how to make stuffed chicken breast

Danny and I ate this for lunch on Friday. We did it for you.

One of my favorite easy weeknight meals is something Danny taught me how to make: a stuffed chicken breast. You make a filling — in this case goat cheese, arugula, sage, lemon zest, and salt — butterfly the chicken breast, sear it, and roast it in the oven. Something sort of elegant and unexpected, in less than 30 minutes.

We figured we should share this with you. (We did share the recipe for this in our first cookbook. But we’ve never shown it to you.)

And so, Danny shows you how to make a stuffed chicken breast.

Untitled from Daniel Ahern on Vimeo.

We hope you might make some this week.

27 comments on “how to make stuffed chicken breast

  1. Alison

    That looks so, so good. I make a version of that, but stuff the cheese under the skin. I love the addition of arugula. I’m hungry now. Thanks a lot. 😉

  2. jen

    made this recipe last feb. for my mother-in-law’s birthday dinner… it is a favorite! (& the step of making the pan sauce is so worth the effort). One thing we’ve done to gain some time is to prepare the chicken in the morning and tie each up w/ string and keep in the fridge until dinner time, then sear/roast, etc.

  3. Lynn Tracy Pawluk

    Oh, YUM!! Must make this soon. I want it on a huge pile of mashed potatoes – that you guys taught me how to make. Maybe drown everything in buerre blanc. Thanks for posting the video…loved it! Danny is so endearingly silly.

  4. Dave

    I’ve never seen a video of Shauna or Danny, so I really enjoyed hearing the sound of your voices. Plus, I will never see the word “saute” in the same light.

    Great idea. Love the simple instructions and chatty vibe of the video.

    Oh and by the way, the recipe sounds awesome too.


  5. Leslie

    I make a great variation of this with feta, chopped kalamatas, capers and balsamic as the stuffing mix. Can’t wait to try this one too!

  6. joanne

    Me thinkin Danny has a food tv future. He is awesome! Very entertaining. Please keep posting the videos. The chicken looks yummy.

  7. kale @ tastes good to me!

    I love stuffed chicken breast with the skin on! Yummy crispy skin – so good! Arugula, goat cheese, lemon zest – sounds classic and delicious! Sadly I don’t have any sage… but I can find other tasty herbs to use!

  8. Kayla

    I feel like I finally know how to properly saute greens! And now I know how to tell when the oil in the pan is hot enough. Fabulous! The chicken looks amazing to boot!

  9. Sasha Lynn

    ? the video. So often I have no frame of reference for recipes. I recently stuffed chicken breasts and each piece I cut in a different way trying to figure out what was going to work! Thank goodness I enjoyed the adventure of discovery and my family doesn’t mind some funky lookin’ entrees!

  10. Jenny

    Loved the video! I wouldn’t normally think to do something “fancy” like a roulade for a weeknight dinner, but I never thought to do this recipe as a “plain” old stuffed chicken breast (and I know it sounds silly because it’s just a matter of preparing the chicken breast in a slightly different way). I think it takes seeing how little time it takes to make a great meal to inspire me to do so even though I’m tired and cranky after a long day at the bakery. So I decided to pose a challenge to myself: make this dish anything BUT plain with only what was hanging out in my fridge. I used spinach, arugula, ricotta, parmigiano reggiano, and fresh thyme. It’s in the oven now (and smells fabulous!), and I intend to make the pan sauce from the book to serve with it, too, with a side of last night’s pasta. My fiancé will never know I was just trying to empty out the fridge 🙂 Thanks!!

  11. Christine Adams

    Love your web site. What happened to the bars that were made from pepitas (pumpkin seeds).

  12. Kendra

    I’m going to make this chicken for dinner tomorrow night! So happy you posted a video- I’ve never stuffed any meat before or seared anything, seeing it visually is really helpful. Also, I just bought your book, Gluten free girl and the chef -a love story, for my kindle fire and Im loving it 🙂 I live in Walla Walla and love reading about Seattle and all the familiar places you guys went while dating. Just found your blog and am excited to make many of your recipes. Thank you for sharing.

  13. Kayla

    I made this last week and it was amazing! It was the first time I have ever butterflied a chicken breast, the first time I have ever stuffed a chicken breast, and quite possibly the first time I have ever not over cooked a chicken breast-and for that fact alone you have my eternal gratitude (in my defense I’m only 23). Thank you for the videos!! And for getting rid of my fear of cooking chicken.

  14. Joan Wilson

    Made this recipe for my daughter and her boyfriend. Absolutely delicious.
    Plus it’s gluten free. On the menu for the week-end thanks

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