Chicken Breasts Stuffed with Spanish Chorizo
Chicken Breasts Stuffed with Spanish Chorizo pairs juicy poultry with pockets of smoky, paprika-rich sausage for a bold, meaty bite in every slice. A crisp Parmigiano-breadcrumb topping adds crunch, while a tangy sherry pan sauce balances the richness. Serve for a cozy weeknight dinner or a small gathering when you want something hearty with a touch of Spanish flair.
- Prep20 mins
- Cook30 mins
- Serves2
- DifficultyMedium
- 1
Combine the olive oil, garlic, and oregano in a small bowl and set aside.
- 2
Preheat the oven to 475 degrees F (245 degrees C).
- 3
With a sharp, thin knife, cut five deep slashes at a 45-degree angle into the chicken breast, about an inch apart, going almost but not completely through. Leave about 1/2 inch of breast uncut on both sides of each slash.
- 4
Generously salt the chicken breasts on both sides, then spoon the oil mixture on top. Rub the olive oil mixture into the slashes and all over the surface and bottom of the breasts.
- 5
Slide the chorizo slices into the slashes in the chicken. Once in place, ensure at least 75% of each sausage slice is covered by the chicken.
- 6
Move the chicken to an oven-safe skillet or pan and pour over any extra oil. Dust the breasts with breadcrumbs and sprinkle with cheese.
- 7
Roast in the preheated oven until the chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should register 150 degrees F (65 degrees C).
- 8
Remove the chicken from the pan and let it rest on a plate, loosely covered with foil.
- 9
Add the vinegar and sherry to the pan and set the heat to medium-high. Season with salt and pepper and bring to a boil, stirring occasionally. Cook until the sauce has reduced by half.
- 10
Add any accumulated juices from the plate of chicken to the pan. Lower the heat to the lowest setting and stir in the cold butter, stirring constantly until the butter has disappeared.
- 11
Turn off the heat and stir in the parsley. Taste and adjust the seasoning if needed.
- 12
Transfer the chicken to plates and spoon the sauce over the top.
- Calories 813.38 kcal High
- Protein 61.55 g Good Source
- Carbs 31.16 g Moderate
- Total Fat 46.8 g High
- Saturated Fat 16.32 g High
- Trans Fat 0.04 g High
- Cholesterol 198.65 mg High
- Sodium 493.19 mg High
- Fiber 0.38 g Low Source
- Sugar 1.06 g Low Source
- Added Sugar 0.25 g Low Source
- Calcium 603.07 mg Good Source
- Iron 2.71 mg Moderate
- Potassium 137.65 mg Low Source
- Vitamin A 43.2 mcg_rae Low Source
- Vitamin C 54.43 mg Good Source
- Vitamin D 0.42 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Sulfites
- Garlic 🧄
- Alcohol 🚫🍷
About This Recipe
Chicken Breasts Stuffed with Spanish Chorizo is a Spanish dinner recipe made with 13 ingredients. It takes about 50 mins, serves 2, and is rated medium. Key ingredients include Black Pepper, Bread Crumbs, Butter, and Chicken Breast. Each serving provides about 813.38 kcal, and is a good source of protein.
Recipe Questions
- What is Chicken Breasts Stuffed with Spanish Chorizo?
- It is a Spanish recipe made with 13 ingredients, usually served for dinner or lunch.
- What is Chicken Breasts Stuffed with Spanish Chorizo made of?
- The main ingredients are Black Pepper, Bread Crumbs, Butter, Chicken Breast, Fresh Oregano. The full list of 13 is above.
- What goes well with Chicken Breasts Stuffed with Spanish Chorizo?
- Explore these Spanish side-dish recipes.
- How long does it take to make Chicken Breasts Stuffed with Spanish Chorizo?
- About 50 mins in total: 20 mins to prepare and 30 mins to cook.
- How many calories are in one serving?
- One serving provides about 813.38 kcal. The full nutrition breakdown is above.
- Is Chicken Breasts Stuffed with Spanish Chorizo easy to make?
- This recipe is rated medium, with 13 ingredients and 12 steps.
How easyChef Pro Scores This Recipe
easyChef Pro gives every recipe a health score from 0 to 100, built from more than 30 nutritional parameters including nutrient density, energy density and glycemic impact. It calculates rather than estimates, so the same recipe returns the same score every time.
The number is traceable. You can see exactly which nutrient moved it, so a dish scoring 78 might show fiber pushing it up while sodium pulls it down, alongside the NOVA processing level of each ingredient.
Your health goal changes the calculation itself, not just a filter. easyChef Pro applies clinically derived weighting across six health dimensions, which is why the same dish can score well for one goal and poorly for another.
Swap an ingredient or change the serving size and that math changes with it. Scoring your own version is the only way to see what your kitchen actually produces.
Modified this recipe?
Changing ingredients or serving sizes changes the nutrition profile. Score your own version with easyChef Pro to see how it compares.