Roasted Autumn Vegetable and Herb-Stuffed Chicken Breast
Juicy chicken breasts stuffed with a savory mixture of roasted seasonal vegetables and fresh herbs, baked until tender and golden. This wholesome dish highlights fall produce and classic roasting technique for a comforting weeknight dinner.
Overview
This Roasted Autumn Vegetable and Herb-Stuffed Chicken Breast recipe features tender chicken breasts filled with a delicious mix of roasted fall vegetables and fresh herbs, then baked to golden perfection. It’s a comforting and wholesome meal perfect for weeknight dinners, showcasing the best of seasonal produce.
Why you’ll love it
- Utilizes seasonal autumn vegetables like butternut squash and mushrooms, adding natural sweetness and earthiness.
- Fresh herbs brighten the dish and complement the roasted flavors beautifully.
- Simple roasting method that enhances taste without complicated techniques.
- Nutritious and balanced: protein paired with fiber-rich vegetables.
- Impressive enough for guests but easy enough for a weekday meal.
Ingredient notes
The recipe calls for boneless, skinless chicken breasts which are ideal for stuffing and even cooking. Butternut squash and cremini mushrooms provide texture and depth of flavor. Fresh herbs such as thyme and parsley lift the flavor profile. Use extra virgin olive oil for roasting, and check your poultry is fresh and handled safely.
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Step-by-step
- Preheat oven to 200°C (400°F). Peel and dice 150g butternut squash, and roughly chop 100g cremini mushrooms.
- Toss the vegetables in 1 tbsp olive oil and season with salt and pepper. Roast on a baking tray for 20 minutes until tender. Let cool slightly.
- Finely chop a small shallot and mix with the roasted vegetables, 2 tbsp chopped fresh parsley, 1 tsp fresh thyme leaves, 1 minced garlic clove, and 30g shredded mozzarella cheese in a bowl.
- Carefully butterfly two large chicken breasts (about 200g each) by slicing them horizontally without cutting fully through, creating a pocket.
- Stuff each chicken breast with half of the vegetable and herb mixture, then secure with toothpicks if needed.
- Season the outside of the chicken breasts with salt and pepper and drizzle with a little olive oil.
- Place stuffed breasts on a lightly greased baking dish and roast for 25-30 minutes until the chicken reaches an internal temperature of 74°C (165°F) and juices run clear.
- Remove from oven, let rest for 5 minutes, then slice and serve.
Serving & storage
Serve hot with a side of roasted root vegetables, a crisp green salad, or creamy mashed potatoes for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly until steaming hot before serving. Do not refreeze leftovers once cooked.
Chef tips
- Use a meat thermometer to ensure chicken is cooked safely to an internal temperature of 74°C (165°F).
- You can prepare the stuffing vegetables in advance and refrigerate for up to 1 day.
- Allow the chicken to rest after cooking to retain juices and tenderness.
Ingredients
- 2boneless, skinless chicken breasts (about 200g each)
- 150gbutternut squash, peeled and diced
- 100gcremini mushrooms, roughly chopped
- 1 smallshallot, finely chopped
- 1 tbspextra virgin olive oil
- 1 clovegarlic, minced
- 2 tbspfresh parsley, chopped
- 1 tspfresh thyme leaves
- 30gmozzarella cheese, shredded
- to tastesalt and black pepper
Equipment
- oven
- baking tray
- mixing bowl
- sharp knife
- toothpicks (optional)
- meat thermometer (recommended)
- baking dish
Nutrition per serving
- Calories420
- Protein48 g
- Carbs12 g
- Fat14 g
Step-by-step
Step 1
Preheat the oven to 200°C (400°F). Peel and dice the butternut squash and roughly chop the cremini mushrooms.Step 2
Toss the vegetables in 1 tablespoon of olive oil, season with salt and pepper, and roast on a baking tray for 20 minutes until tender. Remove and let cool slightly.Step 3
In a mixing bowl, combine the roasted vegetables with finely chopped shallot, minced garlic, chopped parsley, thyme leaves, and shredded mozzarella.Step 4
Butterfly each chicken breast by slicing horizontally without cutting all the way through to create a pocket for stuffing.Step 5
Stuff each chicken breast evenly with the vegetable and herb mixture. Secure with toothpicks if necessary.Step 6
Season the outside of the chicken breasts with salt and pepper and drizzle with a little olive oil.Step 7
Place the stuffed breasts in a baking dish and roast in the oven for 25-30 minutes, or until the internal temperature reaches 74°C (165°F) and juices run clear.Step 8
Remove from the oven and let the chicken rest for 5 minutes before slicing and serving.
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