Oven Stuffed Chicken
- Gluten Free
- Lactose Free
- Energy Kcal 773
- Carbohydrates g 19.3
- of which sugars g 15.9
- Protein g 53.4
- Fats g 53.5
- of which saturated fat g 16.36
- Fiber g 1.8
- Cholesterol mg 343
- Sodium mg 831
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 1 h 50 min
- Serving: 6
- Cost: Low
- Note FROM THE EDITORIAL STAFF: if after 2 hours you notice that the chicken meat is still attached to the bone or too pink, continue cooking, even slightly increasing the temperature
PRESENTATION
Baked stuffed chicken is, honestly, like a beloved staple on Italian tables, especially when families get together for a big Sunday meal or some special holiday celebration. What makes baked stuffed chicken so special, and I mean this, is the personal touch each family adds to the filling. Really, sometimes it's all about fresh herbs and bread, while other times, you'll find gooey cheese or savory sausage tucked inside. That tender chicken with its moist stuffing? Can't go wrong. It is the kind of dish that draws everyone back to the table for seconds.
Across Italy, similar dishes like cappone ripieno or simple oven-roasted chicken have long been part of the tradition, but the stuffed chicken breast—you know—offers a meal that feels both cozy and a bit fancy. It's perfect for sharing, especially with golden potatoes or roasted veggies that soak up all the juicy flavors.
And listen, people love how easy it is to switch up the flavors, so no two dinners ever have to taste the same. Some opt for a cheese stuffed chicken twist, adding sharp pecorino or creamy mozzarella. Others might go for garlic and fresh herbs for a true garlic herb stuffed chicken experience. No matter the filling, the crispy skin on the outside mixed with the moist center really hits the spot after a long bake.
In Italy, this is a cherished family tradition, with recipes passed down and little tweaks made each time. And the sauce? Pretty much amazing. It's the kind of easy stuffed chicken recipe that turns an ordinary night into something memorable. Yet, it still works as a family-friendly chicken recipe or even a healthy chicken dinner when you choose lean fillings.
Serving it up feels like a celebration—there's always a bit of excitement when the chicken comes out of the oven, golden and bubbling, ready for everyone to dig in and create new memories around the table. It's a dish that not only fills the stomach but also warms the heart, making every meal a special occasion. Really really special.
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INGREDIENTS
- Ingredients for the Chicken and Stuffing
- Chicken 3.3 lbs (1.5 kg)
- Veal 10.6 oz (300 g) - minced
- Smoked pancetta 5.3 oz (150 g)
- Jowls 5.3 oz (150 g)
- Sage 3 leaves
- Rosemary 2 sprigs
- Thyme 2 sprigs
- for Caramelized Onions
- Red onions 1 cup (150 g)
- Honey 1.9 tbsp (40 g)
- Brown sugar 1 tsp
- Extra virgin olive oil ½ tbsp (10 g)
- For the Potatoes
- Potatoes 1.75 oz (50 g)
- Extra virgin olive oil 1 ⅓ tbsp (20 g)
- Rosemary 3 sprigs
- Black pepper to taste
- Fine salt to taste
How to prepare Oven Stuffed Chicken
To prepare the oven stuffed chicken, start with the filling. First, caramelize the onions: clean them and slice them rather thinly 1, place them in a non-stick pan drizzled with oil 2 and finally add the honey and brown sugar 3.
Cook the onions for 7-8 minutes on low heat, stirring occasionally until they are soft and caramelized. When ready 4, transfer them to a bowl and let them cool completely 5. Continue with the stuffing: finely chop the herbs 6,
add them to the minced veal 7 along with the diced bacon 8 and after adding the oil 9, mix everything perfectly, adjusting salt and pepper as needed.
Now incorporate the cooled caramelized onions 10 and work the mixture until you obtain a thick consistency 11. At this point, prepare the sauce to be added to the meat. Place the mustard in a bowl 12
and add the honey 13: mix the sauce so that it becomes fluid 14. Now clean the chicken of any feather residue by passing it over an open flame. Finally, rinse and dry it 15.
Brush the inside of the chicken well with most of the mustard and honey sauce 16 and sew up the back with kitchen needle and thread to prevent the seasoning from leaking out 17. Stuff the chicken using a spoon and packing the stuffing tightly inside 18.
Sew up the other end as well 19 and tie the completed seam securely 20. Brush the entire surface of the chicken with the remaining sauce, including the legs 21.
Now complete it with the cheek: start lining the legs 22 and continue on the body, arranging the slices neatly and slightly overlapping 23. When the chicken is completely lined 34, place it in a baking dish.
You can cover the ends of the legs in a classic way: fold two aluminum foil sheets over themselves until reduced to two rectangles of 2.5-3 inches 25 and cut them into 1-inch strips along the long side 26. Line the ends of the legs with the strips facing outward 27.
Now you can focus on the side dish. Wash, dry the potatoes without peeling them, and cut them into wedges 28. In a bowl, combine potatoes, salt 29, and pepper 30.
Finally, add the oil 31 and mix them to blend the flavors. Season the chicken and potatoes with chopped rosemary and whole sprigs 32. Finally, cover the baking dish with aluminum foil and bake in a preheated static oven at 356°F for at least 110 minutes (if fan-assisted, at 320°F for 100 minutes). If after the indicated time you find that the chicken meat is still stuck to the bone or too pink, continue cooking, even slightly raising the temperature if necessary. Your stuffed chicken is ready 33: serve it hot.