Stuffed chicken with spring vegetables: 1 shocking trick

Name: Stuffed chicken with spring vegetables: 1 shocking trick
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts (6 ounces each); ½ teaspoon salt; ½ teaspoon black pepper; 4 ounces fontina cheese sliced; 1 tablespoon chopped fresh basil; 1 tablespoon olive oil; 2 tablespoons olive oil; 1 cup sliced carrots; 1 cup trimmed asparagus cut into 2-inch pieces; 1 cup halved baby potatoes; ½ cup chicken broth; ½ cup half-and-half or light cream; 1 teaspoon Dijon mustard; 1 teaspoon cornstarch mixed with 1 tablespoon water

By anna Boncoeur On December 1, 2025

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If you thought a beautiful, restaurant-worthy dinner like stuffed chicken with spring vegetables was only possible on a Saturday night, oh boy, have I got news for you! I’m Anna, and I’m obsessed with figuring out how to make everyday cooking feel joyful and easy, even when life gets hectic.

For years, I thought “elegant” meant hours of fussing, but this dish changed everything. It looks amazing—that golden chicken nestled among bright green asparagus and potatoes—but it comes together faster than you’d think. This recipe proves you can serve something truly special without spending all day chained to the stove. Trust me, this is my go-to when I want to impress without stressing.

Table Of content

Gathering Your Ingredients for stuffed chicken with spring vegetables

When making something like stuffed chicken with spring vegetables, having everything ready beforehand is half the battle. I always lay everything out on the counter—my little mise en place moment—because once the searing starts, things move quickly! Since this recipe yields four nice servings, we need four good chicken breasts, nothing too skimpy.

Don’t skip the searing step; it builds the flavor foundation for the whole dish, including the sauce later on. And remember, we are using real fontina cheese here because it melts like a dream, giving us that creamy center we want!

Essential Components for stuffed chicken with spring vegetables

You really need four boneless, skinless chicken breasts, about 6 ounces each. For the filling, we’re using 4 ounces of fontina cheese, sliced up so it fits nicely. And for that fresh, bright flavor inside, make sure you have 1 tablespoon of fresh basil, chopped up fine. If you absolutely have to use dried basil, use about a teaspoon instead, but fresh makes such a difference here!

Fresh Additions and Pantry Staples

The spring vegetables are what make this dish sing! I use 1 cup of carrots (sliced), 1 cup of asparagus (cut into 2-inch pieces), and 1 cup of baby potatoes (halved). We need chicken broth for simmering, plus that rich half-and-half or light cream for the sauce base. Dijon mustard adds a little necessary tang, and of course, salt and pepper to season everything well.

Ingredient Table

Quantity	Measure	Item
4	boneless skinless chicken breasts (6 ounces each)	Chicken
4 oz	sliced	Fontina cheese
1 Tbsp	chopped	Fresh basil
1 cup	sliced	Carrots
1 cup	cut into 2-inch pieces	Asparagus
1 cup	halved	Baby potatoes
1/2 cup		Chicken broth
1/2 cup		Half-and-half or light cream

Preparing Your stuffed chicken with spring vegetables

Okay, now that we have all our beautiful ingredients lined up, let’s get cooking! First things first: crank that oven up to 400°F. You want it hot and ready to go before the chicken even sees the skillet. And listen, I can’t stress this enough—have your meat thermometer handy! For chicken, 165°F is the magic number, and we aim for that right at the end. Checking it saves you from dry, sad chicken breast, seriously.

We start by seasoning the outside of the chicken breasts nicely with salt and pepper. This outer layer needs some love before it hits the hot oil. Then we move onto the fun part—stuffing them!

Creating the Fontina and Basil Filling

Take each chicken breast and carefully slice a pocket horizontally into the thickest part. Don’t cut all the way through; you’re making a little pouch! Then, gently tuck the slices of fontina cheese and that lovely chopped basil right inside. Once they are stuffed, you need to press the opening closed as best you can. You don’t need toothpicks or anything fancy, just press it shut so the cheese stays put while it melts.

