21 Delicious Fall Stuffed Chicken Recipes You’ll Love

As the crisp air and colorful leaves of fall arrive, it’s the perfect time to bring comforting, flavorful meals to your table.

Stuffed chicken is a versatile dish that allows you to combine seasonal ingredients into a hearty, elegant entrée.

From sweet apples and pears to earthy mushrooms, roasted squash, nuts, and tangy cheeses, the combinations are endless.

In this article, we’ve curated 21 fall stuffed chicken recipes that will elevate your autumn dinners and impress family and guests alike.

Whether you’re planning a cozy weeknight meal or a festive gathering, these recipes showcase the best flavors of the season.

21 Delicious Fall Stuffed Chicken Recipes You’ll Love

Fall is the season of warm flavors, colorful produce, and hearty meals.

These 21 fall stuffed chicken recipes bring together sweet, savory, nutty, and tangy ingredients in creative ways, turning a simple chicken breast into a centerpiece worthy of any dinner table.

From classic combinations like apple and sage to indulgent blends with figs, cheese, and roasted squash, there’s a recipe here for every palate.

Try these recipes to celebrate the harvest season, impress your guests, and enjoy comforting, flavorful meals all fall long.

Apple, Sage, and Cranberry Stuffed Chicken

This fall-inspired chicken recipe combines tender chicken breasts with a sweet-tart apple and cranberry stuffing, highlighted with fragrant sage.

Perfect for a cozy dinner, it brings together the flavors of autumn in every bite.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup diced Granny Smith apple
• ½ cup dried cranberries
• ¼ cup chopped walnuts
• 2 tablespoons fresh sage, chopped
• 2 tablespoons butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• ½ cup chicken broth
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, melt butter and sauté onions until translucent. Add garlic and cook for 1 minute.
3. Stir in apples, cranberries, walnuts, and sage. Cook for 3-4 minutes until apples begin to soften. Season with salt and pepper. Remove from heat and let cool slightly.
4. Butterfly each chicken breast by slicing horizontally without cutting all the way through. Open the breast like a book and season both sides with salt and pepper.
5. Spoon the apple and cranberry mixture into each chicken breast, then fold it closed. Secure with toothpicks if needed.
6. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown.
7. Pour chicken broth into the skillet and transfer it to the oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Remove from oven, let rest for 5 minutes, then slice and serve.

This stuffed chicken is a celebration of fall flavors: sweet, savory, and fragrant.

It pairs beautifully with roasted vegetables or a simple autumn salad for a complete seasonal meal.

Butternut Squash and Goat Cheese Stuffed Chicken

Sweet roasted butternut squash meets tangy goat cheese in this elegant stuffed chicken recipe.

The combination delivers creamy, nutty, and slightly sweet flavors, perfect for autumn dinners or special occasions.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup roasted butternut squash, cubed
• ½ cup goat cheese, crumbled
• 2 tablespoons fresh thyme leaves
• 1 small shallot, minced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ cup low-sodium chicken broth
• 1 tablespoon balsamic glaze (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine roasted butternut squash, goat cheese, thyme, shallot, garlic, salt, and pepper.
3. Butterfly each chicken breast and season with salt and pepper. Fill each breast with the squash and goat cheese mixture, folding the chicken over to encase the stuffing. Secure with toothpicks.
4. Heat olive oil in a large oven-safe skillet over medium heat. Sear chicken breasts for 2-3 minutes per side until golden brown.
5. Pour chicken broth into the skillet and transfer it to the oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Drizzle with balsamic glaze before serving, if desired.

The creamy goat cheese and sweet squash create a rich, autumn-inspired stuffing that elevates a simple chicken breast to a flavorful centerpiece.

Serve with wild rice or roasted Brussels sprouts for a hearty fall meal.

Spinach, Mushroom, and Pecan Stuffed Chicken

Earthy mushrooms, nutty pecans, and savory spinach make this stuffed chicken a warm, comforting dish for crisp fall evenings.

