Garlic-Lemon Double Stuffed Chicken Recipe -
Garlic-Lemon Double Stuffed Chicken Recipe
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Garlic-Lemon Double Stuffed Chicken
See how to make cheese-stuffed chicken breasts drenched with a lemon-butter sauce See more
  • READY IN 50 mins

Garlic-Lemon Double Stuffed Chicken

Recipe by  

"Not your everyday chicken dish! Stuffed with Cheddar and cream cheeses, then drenched with a garlic-lemon-butter sauce, your friends and family will be begging you to make this recipe - believe me, I know!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
  2. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
  3. Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
  4. Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
  5. Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 13, 2004

Made this for dinner last night, what can I say . . .EXCELLENT! The only changes I made were I added 1 1/2 tablespoons of lemon juice instead of just 1 tablespoon (this was a recipe for 4) and to be honest, I think next time I will add even more lemon. We like that lemon flavor!! Also, I used cheddar (hard) slices and I think I will do the shredded cheddar and I will try and spread the cream cheese on (instead of chunky). Maybe that will prevent it from oozing out!! :) Overall, this is an excellent recipe and VERY flavorful and to be honest, VERY easy to make. . .a must try for any household!

Most Helpful Critical Review
Sep 10, 2004

Although this recipe was good, it was very heavy. i could only eat 1/2 of the smallest breast of chicken before i had to clear it away. My boyfriend liked it, but thought it was too rich as well and could only be made once in a great while. If i make it again, i will not give it the breaded topping, use a white cheese, and serve it with a tomato sauce.

Aug 24, 2004

Very tasty!!! I did what one reviewer suggested and pounded the chicken flat, filled with cheese, and then roll up (securing with toothpicks). I also used Parmesan instead of Romano. This was so easy. Will do MANY more times :-)

Dec 12, 2005

Good, but as others suggested and I wished I would have listened, is cut the cream cheese in half because it was a little overwhelming. Other than that, we enjoyed. Thanks

Nov 02, 2006

Really good, thanks for sharing. I actually chose to flatten the chicken, add the cheese and then roll them up. I used far less cream cheese and threw in some bacon along with the cheese mixture. Also used Panko crumbs as opposed to breadcrumbs. I thought the lemon garlic butter was the best thing about this dish, and, if making again, I would ditch dunking them in milk before breading and just use the lemon garlic butter (pouring any remaining over the chicken). I think that would add tremendous flavor. Again, thanks for the was nice and different!

Sep 13, 2012

Wow - this is fabubous and I swear you could put just about anything rolled up inside a chicken breast and it's bound to be good. Plus the combination of three different cheese was an indication to me that this was going to be tasty. I did make a couple of changes... First I pounded my chicken breasts down thin. Second I used light shredded cheddar cheese that I combined with softened light cream cheese until it was blended. to stuff the chicken and rolled the chicken securing with toothpicks. I dipped the chicken in egg and milk then the bread crumb mixture to form a light coating. I then drizzled it with the melted butter mixture and baked it according to the directions. The result was a very moist and flavorful chicken bursting with a delicious cheese filled center!

Sep 13, 2004

Made this last week - what a great recipe! I didn't have any cream cheese on hand, so I mixed cheddar, mozzarella, and sour cream for the filling. Turned out awesome. Husband was impressed, and we're having it again tonight!

Jul 09, 2007

Yum yum yummy!!! This recipe was so easy - and tastes HEAVENLY! My husband issued appreciative groans (mouth full of warm melted stuffing...) from his side of the plate when this was served! I low-carbed it to my liking - replacing the Italian bread crumbs with almond flour, Italian seasoning, and kosher salt. Also, since I didn't have Romano, I just used more shredded cheddar. This was a heavenly savory recipe - and great for company! Best of all, I made the full recipe and froze 6 of the chicken breasts. They reheated beautifully as an at-work lunch. What a treat! Thanks for posting this one!


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  • Calories
  • 642 kcal
  • 32%
  • Carbohydrates
  • 19 g
  • 6%
  • Cholesterol
  • 184 mg
  • 61%
  • Fat
  • 44.7 g
  • 69%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 40.4 g
  • 81%
  • Sodium
  • 1049 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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