Garlic and herb stuffed chicken breast

Basically the grown-up chicken kiev

I’m calling this the grown-up chicken kiev because we’ve levelled things up with white wine and a little Parma ham moment. This garlic and herb stuffed chicken breast needs to be made immediately. 

Inside a beautifully juicy chicken breast, we’re tucking a creamy mix of garlic and herb soft cheese, parmesan, extra garlic (because obviously), and a good pinch of salt and pepper. It’s rich, savoury and absolutely indulgent. Then, to lock all that garlicky goodness in place, we wrap the whole thing in delicate slices of Parma ham. Plus this acts as a plug to stop the cheesy concoction spilling out. 

And because we don’t do dry chicken here, I’ve whisked together white wine, chicken stock and a pinch of cornflour to create a glossy, silky sauce that you’ll want to spoon over absolutely everything on your plate.

It’s giving cosy bistro. It’s giving date night. It’s giving you the recipe below to go and make this immediately. 

FAQs

Is it best to use chicken breast?

Chicken breast is my preferred choice here. Because we’re stuffing it, you want a thick, even breast that you can carefully slice into to create a pocket. Breast meat also holds its shape well and pairs beautifully with the creamy filling.

If you prefer chicken thighs, you could adapt the recipe, but it becomes more of a roll-up situation rather than a stuffed centre. So keep that in mind if you go for thigh! 

Can I make this in the air fryer?

Yep! Air fry at 180°C (fan equivalent) for slightly less time than the oven timings, but this will depend on the size of your chicken breasts. Please check the meat is cooked before tucking in! 

I don’t like wine, can I substitute it?

Of course.

If white wine isn’t your thing, you can swap it for:

• Extra chicken stock with a squeeze of lemon

• A splash of apple juice (adds a little bit of sweetness)

• Alcohol-free white wine

• A little white wine vinegar diluted with stock

You still want that slight acidity to balance the creamy filling, so don’t skip it entirely.

What to serve with?

Because the chicken is rich and saucy, I like to keep the sides super simple, so I enjoyed mine with classic roast potatoes and roasted green beans. But it would also work well with tenderstem broccoli or even a green salad. 

Basically, lean into the “grown-up dinner” vibe. All those greens children suspiciously avoid? Perfect here.

If you want something a bit more boujee (and to use up the rest of that wine), my shallot, garlic and white wine roasties are the recipe you need. Let’s just commit and add wine to the entire meal. What a treat x

Top tips for stuffing success

• Don’t overstuff the chicken, I promise you it will leak.

• Secure with cocktail sticks if needed. You haven’t failed if you need a little extra constructional support. 

• Let the chicken rest for 5 minutes before slicing to keep it nice and juicy.

Can I make it ahead?

Yes. You can stuff and wrap the chicken up to 24 hours in advance and keep it covered in the fridge. Make the sauce fresh for best results.

Is this good for date night?

I’m glad you asked because it is PERFECT for that date night, Valentines, special occasion meal. It looks impressive, feels indulgent and pairs beautifully with a crisp glass of white wine. Yes, even more white wine.