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Lemon-Herb Stuffed Chicken Breasts

This dish features tender chicken breasts filled with a bright mixture of cheese, fresh herbs, and lemon juice, then seared until golden and baked to perfection. The final result is a juicy, flavorful chicken with a crispy exterior and a zesty, herbaceous stuffing that oozes deliciousness with each bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts boneless and skinless
  • 1/2 cup mozzarella or feta cheese crumbled or shredded
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon lemon juice freshly squeezed
  • 2 teaspoons olive oil for searing
  • to taste salt and pepper seasoning
  • 8 small toothpicks to secure stuffing

Equipment

  • Sharp paring knife
  • Mixing bowl
  • Oven-safe skillet
  • Meat thermometer
  • Toothpicks

Method
 

  1. Preheat your oven to 375°F (190°C). Gather all your ingredients and tools so you're ready to go.
  2. Place each chicken breast flat on a cutting board. Using a sharp paring knife, carefully cut a horizontal pocket into the side of each, making sure not to cut all the way through to create a neat cavity for the filling.
  3. In a mixing bowl, combine the cheese, chopped parsley, and lemon juice. Mix until evenly blended; this will be your flavorful stuffing.
  4. Stuff each chicken breast with the cheese mixture generously, pressing it inside the pocket. Secure each with two toothpicks to prevent the filling from spilling out during cooking.
  5. Heat the olive oil in an oven-safe skillet over medium-high heat until it shimmers and starts to smoke slightly. Place the stuffed chicken breasts in the skillet and sear for about 3-4 minutes per side, until each side is golden brown and crispy.
  6. Once seared, transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C) when checked with a meat thermometer. The chicken should be cooked through and juicy.
  7. Remove the skillet from the oven and let the chicken rest for 5 minutes. Carefully remove the toothpicks, then slice and serve hot, garnished with additional herbs or a squeeze of lemon if desired.

Notes

Ensure the chicken is evenly stuffed to prevent spilling. Use a meat thermometer for perfect doneness. Rest the chicken before slicing for maximum juiciness.