Stuffed chicken breasts with mushroom and leek rice

Herb & ricotta chicken with mushroom rice

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

Prep: 10 mins Cook: 35 mins


Serves 2

Stuff chicken breasts with a creamy garlic and Parmesan filling for a special, yet super-healthy, dinner that provides folate, iron and two of your 5-a-day

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal514
  • fat12g
  • saturates4g
  • carbs52g
  • sugars4g
  • fibre7g
  • protein47g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.


  • 2½ tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 leeks, washed and sliced
  • 180g closed cup mushrooms, roughly sliced
  • 125g brown basmati rice
  • 3 thyme sprigs
  • 2 tsp vegetable bouillon powder
  • 60g ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • good handful basil, chopped, plus a few small leaves, to serve



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 garlic clove, finely grated
  • 10g parmesan, finely grated



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

  • 2 skinless chicken breast fillets
  • handful chopped parsley, plus extra to serve



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


  1. Heat 1 tsp oil in a large pan, then add the leeks and stir-fry until softened and charred around the edges. Tip in the mushrooms and cook until softened.

  2. Stir in the rice and thyme sprigs with the bouillon powder, then pour in 700ml boiling water. Cover and leave to simmer for 30 mins.

  3. While the rice is cooking, mix the ricotta with the basil, garlic and parmesan. Cut a slash in the top of each chicken breast, then slightly open out and spoon on the ricotta mix. Heat the remaining 1½ tsp oil in a small frying pan, then add the chicken, ricotta-side up. Cover with a lid and cook over a low heat for 10 mins. Once cooked, turn off the heat and leave while you wait for the rice to finish cooking.

  4. Pour any juices from the chicken into the rice, then cook for 5 mins more to get rid of any excess moisture. Stir the parsley through the rice, remove the thyme sprigs and spoon onto two plates, top with the chicken, and scatter over the basil and more parsley leaves.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th Jan, 2019
I've made this comment before - much too large servings. I thought we were supposed to be dropping the calories. And the picture above has nothing to do with the amount of stuffing the recipe makes up! Good thing I like corianda - but my friend likes it in smaller quantities than here presented so someone is going to have beans on toast for when the repeat is on the menu. Having said that, the chances of my giving up on the diet plan 2019 are very high, anyway.
fkeates's picture
8th Jan, 2019
The veg bullion makes the rice quite salty, but this complements the chicken very well. Nice sized portion.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?