Serves 4
210 cal · 42 min
Garlic Stuffed Chicken
Recipe GLPR296ae5c87101e4
Tender chicken breasts filled with succulent roasted garlic, fresh parsley, and bright lemon flavors. The garlic cloves are softened by gentle boiling, then sliced and combined with herbs to create an aromatic stuffing tucked under the skin. Pan-seared until golden and finished with a pan sauce of broth, lemon juice, and fresh parsley, this elegant dish is both simple and impressive.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 cups water
8 cloves garlic, unpeeled
6 tablespoons fresh parsley, chopped, divided
1 teaspoon lemon zest, grated
1 teaspoon sodium-free seasoning blend
4 chicken breasts, skin-on
1/4 cup reduced-sodium chicken broth
2 tablespoons fresh lemon juice
Directions
Thoroughly wash your hands with soap and warm water before preparing the chicken.
Pour water into a small saucepan and bring to a rolling boil over high heat.
Add the unpeeled garlic cloves to the boiling water and simmer for 10 minutes until the garlic is soft and tender.
Drain the garlic cloves and let them cool slightly, then peel away the papery skin and slice the softened garlic into thin pieces.
In a small bowl, combine the sliced roasted garlic, 3 tablespoons of the chopped fresh parsley, lemon zest, and seasoning blend.
Mix the garlic filling until well blended.
Gently loosen the skin on each chicken breast by sliding your fingers carefully under it to create a pocket, being careful not to tear the skin.
Divide the garlic mixture equally among the four breasts, spooning approximately 1 teaspoon of filling under the skin of each breast.
Heat a large nonstick skillet over medium-high heat.
Place the chicken breasts skin-side down in the hot skillet and cook undisturbed for about 4 minutes until the skin turns golden brown.
Flip the chicken breasts over, then reduce the heat to medium.
Cover the skillet with a lid and continue cooking for 10 to 12 minutes until the internal temperature reaches 165°F (74°C) at the thickest part, or until no pink remains in the center of the meat.
Transfer the cooked chicken to a serving plate.
Carefully wipe out any excess fat from the skillet with a clean paper towel.
Add the remaining 3 tablespoons of fresh parsley, chicken broth, and lemon juice to the skillet.
Bring the pan sauce to a boil over medium-high heat and let it bubble for 1 minute.
Spoon the warm pan sauce over each chicken breast and serve immediately.