Searing the Chicken for Flavor

Time for some color! Grab your oven-safe skillet—this is important because we’re keeping everything in one pan. Heat up just 1 tablespoon of olive oil over medium-high heat. When that oil shimmers, lay those stuffed breasts in carefully. You want a good, hard sear—about 3 to 4 minutes per side. We aren’t cooking them through here; we’re just building that gorgeous golden crust that locks in flavor. Once they are browned nicely on both sides, pull them out onto a clean plate for just a moment. They’ll be heading back in soon!

Roasting the stuffed chicken with spring vegetables and Spring Vegetables

Now that our chicken has that beautiful golden armor from the sear, it’s time to bring in those bright spring veggies and get everything into the oven. This is where the magic happens for the stuffed chicken with spring vegetables; everything cooks together, and the chicken drippings flavor the broth that cooks the potatoes and carrots!

We use the same skillet, so don’t clean it! Add the remaining 2 tablespoons of olive oil to the pan where the chicken was just searing. Toss in your carrots, potatoes, and asparagus. We want to give them a quick 5-minute sauté just to wake them up before we cover them. This quick sauté helps them get a little color and seasoning.

Tenderizing the Spring Vegetables

After the initial sauté, pour in the chicken broth. This is crucial because the steam created by the simmering liquid is what softens those potatoes and carrots up nicely. Cover the skillet and let it simmer gently for about 5 minutes. When you lift the lid, you should see the liquid bubbling and the vegetables looking slightly less raw. Next, stir in the half-and-half and that little bit of Dijon mustard—that’s what starts building our creamy pan sauce!

Gently place those seared, stuffed chicken breasts right back into the skillet, nestling them down over the vegetables. They should be sitting nicely in that flavorful liquid mixture. Because we pre-seared them, they won’t steam or turn pale in the oven; they’ll just roast beautifully!

Oven Finishing and Temperature Check

Slide the entire skillet right into that preheated 400°F oven. Set your timer for 12 minutes to start, but don’t trust the clock completely! The total roasting time will be around 12 to 15 minutes, depending on how thick your chicken breasts are. The most important thing here is checking that internal temperature. You must pull the chicken out right when it hits 165°F. Use your thermometer inserted into the thickest part of the breast—avoiding the cheese pocket—to guarantee safety and tenderness. When it hits that mark, pull the pan out, transfer the chicken and veggies to a plate to rest, and move on to the sauce!

Finishing the Sauce for your stuffed chicken with spring vegetables

We’ve got the main event resting on a platter, smelling amazing, but we can’t just leave all those incredible, savory bits stuck in the bottom of the skillet! That pan residue is pure gold, and we need to turn it into a luxurious sauce to spoon over everything. Finishing the sauce is the final step that elevates your stuffed chicken with spring vegetables from a great home-cooked meal to something truly special. It’s so simple, too, which is the best part!

Don’t worry about scraping too much; just use the liquid that’s already remaining in the pan—that creamy, herby broth we simmered the vegetables in. This sauce is fast because all the flavor is already developed!

Thickening the Pan Sauce

First, you need to make your cornstarch slurry. Take 1 teaspoon of cornstarch and mix it really well with 1 tablespoon of cold water in a tiny bowl until it’s perfectly smooth. No lumps allowed! Now, pour this slurry right into the simmering sauce still sitting in the hot skillet. Whisk it constantly. You only need to simmer this for about 1 minute. You’ll see it instantly become glossier and thicker almost immediately. Once it coats the back of a spoon lightly, it’s ready. Take it off the heat, spoon that beautiful sauce right over your rested chicken and vegetables, and serve immediately!

Why You Will Enjoy This Recipe

I truly believe this stuffed chicken with spring vegetables is going to become a staple in your rotation. It hits all the right notes for a busy cook who still wants dinner to feel special. It’s incredibly fast for how elegant it looks on the plate. Plus, you’re getting a complete meal—protein and veggies—all cooked in one pan which means cleanup is a breeze!

It’s surprisingly quick, clocking in at only about 45 minutes total time.
The combination of creamy melted fontina, bright basil, and tender spring veggies is just heavenly.
Since it cooks in one oven-safe skillet, cleanup is minimized—my favorite benefit!
It looks impressive enough for company but is easy enough for a Tuesday night dinner.

Tips for Perfect stuffed chicken with spring vegetables

We’ve made it through the main cooking, but a few small tricks can ensure your stuffed chicken with spring vegetables comes out perfect every single time. Honestly, the difference between great and just okay often comes down to those little details you learn after making a recipe a few times. Don’t let a perfect sear turn into dry chicken!

