Smoked Gouda & Andouille Stuffed Chicken Breasts with Honey-Creole Glaze

Looking for a show-stopping dinner that's surprisingly easy? These Smoked Gouda & Andouille Stuffed Chicken Breasts bring bold, Southern-inspired flavors right to your kitchen. Juicy chicken is butterflied and filled with a rich, smoky, and slightly spicy mixture, then glazed to perfection. It's a comforting yet elevated meal that's perfect for weeknights or special occasions.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4 servings

Ingredients

• 4 boneless, skinless chicken breasts (about 6-8 oz each)
• 1 tablespoon olive oil
• 1/2 cup finely diced Andouille sausage (about 3 oz)
• 1/4 cup finely diced yellow onion
• 1/4 cup finely diced celery
• 1/4 cup finely diced green bell pepper
• 2 cloves garlic, minced
• 1/2 cup shredded smoked Gouda cheese
• 2 tablespoons cream cheese, softened
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and black pepper to taste
• For the Honey-Creole Glaze:
• 2 tablespoons honey
• 1 tablespoon Creole mustard (or Dijon mustard with a pinch of cayenne)
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder

Instructions

1. 1. **Prepare Chicken:** Preheat oven to 375°F (190°C). Butterfly each chicken breast by slicing horizontally almost all the way through, then open it up like a book. Place a piece of plastic wrap over each breast and gently pound to an even 1/2-inch thickness. Season both sides lightly with salt and pepper.
2. 2. **Cook Andouille:** Heat olive oil in a skillet over medium heat. Add diced Andouille sausage and cook until browned and crispy, about 3-5 minutes. Remove sausage from skillet and set aside, leaving a little grease in the pan.
3. 3. **Sauté Veggies:** Add onion, celery, and green bell pepper to the skillet. Cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant. Remove from heat.
4. 4. **Make Stuffing:** In a medium bowl, combine the cooked Andouille, sautéed vegetables, shredded smoked Gouda, softened cream cheese, fresh parsley, smoked paprika, and cayenne pepper (if using). Mix well until thoroughly combined.
5. 5. **Stuff Chicken:** Divide the stuffing mixture evenly among the four chicken breasts. Place the stuffing on one half of each butterflied breast, then fold the other half over to enclose the filling. Secure the edges with toothpicks if needed.
6. 6. **Sear Chicken (Optional but Recommended):** Heat a tablespoon of olive oil in an oven-safe skillet (like cast iron) over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown. This helps create a nice crust.
7. 7. **Bake Chicken:** Transfer the skillet with the seared chicken (or transfer chicken to a baking dish) to the preheated oven. Bake for 18-22 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part.
8. 8. **Prepare Glaze:** While chicken bakes, whisk together honey, Creole mustard, apple cider vinegar, dried oregano, and garlic powder in a small bowl until smooth.
9. 9. **Glaze & Serve:** During the last 5 minutes of baking, brush the chicken generously with the honey-Creole glaze. Serve immediately, drizzled with any remaining glaze.

Chef's Note

For extra flavor and to keep the chicken moist, you can brine your chicken breasts for 30 minutes in a simple saltwater solution before butterflying and stuffing. This step isn't necessary but elevates the juiciness!

Make-Ahead Tips

You can prepare and stuff the chicken breasts up to 24 hours in advance. Store them covered in the refrigerator. Allow them to come closer to room temperature for 15-20 minutes before searing and baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Substitutions

**Andouille Sausage:** Chorizo, or any other spicy smoked sausage. For a milder option, use cooked breakfast sausage.,**Smoked Gouda:** Smoked cheddar, provolone, or Monterey Jack.,**Cream Cheese:** Mascarpone or even a touch of ricotta for a lighter texture.,**Creole Mustard:** Dijon mustard with a pinch of paprika and cayenne pepper.,**Chicken Breasts:** Can be adapted for chicken thighs, though cooking time will vary.