Pan-Fried Garlic Butter Stuffed Chicken Breast
Boneless chicken breasts butterflied and filled with a mashed lemon garlic butter, then breaded with panko and pan-fried until golden. The butter filling melts into the chicken during cooking, creating a savory, juicy interior. Finished with fresh parsley and lemon wedges for brightness.
Ingredients
- 3 chicken breasts, boneless skinless, large, 12 oz each, cut in half lengthwise
- ½ tsp sea salt, or to taste(optional)
- ¼ tsp black pepper, to taste(optional)
- 2 eggs, beaten
- ½ cup all-purpose flour, for breadingrice flour1:1gluten-freegluten-free
creates lighter crust
- 2 cups Panko bread crumbs, for breading
- extra light olive oil or canola oil, for sauteing, about 1/4 inch(optional)vegetable oil1:1neutral oil
removes olive flavor
- 6 Tbsp unsalted butter, room temperature
- 1 garlic clove, large, minced
- 1 Tbsp lemon juice, plus more to drizzle
- 2 Tbsp fresh parsley, chopped
- ½ tsp sea salt
- ½ tsp black pepper
Instructions
- 1
Combine butter, minced garlic, lemon juice, parsley, salt, and pepper in a bowl. Mash with a fork for about 2 minutes until lemon juice is incorporated.
- 2
Using a sharp knife, cut each chicken breast in half lengthwise to create two equal-thickness halves. Cut a pocket into each piece, approximately 2 inches wide by 3 inches long, without cutting all the way through.
- 3
Fill each pocket with 1 tablespoon of the butter mixture. Close and seal the opening by pinching, then press to distribute butter. Season both sides with salt and pepper.
- 4
Set up three plates: flour in the first, beaten eggs in the second, and panko crumbs in the third. Dredge stuffed chicken in flour, shake off excess, dip in egg, then coat thoroughly in bread crumbs. Place on a platter.
- 5
Heat a large, deep, heavy-bottomed pan or Dutch oven over medium heat. Add 1/4 inch of oil. Once oil reaches 350 degrees Fahrenheit or sizzles when a bread crumb is added, carefully place breaded chicken in batches to avoid crowding.
- 6
Sauté 4 minutes per side, turning carefully with a spatula. Transfer cooked chicken to a paper towel-lined plate.
- 7
Serve sprinkled lightly with salt if desired, garnished with fresh parsley and lemon wedges.
Tips
Mash the butter filling for about 2 minutes to ensure lemon juice fully incorporates.
Keep chicken breast halves equal in thickness so they cook evenly.
Do not overcrowd the pan when sauteing; cook in batches for even browning.
Oil temperature is critical; test with a bread crumb to confirm it sizzles before adding chicken.
Good to Know
Refrigerate cooked chicken in an airtight container for up to 3 days. Reheat gently in a 300 degree Fahrenheit oven.
Prepare butter filling and stuff chicken breasts up to 4 hours ahead. Keep refrigerated. Bread just before cooking.
Serve hot with lemon wedges, fresh parsley garnish, and a side of vegetables or rice.
Common Mistakes
Do not skip the bread crumb test; cold oil will create greasy, soggy coating instead of a crispy exterior.
Do not cut the pocket all the way through the chicken; keep a quarter-inch thickness on the bottom.
Do not crowd the pan; cook in batches to maintain oil temperature and ensure even browning.