stuffed chicken recipe
The Best stuffed chicken recipe
Herb-Stuffed Chicken with Crispy Dough
A simple yet flavorful dish where tender chicken breasts are wrapped in a light, buttery dough and baked until golden. The dish pairs perfectly with a fresh salad or roasted vegetables.
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs
- 1 egg
- 1 tsp dried parsley
- 1 tsp dried thyme
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup milk
- 1/2 cup melted butter
- 1 cup tomato sauce
- 1 tbsp olive oil
- 1 tsp sugar
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Season chicken breasts with salt and pepper. -
2
Prepare the dough by mixing flour and salt in a bowl. Add milk and melted butter, stirring until a soft dough forms. -
3
Cut each chicken breast in half horizontally, then flatten slightly. Spread breadcrumbs on one half of each breast, followed by a beaten egg, then parsley and thyme. Seal the dough around the chicken, pressing gently to adhere. -
4
Place stuffed chicken on a baking sheet lined with parchment paper. Bake for 20 minutes until the dough is golden and crispy. -
5
Heat tomato sauce with olive oil and sugar in a saucepan over medium heat. Simmer for 5 minutes until slightly thickened. Pour sauce over the stuffed chicken and bake for another 10 minutes to let flavors meld.
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Knife
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Herb-Stuffed Chicken with Crispy Dough Works
❓ Frequently Asked Questions About Herb-Stuffed Chicken with Crispy Dough
1. What is the best way to keep stuffed chicken moist while cooking?
Use a mix of moist fillings like breadcrumbs, herbs, and a small amount of liquid (such as chicken broth or melted butter) in the stuffing. Avoid overfilling the cavity, as this can cause steam buildup and drying. Basting the chicken with pan juices during cooking also helps retain moisture.
—
2. Can I use pre-cooked chicken for this recipe?
Yes, you can use pre-cooked chicken breasts or thighs. Remove the skin and chop them finely, then mix them into the stuffing. Cook the stuffed chicken as directed, but reduce the baking time by about 15–20 minutes to avoid overcooking.
—
3. What if I don’t have fresh herbs for the stuffing?
Substitute dried herbs by increasing the quantity by two to three times (e.g., use 1 teaspoon of dried rosemary instead of 1 tablespoon of fresh). Alternatively, skip herbs entirely and focus on flavorful spices like paprika, garlic powder, or onion powder for depth.
—
4. How long should I cook stuffed chicken at a lower temperature?
For a safer, more even cook, bake the stuffed chicken at 325°F (165°C) for about 50–60 minutes, depending on the size of the chicken. Use a meat thermometer to check the internal temperature—it should reach 165°F (74°C) in the thickest part of the meat.
—
5. Can I make stuffed chicken ahead of time?
Yes, you can assemble the stuffed chicken up to 24 hours in advance. Store it in an airtight container in the fridge until ready to bake. Before baking, let it sit at room temperature for 30 minutes to ensure even cooking.
