Herb-Stuffed Chicken Breasts with Crispy Skin
Indulge in the succulent flavors of herb-stuffed chicken breasts that are baked to perfection. This recipe features tender boneless chicken breast halves, which can be cooked with or without skin, allowing for a delightful textural contrast. The stuffing, made from a blend of savory onions, garlic, fresh herbs, and Parmesan cheese, adds a burst of flavor to every bite. As the chicken bakes, the skin crisps up beautifully, locking in moisture and ensuring that the tender meat remains juicy and rich. Perfect for a family dinner or special occasion, this dish is sure to impress your guests with both its taste and presentation.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Boneless chicken breast halves
8 (about 3 pounds, with or without skin)
Salt
to taste
Fresh ground black pepper
to taste
Unsalted butter
2-3 tablespoons (melted)
Finely chopped onion
1/3 cup (sautéed)
Minced garlic
1 teaspoon (fresh)
Dry unseasoned breadcrumbs
2 cups
Grated Parmesan cheese
1/4 cup
Finely chopped fresh parsley
1/4 cup
Dried rosemary
1/2 teaspoon (crumbled)
Dried sage
1/2 teaspoon (crumbled)
Salt
1/2 teaspoon
Ground black pepper
1/2 teaspoon
Chicken stock
1/3 - 2/3 cup (adjust based on desired moisture level)
Olive oil
to brush on chicken
Instructions
1
Preheat your oven to 350°F (175°C).
2
Rinse and pat the chicken breasts dry using paper towels. Trim any excess fat around the edges of each breast for a cleaner presentation.
3
If desired, remove the white tendon from the tenderloins to ensure a more uniform texture.
4
Place each chicken breast between sheets of wax paper. Using a meat mallet, gently pound the chicken until it is about 3/8 inch thick. This will help the chicken cook evenly.
5
Season both sides of the chicken breasts generously with salt and freshly ground black pepper.
6
In a medium skillet over medium-high heat, melt the unsalted butter. Once the butter is foaming, add the finely chopped onion and sauté until tender but not browned, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring frequently.
7
In a mixing bowl, combine the sautéed onion and garlic with dry breadcrumbs, grated Parmesan cheese, chopped fresh parsley, crumbled rosemary, crumbled sage, salt, and pepper. Mix thoroughly.
8
Gradually stir in chicken stock until the mixture is just moist enough to hold together when pressed but not overly wet. Adjust seasoning to taste.
9
Lightly grease a 13 x 9-inch baking dish with olive oil.
10
Take one chicken breast and place about 1/4 cup of stuffing in the center of the underside. Press the stuffing lightly to compact it. Fold the top and bottom flaps of the chicken over the stuffing, slightly overlapping the ends, then fold the sides to completely enclose the stuffing.
11
Place the stuffed chicken breasts seam side down in the prepared baking dish. Brush the tops with olive oil and season with salt and pepper to taste.
12
Bake in the preheated oven for 20 to 30 minutes, or until the chicken is lightly browned and feels firm to the touch.
13
Remove from the oven and let rest for a few minutes before serving. Enjoy this delicious herb-stuffed chicken with your favorite sides!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What temperature should I set my oven to for this recipe?
Preheat your oven to 350°F (175°C) before baking the chicken.
How thick should the chicken breasts be after pounding?
Using a meat mallet, gently pound the chicken until it is approximately 3/8 inch thick to ensure even cooking.
Can I use chicken breasts with the skin still on?
Yes, you can use boneless chicken breast halves with or without skin according to your preference.
What should I do if the stuffing mixture is too dry?
Gradually stir in more chicken stock until the mixture is just moist enough to hold together when pressed.
What size baking dish is recommended for this recipe?
A 13 x 9-inch baking dish is the appropriate size for eight stuffed chicken breasts.
How long do I need to sauté the onions?
Sauté the finely chopped onions in unsalted butter for about 5 minutes until they are tender but not browned.
When should the garlic be added during the cooking process?
Add the minced garlic to the skillet after the onions have sautéed for 5 minutes, then cook for an additional 30 seconds.
How much stuffing should be placed in each chicken breast?
Place about 1/4 cup of the herb stuffing in the center of the underside of each chicken breast.
What kind of cheese is used in the stuffing?
The recipe calls for 1/4 cup of grated Parmesan cheese.
Which herbs are included in the chicken stuffing?
The stuffing features a blend of finely chopped fresh parsley, crumbled dried rosemary, and crumbled dried sage.
How do I secure the stuffing inside the chicken?
Fold the top and bottom flaps over the stuffing, then fold the sides to enclose it, and place them seam side down in the dish.
What is the total baking time for the chicken?
The chicken should bake for 20 to 30 minutes until it is lightly browned and firm.
Should the baking dish be greased?
Yes, lightly grease the baking dish with olive oil before placing the chicken breasts inside.
How do I ensure the chicken stays juicy?
Pounding the chicken to an even thickness and letting it rest for a few minutes after baking helps lock in moisture.
What type of breadcrumbs are best for this recipe?
The recipe specifies using dry unseasoned breadcrumbs for the stuffing.
How much chicken breast is needed in total?
You will need 8 boneless chicken breast halves, which is approximately 3 pounds.
Is it necessary to remove the tenderloin tendon?
Removing the white tendon from the tenderloins is optional but recommended for a more uniform texture.
What should I use to brush the chicken before baking?
Brush the tops of the stuffed chicken breasts with olive oil to help them brown.
How much rosemary and sage are used?
The recipe uses 1/2 teaspoon each of crumbled dried rosemary and crumbled dried sage.
Can I prepare the chicken breasts ahead of time?
The chicken can be trimmed and pounded in advance, but it is best stuffed and baked immediately for the best texture.
How do I know when the chicken is fully cooked?
The chicken is done when it is lightly browned and feels firm to the touch after 20-30 minutes of baking.
What is the purpose of using wax paper when pounding chicken?
Placing the chicken between sheets of wax paper prevents the meat from sticking to the mallet or tearing.
How much onion is required for the stuffing?
You will need 1/3 cup of finely chopped onion.
Should I use salted or unsalted butter?
The recipe calls for 2-3 tablespoons of unsalted butter.
How do I prepare the chicken breasts before pounding them?
Rinse the chicken, pat it dry with paper towels, and trim away any excess fat around the edges.
What should I season the chicken with?
Season both sides of the chicken breasts generously with salt and freshly ground black pepper.
How much chicken stock is needed for the stuffing?
Use between 1/3 and 2/3 cup of chicken stock, adjusting the amount to reach your desired moisture level.
Can I use fresh herbs instead of dried ones?
While the recipe calls for dried rosemary and sage, you can substitute fresh herbs by adjusting the quantities (typically using more fresh than dried).
Is this a good recipe for a special occasion?
Yes, its presentation and rich flavors make it an excellent choice for family dinners or special events.
How many ingredients are in this herb-stuffed chicken recipe?
There are a total of 15 ingredients listed for this dish.