Shrimp-Stuffed Chicken Breasts
Juicy chicken breasts stuffed with savory shrimp, celery, and onion, then baked in a creamy sauce, perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Pound the chicken breasts to an even thickness.
- Turn inside part of each chicken breast facing up.
- Combine the drained shrimp, chopped celery, and chopped onion in a bowl.
- Mix half of the shrimp mixture with half of the cream of celery soup in a small bowl.
- Spread the shrimp and soup mixture on each chicken breast, then roll up and secure with toothpicks.
- Preheat oven to 350°F and melt butter in an 8-inch baking dish.
- Place the stuffed chicken breasts in the melted butter, rolling to coat all sides.
- Cover the dish with foil or a lid.
- Bake at 350°F for 30 minutes.
- Drain off excess liquid from the dish.
- Combine the remaining shrimp mixture with the remaining soup in a small bowl.
- Spoon the shrimp-soup mixture over the chicken in the dish.
- Bake uncovered for an additional 10 to 15 minutes or until the chicken is tender.
- Remove toothpicks from the chicken breasts.
- Sprinkle with paprika.
- Stir the sauce in the pan, then spoon over the chicken breasts.
Tips & Substitutions
To ensure even cooking, pound the chicken breasts to a uniform thickness. If you can't find tiny shrimp, chopped cooked crab or even diced cooked chicken can be great substitutes. For a creamier texture, consider using cream of mushroom soup instead of cream of celery. This dish also pairs well with rice or a fresh salad.
Serving Suggestions
Serve the shrimp-stuffed chicken breasts with a side of steamed vegetables or a fresh green salad for a well-rounded meal. A light lemon butter sauce drizzled on top enhances the flavors. This dish also pairs beautifully with Kelly'S Chicken Casserole for a comforting dinner spread.
Storage & Reheating
Leftover shrimp-stuffed chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish, cover with foil, and warm in a preheated oven at 350°F until heated through, about 15-20 minutes. Avoid microwaving to keep the chicken juicy.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp-Stuffed Chicken Breasts contains roughly 429 calories, with 20g protein, 42g carbohydrates, and 21g fat. It is an excellent source of protein (39% of the Daily Value) and vitamin A (28% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1195mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh shrimp instead of canned or frozen?
Yes, fresh shrimp can be used in this recipe. Just make sure to cook them briefly before mixing with the other ingredients, ensuring they are peeled and deveined. This adds a fresh flavor and a firmer texture to the filling.
What can I serve with shrimp-stuffed chicken?
This dish pairs well with a variety of sides such as roasted vegetables, mashed potatoes, or a light quinoa salad. A crisp white wine, like Sauvignon Blanc, complements the flavors nicely.
Can I freeze the stuffed chicken breasts?
Yes, you can freeze the stuffed chicken before baking. Wrap each breast tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before cooking as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).