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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ljbratby's picture
3rd Jun, 2014
I love this recipe, it's so easy and tastes yummy. You can tart it up if having friends or family over. You can also do with roasted veg (new pots, pepper, asparagus, onion) with the chicken on top - one pot wonder!
28th Oct, 2013
Just had this but changed the recipe slightly. I used sweet chilli philladelphia, peppadew peppers, chopped chorizo for the stuffing, topped the chicken with tomato and red onion and we had sweet potato chips as a side - delicious and very easy to make.
31st Aug, 2013
Made this as a main meal with Dauphinoise Potatoes and Insalata, as part of an Italian dinner party - 20 minutes is definitely not enough time, I left mine in for 40 mins! But it came out very tender, delicious! Used both olives and sundried tomatoes - I think without the tomatoes it would've been quite bland. Will be making again!! :-)
30th Jul, 2013
Have had this before & was such a big hit we're having it tonight! This time with sundried toms last time with olives. Bit worried it may be tom overkill but will report back if not as successful. Wee bit calorific but who cares? DELICIOUS!!!!!!!!!!!
30th Jun, 2013
This was a big hit with my lot & will become a firm favourite.
26th May, 2013
Delicious recipe.
3rd Apr, 2013
Had family round for dinner and wanted to try something different, all plates were clean so that's a good sign, will definitely make this again
27th Mar, 2013
This was delicious! I agree that it takes longer than 20 mins. I did it for 20mins at 220 degrees, and then turned the oven down to 180 for ten more. I also added a little chilli powder to the cheese mix and served with a baby spinach and feta salad, and tomato, mozzarella and garlic flatbread! Yum!
20th Feb, 2013
Delicious! I made this with low fat cream cheese and extra garlic. It was really easy and very very tasty! The chicken breasts I used were quite large and therefore needed 30 mins in the oven. Definitely will be cooking it again.
11th Feb, 2013
Loved this recipe, didn't have olives so used anchovies chopped finely was gorgeous!


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