Lemon Dijon Herb-Stuffed Chicken Breasts

Chicken breasts with a savory herb center, sealed and pan-seared for juicy, flavorful dinner.

Cuisine: American

Category: Chicken

Prep: 20 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 4, boneless skinless (6 oz each) chicken breasts
• 2 tbsp, finely chopped fresh parsley
• 1 tbsp, leaves only fresh thyme
• 1 tbsp, finely chopped fresh rosemary
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 cup all-purpose flour
• 2 tbsp olive oil

Instructions

1. Step 1: Preheat oven to 400°F. Place each chicken breast between plastic wrap and pound to 1/2-inch thickness using a meat mallet.
2. Step 2: In a small bowl, mix 2 tbsp chopped parsley, 1 tbsp thyme, 1 tbsp chopped rosemary, 1 tbsp Dijon mustard, and 1 tbsp lemon juice. Season with salt and pepper.
3. Step 3: Place a quarter of the herb mixture in the center of each chicken breast, fold sides over to enclose, and press gently to seal. Secure with toothpicks.
4. Step 4: Season stuffed breasts with salt and pepper, then dredge in 1/2 cup all-purpose flour, shaking off excess.
5. Step 5: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side until golden brown.
6. Step 6: Transfer skillet to oven and bake for 15-20 minutes until internal temperature reaches 165°F.