I am so happy to be sharing this recipe for BBQ Baby Back Riblets, along with my homemade BBQ rub and sauce. This is one of those recipes that always turns out tender, flavorful, and perfect for family dinners or casual get-togethers.
I actually almost didn’t get to share this recipe! One night while making these riblets, I paused to take photos, planning to capture the finished dish. But after stepping away to take an important phone call, I came back to find the guys already digging in. No final photos—but plenty of proof that they were too good to wait!
Pizza Burgers are the perfect combination of two family favorites—juicy burgers and cheesy pizza—all in one delicious bite.
Made with seasoned ground beef patties, melty mozzarella cheese, pepperoni, and warm pizza sauce, these burgers are served on a toasted garlic butter bun for the ultimate comfort food meal.
Baked Steak is the ultimate comfort food. Cubed steak, seasoned and fried to a light brown on each side. Steaks are arranged in a baking dish and smothered with gravy then baked slowly until tender and full of flavor.
My family always requests this at our family Christmas dinner, along with the other meats that we serve. It is a simple, hearty dish that has been loved for generations. Continue reading BAKED STEAK IN GRAVY→
Stuffed Caprese Chicken Breasts are perfect for any week night dinner, or special enough to serve to guests.
Stuffed Caprese Chicken Breasts are juicy chicken breasts filled with a creamy three-cheese mixture, bacon, and fresh spinach, then baked and topped with a fresh balsamic tomato-basil mixture.
Last week, as I started to prepare chicken on the grill, I noticed how beautiful my herbs were looking on the back porch. I also had some ripe tomatoes from a local vegetable stand, and that was all the inspiration I needed to create this delicious recipe.
Ingredients
2 large boneless, skinless chicken breasts
4 oz cream cheese, softened
1/2 cup shredded fontina cheese
1/4 cup grated parmesan cheese
4 slices bacon, cooked and crumbled
1 cup fresh baby spinach, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil (divided)
Salt and pepper, to taste
2 cloves garlic, minced
1 cup Roma tomatoes, diced
2 tablespoons fresh basil, chopped
2 tablespoons golden balsamic vinegar
1 tablespoon olive oil
Pinch of salt
How to Make Stuffed Caprese Chicken Breasts
In a medium bowl, combine the cream cheese, fontina, parmesan, bacon, spinach, and parsley. Mix well and set aside.
Pat the chicken breasts dry. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
Divide the filling evenly between the chicken breasts and press it firmly into each pocket.
Brush both sides of the chicken with olive oil and season with salt and pepper.
Heat a skillet over medium heat and lightly coat with cooking spray. Add a small amount of oil. Sear the chicken breasts for 2–3 minutes per side until lightly browned, turning carefully to keep the filling intact.
Preheat the oven to 375°F. Transfer the chicken to a baking dish (or keep it in the same oven-safe skillet) and bake uncovered for about 20 minutes, or until the internal temperature reaches 165°F.
While the chicken is baking, prepare the topping. In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, and salt. Stir in the tomatoes and basil. Let stand at room temperature until ready to serve.
Remove the chicken from the oven and let it rest for 5 minutes. Transfer to a serving dish and spoon the tomato-basil topping over the top. Serve with additional topping on the side.
Step by Step Photos for Stuffed Caprese Chicken Breasts
INGREDIENTS
In a medium size mixing bowl, stir together the cream cheese, fontina and parmesan cheese, spinach, parsley and bacon. Set aside.
Pat the chicken breasts dry. Using a sharp knife, cut a pocket in each chicken breast, being careful not to cut completely through the chicken. (Pocket will hold the filling) Divide the filling mixture evenly between the 2 chicken breasts. Stuff the filling in tightly.
Brush the olive oil on each side of the chicken breasts. Season with salt and pepper.
Spray a small skillet with no stick cooking spray. Add the vegetable oil and heat over a medium heat. Add the chicken and brown each side about 2-3 minutes. Turn chicken carefully to avoid losing the filling.
Preheat the oven and transfer the chicken breasts to a baking dish. I started to do that, but decided that since it was just the 2 of us, I put them back in the same skillet.
Bake uncovered for about 20 minutes, or until internal temperature of 165 degrees F is reached.
While the chicken is baking, whisk together the balsamic vinegar, olive oil, salt and garlic in a small bowl. Stir in the tomatoes and basil. Leave out to serve at room temperature.
Transfer the chicken to a serving dish, top with some of the tomato-basil topping and allow chicken to rest 5 minutes. Serve additional topping on the side.
Why You Will Love This Recipe
The combination of cheeses, basil and tomatoes just has the best flavor.
The chicken stays juicier with the filling and the topping.
The topping is easy to make with fresh ingredients.
Helpful Tips and Frequently Asked Questions
Be careful not to cut the slit all the way through. This pocket will hold the stuffing.
Stuffed chicken breast is fully cooked once the thickest part of the chicken reaches an internal temperature of 165°F.
Leftovers can be refrigerated for up to 3 days in an airtight container. Wrap in foil, and reheat in a 350 degrees oven for about 15 minutes.
