Italian stuffed chicken

Italian stuffed chicken

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(89 ratings)

Prep: 5 mins Cook: 20 mins


Serves 4
Chicken recipes are always among the most searched-for on, so the cookery team came up with this quick and easy supper dish specially

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal332
  • fat18g
  • saturates9g
  • carbs5g
  • sugars4g
  • fibre0g
  • protein37g
  • salt1.17g


  • 2 tbsp chopped olives or sundried tomatoes - whatever you've got
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 1 garlic clove, crushed
  • ½ tsp dried mixed herbs
  • 200g tub full-fat soft cheese
  • 4 plump boneless, skinless chicken breasts
  • 4 ripe tomatoes, sliced



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • olive oil, for drizzling
    olive oil

    Olive oil

    ol-iv oyl

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


  1. Heat oven to 220C/fan 200C/gas 7. Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese, then season. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.

  2. Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken. Season, then scatter with the remaining herbs. Drizzle with olive oil.

  3. Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. Serve with a green salad and crusty bread to mop up the juices.

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Comments, questions and tips

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Megan Jackson's picture
Megan Jackson
22nd Jul, 2020
This recipe is actually delicious - I don't know why people have said it's bland. I used sundried tomatoes (probably more than suggested) and they have loads of flavour. I added a little more mixed herbs and seasoned it well and used full fat Philadelphia for the cheese. So good!
15th Jul, 2016
I left out the olives/dried tomatoes and used fresh basil, thyme and oregano and added some chili. I also wrapped the chicken with bacon, served it with rice, it was delicious, not dry at all. Quick and easy for weekdays!
21st Apr, 2016
Hi This is something I will do but with black olive paste mixed well in the cheese and the toms Italian herbs and served on a bed of pasta and a tom based sauce and chuck on some Parmigiano, now sounds like the business to me. But would really say the cooking does need to be an hour.
Experienced cur...
21st Dec, 2015
This is rather bland and needs some chilli flakes and black pepper to perk it up. The breasts need to be secured with cocktail sticks or thread, and could possibly be griddled before baking to make the texture more interesting. My family thought this recipe was OK but nothing special.
Experienced cur...
21st Dec, 2015
This tastes quite bland. I think it needs some chilli flakes and some black pepper. The chicken breasts need to be secured with toothpicks or thread, and they could probably be griddled first before baking, just to make the texture more interesting.
Experienced cur...
21st Dec, 2015
This tasted like a piece of chicken filled with cream cheese - not bad at all, but just not very exciting. I used a mixture of Boursin and Philadelphia, admittedly not the most Italian of fillings. Perhaps I should have added some dried Italian herbs and a lot of chilli flakes. The breasts also need to be secured with something, such as toothpicks or string, or perhaps wrapped in bacon or Parma ham.
6th Dec, 2015
Delicious! Made it with low fat cream cheese and served it with garlic roasted new potatoes.
6th Nov, 2014
I loved this recipe! I used sundried tomatoes and the boursin cheese. I halfed the recipe for 2 and I did have to add a little extra (light philly) but I will be definitely be cooking this again. Also cooked for about 30mins was cooked perfectly!!
15th Sep, 2014
Delicious quick and easy meal. Differed slightly from the recipe by using half fat cream cheese as that's all we had in and used a mixture of sundried toms, green olives and chorizo, totaling probably about 4 tbps. It tasted fantastic. Served with oven baked sweet potato wedges. Cooked chicken for about half an hour taking comments into account and that seemed about perfect.
7th Jun, 2014
20 minutes is not enough came out raw and had to throw away! The bit of the edge I did eat before noticing it was raw in the middle was very nice so I will try again


2nd Oct, 2016
My family don't really like olives or tomatoes or cream cheese are there any alternatives we can use?
goodfoodteam's picture
13th Oct, 2016
Hi there, as there are only a few ingredients in this recipe, swapping these would fundamentally change the outcome but we do have quite a few stuffed chicken recipes that would make a great alternative. Take a look at them here. We hope you find one you like.
Michaela Markovičová
20th Feb, 2015
I´m going to cook this recipe for the first time and I´m wondering if full-fat soft cheese can be replaced with anything else because I couldn´t find it in the store. Thanks a lot! :-)
goodfoodteam's picture
2nd Mar, 2015
Hi Michaela Markovičovà thanks for getting in touch and sorry to hear you're struggling to get hold of the ingredients. Full fat soft cheese is also known as cream cheese but you can use any soft cheese such as goat's cheese or mascarpone. Hope this helps, let us know how you get on. 
11th Feb, 2017
Nice and easy to cook, but if you have a larger chicken breast the tomato will burn before the chicken is fully cooked. Would suggest adding the tomato half way through cooking process.
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