Herb & Pecan Stuffed Chicken with Garden Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts stuffed with rosemary, thyme, and toasted pecans, baked with a light pan sauce for a garden-fresh dinner. This american-inspired chicken ready in about 55 minutes pairs grams chicken breasts, tablespoons fresh parsley, tablespoon fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 3.3 (13 ratings) Prep: 25 min Cook: 30 min Serves 4 American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Cut horizontal pocket into 240 grams chicken breasts without cutting through. Set aside.
  2. Step 2: Finely chop 2 tablespoons fresh parsley, 1 tablespoon fresh thyme, and 1 minced garlic clove, then mix with 1 tablespoon chopped pecans and 1/2 teaspoon salt.
  3. Step 3: Stuff herb mixture evenly into chicken pockets, securing with toothpicks. Season chicken with 1/4 teaspoon black pepper and coat evenly with 1/4 cup all-purpose flour.
  4. Step 4: Heat 2 tablespoons olive oil in oven-safe skillet over medium-high heat. Sear chicken 3 minutes per side until golden, then transfer skillet to oven and bake 20-25 minutes until internal temperature reaches 165°F (74°C).
  5. Step 5: Remove chicken, tent with foil, and pour 1/4 cup chicken broth and 1/2 tablespoon lemon juice into skillet. Simmer 2 minutes until slightly thickened, then pour over chicken before serving.

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Frequently asked questions

How long does Herb & Pecan Stuffed Chicken with Garden Herbs take to make?

Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb & Pecan Stuffed Chicken with Garden Herbs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grams chicken breasts from drying out.

Can I substitute ingredients in Herb & Pecan Stuffed Chicken with Garden Herbs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb & Pecan Stuffed Chicken with Garden Herbs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Herb & Pecan Stuffed Chicken with Garden Herbs?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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