How can I keep the filling from running out? Try not to overstuff the chicken breast. If you do, use toothpicks to hold it in place. It is totally fine if some of the filling does run out.
Can I make these chicken breasts ahead of time? YES. They can be assembled a day ahead, place in an airtight container and refrigerate.
Any dish that has melted cheese oozing out of it has to be delicious. It reminded me of an entree I had many years ago, prepared by a chef at the Historic Blennerhassett Hotel in our town.
STUFFED CAPRESE CHICKEN BREASTS have a creamy filling of 3 cheeses, bacon, baby spinach, and parsley that make this dish so juicy. It is baked and then topped with a balsamic tomato-basil topping.
In a medium size mixing bowl, stir together the cream cheese, fontina and parmesan cheese, spinach, parsley and bacon. Set aside.
Pat the chicken breasts dry. Using a sharp knife, cut a pocket in each chicken breast, being careful not to cut completely through the chicken. (Pocket will hold the filling) Divide the filling mixture evenly between the 2 chicken breasts. Stuff the filling in tightly.
Brush the olive oil on each side of the chicken breasts. Season with salt and pepper.
Spray a small skillet with no stick cooking spray. Add the vegetable oil and heat over a medium heat. Add the chicken and brown each side about 2-3 minutes. Turn chicken carefully to avoid losing the filling.
Preheat oven to 350 degrees F. Transfer to a baking dish (spray with no stick spray) or may bake in the skillet the chicken was browned in.
Bake uncovered for about 20 minutes, or until internal temperature of 165 degrees F is reached.
While chicken is baking, whisk together the balsamic vinegar, olive oil, salt and garlic in a small bowl. Stir in the tomatoes and basil.
Transfer the chicken to a serving dish, top with some of the tomato-basil topping and allow chicken to rest 5 minutes. Serve additional topping on the side.
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.HELPFUL TIPS/NOTESTry not to overstuff the chicken breast. If you do, use toothpicks to hold it in place. It is totally fine if some of the filling does run out.They can be assembled a day ahead, place in an airtight container and refrigerate.Stuffed chicken breast is fully cooked once the thickest part of the chicken reaches an internal temperature of 165°F.
Creamed Chicken and Biscuits is a family recipe that has to be on my blog. Tender chicken in a rich, flavorful broth served over mashed potatoes and a warm baked biscuit. A hearty, satisfying meal that is perfect for busy weeknights or cozy weekends at home.
My mother fixed this when I was growing up, and it was my favorite. This recipe has a few convenience ingredients in it that hers did not, such as rotisserie chicken, frozen biscuits and refrigerated, purchased mashed potatoes, but still has that home-style flavor.
This is one of those old fashioned comfort food meals that has worked great for me on many different occasions. I like to think of it as a “grandma” kind of dish.
A few weeks ago two of my grandchildren were coming to my house between school and sporting activities at different times. I made a pot of creamed chicken, prepared mashed potatoes, and baked some biscuits. I could serve them each a warm meal when they arrived. Later in the evening my husband and I enjoyed this for supper as well.
This creamed chicken is also a great make ahead meal. I’ve taken it along on RV trips to the lake and my husband has packed it for deer camp and race weekends.
A few years ago my husband was going through treatment for throat cancer and finding foods he was able to eat was very difficult. He was able to eat the creamed chicken with only a small amount of the chicken in it, diced very small. The broth was comforting to him and actually helped give him nourishment.
I hope you will add this to your recipe file of comfort foods and give it a try on a cold, winter day or when you want to have a fix ahead meal that can just be warmed up.
HOW TO MAKE CREAMED CHICKEN AND BISCUITS:
INGREDIENTS:
butter
all purpose flour
kosher salt
coarse black pepper
chicken broth
half & half or whole milk (do not use 2% or skim)
cream of chicken soup
3-5 drops of yellow food coloring
cooked chicken, cut in bite size pieces
mashed potatoes
6 biscuits, baked
Instructions
Melt butter in a large saucepan or Dutch oven over a low heat. Whisk in the flour, salt and pepper; blend until smooth.
Slowly whisk in the broth, half & half, and soup. Add the food coloring a few drops at a time to obtain a light yellow color. Cook over a medium heat, stirring frequently until mixture begins to thicken.
Stir in the chicken, reduce heat to low and simmer for 10 minutes or until desired consistency. Stir frequently while mixture is cooking. Remove from heat.
Mixture will continue to thicken as it cools. Add additional salt and pepper to taste if needed.
If mixture becomes too thick, may be thinned with additional chicken broth or milk. If mixture becomes too thin, may add additional can of soup.
A pot of delicious, warm, creamy chicken.
What to Serve with this Dish
Mashed Potatoes
Green Beans
Garden Salad
Cooked Carrots
Cooked Broccoli
Why You’ll Love Creamed Chicken and Biscuits
Quick and easy meal to make with only a few ingredients.
This meal can be made ahead of time. If you have a busy family where everyone is eating at a different time, this is perfect.
An old fashioned comfort food recipe but updated with convenience ingredients.
A great dinner to take to people when doing a meal train or sharing with others.
Recipe Tips and Variations for Creamed Chicken
The broth will thicken as it cools. If mixture becomes too thick, may be thinned with additional chicken broth or milk. If mixture becomes too thin, may add additional can of soup.
For added convenience you can use a deli rotisserie chicken, frozen biscuits and refrigerated, purchased mashed potatoes so this is truly one of the easiest meals ever.
You may add about a half a cup of frozen peas to the creamed chicken mixture if desired.
How to Store
Serve creamed chicken warm. Place the leftover amount in an airtight container and refrigerate for up to 3 days. Do Not Freeze.
Frequently Asked Questions
Can I use whole milk if I don’t have half-and-half?
YES. You can use whole milk or heavy cream. A 50/50 combination of whole milk and heavy cream can also be used. Using a 2% would probably make it too thin.
This recipe was reviewed on 4/23/26 and no changes made.
2cupshalf & half or whole milkdo not use 2% or skim
1can cream of chicken soup
3-5drops of yellow food coloring
4cupscooked chickencut in bite size pieces
3cupsmashed potatoes
6biscuitsbaked
Instructions
Melt butter in a large saucepan or dutch oven over a low heat. Whisk in the flour, salt and pepper; blend until smooth.
Slowly whisk in the broth, half & half, and soup. Add the food coloring a few drops at a time to obtain a light yellow color. Cook over a medium heat, stirring frequently until mixture begins to thicken.
Stir in the chicken, reduce heat to low and simmer for 10 minutes or until desired consistency. Stir frequently while mixture is cooking. Remove from heat.
Mixture will continue to thicken as it cools. Add additional salt and pepper to taste if needed.
Serve warm with biscuit, mashed potatoes and a green vegetable.
If mixture becomes too thick, may be thinned with additional chicken broth or milk.
If mixture becomes too thin, may add additional can of soup.
Notes
Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.Tips:
If you make this ahead of time, it will thicken as it cools. If mixture becomes too thick, may be thinned with additional chicken broth or milk. If mixture becomes too thin, may add additional can of soup.
For added convenience you can use a deli rotisserie chicken, frozen biscuits and refrigerated, purchased mashed potatoes so this is truly one of the easiest meals ever.
People also add about a half a cup of frozen peas to the creamed chicken mixture.
Serve creamed chicken warm. Place the leftover amount in an airtight container and refrigerate for up to 3 days. Do Not Freeze.
Chicken Broccoli Bacon Ranch Casserole with Shredded Tater Tot Cheddar Topping is a casserole with a creamy filling of soup, half and half, sour cream, chicken, bacon, broccoli, and ranch dressing. It is topped with shredded tater tots and cheddar cheese, then baked until bubbly.
Cheesy Chicken Asparagus Dinner..pan fried chicken breasts, fresh asparagus, simmered in a white wine sauce and smothered with melted Italian cheeses.
When you are looking for a one pan meal, this is it. Everything can be prepared in one skillet and served right from it. This Cheesy Chicken Asparagus Dinner can be served year round, but is especially good in the spring, using tender asparagus. Continue reading CHEESY CHICKEN ASPARAGUS DINNER→
Home-Style Chicken and Noodles are an old-fashioned comfort food that you must add to your recipe collection. This dish brings back memories of cozy family dinners. Made with frozen noodles, rotisserie chicken and a rich broth, this recipe taste like it was made from scratch.
If you are looking for a crowd-pleasing appetizer that never goes out of style, this Taco Dip with Meat is it.
I’ve been making this recipe since the 1970’s. Back in my early days of marriage and entertaining, I had a handful of go-to-appetizers, and this taco dip was always one of them. It is still just as popular today as it was back then.
This hearty , layered dip is packed with flavor–from seasoned ground beef, refried beans, lots of cheese, salsa, lettuce, tomatoes, and sour cream. It is perfect for game day, potlucks, or any casual gathering. Continue reading TACO DIP WITH MEAT→
Sharing some easy meals served on a board that are creative, colorful and so delicious. Loaded with fresh fruits, vegetables, and meats, these boards have become our new way of eating.
The summer heat has arrived here in WV, making it hard to think of serving big meals that require heating up the kitchen. Check out some of my easy meals served on a board and see how creative you can be. Continue reading EASY MEALS SERVED ON A BOARD→
Where Everything is Always Made with Love
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Spray a small skillet with no stick cooking spray. Add the vegetable oil and heat over a medium heat. Add the chicken and brown each side about 2-3 minutes. Turn chicken carefully to avoid losing the filling.
Cheesy Chicken Asparagus Dinner..pan fried chicken breasts, fresh asparagus, simmered in a white wine sauce and smothered with melted Italian cheeses.
Sharing some easy meals served on a board that are creative, colorful and so delicious. Loaded with fresh fruits, vegetables, and meats, these boards have become our new way of eating.