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Lemon-Herb Stuffed Chicken Breasts

This dish features juicy chicken breasts carefully stuffed with a flavorful mixture of cheese, fresh herbs, and lemon juice, then seared to golden perfection and baked until tender. The bright lemon-herb filling contrasts beautifully with the crispy exterior, resulting in a visually appealing and satisfying main course. It’s a customizable recipe that balances richness with fresh citrus brightness.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts pounded to an even thickness if needed
  • 1/2 cup cheese (mozzarella or feta) crumbled or shredded
  • 2 tablespoons fresh herbs (parsley, thyme) chopped
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablespoons olive oil for searing
  • to taste salt and pepper for seasoning
  • 4 toothpicks toothpicks to secure the stuffing

Equipment

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

Method
 

  1. Preheat your oven to 190°C (375°F). Gather all your ingredients and tools, and prepare your workspace to make the process smooth.
  2. Lay each chicken breast flat on a cutting board. Using a sharp paring knife, carefully cut a pocket into the side of each, being gentle to avoid tearing through the meat.
  3. In a mixing bowl, combine the cheese, chopped herbs, and lemon juice. Mix until evenly incorporated, creating a bright, fragrant stuffing.
  4. Stuff each chicken breast generously with the herb-cheese mixture, pressing it in gently, then secure the opening with toothpicks to keep the filling inside during cooking.
  5. Heat your oven-safe skillet over medium-high heat and add olive oil. When the oil shimmers and begins to ripple, place the stuffed chicken breasts in the skillet, seam-side down if applicable.
  6. Sear the chicken for about 3-4 minutes per side, until each side is golden brown and crispy, filling side should be bubbling slightly.
  7. Transfer the entire skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 75°C (165°F). The chicken should be cooked through and juicy.
  8. Remove the skillet from the oven, carefully take out the toothpicks, and let the chicken rest for about 5 minutes to allow the juices to redistribute.
  9. Slice the chicken into thick, juicy rounds, revealing the melty cheese and vibrant herbs inside. Serve warm, garnished with extra herbs or a squeeze of lemon if desired.

Notes

Ensure the pocket is not too deep to prevent filling from spilling out. Resting the chicken after baking helps keep it moist and flavorful. Feel free to customize the filling with different cheeses or herbs for variety.