Its deep flavors and hearty texture make it ideal for family dinners or entertaining.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• ½ cup mushrooms, finely diced
• ¼ cup pecans, chopped
• ½ cup cream cheese, softened
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• ½ teaspoon paprika
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté mushrooms until soft, then add garlic and cook for 1 minute. Stir in spinach and cook until wilted. Remove from heat and let cool slightly.
3. Mix in cream cheese and chopped pecans until well combined. Season with salt and pepper.
4. Butterfly each chicken breast and season with salt, pepper, and paprika. Spoon the spinach-mushroom mixture inside and fold the chicken closed, securing with toothpicks.
5. Sear the chicken in the skillet over medium-high heat for 2-3 minutes per side.
6. Add chicken broth and transfer the skillet to the oven. Bake for 20-25 minutes or until chicken reaches 165°F (74°C).
7. Let rest for 5 minutes, then slice and serve.

With the earthy mushrooms, creamy cheese, and crunchy pecans, this stuffed chicken is a cozy, flavorful option for fall dinners.

Pair it with mashed potatoes or roasted root vegetables for a perfectly balanced meal.

Pear, Brie, and Walnut Stuffed Chicken

This elegant stuffed chicken combines the sweetness of ripe pears with the creamy richness of brie and the crunch of walnuts.

The flavors are warm and autumnal, making it perfect for a cozy fall dinner or a special occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 ripe pear, peeled and diced
• ½ cup brie cheese, cubed
• ¼ cup chopped walnuts
• 1 small shallot, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• ½ teaspoon dried thyme
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small skillet, heat olive oil and sauté shallot until soft. Add pears and cook for 2-3 minutes until slightly tender. Remove from heat and stir in brie and walnuts. Season with salt, pepper, and thyme.
3. Butterfly each chicken breast and season with salt and pepper. Spoon the pear-brie-walnut mixture inside, then fold the chicken closed and secure with toothpicks.
4. Sear chicken in an oven-safe skillet over medium-high heat for 2-3 minutes per side until golden.
5. Pour chicken broth into the skillet and bake in the oven for 20-25 minutes, until the chicken reaches 165°F (74°C).
6. Let rest for 5 minutes before slicing and serving.

This stuffed chicken is a perfect blend of sweet, creamy, and nutty flavors, capturing the essence of fall in every bite.

Serve alongside roasted autumn vegetables for a festive and hearty meal.

Pumpkin, Sage, and Parmesan Stuffed Chicken

Celebrate fall with this savory pumpkin-stuffed chicken.

Creamy pumpkin pairs with aromatic sage and salty parmesan for a comforting dish that’s both seasonal and satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup cooked pumpkin puree
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh sage, chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• ½ teaspoon nutmeg
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté onions and garlic until soft. Remove from heat and stir in pumpkin puree, Parmesan, sage, nutmeg, salt, and pepper.
3. Butterfly each chicken breast, season with salt and pepper, and fill with the pumpkin mixture. Fold and secure with toothpicks.
4. Sear the chicken in an oven-safe skillet for 2-3 minutes per side until golden brown.
5. Add chicken broth and transfer the skillet to the oven. Bake for 20-25 minutes until cooked through.
6. Let rest for 5 minutes before serving.

This creamy, savory stuffed chicken embodies fall flavors perfectly.

The pumpkin and sage create a rich, comforting taste that pairs beautifully with roasted potatoes or a crisp green salad.

Sweet Potato, Chorizo, and Spinach Stuffed Chicken

A bold fall twist: sweet potatoes, spicy chorizo, and tender spinach make this stuffed chicken a flavorful and hearty dish.

It’s perfect for a warming weeknight dinner with a hint of spice.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup cooked sweet potato, diced
• ½ cup cooked chorizo, crumbled
• 1 cup fresh spinach, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• ½ teaspoon smoked paprika
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté garlic and chorizo for 2-3 minutes. Add sweet potatoes and spinach, cooking until spinach is wilted. Season with salt, pepper, and smoked paprika. Remove from heat.
3. Butterfly each chicken breast, season with salt and pepper, and fill with the sweet potato-chorizo-spinach mixture. Fold and secure with toothpicks.
4. Sear chicken in the skillet for 2-3 minutes per side until golden.
5. Pour chicken broth into the skillet and transfer to the oven. Bake for 20-25 minutes until the chicken reaches 165°F (74°C).
6. Rest for 5 minutes before slicing and serving.

