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Stuffed Herb Chicken

We love to serve dishes that not only look good, but taste amazing. And a meal like this is a winner because it’s quick and easy to put together. Our delicious and savory stuffed herb chicken definitely fits the bill. They’re perfect for a weeknight family meal, for a small dinner party, or it’s easy to half the recipe for a lovely and romantic dinner for two. Regardless of the occasion, this is a meal that is too good to pass up.

What makes these extra indulgent is that they’re stuffed with Provolone cheese and salty pancetta. We keep everything secure with a toothpick, and the final touch is a generous sprinkle of herbs. These fillings take plain ol’ chicken breast to a new level. Herby, salty and cheesy are a great combination, and help to jazz up the usual chicken routine. When the family tasted it, everyone agreed that it’s a keeper! Best of all, it’s on the table and ready to enjoy without too much fuss or muss!

Stuffed Herb Chicken

40 minutes to prepare serves 4-6


  • 2 pounds boneless chicken breasts (about 4 to 5 pieces)
  • 1/4 pound pancetta, thinly sliced
  • 1/4 pound Provolone
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1/2 tablespoon garlic powder
  • 2 tablespoons dried oregano
  • 2 tablespoons dried marjoram
  • 2 tablespoons dried basil
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
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  1. Preheat oven to 400°F. Coat 9x13 baking dish with cooking spray.
  2. Mix salt, pepper, rosemary, thyme, garlic powder, oregano, marjoram and basil together in a small bowl. Set aside.
  3. Fillet chicken breasts.
  4. Evenly distribute pancetta, cheese among chicken breasts. Brush with oil, and secure with toothpicks.
  5. Season chicken with herb blend. Transfer to baking dish and cook 30 to 35 minutes until chicken juices run clear (internal temperature of 165°F).

Recipe adapted from Epicurioius