Avoiding Overcooking the Chicken

Seriously, please trust the thermometer here. Chicken breast is tricky because it goes from perfect to chalky in about 60 seconds flat. When you check the temperature, make sure the probe isn’t touching the cheese pocket or the bone if you happened to leave one in. 165°F is the goal, and once you hit it, pull the whole skillet out immediately. The chicken will continue to cook slightly while it rests, so pulling it out right at 165°F guarantees juicy results later when you serve it.

Vegetable Sizing for Even Cooking

When you’re tossing those carrots and potatoes in, make sure you cut them to roughly the same size. I know that sounds fussy, but if you have tiny potato chunks and giant carrot slices, they won’t finish cooking at the same time! Since the potatoes take the longest, I try to cut them smaller than the carrots, aiming for pieces about the size of a nickel. The asparagus is easy because we’re cutting it into 2-inch chunks, which cooks quickly alongside the other vegetables while the chicken roasts above them.

Storing and Reheating Leftovers

If you manage to have any stuffed chicken with spring vegetables leftover—which is a feat because this disappears fast—storing it correctly keeps it delicious for later. The key is separating the chicken and vegetables from the pan sauce before storing. The sauce can sometimes break or get too thick when chilled, so we want to keep those components separate for the best reheating experience.

Make sure the chicken and vegetables cool down completely before putting them in an airtight container in the fridge. You want to keep everything safe, especially that cheesy filling! When you are ready to eat it the next day, reheating gently is crucial so you don’t dry out the chicken breast.

Storage Table Guide

Storage Method	Duration	Reheating Advice
Airtight container in refrigerator	3 days	Reheat chicken/veggies in oven at 300°F until warm, or briefly in the microwave.
Airtight container in freezer	1 month	Thaw overnight in the fridge before reheating gently.

Frequently Asked Questions About This Dish

I always get a few questions when people first try making my recipes, especially when we are dealing with something elegant like stuffed chicken with spring vegetables. Don’t hesitate to ask if you have a substitution in mind! Here are the top things I hear:

Can I use different cheeses in this stuffed chicken?

You absolutely can swap out the fontina! Fontina is great because it melts so smoothly and has a lovely mild flavor that lets the basil shine. If you want something sharper, try Gruyère, but be warned it might be a little saltier. Provolone works well too, though it can sometimes leak out a bit more during roasting. Just make sure whatever you use slices nicely so it fits into the pocket easily.

What if I do not have an oven-safe skillet?

Oh, that happens all the time! If your favorite skillet isn’t oven-safe, don’t panic. Just sear the chicken in any skillet you have, then transfer the seared chicken over to a regular baking dish (like an 8×8 or 9×13). Sauté your vegetables in the skillet, then pour the broth and cream mixture over them in the baking dish, nestling the chicken on top before it all goes into the oven. It’s just one extra dish to wash, but the result is the same wonderful roasted chicken!

How do I know when the spring vegetables are done?

This is key for the overall texture of your dish. You’re looking for two things after that initial simmering step. Visually, the carrots should start looking slightly translucent, and the asparagus should turn a brighter, vibrant green. Most importantly, test a potato chunk! It should give way easily when you poke it with a fork. If they are still hard when the chicken hits 165°F, they need a few more minutes on their own before you return the chicken.

Understanding the Nutrition of This Recipe

I always try to keep things somewhat balanced when I’m cooking, even with cheese involved! Please remember that these numbers are just estimates based on the ingredients listed, and homemade versions can vary a bit depending on the exact size of your chicken breasts or the fat content of your cream.

Nutritional Information Table

Nutrient	Amount Per Serving
Calories	390
Total Fat	19g
Carbohydrates	14g
Protein	38g

Share Your Experience Making This Dish

I really hope you loved making this stuffed chicken with spring vegetables as much as I love sharing it with you! When you try this recipe out for your own family dinners, please come back and tell me how it went. You can also check out my Pinterest page for more inspiration!

I’d love to see your photos or hear what you thought! Drop a rating below or let me know in the comments if you made any fun tweaks to the spring veggies. Happy cooking, everyone!