This Herb-Stuffed Chicken Breast Roast is a savory, elegant dish perfect for Sunday dinners or holiday gatherings. Juicy chicken breasts are butterflied and filled with a flavorful stuffing of herbs, breadcrumbs, and vegetables, then roasted to perfection for a golden, crispy exterior and a tender, aromatic interior.

Why You’ll Love This Recipe

This recipe transforms simple ingredients into an impressive main course that’s both hearty and wholesome. The herbaceous stuffing adds complexity to the mild chicken, and the roasting method ensures a golden crust and juicy interior. It’s perfect for entertaining guests or elevating your weeknight meals with minimal effort.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

boneless, skinless chicken breasts
olive oil
garlic cloves, minced
onion, finely chopped
fresh spinach or parsley
sun-dried tomatoes, chopped
bread crumbs
grated Parmesan cheese
egg (for binding the stuffing)
dried Italian herbs or fresh thyme, rosemary
salt and pepper
kitchen twine (if rolling the roast)

directions

Preheat oven to 375°F (190°C).
Butterfly the chicken breasts and gently pound them to an even thickness using a meat mallet.
In a skillet, heat olive oil and sauté onion and garlic until soft. Add chopped spinach and cook until wilted. Remove from heat.
In a bowl, combine sautéed vegetables with sun-dried tomatoes, bread crumbs, Parmesan cheese, egg, and herbs. Season with salt and pepper.
Spread the stuffing over each chicken breast, roll tightly, and secure with kitchen twine or toothpicks.
Place in a baking dish, brush the tops with olive oil, and sprinkle with additional herbs.
Roast for 30–35 minutes or until internal temperature reaches 165°F (74°C).
Let rest for 5 minutes before slicing and serving.

Servings and timing

Serves: 4
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes

Variations

Cheese-stuffed: Add mozzarella or goat cheese for extra creaminess.
Vegetarian version: Substitute chicken with large portobello mushrooms or eggplant slices.
Bacon-wrapped: Wrap the rolled chicken with thin strips of bacon before roasting.
Gluten-free: Use gluten-free bread crumbs or crushed nuts.
Spicy kick: Add red pepper flakes to the stuffing mix for a touch of heat.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for 10–15 minutes or microwave on medium heat until warmed through. Avoid overcooking to prevent the chicken from drying out.

FAQs

Can I prepare this dish in advance?

Yes, you can assemble and refrigerate it up to 24 hours in advance before baking.

What’s the best way to butterfly chicken breasts?

Slice horizontally through the center without cutting all the way through, then open like a book.

Can I freeze this chicken roast?

Yes, wrap tightly and freeze unbaked or baked for up to 2 months. Thaw in the fridge before reheating or baking.

What herbs work best for the stuffing?

A mix of parsley, thyme, rosemary, and basil works beautifully.

Can I use chicken thighs instead?

Yes, boneless thighs also work well and remain juicy after roasting.

What side dishes pair well with this recipe?

Serve with roasted vegetables, mashed potatoes, or a light salad.

Do I need to sear the chicken before baking?

No, searing is optional. Baking gives it a crisp golden finish on its own.

Can I add nuts to the stuffing?

Yes, chopped walnuts or pine nuts add crunch and flavor.

Is it necessary to use an egg in the stuffing?

The egg helps bind the mixture, but it can be skipped for a lighter texture.

Can I make it dairy-free?

Omit Parmesan and use dairy-free cheese alternatives or skip cheese entirely.

Conclusion

This Herb-Stuffed Chicken Breast Roast is a satisfying and elegant main course that offers both flavor and visual appeal. With a vibrant stuffing of herbs, vegetables, and cheese, it’s a standout dish that’s surprisingly easy to prepare.

Tips by Elsa:

For an even cook, always let chicken sit at room temperature for 15 minutes before baking.
Use a meat thermometer to avoid overcooking—165°F (74°C) is the perfect temperature.
For added flavor, drizzle the chicken with a splash of lemon juice or white wine before baking.