Stuffed Chicken Breast Recipe

Prepare the filling

In a medium bowl, combine softened cream cheese, minced garlic, chopped parsley, chopped chives, grated Parmesan, 1 tsp salt and 1 tsp black pepper. Mix until smooth and evenly combined.

Butterfly the chicken

Pat the chicken breasts dry with paper towels. Place a breast on a cutting board. Using a sharp knife, slice horizontally into the thickest side about three quarters of the way through, opening it like a book to create a pocket (do not cut all the way through). Repeat with remaining breasts.

Stuff and secure

Divide the cream cheese mixture evenly among the 4 breasts, stuffing it into the pockets. Press the edges together; if desired, secure each breast with 1–2 toothpicks to keep the filling inside.

Chill

Place the stuffed breasts on a plate, cover lightly with plastic wrap or foil, and chill in the refrigerator for 30 minutes. Chilling firms the filling and helps the breading adhere.

Set up breading station

While the chicken chills, set up three shallow dishes: 1) flour; 2) whisked eggs with 2 tbsp milk; 3) breadcrumbs mixed with Italian seasoning, 0.5 tsp salt and 0.5 tsp black pepper.

Dredge the chicken

Remove toothpicks if used. Pat each chilled breast lightly with flour (shake off excess), dip into the egg mixture making sure it's fully coated, then press into the breadcrumb mixture until evenly coated. Ensure seams are well sealed by pressing breadcrumbs along the edges.

Skillet fry

Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the breaded chicken breasts (work in batches if necessary to avoid crowding). Cook for 5–7 minutes on the first side without moving, until golden brown. Flip once and cook the second side for another 5–7 minutes until golden and an instant-read thermometer inserted into the thickest part of the breast reads 160–165°F (71–74°C). If the breading browns before the interior reaches temperature, reduce heat to medium-low and cover the pan for a few minutes, or transfer to a 350°F (175°C) oven to finish for 6–8 minutes.

Rest and serve

Transfer cooked chicken to a plate and let rest 5 minutes (temperature will rise slightly). Remove any toothpicks before serving.

All breading steps are included in the 'Stuffed Chicken' section: set up the flour/egg/breadcrumb station, dredge each chilled breast in flour, egg, then breadcrumbs ensuring even coverage and sealed seams.

Cook the potatoes: place peeled and cut potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes. Drain well.

Mash and finish: return drained potatoes to the pot or a warm bowl. Add 4 tbsp butter and 1/2 cup whole milk. Mash with a potato masher or ricer until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper, adjust to taste. Keep warm until serving.

Cook the vegetable: for green beans or asparagus, toss with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Heat a skillet over medium-high heat and sauté for 4–6 minutes until tender-crisp. For broccoli florets, steam or blanch for 4–5 minutes until bright green and tender-crisp, then toss with olive oil, salt and pepper.

Finish and serve: plate a scoop of mashers, a stuffed chicken breast, and a portion of the vegetable. Spoon any pan juices over the chicken if desired.