Boneless Chicken Boat Recipe
Make Boneless Chicken Boat Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Toppings
Method
Preparation
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). In a large bowl, combine the boneless chicken breasts, olive oil, minced garlic, salt, and black pepper. Mix well to coat the chicken evenly.
- 2
Chop Vegetables
Dice the bell pepper and onion into small pieces. Set aside for later use.
Cooking
- 3
Cook the Chicken
In a large skillet over medium heat, cook the marinated chicken breasts for about 5-7 minutes on each side, or until they are golden brown and cooked through. Remove from heat and let cool slightly.
- 4
Prepare the Boat
Once the chicken has cooled, slice each chicken breast in half horizontally, creating a 'boat' shape. Gently pull apart the halves to create a cavity.
- 5
Fill the Chicken Boats
In the chicken cavities, layer the chopped bell peppers and onions evenly. Top with shredded cheese. Place the filled chicken boats on a baking sheet.
Baking
- 6
Bake the Chicken
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
- 7
Serve
Remove from the oven and let cool slightly. Top with sour cream, chopped cilantro, and hot sauce according to taste. Serve warm.
