with toothpicks if needed.
  4. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the stuffed chicken breasts and sear for 3-4 minutes per side until golden brown. Lower heat if oil starts smoking.
  5. Remove chicken temporarily and set aside. In the same skillet, add minced garlic and chopped onion. Cook until soft and fragrant, about 2-3 minutes, stirring frequently.
  6. Pour in 1 cup chicken broth, scraping browned bits from the pan. Stir in cumin, smoked paprika, salt, and pepper. Let sauce simmer and reduce slightly for 5 minutes.
  7. Return chicken breasts to skillet, spoon sauce over them, reduce heat to low, cover, and cook for 8-10 minutes or until internal temperature reaches 165°F.
  8. Gently stir in sour cream to the sauce in the last 2 minutes for a creamy finish (optional).
  9. Remove toothpicks, sprinkle chopped cilantro over the top, and serve warm.

Notes

Pound chicken breasts evenly for consistent cooking and easier stuffing. Do not overstuff to prevent splitting. Use toothpicks to secure edges. Sear chicken well to lock in juices. Use fresh roasted Hatch chiles for best flavor; jarred or frozen can be used but rinse jarred to avoid watery filling. Cover skillet during final cooking to keep chicken moist. Sour cream in sauce is optional but recommended for creaminess. Substitute sour cream with Greek yogurt or coconut yogurt for dairy-free version. Poblano peppers can replace Hatch chiles if unavailable.

Nutrition

Keywords: Hatch chile, stuffed chicken breast, smothered chicken, cheesy chicken, quick dinner, easy weeknight meal, smoky chicken, gluten-free, dairy-free option

Find it online: https://forkmila.com/flavorful-smothered-hatch-chile-cheese-stuffed-chicken-breast-recipe-easy-and-perfect-for-dinner/