Spanish Chorizo Stuffed Chicken Breast Recipe

Name: Spanish Chorizo Stuffed Chicken Breast
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, crushed; 1 teaspoon chopped fresh oregano, optional; 2 large boneless skinless chicken breasts (8 to 10 ounces each); 2 ounces Spanish chorizo sausage, thinly sliced; salt to taste; 2 tablespoons fine breadcrumbs; 2 tablespoons finely grated Parmigiano-Reggiano cheese; 2 tablespoons sherry vinegar; 1/3 cup sherry wine; 2 tablespoons cold butter, cubed; freshly ground black pepper to taste; 1 tablespoon chopped Italian parsley, optional

Cook Time: 30 minutes

When chefs want to test a young cooks skills, they often hand over a couple of eggs and ask for a simple French-style omelet. This timeless culinary test, though simple, is a perfect benchmark either the seasoning and texture are spot-on, or they're not. The same can be said about boneless, skinless chicken breasts. If you can transform this humble ingredient into something flavorful, tender, and delicious, you're a true cook. One of the best ways to do this is by stuffing the chicken breast with something rich and seasoned, like sausage. In this recipe, well use a simpler technique where the sausage is inserted into slashes in the chicken breast, creating a beautiful dish with a perfect balance of textures and flavors. I hope you give this a try soon and enjoy it as much as I do!

Ingredients

2 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon chopped fresh oregano (optional)
2 large boneless, skinless chicken breasts (8 to 10 ounces each)
2 ounces Spanish chorizo sausage, thinly sliced
Salt to taste
2 tablespoons fine breadcrumbs
2 tablespoons finely grated Parmigiano-Reggiano cheese
2 tablespoons sherry vinegar
1/3 cup sherry wine
2 tablespoons cold butter, cubed
Freshly ground black pepper to taste
1 tablespoon chopped Italian parsley (optional)

Directions

Step 1: In a small bowl, combine the olive oil, crushed garlic, and chopped oregano (if using). Set the mixture aside.

Step 2: Preheat your oven to 475F (245C). Take a sharp, thin knife and carefully make five deep slashes at a 45-degree angle into each chicken breast, about an inch apart. Be sure to cut almost all the way through, leaving about 1/2 inch of breast uncut on either side.

Step 3: Generously salt both sides of the chicken breasts. Spoon the olive oil mixture over the breasts and rub it into the slashes and all over the surface of the chicken.

Step 4: Insert the slices of chorizo sausage into the slashes in the chicken. Ensure that at least 75% of each sausage slice is covered by the chicken.

Step 5: Transfer the chicken breasts to an oven-safe skillet or pan. Pour any remaining olive oil mixture over the chicken. Sprinkle breadcrumbs and Parmigiano-Reggiano cheese evenly over the top of the chicken breasts.

Step 6: Roast the chicken in the preheated oven for 20 to 25 minutes, or until fully cooked. The internal temperature should reach 150F (65C) when measured with an instant-read thermometer.

Step 7: Remove the chicken from the oven and let it rest on a plate, loosely covered with foil.

Step 8: While the chicken rests, add the sherry vinegar and sherry wine to the pan. Turn the heat to medium-high, season with salt and pepper, and bring to a boil, stirring occasionally. Let the sauce cook until it reduces by half.

Step 9: Add any juices from the chicken plate into the pan. Reduce the heat to the lowest setting and stir in the cold butter. Keep stirring until the butter has completely melted into the sauce.

Step 10: Turn off the heat, stir in the chopped parsley, and taste for seasoning. Adjust as needed.

Step 11: Place the chicken on plates and top with the sauce. Serve and enjoy!

Nutrition Facts (per serving)

Calories	632
Total Fat	42g
Saturated Fat	15g
Cholesterol	162mg
Sodium	1220mg
Total Carbohydrate	11g
Dietary Fiber	1g
Total Sugars	1g
Protein	47g
Vitamin C	1mg
Calcium	110mg
Iron	3mg
Potassium	531mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Spanish Chorizo Stuffed Chicken Breast is a delicious dish that brings together the savory flavors of Spanish chorizo and the tender juiciness of chicken breast. Its a perfect example of how simple ingredients can be transformed into something truly extraordinary when paired together thoughtfully. This dish is perfect for a cozy dinner or an impressive meal for guests.

History and Origins

The dish is inspired by Spanish cuisine, specifically the use of chorizo, a flavorful and spicy sausage. Chorizo has a long history in Spanish culinary traditions, dating back centuries. It is typically made from pork, seasoned with smoked paprika, garlic, and other spices, giving it its distinct smoky and spicy flavor. While chorizo-stuffed meats are common in many regions of Spain, this recipe adapts the traditional combination of chorizo and poultry in a modern way, creating a fusion of textures and flavors that appeal to contemporary palates.

