Stuffed chicken with lemon, capers & chilli

Stuffed chicken with lemon, capers & chilli

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(3 ratings)

Prep: 10 mins Cook: 15 mins


Serves 2
Stuff chicken breasts with cream cheese, lemon and capers and serve on a bed of garlicky tomato sauce

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal500
  • fat33g
  • saturates11g
  • carbs7g
  • sugars6g
  • fibre3g
  • protein42g
  • salt1g
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  • 2 large chicken breast, with skin on
  • 4 tbsp ricotta



    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp grated Parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 tsp caper



    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 1 tsp crushed chilli flakes
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic clove, chopped
  • 400g can chopped tomato
  • small handful parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • boiled or mashed potatoes, to serve



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…


  1. Heat oven to 200C/180C fan/gas 6. Cut a slit in the side of each chicken breast, then use your finger to make a pocket. In a small bowl, mix together the ricotta, half the lemon zest, Parmesan, capers, chilli flakes and some seasoning. Push the mixture into the pockets, then secure each opening with a toothpick.

  2. Put the chicken in an ovenproof dish, drizzle over 1 tbsp of the oil and season. Bake for 15-20 mins until cooked through.

  3. Meanwhile, make the sauce. Heat the remaining oil in a saucepan, add the garlic and cook for 2 mins until golden. Add the tomatoes, season and simmer for 10 mins more until thickened. Spoon onto 2 plates, top with the chicken and scatter over the parsley and remaining zest. Serve with potatoes, if you like.

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Comments (9)

claudi.43's picture

Made this the other day for tea was lovely and everyone enjoyed it. I recommend this.

ianscott1's picture

Very nice, but I think the sauce needs to be reduced down more

drmukti's picture

This was awful. Ended up throwing away two perfectly good chicken breasts and ordering pizza. Not impressed at all.

marmelstene's picture

What I'm gonna do is leave off the capers & chili flakes first. Then use chichen with skin on after first browning in a hot,oiled skillet.Will use panko bread crumbs & foil,then use baby spinach under a smaller amt. of tomato sauce,more spinach with parsley & thyme-then plate the stuffed chichen. Mashed pots. with cheese & bacon should do nicely. Will let u know!

minniemoo15's picture

Made this for tea, used skinless chicken but covered with foil, made a tomatoe pasta sauce and this was delicous.

annamcshane's picture

Just had this for dinner and it was bloomin' lovely! Could only get skinless breasts in the supermarket, so popped them in a tin foil parcel in the oven and they were lovely and moist! Will definitely be making this quick and easy meal again!

minnieshar's picture

By covering the skinless chicken with breadcrumb it will stay nice and moist, or even a rasher wrapped around it would prevent drying out and add a lovely flavour.

whats4t's picture

Well Frantic Flapjack the recipe did say skin on, skinless would dry out uncovered in the oven for that long.

Frantic Flapjack's picture

I couldn't get skin-on chicken breasts so used skinless. It didn't work very well - took ages to cook and the outside looked dry and unappealing.

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