Chicken Cups

Chicken Cups

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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


How to Make Chicken Cups


  1. 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
  2. FILLING OPTIONS… prepare enough of each filling-item to provide a heaping tablespoon of “filling” per breast, NOT COUNTING CHEESE!
  3. 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}
  4. 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}
  5. 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}
  6. 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
  7. 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
  8. 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
  9. 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 

Printable Recipe Card

About Chicken Cups

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern

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