Regional Variations

In Spain, chorizo is widely used in a variety of dishes, from stews to tapas. However, regional variations in the sausage itself can change the flavor profile significantly. For instance, in regions like Asturias or the Basque Country, chorizo may be made with cider or wine, which adds a different depth of flavor. In contrast, the version used in this recipe is dry-cured, which lends it a slightly firmer texture and a more concentrated flavor. This variation can be adapted based on availability and personal preference.

Comparison with Similar Dishes

Spanish Chorizo Stuffed Chicken Breast stands apart from other stuffed chicken dishes, such as those filled with cheese, spinach, or vegetables, because of its bold flavor profile. While many stuffed chicken recipes focus on mild ingredients that complement the chicken's natural taste, this dish uses chorizo to create a punchy, savory filling that really takes center stage. The addition of sherry wine vinegar and Parmigiano-Reggiano cheese further elevates the dish, adding complexity and richness that you won't find in simpler stuffed chicken recipes.

Where Is It Typically Served?

This dish is perfect for a variety of occasions, ranging from casual weeknight dinners to special events like dinner parties. It is often served with side dishes like roasted vegetables, a simple salad, or a starch such as rice or potatoes to balance the richness of the chicken and chorizo. In Spain, similar stuffed meat dishes are often part of festive meals, so this dish could easily fit into a celebration or holiday meal.

Interesting Facts

One of the most fascinating aspects of this dish is the technique used to prepare the chicken breast. Instead of making a traditional pocket to stuff the chorizo inside, the chicken is sliced and the sausage is inserted into the slashes. This not only looks visually appealing but also allows the flavors of the chorizo to infuse the meat more effectively. Another interesting fact is the use of sherry wine and sherry vinegar, two quintessentially Spanish ingredients, which help to enhance the depth of flavor in the dish's sauce. This combination of ingredients highlights the influence of Spanish culinary traditions in contemporary cooking.

Overall, Spanish Chorizo Stuffed Chicken Breast is a flavorful, satisfying dish that combines traditional Spanish ingredients with modern cooking techniques. Whether you're making it for a special occasion or just to enjoy a new twist on chicken, its sure to impress anyone who tastes it.

FAQ about Spanish Chorizo Stuffed Chicken Breast Recipe

Leftover Spanish Chorizo Stuffed Chicken Breast can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to allow the chicken to cool to room temperature before refrigerating. For longer storage, you can freeze the chicken for up to 3 months. When reheating, ensure the chicken reaches an internal temperature of 165°F (74°C).

Yes, you can substitute Spanish chorizo with other types of sausage, such as Italian sausage or even turkey sausage, depending on your taste preferences. Just keep in mind that the flavor profile may change slightly, especially if you use a milder sausage.

This dish pairs well with a variety of sides such as roasted vegetables, mashed potatoes, rice, or a simple green salad. The pan sauce also complements starchy sides like polenta or crusty bread.

Yes, you can prepare the Spanish Chorizo Stuffed Chicken Breast in advance. You can stuff and season the chicken breasts, then refrigerate them for up to 24 hours before baking. When ready to cook, bake as directed. However, the pan sauce is best made fresh to preserve its flavor.

If you don't have sherry wine or sherry vinegar, you can substitute with dry white wine and a small amount of balsamic vinegar for the wine, and use a combination of white wine vinegar and a dash of honey in place of the sherry vinegar. This will alter the flavor, but will still work well with the dish.

To prevent the chicken from drying out, make sure not to overcook it. Use an instant-read thermometer to check for doneness; the chicken is cooked when it reaches 150°F (65°C) in the thickest part of the breast. Also, let the chicken rest for a few minutes after baking before slicing.

While this recipe works best with boneless, skinless chicken breasts for easy stuffing, you can use bone-in breasts. However, you will need to adjust the cooking time. Bone-in chicken will take longer to cook, around 30-35 minutes, and should reach an internal temperature of 165°F (74°C).

If you don’t have breadcrumbs, you can use crushed crackers, panko, or even finely ground nuts like almonds or walnuts as a substitute. The breadcrumbs add texture, but other options will still help provide a crunchy topping.

To make the sauce richer, you can add a little more butter to the pan after reducing the vinegar and wine. You can also stir in a small amount of heavy cream for extra creaminess, or use a splash of demi-glace if available.

Yes, you can cook the stuffed chicken on the stovetop. Heat an oven-safe skillet over medium-high heat and cook the chicken on both sides for about 6-8 minutes each. After browning, lower the heat, cover the skillet, and cook for another 10-12 minutes, or until the chicken reaches an internal temperature of 150°F (65°C).

