Chicken Cups Recipe

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Chicken Cups

Shelia Baker


No pastry here! The chicken IS the cup!!
An easy and quick take on traditional "stuffed chicken" that can be made in advance & frozen for a fast mid-week meal!

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as many as you like, one cup per person


1 Hr


1 Hr




1 medium
chicken breast per serving

Directions Step-By-Step

You will need:

• Chicken breasts, boneless and skinless and pounded (or butterflied) to ½” thick (one per serving)
• Filling (pick your favorite from below)
• Foil pan(s) for freezer to oven convenience (pot-pie sized works best, so that each pan is a portion)
• Non-Stick spray
• Panko [Japanese style crunchy breadcrumbs] (or plain, or Italian-style breadcrumbs, if you prefer) (about 2T per breast)
• Oil for drizzling over Panko before baking, to make it nice and browned and crunchy
FILLING OPTIONS… prepare enough of each filling-item to provide a heaping tablespoon of “filling” per breast, NOT COUNTING CHEESE!
Cordon Bleu Style
• Ham (diced) {2-3 sandwich-thickness slices from the deli}
• Shredded cheese {approx ¼ cup per breast of your favorite flavor—mine is a 6 cheese Italian blend}
Veggie Style
• Broccoli (chopped florets) ½” pieces {one small-to-medium stalk will provide enough florets to stuff 2 or 3 chicken breasts nicely}
• Shredded cheese {approx ¼ cup per breast}
Earthy Style
• Bacon (cooked & crumbled) {6 strips should be plenty for 2 breasts}
• Mushrooms (sliced) {1/2 a cup should do 2 breasts}
• Shredded cheese {approx ¼ cup per breast}
Mexican Style
• Onions (thinly sliced, separated, and sautéed until lightly browned) {1 cup of raw onion should yield more than enough for 2 breasts after cooking}
• Fresh Peppers (jalapeno, bell, banana—whatever you prefer, seeded & chopped) {approx 2 teaspoons per breast} (or 1 can diced, drained green chiles)
• Nacho cheese soup/sauce [1/2 can] or ¼ cup pepper-jack shredded cheese, per breast
Parmesan Style (this style works best when you put the mozz cheese in first, then spoon the sauce over it)
• 1-2 tablespoons pizza or marinara sauce, per breast, to your own tastes
• ¼ to ½ cup shredded mozzarella cheese, per breast, again, to your preference
• 2 teaspoons shredded Parm for topping, on top of the Panko layer
Pot-Pie Style
• 1-2 tablespoons condensed cream of chicken soup, per breast
• ¼ to ½ cup frozen mixed veggies, per breast
• a 4”x4” piece of puff pastry, biscuit, or phyllo dough, for topping the “cup” before baking
What to do…

• Spray your pan with non-stick spray, allowing one pan per chicken breast.
• Place pounded chicken into pan, pressing into the “corners” like you would a pie crust.
• Tuck a rounded tablespoon of your filling choice down into the middle of the chicken “cup”
• Pile on the cheese
• Top with a nice layer of panko
• Either bake and eat (400 degrees for 35-55 minutes, depending on how big/dense your cups are), or wrap with foil and freeze for another day 

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Hashtags: #cheese, #Stuffed, #chicken