This stuffed chicken offers a hearty, autumnal flavor profile with a balance of sweetness, spice, and savory richness.

It pairs beautifully with roasted root vegetables or a simple grain salad.

Fig, Prosciutto, and Goat Cheese Stuffed Chicken

Sweet figs, salty prosciutto, and tangy goat cheese come together in this elegant stuffed chicken recipe.

Its luxurious flavors make it a perfect choice for autumn dinners or entertaining.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 dried figs, chopped
• 4 slices prosciutto, chopped
• ½ cup goat cheese, crumbled
• 1 tablespoon olive oil
• 1 small shallot, minced
• Salt and pepper to taste
• ½ teaspoon fresh thyme, chopped
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté shallot until translucent. Remove from heat and stir in figs, prosciutto, goat cheese, and thyme. Season with salt and pepper.
3. Butterfly each chicken breast, season with salt and pepper, and fill with the fig mixture. Fold and secure with toothpicks.
4. Sear the chicken in an oven-safe skillet over medium-high heat for 2-3 minutes per side until golden brown.
5. Pour chicken broth into the skillet and bake for 20-25 minutes, or until the chicken reaches 165°F (74°C).
6. Let rest for 5 minutes before slicing and serving.

The sweet and savory combination of figs, prosciutto, and goat cheese transforms simple chicken breasts into a sophisticated fall dish.

Serve with roasted vegetables or a wild rice pilaf.

Pear, Blue Cheese, and Pecan Stuffed Chicken

Juicy pears, bold blue cheese, and crunchy pecans create a rich and flavorful stuffed chicken.

This autumn-inspired dish balances sweet, tangy, and nutty flavors for a comforting dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 ripe pear, diced
• ½ cup crumbled blue cheese
• ¼ cup chopped pecans
• 1 tablespoon butter
• 1 small onion, minced
• Salt and pepper to taste
• ½ teaspoon fresh rosemary, chopped
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, melt butter over medium heat and sauté onion until soft. Remove from heat and stir in pear, blue cheese, pecans, and rosemary. Season with salt and pepper.
3. Butterfly each chicken breast, season with salt and pepper, and fill with the pear mixture. Fold and secure with toothpicks.
4. Sear chicken in an oven-safe skillet over medium-high heat for 2-3 minutes per side.
5. Add chicken broth to the skillet and bake for 20-25 minutes, until the chicken reaches 165°F (74°C).
6. Rest for 5 minutes before serving.

This sweet, tangy, and nutty stuffed chicken is a perfect showcase of autumn flavors.

Pair it with roasted root vegetables or a fresh salad for a balanced fall meal.

Roasted Squash, Spinach, and Feta Stuffed Chicken

Roasted squash adds sweetness, while spinach and feta bring savory richness.

This stuffed chicken is colorful, flavorful, and full of fall harvest vibes.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup roasted butternut squash, cubed
• 1 cup fresh spinach, chopped
• ½ cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• ½ teaspoon dried oregano
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add spinach until wilted. Remove from heat and combine with roasted squash, feta, salt, pepper, and oregano.
3. Butterfly each chicken breast, season with salt and pepper, and fill with the squash-spinach-feta mixture. Fold and secure with toothpicks.
4. Sear the chicken in the skillet over medium-high heat for 2-3 minutes per side.
5. Add chicken broth to the skillet and bake for 20-25 minutes until chicken reaches 165°F (74°C).
6. Let rest 5 minutes before slicing and serving.

This stuffed chicken combines sweet, savory, and tangy flavors with vibrant fall colors.

Serve with quinoa or roasted vegetables for a complete autumn meal.

