Souffle Stuffed Chicken
Elevate your dinner game with this elegant yet approachable Soufflé Stuffed Chicken recipe! Featuring tender, juicy chicken breasts filled with a light and fluffy Gruyère cheese soufflé, this dish is a showstopper designed to impress. The soufflé filling is made with a velvety béchamel base, egg whites whipped to perfection, and the nutty richness of Gruyère, creating an irresistibly creamy texture. Searing the chicken before baking ensures a golden crust, while finishing in the oven locks in all the flavors—resulting in a perfect balance of crispy and creamy. Ideal for dinner parties or a gourmet weeknight meal, this dish is garnished with fresh parsley for a pop of color and freshness. With its combination of classic French techniques and hearty flavors, Soufflé Stuffed Chicken is guaranteed to delight your taste buds and make mealtime unforgettable. Perfectly paired with roasted vegetables or a crisp side salad, it’s a recipe you’ll want to savor again and again!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless and skinless)
- 3 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- 3 large Eggs
- 1 cup Gruyère cheese (shredded)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Prepare the soufflé filling by first melting 2 tablespoons of butter in a small saucepan over medium heat.
Whisk in the all-purpose flour and cook for 1 minute until a smooth paste forms.
Gradually whisk in the milk and cook until the mixture thickens, about 2-3 minutes. Remove from heat.
Separate the eggs, placing the yolks in one bowl and the whites in another. Beat the yolks lightly and stir them into the milk mixture once it has cooled slightly.
Stir in the shredded Gruyère cheese, salt, black pepper, and garlic powder until fully incorporated.
Using an electric mixer, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cheese mixture to create a light and airy soufflé base.
Prepare the chicken breasts by slicing a pocket into the thickest part of each breast using a sharp knife, being careful not to cut all the way through.
Stuff each chicken breast evenly with the soufflé mixture and secure the openings with toothpicks.
Heat the olive oil and 1 tablespoon of butter in an oven-safe skillet over medium heat.
Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and carefully remove the toothpicks from the chicken.
Garnish with fresh parsley before serving and enjoy your soufflé stuffed chicken!
Nutrition Facts
Calories |
2604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.1 g | 187% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1405 mg | 468% | |
| Sodium | 4203 mg | 183% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 13.0 g | ||
| Protein | 278.3 g | 557% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 1616 mg | 124% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2524 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
