Stuffed Chicken Breasts with Egg Salad Filling
A tasty and distinctive take on traditional filled chicken is this filled Chicken Breast with Egg Salad Filling. The rich and savory filling made from the creamy egg salad, fresh herbs, and a little spice goes well with the juicy, succulent chicken. Either for a big event or a midweek supper, this recipe is simple to cook and provides a filling meal. For a well-balanced platter, serve it with a crisp salad or roasted veggies on the side.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Ingredients:
4–6 boneless, skinless chicken breasts (thinly sliced or pounded flat)
4 boiled eggs, chopped
1 small tomato, finely chopped
2 tbsp mayonnaise or Greek yogurt
1 tsp Dijon mustard (optional)
1 tbsp fresh parsley or dill, chopped
½ tsp salt (adjust to taste)
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika (for seasoning the chicken)
½ tsp onion powder
1 tbsp olive oil (for brushing)
Instructions:
Prepare the Chicken
Preheat the oven to 375°F (190°C).
Place the chicken breasts on a cutting board, cover them with plastic wrap, and gently pound them to an even thickness if needed.
Season both sides with salt, black pepper, garlic powder, onion powder, and paprika.
Make the Filling
In a bowl, mix the chopped boiled eggs, tomato, mayonnaise (or Greek yogurt), Dijon mustard, and fresh herbs.
Stir well to combine. Adjust salt and pepper to taste.
Stuff the Chicken
Lay the seasoned chicken breasts flat and spoon the filling evenly onto each piece.
Carefully fold or roll the chicken over the filling and secure it with toothpicks if necessary.
Bake
Place the stuffed chicken on a parchment-lined baking tray.
Brush lightly with olive oil for a golden finish.
Bake for 25–30 minutes, or until the chicken is fully cooked (internal temperature of 165°F / 75°C).
Serve
Let the chicken rest for a few minutes before serving.
Enjoy with a fresh salad or roasted vegetables!
Tips for the Best Stuffed Chicken Breasts with Egg Salad Filling
- Use Thin Chicken Slices – If the chicken breasts are too thick, slice them in half or pound them flat for easier rolling.
- Secure with Toothpicks – To prevent the filling from spilling out, use toothpicks to hold the chicken together while baking.
- Season Well – Season both the chicken and the filling to enhance flavor. A little paprika or cayenne can add a mild kick.
- Don’t Overstuff – Adding too much filling can make it difficult to roll the chicken properly. Keep a balanced amount in each piece.
- Check for Doneness – Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Make it Air Fryer Friendly – Cook in an air fryer at 375°F (190°C) for 15–18 minutes, flipping halfway through.
- Try Different Fillings – Add chopped spinach, shredded cheese, or even diced pickles for a twist on the classic egg salad filling.
Q&A
❓ Can I prepare this ahead of time?
✅ Yes! You can assemble the stuffed chicken breasts and refrigerate them for up to 24 hours before baking.
❓ What can I serve with this dish?
✅ Great side options include roasted vegetables, a fresh green salad, mashed potatoes, or quinoa.
❓ Can I use a different protein?
✅ Absolutely! You can try this recipe with turkey cutlets or even large portobello mushrooms for a vegetarian twist.
❓ How do I store leftovers?
✅ Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best results.
❓ Can I freeze this?
✅ Yes, but it’s best to freeze the raw stuffed chicken before baking. Thaw overnight in the fridge and bake as directed.
Nutrition Information (Per Serving)
(Based on an average serving of 1 stuffed chicken breast, assuming the recipe serves 4–6 people.)
Calories: ~280–320 kcal
Protein: ~38g
Fat: ~12g
Saturated Fat: ~3g
Carbohydrates: ~3g
Fiber: ~0.5g
Sugars: ~1g
Cholesterol: ~240mg
Sodium: ~450mg