Gouda & Herb Stuffed Chicken Breast with August Peas

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken breasts stuffed with Gouda cheese and fresh herbs, served with a buttery side of seasonal peas. This Dutch-inspired chicken recipe, ready in about 40 minutes, pairs chicken breasts, Gouda cheese, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Dutch cuisine 350 cal/serving

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Ingredients

4 large chicken breasts
1/2 cup Gouda cheese
2 tablespoons fresh parsley
1 tablespoon fresh thyme
3 tablespoons unsalted butter
2 cups fresh peas
2 cloves garlic

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Instructions

Step 1: Butterfly 4 large chicken breasts by cutting horizontally to create a pocket. Mix 1/2 cup Gouda cheese, 2 tablespoons fresh parsley, and 1 tablespoon fresh thyme, then stuff into each breast cavity and secure with toothpicks.
Step 2: Melt 1 tablespoon unsalted butter in a large skillet over medium heat, add 2 minced garlic cloves, and cook for 1 minute until fragrant.
Step 3: Add chicken breasts to the skillet, skin-side down, and cook for 5 minutes until golden. Flip, reduce heat to medium-low, cover, and cook for 12-15 minutes until chicken reaches 165°F.
Step 4: While chicken cooks, steam 2 cups fresh peas for 4-5 minutes until tender. Melt remaining 2 tablespoons unsalted butter in the pan with the cooked peas, then season with salt and pepper.