Stuffed Chicken Breast - Dinner ready in under an hour never looked so good! Stuffed chicken breast served with a Dijon and white wine bacon gravy tastes as good as it looks. Served over fresh arugula for an impressive dinner everyone will love!
This stuffed chicken breast with gravy is such a clever and delicious way to jazz up chicken breasts! It’s made with a thin chicken cutlet stuffed with sautéed chicken liver, onions, and carrots, then pan-seared until golden brown and served with a Dijon and white wine bacon gravy.
It’s an elegant dinner idea for any special occasion, and although it sounds much more complicated than it is, it’s just as easy for a weeknight meal. Serve with an Italian salad or roasted potatoes with garlic and rosemary and the tastiest dinner is served!
For more chicken recipes, try my chicken cutlets with green onion, chicken liver with bacon, onion and mushroom sauce, grilled garlic lemon chicken thigh skewers, and chicken fried steak.
Why You’ll Love This Stuffed Chicken Breast Recipe
Customizable. Can be made with or without wine, swap the arugula, or try a different stuffing.
The flavors. Stuffed juicy chicken breast is only made better with the rich, savory gravy on top!
It’s easy to make. It comes together in under 1 hour, with just 15 minutes of prep time.
Elegant, yet simple. It’s great for impressing guests or your family any night of the week.
Ingredients Needed
For the gravy: Bacon, onion, Dijon mustard, white wine, heavy cream.
Chicken breasts: Use boneless, skinless chicken breasts. If your breasts are big, slice them in half crosswise, so that they’re thinner. You’re still going to pound them to an even thinness, but it’ll be easier.
Olive oil: For sautéeing the ingredients for the stuffing, as well as cooking the chicken, and some is needed for the creamy bacon sauce.
Chicken liver: Cut it into pieces. No need to soak them beforehand, as they don’t have that same metallic taste that beef liver has.
Onion, carrot, and garlic: A mix of aromatics and veggies for the filling. So good!
Flour: Used to coat the stuffed chicken breast to give it a nice golden brown crust.
Salt and pepper: Seasoning for the chicken and the gravy.
Arugula: I love plating my stuffed chicken with arugula, but it’s totally optional.
See the recipe card for the full information on recipe ingredients and quantities.
How to Make Stuffed Chicken Breast
Step 1: Layer the chicken breasts between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound the breasts to an even thinness. Season both sides with salt and pepper.
Step 2: Heat oil in a large skillet over medium-high heat. Add chicken liver to the pan and cook for 3 minutes. Then, add the onion, carrot, and garlic and cook for another 5 minutes, stirring occasionally.
Step 3: Evenly divide the chicken liver mixture between the flattened chicken cutlets. Roll them up tightly and seal them with toothpicks. You can also use kitchen twine, if you prefer.
Step 4: Coat each stuffed chicken roll in flour and add them to the hot skillet (add a bit more oil first). Cook the chicken, turning continuously, for about 10-12 minutes until the chicken is cooked through. Transfer the chicken to a serving plated with arugula and let the juices settle.
Step 5: To the same skillet, add more oil and cook the bacon and onion for about 5 minutes until softened. Add the mustard and pour in the white wine. Use a wooden spoon to deglaze the bottom of the pan and let that simmer until it reduces by half.
Step 6: Stir in the cream and season with salt and pepper. Pour the bacon sauce over the stuffed chicken and enjoy your stuffed chicken breast with gravy!
If you have any bacon left, use it to make bacon wrapped asparagus on the side!
Cooking Tips & Variations
- If you don’t have any plastic wrap, you can also place your chicken breasts in a large Ziploc bag and use that when pounding them thinner.
- Make sure the chicken is cooked all the way through. Use a digital thermometer to check that the internal temperature is at 165 F before you transfer it out of the pan.
- The white wine adds a depth of flavor to the gravy, just as it does in my chicken in white wine sauce recipe. However, you can omit it if you prefer to cook without alcohol. Just replace it with chicken stock instead.
- If you are using wine, pick a dry white wine. Something like a Sauvignon Blanc, Pinot Grigio, or a Riesling.
Recipe FAQs
I haven’t tried it yet, but I would suggest using diced ham or bacon in its place. If you prefer a meatless option, go with chopped mushrooms!
You can. If you prefer not to pound your chicken into thinner pieces, you can slice your thicker chicken breast in half, almost all the way through (but not quite). Add the filling into the pocket and use toothpicks to seal it closed.
It is a thicker piece of chicken, so it’ll take longer to cook. Again, as long as the internal temperature is 165 F, it’s ready to eat!
Keep leftovers in an airtight container in the fridge for up to 3 days. You can freeze it for up to 2 months and then thaw it in the fridge overnight before reheating and serving.
When warming up leftovers, you may want to add a splash of cream or broth the sauce to thin it out again.
More Delicious Chicken Dinner Ideas
- One Pot Chicken Alfredo Pasta
- Chicken Chow Mein
- Oven Baked Chicken Thighs
- Smash Chicken Burger
- Creamy Tuscan Chicken
Did you try this recipe? Please leave me a ⭐ review below!
Thank YOU for YOUR Comment, Share & Recipe Review!
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📖 Recipe
Stuffed Chicken Breast with Bacon Gravy
Ingredients
Ingredients YOU will need to make Chicken Schnitzel:
- 4 chicken breasts boneless & skinless
- 4 tablespoons oil I like to use avocado oil
- 8 oz chicken liver cut into pieces
- 1 onion chopped
- 1 carrot grated
- 1 garlic clove finely chopped
- 2 tablespoons flour
- Salt and pepper to taste
- arugula leaves for serving
Ingredients YOU will need for the Bacon Gravy:
- 2 tablespoons avocado oil
- 1 small onion finely chopped
- 6 slices bacon finely chopped
- 1 teaspoon Dijon mustard
- ½ cup white wine
- 1 cup heavy whipping cream
Instructions
How to make Stuffed Chicken
- Cover the chicken breast with a plastic wrap and beat the meat to make it thiner. Season with salt and pepper, to taste.
- In the skillet, on the medium/high heat , heat 2 tablespoons of oil, add chicken liver & cook for 3 minutes.
- To the same skillet add onion, grated carrot & garlic, cook for 5 minutes, stirring few times.
- Divide the liver mixture between 4 chicken breasts, roll into parcels, then secure with toothpicks. Roll the chicken rolls in the flour.
- Add 2 tablespoons of oil to the skillet, preheat on medium/high heat, add chicken rolls and cook turning continuously for about 10-12 minutes, or until chicken is cooked thru.
How to make Bacon Gravy:
- Preheat 2 tablespoons of oil, add bacon and onion, cook until softened, about 5 minutes. Add mustard and white wine, simmer until reduce in half, add heavy whipping cream and season with salt and pepper.
- Serve Chicken Schnitzel on top of arugula leaves, pour the bacon sauce over. Enjoy!
Notes
Nutrition
Thank YOU for YOUR Comment, Share & Recipe Review!
Quote of the DAY
Have a happy day!
Nadezhda
Yummy
Munchkin Time
Thank you!!!🤗
Raylene
Not a fan of chicken liver is there another meat/pate that would pair well?
Munchkin Time
Hi Raylene! I haven't tried this recipe without chicken liver, but if I could substitute chicken liver I would use 8 oz. of saute ham, bacon or remove chicken liver and instead add chopped mushrooms. Let me know how it will taste if you do make it. Hope this helps!
Andy Bishop
I absolutely love this! Thanks for sharing!
Munchkin Time
Thank you so much Andy! This chicken recipe is so good! =) Hope you are having an awesome day!