Lemon Herb Stuffed Chicken with Roasted Vegetables and Focaccia
Lemon Herb Stuffed Chicken with Roasted Vegetables and Focaccia
Ingredients
For the Lemon Herb Stuffed Chicken
- 4 boneless, skinless chicken breasts, about 6-8 ounces each
- 4 ounces cream cheese, softened
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon lemon zest, from 1 lemon
- 1 teaspoon garlic powder
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons olive oil, for searing
For the Roasted Vegetables
- 3 cups broccoli florets
- 1 pound Brussels sprouts, trimmed and halved
- 2 bell peppers, any color, cored and sliced into 1/2-inch strips
- 1 1/2 cups corn kernels, frozen or fresh
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice, freshly squeezed
For Serving
- 1 focaccia bread, small loaf, warmed
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for the vegetables.
⏱️ 5 min•🌡️ 400
- 2
Prepare the chicken: Place each chicken breast on a cutting board. Carefully butterfly each breast by slicing horizontally almost all the way through, leaving about 1/2 inch intact. Open it up like a book. Season the inside and outside of the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min
- 3
Make the stuffing: In a small bowl, combine the softened cream cheese, chopped fresh parsley, chopped fresh chives, lemon zest, garlic powder, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of black pepper. Mix until well combined.
⏱️ 5 min
- 4
Stuff the chicken: Divide the cream cheese mixture evenly among the four butterflied chicken breasts. Spread the mixture over one half of each breast, then fold the other half over to enclose the filling. Secure the edges with toothpicks if needed.
⏱️ 5 min
- 5
Sear the chicken (optional but recommended for color): Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, carefully place the stuffed chicken breasts in the skillet. Sear for 2-3 minutes per side until golden brown. If you don't have an oven-safe skillet, you can transfer the seared chicken to a separate baking dish.
⏱️ 6 min
- 6
Prepare the vegetables: On the prepared baking sheet, combine the broccoli florets, halved Brussels sprouts, sliced bell peppers, and corn kernels. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of dried oregano. Toss everything together until the vegetables are evenly coated.
⏱️ 5 min
- 7
Roast: Place the skillet with the seared chicken (or baking dish) into the preheated oven alongside the baking sheet of vegetables. Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp and slightly caramelized. The focaccia can be warmed in the oven during the last 5-7 minutes of cooking.
⏱️ 25 min•🌡️ 400
- 8
Finish and serve: Carefully remove the chicken from the oven and let it rest for 5 minutes before slicing. Drizzle the roasted vegetables with fresh lemon juice. Remove any toothpicks from the chicken. Serve the lemon herb stuffed chicken alongside the roasted vegetables and warm focaccia bread.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Stuffed Chicken with Roasted Vegetables and Focaccia
Ingredients
For the Lemon Herb Stuffed Chicken
- 4 boneless, skinless chicken breasts, about 6-8 ounces each
- 4 ounces cream cheese, softened
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon lemon zest, from 1 lemon
- 1 teaspoon garlic powder
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons olive oil, for searing
For the Roasted Vegetables
- 3 cups broccoli florets
- 1 pound Brussels sprouts, trimmed and halved
- 2 bell peppers, any color, cored and sliced into 1/2-inch strips
- 1 1/2 cups corn kernels, frozen or fresh
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice, freshly squeezed
For Serving
- 1 focaccia bread, small loaf, warmed
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for the vegetables.
⏱️ 5 min•🌡️ 400 - 2
Prepare the chicken: Place each chicken breast on a cutting board. Carefully butterfly each breast by slicing horizontally almost all the way through, leaving about 1/2 inch intact. Open it up like a book. Season the inside and outside of the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min - 3
Make the stuffing: In a small bowl, combine the softened cream cheese, chopped fresh parsley, chopped fresh chives, lemon zest, garlic powder, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of black pepper. Mix until well combined.
⏱️ 5 min - 4
Stuff the chicken: Divide the cream cheese mixture evenly among the four butterflied chicken breasts. Spread the mixture over one half of each breast, then fold the other half over to enclose the filling. Secure the edges with toothpicks if needed.
⏱️ 5 min - 5
Sear the chicken (optional but recommended for color): Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, carefully place the stuffed chicken breasts in the skillet. Sear for 2-3 minutes per side until golden brown. If you don't have an oven-safe skillet, you can transfer the seared chicken to a separate baking dish.
⏱️ 6 min - 6
Prepare the vegetables: On the prepared baking sheet, combine the broccoli florets, halved Brussels sprouts, sliced bell peppers, and corn kernels. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of dried oregano. Toss everything together until the vegetables are evenly coated.
⏱️ 5 min - 7
Roast: Place the skillet with the seared chicken (or baking dish) into the preheated oven alongside the baking sheet of vegetables. Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp and slightly caramelized. The focaccia can be warmed in the oven during the last 5-7 minutes of cooking.
⏱️ 25 min•🌡️ 400 - 8
Finish and serve: Carefully remove the chicken from the oven and let it rest for 5 minutes before slicing. Drizzle the roasted vegetables with fresh lemon juice. Remove any toothpicks from the chicken. Serve the lemon herb stuffed chicken alongside the roasted vegetables and warm focaccia bread.
⏱️ 4 min