Comments

plates4u

10/06/2025 01:52:54 PM

Made this except that I did not have the brandy wine and vinegar so I used plain old white vinegar. Although it was a little bit more acid than I wanted, the recipe was FANTASTIC! Hopefully, next time I have the ingredients I missed. The chorizo ended up all crispy and also a bit smokier in flavor...OMG it was delicious!!! I prepared the beans and tomatoes from this site and it was marriage made in heaven! WILL ABSOLUTELY MAKE IT AGAIN!

Mike Hayes

08/03/2025 11:40:00 AM

I added some crushed red chilies to the garlic and oil. Also used a sausage from a great French restaurant that has a deli attached in Chelsea Quebec. I had frozen chicken breasts and made the cuts when it wasn’t fully thawed. Made it easy. Definitely make it again, and use smaller breasts.

taxlady

11/02/2023 02:22:42 AM

That was delicious. I didn't change a thing. Next time I will turn the oven down a bit. My chicken breasts were at 90°C after 20 minutes. They were still great. The chorizo worked surprisingly well with that. The hubster was impressed too. The only difficult part was dealing with the floppy chicken breast fillets. If I had removed them, the breasts would have been far too light. They were barely as heavy as the recipe called for as it was. This will definitely be repeated.

SHOD

02/04/2024 03:00:16 PM

Fantastic !….. even though I burned my hand on the pan handle. Wasn’t sure if I needed to peel the chorizo, so I did to be cautious. I will mince the garlic next time to get all of those little bits in the crevices. Didn’t have sherry wine vinegar, so I used champagne vinegar. My chicken was done (actually over a bit) before even the 20 minutes. Next time I will watch closer. Just delicious!!!

Mrslongboe

09/10/2023 12:16:39 AM

I made this yummy recipe tonight. I couldn't find sherry vinegar, so I used rice vinegar My husband, who usually only likes dark meat, loved it and suggested that I make it for our guests next week. An amazingly simple recipe packed with lots of flavour.

JLo

11/15/2023 09:51:02 PM

I used sweet italian sausage. It was wonderful. Very versatile recipe.

TackyFries8951

09/07/2023 07:57:07 PM

Great didn't change anything except no bread crumbs I am gluten free

Spike Dude

09/05/2024 03:06:07 AM

Excellent. Due to lack of sherry and sherry vinegar, I substituted balsamic vinegar and Chianti. Will make again!

GentleFlax4624

04/12/2025 10:58:45 PM

We loved this - I could not find real Spanish chorizo, so I used thick cut salami, assuming a similar flavor profile.

Joyce Johnson

06/07/2024 12:23:43 AM

Turned out better than I imagined.

KenZ

04/23/2024 06:00:56 AM

I made this tonight. It was fabulous. Minor changes as my chorizo was twice as big around so I used half moon shapes, and I made more slices in the breast. I also tossed the end pieces and some scraps of chorizo in the skillet while baking to render more pork fat for the amazing sauce. If you know how to make a pan sauce this really is quite easy and delicious.

HotNori3139

01/19/2024 10:38:00 PM

Delicious 😋

Sharyl

01/17/2024 04:45:52 PM

Not sure I would pass the culinary test for looks but with these techniques I was very happy with the texture/feel and flavour of these chicken breasts. The sauce was a great addition. Enjoyed with roasted potatoes.

Pam McTyeire

01/11/2024 03:22:28 PM

So easy and delicious. Husband is a very picky eater and it’s hard to thrill him with food. He had seconds. I used chicken thighs and turkey sausage.

Lacyanne

11/17/2023 01:49:51 PM

Very tasty even when made incorrectly! I accidentally purchased Mexican chorizo which does not slice at all. However, I soldiered on and tried it anyway and while it was different, it was still delicious. I just shoved it into the sliced chicken breast and made the rest as written. The husband like it but said it would be better with different sausage that was sliced not crumbly...of course it is. Ah well, the pan sauce is great and the topping is sensational. I will definitely try this again as written. Thanks, Chef John!

Pauly Walnuts

10/07/2023 01:28:08 PM

Absolutely incredible! Thank you Chef!

Carissa S

09/09/2023 03:57:52 PM

Take it from someone who learned the hard way (because she's stubborn): DO NOT FORGET TO PUT THAT TOWEL ON THE PAN HANDLE ("Don't be Randall, cover the handle," per the video). The chicken was so delicious that the blisters were worth it. I served it with rice because the pan sauce was so good. The chicken bakes up really pretty and would be great to serve at a dinner party - especially because it can be prepped in advance. I wouldn't make any changes at all (except the darn towel on the darn handle).

MYSTICL

09/09/2023 02:06:30 AM

Had this tonight. Didn't change a thing, I used a dry spanish chorizo from the grocery store, which seemed fairly authentic but who knows. Was utterly delicious. The sauce in particular was lovely on this. Easy to boot. Definitely being added to the rotation.

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