Stuffed Chicken with Spring Vegetables

This hearty stuffed chicken dish transforms ordinary poultry into a gourmet experience with melty fontina cheese and savory prosciutto tucked inside tender chicken breasts, all surrounded by vibrant spring vegetables in a creamy sauce.

I first made this recipe when I needed to impress my in-laws without spending hours in the kitchen. The combination of creamy cheese and salty prosciutto hidden inside juicy chicken breast became an instant family favorite that's now requested at every special occasion.

Ingredients

• Fontina cheese: Provides a nutty mellow flavor that melts beautifully inside the chicken
• Prosciutto: Adds a salty richness that elevates the dish beyond ordinary stuffed chicken
• Fresh tarragon: Brings a subtle anise flavor that complements both the chicken and vegetables
• Boneless skinless chicken breasts: Are the perfect vessel for stuffing with delicious fillings
• Cornstarch: Helps create a silky sauce while providing a light coating for the chicken
• Extra virgin olive oil: Adds heart-healthy fats and helps achieve a beautiful golden crust
• Low sodium chicken broth: Forms the base of the sauce without overwhelming saltiness
• Asparagus: Provides a fresh spring flavor and appealing texture contrast
• Peas: Add sweet pops of flavor and bright color to the finished dish
• Spring onions: Deliver mild allium notes that enhance the overall flavor profile
• Half and half: Creates a luxurious sauce without the heaviness of full cream

Step-by-Step Instructions

Prepare the Filling:

Combine shredded fontina cheese prosciutto and fresh tarragon in a small bowl. This mixture will create pockets of melty goodness inside each chicken breast. Make sure ingredients are well distributed for consistent flavor.

Butterfly and Stuff the Chicken:

Cut a horizontal slit along the thin edge of each chicken breast being careful not to cut all the way through. Open the chicken like a book and place half the cheese mixture in the center of each breast. Fold the top portion over to enclose the filling pressing the edges firmly to seal completely.

Season and Coat:

Sprinkle both sides of the stuffed chicken breasts with salt and pepper then dust lightly with cornstarch. The cornstarch creates a thin coating that helps the chicken brown beautifully and will later help thicken the sauce. Shake off excess for an even coating.

Sear the Chicken:

Heat olive oil in a large skillet over medium high heat until shimmering. Add the stuffed chicken and cook until deeply golden brown about 3 minutes per side. This searing process locks in moisture and creates a flavorful exterior.

Simmer to Cook Through:

Add chicken broth to the skillet reduce heat to maintain a gentle simmer and cover. Cook flipping once until chicken reaches 165°F internally about 12 minutes total. The gentle cooking ensures the chicken stays tender while the filling melts perfectly.

Cook the Vegetables:

Add asparagus peas and spring onions to the skillet with the cooking liquid. Simmer uncovered until vegetables are bright green and crisp tender about 4 minutes. The vegetables will absorb the savory flavors while maintaining their fresh texture.

Create the Sauce:

Whisk half and half with the remaining cornstarch in a small bowl until smooth then add to the pan with the vegetables. Stir gently as the sauce thickens to coat everything in a silky blanket about 1 minute.

Combine and Serve:

Return the chicken to the pan turning to coat with sauce. Let it simmer briefly to rewarm then slice each breast crosswise to reveal the beautiful cheese filling. Serve with vegetables and sauce spooned over top garnished with additional tarragon.

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Fontina cheese is truly the star ingredient here with its perfect melting properties and nutty flavor. The first time I served this dish at our anniversary dinner my husband was convinced we were eating at a fancy restaurant rather than our dining room table. The way the cheese gets all gooey and stretchy when you cut into the chicken creates that perfect Instagram worthy cheese pull moment.

Storage and Reheating

Leftover stuffed chicken can be stored in an airtight container in the refrigerator for up to 3 days. The cheese filling will solidify when cold but becomes wonderfully melty again when reheated. For best results reheat gently in a covered skillet with a splash of broth to revive the sauce. Microwaving works in a pinch but may toughen the chicken slightly.

Ingredient Substitutions

If fontina is unavailable substitute with Gouda Gruyère or even mozzarella for a milder flavor. Each cheese brings its own character to the dish while maintaining the essential melty texture. Ham works beautifully in place of prosciutto offering a similar salty note with a more budget friendly price point. For the herbs dried tarragon can replace fresh in a pinch use 1/3 teaspoon instead but the fresh version provides a brighter aromatic quality.

Serving Suggestions

This elegant stuffed chicken pairs wonderfully with creamy polenta which soaks up the delicious sauce perfectly. For a lighter option consider serving alongside a simple arugula salad dressed with lemon vinaigrette the brightness cuts through the richness of the dish. If you want to create a more substantial meal roasted fingerling potatoes make an excellent accompaniment their crispy exterior and creamy interior complement the juicy chicken beautifully.

Make Ahead Tips

This recipe can be partially prepared in advance to make dinner time less hectic. The chicken breasts can be butterflied stuffed and stored covered in the refrigerator for up to 24 hours before cooking. You can also prepare the vegetable components by trimming asparagus and slicing spring onions ahead of time and storing them in sealed containers. Just before cooking season and coat the chicken with cornstarch then proceed with the recipe as written.

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Recipe FAQs

→ How do I properly butterfly chicken breasts for stuffing?

To butterfly chicken breasts, place them on a cutting board and, with your hand flat on top, use a sharp knife to cut horizontally into the thickest part of the breast. Cut almost all the way through to the other side but stop before cutting completely through, allowing the breast to open like a book. For food safety, use a plastic cutting board when handling raw chicken as it's easier to disinfect.

→ What cheese can I substitute for fontina?

If fontina isn't available, you can substitute with other melting cheeses like Gouda, Gruyère, or Taleggio. Each offers a slightly different flavor profile but will provide the same gooey, melty texture needed for the stuffing. Choose based on your preference for mild to stronger flavors.

→ How can I prevent the stuffing from falling out during cooking?

To keep the stuffing secure inside the chicken, you can insert a wooden toothpick through the center of the stuffed breast after sealing the edges firmly. The toothpick acts as a temporary 'stitch' to hold everything together while cooking. Just remember to remove it before serving!

→ Can I make this dish with vegetables other than asparagus?

Absolutely! While asparagus works beautifully in this spring-inspired dish, you can substitute it with green beans or bite-sized broccoli florets depending on what's in season or your preference. The cooking method remains the same regardless of which vegetable you choose.

→ Is this dish suitable for meal prep?

Yes, this chicken dish works well for meal prep. You can prepare the stuffed chicken breasts up to a day ahead and refrigerate until ready to cook. The completed dish can be stored in airtight containers in the refrigerator for 3-4 days. For best results when reheating, warm gently in a covered skillet with a splash of broth to maintain moisture.

→ What sides pair well with this stuffed chicken?

While this is a complete one-skillet meal, you might enjoy serving it with crusty bread to soak up the delicious sauce, a simple side salad dressed with vinaigrette, or a small portion of wild rice or quinoa. For a special occasion, consider adding roasted fingerling potatoes or creamy polenta as an additional side.