Caramelized Onion, Apple, and Cheddar Stuffed Chicken

Sweet caramelized onions, crisp apples, and sharp cheddar cheese come together to create a comforting and savory fall stuffed chicken. This combination adds depth and warmth to your dinner table.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 large apple, peeled and diced
• 1 small onion, thinly sliced
• ½ cup shredded sharp cheddar cheese
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper to taste
• ½ teaspoon dried thyme
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, melt butter over medium heat. Add onions and cook slowly until caramelized, about 10-12 minutes. Stir in apples and thyme, cooking for 2-3 more minutes. Remove from heat and let cool slightly.
3. Butterfly each chicken breast, season with salt and pepper, and fill with the onion-apple mixture. Top with shredded cheddar and fold the chicken closed, securing with toothpicks.
4. Heat olive oil in an oven-safe skillet over medium-high heat and sear chicken for 2-3 minutes per side until golden.
5. Add chicken broth and transfer the skillet to the oven. Bake for 20-25 minutes until chicken reaches 165°F (74°C).
6. Let rest for 5 minutes before slicing and serving.

The combination of sweet onions, crisp apples, and melted cheddar makes this stuffed chicken an irresistible fall dish. Serve alongside roasted vegetables or a warm grain salad.

Roasted Pumpkin, Sage, and Ricotta Stuffed Chicken

Tender chicken breasts are filled with creamy ricotta, sweet roasted pumpkin, and aromatic sage, creating a hearty and comforting fall-inspired entrée.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup roasted pumpkin, diced
• ½ cup ricotta cheese
• 2 tablespoons fresh sage, chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• ½ teaspoon nutmeg
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix roasted pumpkin, ricotta, sage, garlic, salt, pepper, and nutmeg until well combined.
3. Butterfly each chicken breast, season with salt and pepper, and fill with the pumpkin-ricotta mixture. Fold and secure with toothpicks.
4. Heat olive oil in an oven-safe skillet and sear chicken for 2-3 minutes per side until golden brown.
5. Add chicken broth and transfer the skillet to the oven. Bake for 20-25 minutes until cooked through.
6. Let rest for 5 minutes before slicing and serving.

Creamy, sweet, and aromatic, this stuffed chicken is a comforting fall entrée that pairs beautifully with roasted root vegetables or a light autumn salad.

Roasted Butternut Squash, Apple, and Bacon Stuffed Chicken

Savory bacon, roasted butternut squash, and crisp apple make this stuffed chicken both flavorful and hearty.

A perfect dish for fall gatherings or a cozy dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• ½ cup roasted butternut squash, diced
• ½ cup diced apple
• 3 slices cooked bacon, crumbled
• ½ teaspoon fresh thyme, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine roasted squash, apple, crumbled bacon, and thyme. Season with salt and pepper.
3. Butterfly each chicken breast, season with salt and pepper, and fill with the squash-apple-bacon mixture. Fold and secure with toothpicks.
4. Heat olive oil in an oven-safe skillet and sear chicken for 2-3 minutes per side until golden brown.
5. Add chicken broth and transfer skillet to the oven. Bake for 20-25 minutes, until chicken reaches 165°F (74°C).
6. Rest for 5 minutes before slicing and serving.

The combination of sweet, savory, and smoky flavors makes this stuffed chicken a true fall favorite. Serve with roasted vegetables or mashed potatoes for a complete seasonal meal.

Roasted Pear, Caramelized Onion, and Gorgonzola Stuffed Chicken

Sweet roasted pears paired with rich caramelized onions and tangy gorgonzola create a sophisticated fall stuffed chicken dish, perfect for dinner parties or a cozy family meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 pear, diced and roasted
• 1 small onion, thinly sliced
• ½ cup crumbled gorgonzola cheese
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté onions slowly until caramelized, about 10 minutes. Remove from heat.
3. Mix roasted pear, caramelized onion, gorgonzola, and thyme in a bowl. Season with salt and pepper.
4. Butterfly each chicken breast, season with salt and pepper, and fill with the mixture. Fold and secure with toothpicks.
5. Sear chicken in an oven-safe skillet for 2-3 minutes per side until golden.
6. Add chicken broth and transfer to the oven. Bake for 20-25 minutes, or until the chicken reaches 165°F (74°C).
7. Let rest 5 minutes before serving.

