Stuffed Chicken Recipe

introduction

This stuffed chicken recipe gives you a simple, tasty meal. It uses common ingredients and easy steps. You can make it for a family dinner or a weekend meal. For more chicken ideas, see this list of easy chicken recipes: 20 Chicken Breast Recipes You’ll Love.

why make this recipe

This recipe is good because it fills the chicken with a soft, flavorful mix. The cheese and breadcrumbs make a light crust inside. It is easy to follow and does not need fancy tools. You get a juicy roast with a tasty center.

how to make Stuffed Chicken Recipe

Follow these steps to make the stuffed chicken.

Ingredients :

• 1 whole chicken (about 1–1.2 kg), cleaned
• 1 tbsp lemon juice
• Salt & pepper to taste
• 1 tbsp butter or oil
• 1 tbsp oil or butter
• 1 medium onion, finely chopped
• 3–4 garlic cloves, chopped
• 1 cup breadcrumbs
• 1/2 cup grated cheese (mozzarella or cheddar)
• 1 small carrot, grated
• 1/2 cup chopped spinach or coriander leaves
• 1 boiled egg, chopped (optional)
• 1 tsp mixed herbs (or oregano + thyme)
• 1/2 tsp black pepper powder
• Salt to taste
• 2 tbsp melted butter for basting
• 1 tsp lemon juice for basting

Directions :

1. Wash and pat dry the chicken. Rub salt, pepper, and lemon juice all over and inside the chicken.
2. Heat oil in a pan and sauté onion and garlic till soft.
3. Add grated carrot and spinach; cook for 1–2 minutes.
4. Mix in breadcrumbs, cheese, herbs, pepper, and salt.
5. Remove from heat, let cool slightly, then add chopped boiled egg (optional).
6. Fill the cavity of the chicken with the stuffing and secure it.
7. Preheat the oven to 180°C.
8. Brush the chicken with melted butter and lemon juice.
9. Roast for 1 hour, basting occasionally.
10. Check for doneness, juices should run clear when pierced.
11. Let it rest for 10 minutes before carving and serve.

how to serve Stuffed Chicken Recipe

Carve the chicken and serve warm. This dish goes well with simple sides like salad, roasted potatoes, or steamed vegetables. For a baked chicken side idea, check this baked chicken guide: Baked Chicken Breast Recipes.

how to store Stuffed Chicken Recipe

Cool the leftovers to room temperature within two hours. Place in an airtight container and store in the fridge for up to 3 days. Reheat in an oven at 160°C until warm, or in a microwave in short bursts until hot. You can freeze cooked pieces for up to 2 months; thaw in the fridge before reheating.

tips to make Stuffed Chicken Recipe

• Pat the chicken dry well so the skin browns nicely.
• Don’t overfill the cavity; stuffing expands a little when cooked.
• Tie the legs or close the cavity to keep the stuffing inside.
• Baste a few times for a golden finish.
• Check the thickest part of the thigh for clear juices to know it is done.

variation (if any)

• Add chopped mushrooms to the stuffing for more flavor.
• Use feta or cream cheese instead of mozzarella for a different taste.
• Add cooked rice or cooked quinoa to the stuffing to make it heartier.
• Use herbs like rosemary or sage for a different aroma.

FAQs

Q: How do I know the chicken is cooked?
A: Pierce the thickest part of the thigh. If the juices run clear and there is no pink meat, it is done. You can also use a meat thermometer; the internal temp should reach 75°C (165°F).

Q: Can I use chicken pieces instead of a whole chicken?
A: Yes. Use breasts or thighs and stuff each piece lightly or make a pocket to fill. Adjust cooking time; pieces cook faster than a whole bird.

Q: Can I prepare the stuffing ahead?
A: Yes. Make the stuffing and keep it in the fridge for a day. Fill the chicken before cooking.

Q: Can I skip the egg in the stuffing?
A: Yes. The egg is optional. The stuffing will still hold together with cheese and breadcrumbs.

Q: Can I bake at a higher temperature to save time?
A: You can raise the oven to 200°C for a shorter time, but watch closely to avoid drying the chicken. Lower and slower gives juicier meat.

Conclusion

For a related stuffed chicken breast idea and more tips, see this stuffed chicken breast recipe: Stuffed Chicken Breast – The Cozy Cook.

Stuffed Chicken

A simple and tasty stuffed chicken recipe filled with a flavorful mix of cheese, breadcrumbs, and vegetables, perfect for family dinners or weekend meals.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Chicken

• 1 whole whole chicken (about 1–1.2 kg), cleaned
• 1 tbsp lemon juice for seasoning
• Salt & pepper to taste
• 1 tbsp butter or oil for cooking
• 2 tbsp melted butter for basting
• 1 tsp lemon juice for basting

For the Stuffing

• 1 medium onion, finely chopped
• 3–4 cloves garlic, chopped
• 1 cup breadcrumbs
• 1/2 cup grated cheese (mozzarella or cheddar)
• 1 small carrot, grated
• 1/2 cup chopped spinach or coriander leaves
• 1 boiled egg, chopped optional for added richness
• 1 tsp mixed herbs (or oregano + thyme)
• 1/2 tsp black pepper powder
• Salt to taste

Method

 

Preparation

1. Wash and pat dry the chicken. Rub salt, pepper, and lemon juice all over and inside the chicken.
2. Heat oil in a pan and sauté onion and garlic till soft.
3. Add grated carrot and spinach; cook for 1–2 minutes.
4. Mix in breadcrumbs, cheese, herbs, pepper, and salt.
5. Remove from heat, let cool slightly, then add chopped boiled egg (optional).
6. Fill the cavity of the chicken with the stuffing and secure it.

Cooking

1. Preheat the oven to 180°C.
2. Brush the chicken with melted butter and lemon juice.
3. Roast for 1 hour, basting occasionally.
4. Check for doneness; juices should run clear when pierced.
5. Let it rest for 10 minutes before carving and serve.

Notes

Pat the chicken dry well so the skin browns nicely. Don’t overfill the cavity; stuffing expands a little when cooked. Tie the legs or close the cavity to keep the stuffing inside. Baste a few times for a golden finish. Check the thickest part of the thigh for clear juices to know it is done.