124 stuffed chicken recipes

Grilled chicken breasts stuffed under the skin with blanched garlic and parsley, finished with a quick lemon-butter pan sauce. Bistro-style chicken from a handful of ingredients.

Stuffed Italian chicken rolls with mozzarella and pastrami, pounded thin, rolled up, and baked with a crispy Parmesan bread crumb coating. Freezer-friendly and ready in about an hour.

Crispy corn flake-crusted chicken breasts stuffed with garlic-herb butter that melts into the meat during quick microwave cooking for easy weeknight chicken kiev.

Flour tortillas stuffed with chicken, green chiles, black olives, sharp cheddar, and Monterey Jack in a creamy chicken soup sauce. Make ahead, freeze, and bake when you're ready.

Microwave roasted chicken stuffed with fresh parsley and rubbed with olive oil, lemon juice, thyme, and tarragon. A quick whole chicken dinner that cooks in about 30 minutes.

Flaky crescent rolls stuffed with a cream cheese, cheddar, sour cream, and chicken filling with chopped olives, brushed with butter and Parmesan. A crowd-pleasing appetizer or finger-food dinner.

Stuffed pasta shells packed with sausage, chicken, and mushrooms, smothered in Mornay sauce. Made in the microwave for a quick Italian-style dinner in individual gratin dishes.

A no-cook Chinese chicken pita sandwich stuffed with chopped chicken, fresh bean sprouts, scallions, and sesame seeds with a soy-ginger dressing. The perfect packed lunch ready in 5 minutes.

Grilled chicken halves stuffed under the skin with blanched garlic and Italian parsley, finished with a lemon-butter garlic sauce. Simple, fragrant, and charcoal-kissed.

Cantonese salt-baked chicken buried in six pounds of blazing rock salt with ginger, garlic, and scallion stuffing. Hakka-style whole chicken technique that gives you impossibly juicy meat and silky skin.

Mom's go-to chicken cheese buns: canned chicken mixed with sharp cheddar spread, mayo, onion, and green pepper, stuffed into buns and baked in foil until warm and melty. Ready in 30 minutes.

High-heat roast chicken stuffed with lemon and garlic, cooked at 500F for crackling skin and juicy meat. A dead-simple pan sauce finishes the deal. Just 5 ingredients.

Slow-roasted pork loin stuffed with apple and onion slices, rubbed with sage, and basted in a creamy chicken soup and sherry pan sauce.

Crispy garlic-butter bread rolls stuffed with chicken, shrimp, and mushrooms in a rich Swiss and Parmesan cream sauce. Pure Louisiana comfort food.

Chicken roulades stuffed with roasted poblano peppers, shrimp, cilantro, and Monterey Jack, sliced into rounds and drizzled with a buttery cream shrimp sauce.

Pounded chicken breasts stuffed with mushrooms, carrots, and tomato, rolled into medallions, and simmered in a light lemon-thyme sauce. Low-calorie and elegant.