Real Recipes From Real Home Cooks ®

chicken cups

Recipe by
Shelia Baker
Springtown, MO

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!

yield serving(s)
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For chicken cups

  • 1 md
    chicken breast per serving

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 