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Cheesy chorizo stuffed chicken breasts are the chicken dinner recipe you never knew you were missing! Bold flavor in every bite! Last winter, we busted out our queso fundido, and as we were shoveling all of that deliciousness loaded onto crisp and salty chips the thought occurred to me: this should be stuffed in chicken
And so it is. And it’s delicious. The best part is when a little cheese and chorizo spills out into the pan and gets a little crisp around the edges. You’re going to love it!
Table of Contents
- Ingredients for Chorizo-Stuffed Chicken Breasts
- How to Make Chorizo Stuffed Chicken Breasts
- Tips for Making Stuffed Chicken Breasts
- Chorizo FAQ
- Can This Recipe Be Made Ahead?
- What to Serve with Chorizo Stuffed Chicken
- Storage and Reheating Instructions
- More Mexican Chicken Recipes
- Chorizo Stuffed Chicken Breasts Recipe
Ingredients for Chorizo-Stuffed Chicken Breasts
You don’t need many ingredients to make this tasty stuffed chicken recipe! When chorizo is involved, you know you’re headed to flavor town! Here is what you will need…
- Chorizo: Adds smoky flavor, with a touch of spice, and makes the filling extra juicy and bold.
- Boneless, Skinless Chicken Breasts: The sturdy, lean base that turns into a cheesy, stuffed dinner dream.
- Chihuahua Cheese: Melts like a champ for that gooey, stretchy pull in every bite.
- Olive Oil: Helps the seasoning stick and gives the chicken a gorgeous golden sear.
- Taco Seasoning: Brings instant flavor with a little heat, a little zing, and a lot of “one more bite.”
The measurements for each ingredient are listed in the recipe card found at the end of this post.
How to Make Chorizo Stuffed Chicken Breasts
Stuffed chicken breasts seem so fancy, but they really couldn’t be easier! Here are the basic steps:
- Cook: Brown a half pound of chorizo in a skillet over medium heat, stir often, until fully cooked and the internal temperature has reached 160 degrees, then drain off any grease and set it aside.
- Slice: Use a sharp knife to cut a slit, making a pocket into the side of each chicken breast, making it as large as you can without cutting all the way through.
- Stuff: Fill each pocket with cooked chorizo and shredded cheese, packing it in nicely. Tie with butchers’ twine if you’d like.
- Season: Brush the outside of the chicken with olive oil, then sprinkle all over with taco seasoning.
- Preheat: Heat the oven to 350°F.
- Sear: Place the stuffed chicken breasts in a hot skillet and brown for about 3 minutes per side until golden.
- Bake: Transfer the chicken to a greased baking dish and bake for about 20 minutes, or until the chicken is cooked through.
- Rest: Let the chicken rest for a few minutes before serving so the juices stay put and the cheese doesn’t run away the second you cut in.
The complete instructions can be found in the recipe card down below, so keep scrolling for all the details.
Tips for Making Stuffed Chicken Breasts
Secure the Filling: If the chicken pocket won’t stay closed after stuffing, use toothpicks or butchers twine to hold everything in place while cooking.
Even Thickness: Chicken breasts cook more evenly when they are similar in size. Use a meat tenderizer to gently pound them to an even thickness before stuffing.
Grate Fresh Cheese: For the best melt and texture, grate your own cheese. Pre-shredded cheese doesn’t melt as smoothly because of the added anti-caking coatings.
Chorizo FAQ
Chorizo is just pork sausage that has been heavily seasoned and tastes sooo delicious! It’s most common in Spanish and Mexican cuisine, so chances are you’ve already had it. Ok, there are two different methods to make chorizo, so let me break it down:
The Mexican style of chorizo is made from raw pork and what you’ll see in the stores the most. Spanish chorizo is often smoked and a little more tricky to find. That means that the Spanish version Is more like a sliceable sausage whereas Mexican is like a ground meat. For this recipe, we will use Mexican chorizo.
When you head to the store, where do you find Mexican chorizo? I buy chorizo in the butcher’s or meat department. In our local grocery stores, they are in two places.
The first being the regular meat department, usually at one end or the other.
The second is a specialty Mexican cooler that has salsas, Mexican cheeses, tortillas, and chorizo.
If you can’t find it, you can always track down a local Mexican market in town. Those are sure to have great products.
Can This Recipe Be Made Ahead?
This is a great make-ahead meal! The chorizo can be browned and the chicken breasts stuffed ahead of time, and then just set it aside, covered in the fridge. Then, when it’s time for dinner, brown the chicken on the stovetop and bake as written in the instructions.
What to Serve with Chorizo Stuffed Chicken
This bold chorizo stuffed chicken pairs beautifully with simple sides that balance its rich, smoky flavors. Try serving it with sautéed spinach for something quick and fresh, or toss vegetables into the smoker for an extra layer of deep, complex flavor.
It’s also delicious alongside Mexican-inspired favorites like cilantro lime rice, Spanish rice, pinto beans, or black beans, as well as roasted zucchini or classic elote grilled Mexican corn salad, all of which complement the savory chorizo and melty cheese perfectly.
Storage and Reheating Instructions
Leftover stuffed chicken breasts should be stored in the refrigerator, and they will keep for up to 5 days. I recommend reheating the chicken in the oven at 325 degrees F for about 15 minutes.
This is our second stuffed chicken breast recipe on the blog, and I couldn’t be happier about it! Have you tried our stuffed Mediterranean chicken?! Try them both and let us know which one is your favorite!
Chorizo-stuffed chicken breasts are going to be your new favorite Mexican dinner recipe! It’s easy and totally exploding with bold flavor!
More Mexican Chicken Recipes
- Chicken Birria Tacos
- Chicken Chile Verde
- Mexican Chicken Burrito Bowl
- Easy Mexican Chicken
- Instant Pot Mexican Poblano Chicken
Chorizo Stuffed Chicken Breasts
Ingredients
- ½ Pound Chorizo
- 4 Chicken Breasts
- 2 Cups Chihuahua Cheese, or Oaxaca cheese, mozzarella cheese would also work
- 2 Tablespoons Olive Oil
- 2 Tablespoons Taco Seasoning
Instructions
- Cook the ground chorizo in a medium skillet on over medium-high heat. Drain any grease and set the chorizo aside.½ Pound Chorizo
- Using a sharp knife, cut a pocket in the side of each chicken breast. Make the pocket as big as possible without cutting through to the other side.4 Chicken Breasts
- Stuff the pocket full of chorizo and shredded Chihuahua or Oaxaca cheese.2 Cups Chihuahua Cheese
- Brush the outside of the chicken with olive oil and sprinkle with taco seasoning.2 Tablespoons Olive Oil, 2 Tablespoons Taco Seasoning
- Preheat the oven to 350° F.
- Brown the stuffed chicken breasts in a large skillet on the stove top for about 3 minutes on each side.
- Place the browned, stuffed chicken breasts in a greased baking dish and finish cooking the chicken in the oven for 20 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why does your picture show green onions but they are not included in the recipe?
Hi Gwen! I added those at the last minute just so the photos had a pop of color and some contrast. You can totally add them!