Shrimp-Stuffed Chicken Breast

Chicken breasts have a reputation for being bland. But stuff them and you suddenly have something surprising and delicious. This shrimp-stuffed chicken recipe is effortless, especially when you use precooked shrimp for the filling. All you need to do is chop it up and combine it with mayonnaise, tarragon and lemon juice. Once you stuff the chicken, cook it on the grill for about 15 minutes for an undeniably savory and smoky flavor. This chicken breast dish is simple to make for a weeknight dinner but has enough panache to make party guests swoon.

Ingredients for Shrimp-Stuffed Chicken Breast

• Chicken breast: This shrimp-stuffed chicken recipe calls for boneless, skinless chicken breast halves.
• Shrimp: Frozen cooked salad shrimp makes this savory filling a snap. Look for extra small shrimp in the frozen seafood section. These shrimp are typically sold in bags and labeled by the number of shrimp per pound; look for 100-150 per pound. You can use a larger type of shrimp if desired. Just chop the thawed shrimp into bite-size pieces before making the shrimp filling.
• Green onions: Green onions are the same type of onion as scallions, and add a mildly sweet and grassy flavor to the shrimp filling.
• Mayonnaise: Mayonnaise adds a creamy, tangy flavor to the shrimp filling. Use your favorite mayonnaise brand, or make mayonnaise from scratch!
• Dried tarragon: Tarragon adds a light licorice-like flavor to the shrimp filling. This delicately flavored herb is common in shrimp salad and chicken salad recipes. If you prefer fresh tarragon, use three tablespoons of finely minced tarragon instead of one tablespoon of dried tarragon.
• Lemon juice: Freshly squeezed lemon juice adds acidity and a bright citrus flavor to the shrimp filling.
• Liquid smoke: This optional ingredient adds a smoky flavor to the shrimp filling. When shopping for liquid smoke, we recommend looking for brands that only list “smoke” or “smoke flavor and water” as ingredients.
• Canola oil: Canola oil is a neutral oil with a high smoke point. A light brushing of oil onto the chicken keeps it from sticking to the grill as it cooks.
• Salt and pepper: The outside of the chicken is seasoned simply with salt and pepper.

Directions

Step 1: Prep the chicken

Flatten the chicken breasts to 1/4-inch thickness.

Editor’s Tip: Flattening the chicken helps it cook evenly. The best way to flatten boneless chicken breasts is to place them between two pieces of waxed paper or storage wrap, or in a resealable plastic bag. Starting in the center and working out to the edges, pound each breast lightly with the flat side of a meat mallet until the chicken is even in thickness. Hold a sharp knife parallel to the cutting board and along one long side of the breast; cut it almost in half, leaving it attached at one side. Open the breast so it lies flat; cover it with plastic wrap. Using the flat side of a meat mallet, lightly pound to 1/4-inch thickness.

Step 2: Make the shrimp filling

In a large bowl, combine the shrimp, onions, mayonnaise, tarragon, lemon juice and liquid smoke, if using.

Step 3: Stuff the chicken

Place about 1/3 cup of the shrimp filling down the center of each chicken breast half. Fold the chicken over the filling and secure it with toothpicks. Brush the chicken with oil and sprinkle with salt and pepper.

Step 4: Grill the chicken

Grill the chicken, covered, over medium heat for six to eight minutes on each side or until it’s no longer pink and the internal temperature reaches 165°F. Discard the toothpicks and serve.

ELLIE CROWLEY FOR TASTE OF HOME

Shrimp-Stuffed Chicken Variations

• Add a sauce: To complement the flavor of the shrimp-stuffed chicken, add a white wine reduction. To make the sauce, combine 1/2 cup of white wine, 1 tablespoon of lemon juice, 1/4 cup of finely chopped shallot, 1 teaspoon of dried oregano, 1 teaspoon of Dijon mustard and 1 teaspoon of minced garlic in a saucepan. Bring it to a boil, then simmer until it’s reduced by half, about two to three minutes. Remove the sauce from the heat and stir in the butter until it’s melted.
• Heap on the herbs: Dried basil, parsley, oregano and/or chives can enhance the flavor of the shrimp stuffing.
• Make it spicy: To make this shrimp-stuffed chicken breast recipe spicier, add a teaspoon of Cajun or Old Bay seasoning to the shrimp filling. You could also add a pinch of paprika or cumin to punch up the flavor.

How to Store Shrimp-Stuffed Chicken Breast

You can store leftover shrimp-stuffed chicken breast in an airtight container for three to four days in the refrigerator.

How do you reheat shrimp-stuffed chicken?

There are a few ways to reheat chicken without drying it out. The best method is to reheat the chicken in an oven. Preheat the oven to 400°. Set a wire cooling rack on a rimmed baking sheet and set the chicken on top of the rack. Bake the chicken for 15 to 20 minutes, or until a thermometer inserted into the center of the chicken reads 165°.

Shrimp-Stuffed Chicken Breast Tips

ELLIE CROWLEY FOR TASTE OF HOME

Can you make shrimp-stuffed chicken in the oven or on the stovetop?

You don’t need a grill to make shrimp-stuffed chicken. To make it in the oven, preheat the oven to 350°. Heat 1 tablespoon of oil or butter (or a mixture of both) in a large oven-safe skillet over medium heat. Sear both sides of the stuffed chicken breasts. Immediately place the skillet into the oven and bake for 25 to 30 minutes, or until a thermometer inserted into the center of the chicken registers 165°.

To cook shrimp-stuffed chicken on the stovetop, heat 1 tablespoon of oil or butter on a large skillet over medium heat. Add the stuffed chicken breasts and cook until each side is golden brown, about 10 minutes per side. Check that the internal temperature has reached 165° before removing them from the heat.

What can you serve with shrimp-stuffed chicken breast?

Grilled vegetables are an easy side to make alongside this grilled chicken recipe. For a bit of sweetness and spice, try our chili-lime grilled pineapple recipe. Other side dishes that pair perfectly with chicken include Parmesan asparagus, lemon-roasted fingerlings and Brussels sprouts or lemon-mushroom orzo, which tastes delicious hot or cold.