How To Make Cajun Stuffed Chicken Breast | Easy Stuffed Chicken Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack provides similar melting qualities at a lower cost

Chop 6 ounces of andouille sausage into bite-sized pieces.

Heat a skillet over medium heat and add vegetable oil or avocado oil.

Add the chopped andouille sausage to the skillet and cook for 3-4 minutes until browned.

Add chopped bell pepper, celery, onion, and jalapeno (if using) to the skillet with the sausage.

Add 1 teaspoon of garlic paste to the skillet and mix everything together until the vegetables are tender.

Remove the skillet from heat and transfer the sausage and vegetable mixture to a mixing bowl.

Add 8 ounces of room temperature cream cheese to the mixing bowl with the sausage and veggies.

Add 1/4 cup of sour cream, shredded mozzarella, and shredded parmesan to the mixing bowl.

Season the mixture with Tony's Creole seasoning and all-purpose seasoning, then mix until well combined.

Taste the stuffing and adjust seasoning as needed, adding more sour cream or cream cheese if too spicy.

Take 2 boneless skinless chicken breasts and cut a pocket into each without slicing all the way through.

Season the outside of the chicken breasts with all-purpose seasoning, Tony's Creole seasoning, and a light coating of chili powder.

Stuff each chicken breast with the prepared stuffing mixture, being careful not to overstuff.

Preheat the oven to 400°F.

Heat a cast iron skillet over medium-high heat and add vegetable oil or avocado oil.

Place the stuffed chicken breasts in the skillet and sear for about 60 seconds on each side until golden brown.

Add 2 tablespoons of butter to the skillet and baste the chicken breasts with the melted butter.

Transfer the skillet to the preheated oven and bake for about 15 minutes or until the chicken reaches an internal temperature of 165°F.

Prepare brussels sprouts by cutting off the stems and slicing them in half.

In the same skillet, cook 4-5 pieces of thick cut bacon until crispy, then remove the bacon and set aside.

Add the halved brussels sprouts to the skillet with the bacon grease and season with all-purpose seasoning or salt and pepper.

Toss the brussels sprouts in the bacon fat and cook until golden brown.

Chop the cooked bacon and add it back to the skillet with the brussels sprouts, along with 1 packet of sazon and 2 tablespoons of butter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens