Jalapeño Stuffed Chicken with Shrimp & Lobster
When I want to make a dish that is sure to impress, this Crispy Jalapeño Stuffed Chicken with Shrimp & Lobster is it. Tender chicken breasts are filled with buttery sautéed shrimp, lobster and mozzarella, then coated in crushed French’s Crispy Jalapeños and baked until golden. Everyone will be asking for this recipe. If you love my Lobster and Shrimp Alfredo or my Chicken Thighs with Wild Rice, you will love this one.
Moreover, it can be made for a group of six or as a weeknight dinner for two. Equally important, the crunch is everything, and the crispy jalapeños deliver it with a gentle kick.
In essence, it is simple, scrumptious and sophisticated. I love it with whipped garlic rosemary mashed potatoes and a side of my Sautéed Asparagus and Mushrooms.
What Is a Jalapeño Stuffed Chicken with Shrimp & Lobster?
It is chicken breast stuffed with a creamy shrimp, lobster and mozzarella filling, coated in crushed crispy jalapeños and baked.
Jalapeño Stuffed Chicken with Shrimp & Lobster Ingredients (With Purpose & Flavor Notes)
Chicken Breasts
Pounded thin so they stuff and cook evenly.
Shrimp & Lobster
Buttery, sweet seafood for a luxurious filling.
Mozzarella
Melts into the stuffing.
French’s Crispy Jalapeños
A crunchy coating with gentle heat.
Flour, Egg & Milk
The classic breading station.
Butter
For sautéing the filling and drizzling before baking.
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Acacia Serving Board
A long board holds the chicken, sides, toast and dips with room to spare.
Rimmed Half Sheet Pans
Bake the fries and tots and warm the chicken in single, crispy layers.
Parchment Paper Sheets
Line the pans and the board for quick cleanup.
Cooling Racks
Reheat chicken on a rack so the breading stays crisp all around.
Compact Air Fryer
Re-crisps tenders and fries in minutes.
Electric Warming Tray
Keeps the board warm while everyone grazes.
Little Condiment Bowls
Extra bowls for ranch, BBQ and hot sauce.
Squeeze Bottles
For a neat drizzle of hot honey or buffalo sauce.
Small Silicone Tongs
Tuck a pair into each section so guests can serve themselves.
Paper French Fry Cups
Grab-and-go cups for fries and tots.
Serving Platters
An extra platter for refills from the oven.
Flaky Sea Salt
A pinch over hot fries makes them taste freshly made.
How To Make a Jalapeño Stuffed Chicken with Shrimp & Lobster
- Pound the chicken and make the shrimp and lobster stuffing.
- Stuff each breast and secure with toothpicks.
- Bread in flour, egg wash and crushed jalapeños.
- Bake at 375°F for 30 to 35 minutes to 165°F.
Crispy Jalapeño Stuffed Chicken with Shrimp & Lobster
Ingredients
For the Stuffing
- 1 pound cooked shrimp tails removed, cut into small pieces
- 2 steamed lobsters about 1 1/2 pounds each, meat removed and chopped
- 2 tablespoons unsalted butter
- 1/2 cup onion finely chopped
- 2 cups shredded mozzarella cheese
- 2 tablespoons heavy cream
- garlic powder to taste
- salt and black pepper to taste
For the Chicken
- 8 boneless, skinless chicken breast halves about 3 pounds
- 1 cup all-purpose flour
- 1 egg
- 1/2 cup milk
- 2 tablespoons heavy cream
- 1 (6-ounce) container French’s Crispy Jalapeños crushed, for coating
- 2 tablespoons unsalted butter melted
- cayenne pepper and onion powder to taste
- toothpicks
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment.
- Prep the chicken. Pound the chicken breasts to an even thickness with a meat mallet.
- Make the stuffing. Melt 2 tablespoons butter in a skillet and sauté the onion for 2 to 3 minutes. Add the lobster and shrimp, season with salt and pepper, and stir quickly over high heat to combine. Let cool, then mix with the mozzarella, 2 tablespoons heavy cream and garlic powder.
- Make the egg wash. Whisk the egg, milk and remaining 2 tablespoons heavy cream.
- Make the coating. Crush the Crispy Jalapeños until fine, and season with cayenne and onion powder.
- Stuff. Cut a pocket into each breast without cutting all the way through, fill with stuffing and secure with toothpicks.
- Coat. Dredge each breast in flour, dip in the egg wash, then press into the jalapeño coating. Place on the baking sheet and drizzle with the melted butter.
- Bake 30 to 35 minutes, until golden and the chicken reaches 165°F. Remove the toothpicks and serve with mashed potatoes.
Notes
KEEP HOSTING
More festive favorites to keep the celebration going — three holiday-worthy ideas.
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Recipe: Lemon Shrimp With White Beans
Garlicky lemon shrimp over creamy white beans — simple and elegant.
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The Perfect Valentine’s Day Appetizer: Shrimp and Crab Baked Cheese Dip
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Variations
Crab
Use lump crab instead of lobster.
Shrimp Only
Use 2 pounds of shrimp.
Spinach
Fold wilted spinach into the stuffing.
Panko
Mix panko into the coating for extra crunch.
Pepper Jack
Swap mozzarella for pepper jack.
Air Fryer
Air fry at 375°F for 18 to 22 minutes.
When I Love Serving a Jalapeño Stuffed Chicken with Shrimp & Lobster
Dinner Parties
An impressive main, after my Mini Fig & Brie Bites.
Date Night
Restaurant-worthy at home, with my Perfect Christmas Cocktail.
Holiday Dinners
Festive and indulgent.
Birthdays
A special celebration meal.
Sunday Supper
A family favorite, like my Baked Chicken Gnocchi.
Anniversaries
Seafood and romance.
What To Serve With a Jalapeño Stuffed Chicken with Shrimp & Lobster
Mashed Potatoes
Whipped garlic rosemary mashed potatoes are my favorite.
Vegetables
My Sautéed Asparagus and Mushrooms.
A Salad
Steak
My Peppercorn Ribeye Steak for surf and turf.
A Starter
Dessert
Shelf Life & Storage Tips
Refrigerator
Store cooked chicken airtight up to 2 days.
Reheating
Reheat at 350°F for 15 to 20 minutes.
Make Ahead
Stuff and bread the chicken up to 8 hours ahead and refrigerate before baking.
Frequently Asked Questions
What temperature should the chicken reach?
165°F in the thickest part.
Can I use frozen lobster?
Yes, thaw and pat dry.
Where do I find crispy jalapeños?
Near the French’s Crispy Onions in most grocery stores.
How many does it serve?
About 8.
Why pound the chicken?
It cooks evenly and is easier to stuff.
Final Thoughts
This stuffed chicken is my go-to when I want dinner to feel like an occasion. With this in mind, I hope it becomes one of your favorite recipes to share with the people you love.
All things considered, simple food made with care is the heart of good hosting. If you make it, I would love to hear how you served it.
Erica A. Thomas
Founder of Eating With Erica
SAVE NOW, MAKE LATER!
