Stuffed Chicken with Roasted Potatoes and Lemon Broccoli Stuffed Chicken with Roasted Potatoes and Lemon Broccoli

Photography: Ryan Brook

A hearty mushroom filling adds elegance to boneless skinless chicken breasts, giving you more bang for your grocery buck. To avoid overcooking broccoli, drain while it's still a touch underdone—it'll keep cooking as it sits. Cost: $5.85/serving

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2015


Lemon Broccoli:
  • 225 g broccoli florets (about 4 cups)
  • 1 tablespoon butter
  • 1 teaspoon grated lemon zest
  • pinch each salt and pepper
Roasted Potatoes:
  • 900 g yellow-fleshed potatoes cut in 1-inch (2.5 cm) chunks
  • 2 teaspoons olive oil
  • pinch each salt and pepper
Stuffed Chicken:
  • 1 1/2 teaspoon olive oil
  • half pkg (227 g pkg) cremini mushrooms thinly sliced
  • 2 cloves garlic minced
  • half sweet red pepper finely diced
  • 1/4 teaspoon each salt and pepper
  • 2 green onions thinly sliced
  • 2 teaspoons lemon juice
  • 1/4 cup grated parmesan cheese
  • 450 g boneless chicken breasts
  • 3 tablespoons chopped fresh basil


Roasted Potatoes: Toss together potatoes, oil, salt and pepper; spread on foil-lined rimmed baking sheet. Bake in 425°F (220°C) oven, stirring once, until golden, about 25 minutes; keep warm.

Stuffed Chicken: Meanwhile, in skillet, heat 1 tsp of the oil over medium-high heat; sauté mushrooms and garlic for 2 minutes. Add red pepper and half each of the salt and pepper; sauté until mushrooms are browned and no liquid remains, about 3 minutes. Add green onions and lemon juice; sauté until onions are softened, about 1 minute. Remove from heat; stir in Parmesan.

Place 1 chicken breast on cutting board. Holding knife blade parallel to board and starting at thickest long side, slice horizontally almost all the way through breast; open and place on separate foil- lined rimmed baking sheet. Repeat with remaining chicken. Mound mushroom mixture in centre of each breast; close and secure with toothpicks. Brush with remaining oil; sprinkle with remaining salt and pepper. Bake in 425°F (220°C) oven until chicken is no longer pink inside, about 15 minutes. Broil until golden, about 2 minutes. Let rest for 5 minutes. Discard toothpicks; slice crosswise. Sprinkle with basil.

Lemon Broccoli: In saucepan of boiling salted water, cook broccoli until tender-crisp, about 2 minutes. Drain and transfer to bowl; toss with butter, lemon zest, salt and pepper. Serve with chicken and potatoes.

Nutritional facts per serving: about

  • Fibre 7 g
  • Sodium 496 mg
  • Sugars 4 g
  • Protein 35 g
  • Calories 415.0
  • Total fat 11 g
  • Potassium 1689 mg
  • Cholesterol 78 mg
  • Saturated fat 4 g
  • Total carbohydrate 45 g


  • Iron 24.0
  • Fibre 0.0
  • Folate 41.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 26.0
  • Vitamin C 128.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lunch & Dinner

Stuffed Chicken with Roasted Potatoes and Lemon Broccoli