The sweet, savory, and tangy combination makes this stuffed chicken a delightful fall entrée that pairs beautifully with roasted root vegetables or a crisp green salad.

Apple, Spinach, and Brie Stuffed Chicken

This autumnal chicken combines tender spinach, sweet apple, and creamy brie for a soft, flavorful, and comforting fall dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 small apple, diced
• 1 cup fresh spinach, chopped
• ½ cup brie cheese, cubed
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• ½ teaspoon dried sage
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté garlic and spinach until wilted. Remove from heat and mix with diced apple, brie, and sage. Season with salt and pepper.
3. Butterfly each chicken breast, season with salt and pepper, and fill with the apple-spinach-brie mixture. Fold and secure with toothpicks.
4. Sear chicken in an oven-safe skillet over medium-high heat for 2-3 minutes per side.
5. Pour chicken broth into the skillet and bake for 20-25 minutes, or until cooked through.
6. Rest 5 minutes before serving.

The combination of sweet apples, creamy brie, and tender spinach creates a deliciously balanced fall stuffed chicken, perfect alongside roasted vegetables or a grain side.

Pumpkin, Cranberry, and Sage Stuffed Chicken

Sweet pumpkin, tart cranberries, and aromatic sage make this stuffed chicken a warm and festive fall entrée, ideal for autumn dinners or Thanksgiving-inspired meals.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup pumpkin puree
• ¼ cup dried cranberries
• 2 tablespoons fresh sage, chopped
• ½ cup cream cheese, softened
• 1 tablespoon olive oil
• Salt and pepper to taste
• ½ teaspoon cinnamon
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine pumpkin puree, cranberries, cream cheese, sage, cinnamon, salt, and pepper. Mix until smooth.
3. Butterfly each chicken breast, season with salt and pepper, and fill with the pumpkin mixture. Fold and secure with toothpicks.
4. Heat olive oil in an oven-safe skillet and sear chicken for 2-3 minutes per side until golden.
5. Add chicken broth and transfer the skillet to the oven. Bake for 20-25 minutes until cooked through.
6. Let rest 5 minutes before slicing and serving.

Conclusion:
The warm, autumnal flavors of pumpkin, cranberry, and sage make this stuffed chicken a comforting and festive dish, perfect with roasted vegetables or mashed sweet potatoes.

Roasted Butternut Squash, Apple, and Sage Stuffed Chicken

Sweet roasted butternut squash and apples paired with fragrant sage create a flavorful and comforting stuffed chicken, perfect for autumn dinners.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup roasted butternut squash, diced
• 1 small apple, peeled and diced
• 2 tablespoons fresh sage, chopped
• ½ cup cream cheese, softened
• 1 tablespoon olive oil
• Salt and pepper to taste
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix roasted butternut squash, apple, cream cheese, and sage. Season with salt and pepper.
3. Butterfly each chicken breast, season with salt and pepper, and fill with the mixture. Fold and secure with toothpicks.
4. Heat olive oil in an oven-safe skillet and sear chicken for 2-3 minutes per side until golden.
5. Add chicken broth and transfer skillet to the oven. Bake for 20-25 minutes, until the chicken reaches 165°F (74°C).
6. Let rest 5 minutes before serving.

The combination of sweet squash, apple, and creamy cheese makes this stuffed chicken a comforting, flavorful fall dish that pairs wonderfully with roasted root vegetables.

Pecan, Cranberry, and Goat Cheese Stuffed Chicken

Nutty pecans, tart cranberries, and creamy goat cheese combine to create a festive and hearty stuffed chicken perfect for autumn meals.

Ingredients:

• 4 boneless, skinless chicken breasts
• ¼ cup chopped pecans
• ¼ cup dried cranberries
• ½ cup goat cheese, crumbled
• 1 tablespoon olive oil
• 1 small shallot, minced
• Salt and pepper to taste
• ½ teaspoon fresh thyme, chopped
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine pecans, cranberries, goat cheese, shallot, and thyme. Season with salt and pepper.
3. Butterfly each chicken breast, season with salt and pepper, and fill with the pecan mixture. Fold and secure with toothpicks.
4. Heat olive oil in an oven-safe skillet and sear chicken for 2-3 minutes per side until golden.
5. Add chicken broth and transfer to the oven. Bake for 20-25 minutes until cooked through.
6. Let rest 5 minutes before slicing and serving.

The sweet, nutty, and tangy flavors in this stuffed chicken create a deliciously autumnal dish that pairs well with roasted vegetables or a wild rice pilaf.

Roasted Root Vegetable and Feta Stuffed Chicken

Tender roasted root vegetables combined with tangy feta create a hearty, colorful stuffed chicken perfect for fall.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup roasted root vegetables (carrots, parsnips, and sweet potatoes), diced
• ½ cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine roasted root vegetables, feta, oregano, salt, and pepper.
3. Butterfly each chicken breast, season with salt and pepper, and fill with the vegetable mixture. Fold and secure with toothpicks.
4. Heat olive oil in an oven-safe skillet and sear chicken for 2-3 minutes per side until golden.
5. Add chicken broth and transfer to the oven. Bake for 20-25 minutes until the chicken reaches 165°F (74°C).
6. Rest 5 minutes before serving.

This stuffed chicken is hearty, colorful, and full of fall flavors, making it perfect with a side of roasted vegetables or a simple grain dish.

Fig, Walnut, and Cream Cheese Stuffed Chicken

Sweet figs, crunchy walnuts, and creamy cheese combine to create a rich and flavorful stuffed chicken, perfect for cozy fall dinners or a special autumn meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 dried figs, chopped
• ½ cup walnuts, chopped
• ½ cup cream cheese, softened
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix figs, walnuts, cream cheese, and thyme. Season with salt and pepper.
3. Butterfly each chicken breast, season with salt and pepper, and fill with the fig mixture. Fold and secure with toothpicks.
4. Heat olive oil in an oven-safe skillet and sear chicken for 2-3 minutes per side until golden.
5. Pour chicken broth into the skillet and bake for 20-25 minutes until cooked through.
6. Rest 5 minutes before slicing and serving.

This stuffed chicken is a perfect balance of sweet, nutty, and creamy flavors that celebrate the tastes of fall.

Serve with roasted vegetables or a grain side for a complete meal.

Pear, Pecan, and Blue Cheese Stuffed Chicken

Sweet pears, crunchy pecans, and bold blue cheese create a sophisticated and autumn-inspired stuffed chicken dish that’s perfect for fall dinners.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 ripe pear, diced
• ¼ cup chopped pecans
• ½ cup crumbled blue cheese
• 1 tablespoon olive oil
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine pear, pecans, blue cheese, and rosemary. Season with salt and pepper.
3. Butterfly each chicken breast, season with salt and pepper, and fill with the pear mixture. Fold and secure with toothpicks.
4. Heat olive oil in an oven-safe skillet and sear chicken for 2-3 minutes per side.
5. Add chicken broth and transfer to the oven. Bake for 20-25 minutes until the chicken reaches 165°F (74°C).
6. Let rest 5 minutes before serving.

This stuffed chicken combines sweet, nutty, and tangy flavors for a rich, autumnal entrée that pairs beautifully with roasted vegetables or mashed potatoes.

Pumpkin, Spinach, and Feta Stuffed Chicken

Creamy pumpkin, tender spinach, and tangy feta make this stuffed chicken a warm and hearty fall dish, perfect for weeknight dinners or festive autumn meals.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup pumpkin puree
• 1 cup fresh spinach, chopped
• ½ cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• ½ teaspoon nutmeg
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine pumpkin puree, spinach, feta, garlic, salt, pepper, and nutmeg. Mix until smooth.
3. Butterfly each chicken breast, season with salt and pepper, and fill with the pumpkin mixture. Fold and secure with toothpicks.
4. Heat olive oil in an oven-safe skillet and sear chicken for 2-3 minutes per side until golden.
5. Add chicken broth and bake for 20-25 minutes until cooked through.
6. Let rest 5 minutes before serving.

This stuffed chicken is rich, hearty, and full of fall flavors.

Serve with roasted root vegetables or a grain side for a complete seasonal meal.