How to Make Stuffed Chicken Breasts with Lemon-Dill Sauce - A Step-by-Step Guide

Stuffed chicken breasts with lemon-dill sauce is a delicious and elegant dish that is perfect for a special occasion or a weeknight dinner. This recipe combines juicy and tender chicken breasts with a flavorful and creamy filling, all topped off with a tangy and refreshing sauce. The combination of savory, zesty, and herby flavors in this dish will surely impress your family and friends.

The star of this dish is the chicken breasts, which are filled with a delicious mixture of spinach...

Read more Snack recipes

Ingredients

  • 5 slices bacon
  • 1 shallot, chopped
  • nonstick cooking spray
  • 5 boneless, skinless chicken breasts
  • ¾ cup ricotta cheese
  • ¾ teaspoon garlic powder
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • ¼ cup heavy cream
  • 3 tablespoons lemon juice
  • 2 tablespoons dry white wine
  • 1 tablespoon chopped fresh dill

Information

  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 5 mins
  • Servings: 5
  • Yield: 5 stuffed chicken breasts

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper-towel lined plate to drain, leaving bacon grease in the skillet. Chop bacon when cool enough to handle. Add shallot to bacon grease in the skillet and cook over medium-low heat until caramelized, 5 to 10 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Coat a glass casserole dish with cooking spray.
  • Place the tip of a sharp knife 1 inch from the top of a chicken breast. Cut a shallow slice lengthwise down the center, stopping 1 inch from the bottom. Cut shallow slices horizontally across the top and bottom of the slice. Repeat with remaining chicken breasts.
  • Combine chopped bacon, caramelized shallot, ricotta cheese, and garlic powder in a small bowl. Stuff each chicken breast with 2 to 3 tablespoons of the ricotta mixture and place in the prepared casserole dish.
  • Cook in the preheated oven for 25 minutes.
  • Meanwhile, melt butter in a saucepan over medium-high heat. Add flour and whisk to create a roux. Slowly pour in chicken broth, stirring constantly until smooth. Add in cream, lemon juice, white wine, and dill. Cook, stirring continuously, until slightly thickened, about 5 minutes.
  • Remove chicken from the oven. Pour sauce over chicken breasts, return to the oven, and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes.
  • Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil chicken until slightly golden, about 3 minutes.
  • Nutrition

    330 cal.

    • Total Fat: 19g
    • Saturated Fat: 9g
    • Cholesterol: 115mg
    • Sodium: 584mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 0g
    • Total Sugars: 1g
    • Protein: 32g
    • Vitamin C: 6mg
    • Calcium: 122mg
    • Iron: 1mg
    • Potassium: 360mg