Name: Lemon-Dill Stuffed Chicken: Flavor Bomb
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 5
Cuisine: US
Ingredients: 5 slices bacon, cut into lardons; 1 shallot, finely chopped; Nonstick cooking spray; 5 boneless, skinless chicken breasts; 0.75 cup ricotta cheese, preferably whole milk; 0.75 teaspoon garlic powder; 2 tablespoons unsalted butter; 1 tablespoon all-purpose flour; 1 cup chicken broth, low sodium; 0.25 cup heavy cream; 3 tablespoons fresh lemon juice; 2 tablespoons dry white wine (such as Sauvignon Blanc or Pinot Grigio); 1 tablespoon fresh dill, chopped, plus more for garnish

Elevate your weeknight dinner with these incredibly flavorful stuffed chicken breasts! Tender chicken is filled with a savory bacon-ricotta mixture and then baked to perfection in a bright and creamy lemon-dill sauce. A guaranteed family favorite!

Follow The Directions

01

Step

Crisp the Bacon & Sauté the Shallot: In a large skillet, cook bacon over medium-high heat until crispy, about 8-10 minutes. Transfer bacon to a paper towel-lined plate, reserving the rendered bacon fat in the skillet. Once cool enough to handle, chop the bacon. Add shallot to the skillet with the bacon fat and cook over medium-low heat until softened and slightly caramelized, about 5-7 minutes.

02

Step

Preheat Oven & Prep Dish: Preheat oven to 375 degrees F (190 degrees C). Lightly coat a glass casserole dish with nonstick cooking spray.

03

Step

Prepare the Chicken Breasts: Using a sharp knife, carefully create a pocket in each chicken breast by slicing horizontally from one side, being careful not to cut all the way through. Aim for a deep pocket that will hold the stuffing. (2-3 minutes)

04

Step

Make the Filling & Stuff the Chicken: In a small bowl, combine the cooked bacon, sautéed shallot, ricotta cheese, and garlic powder. Mix well. Stuff each chicken breast with approximately 2-3 tablespoons of the ricotta mixture. Place the stuffed chicken breasts in the prepared casserole dish. (5-7 minutes)

05

Step

Bake the Chicken: Cook in the preheated oven for 25 minutes.

06

Step

Make the Lemon-Dill Sauce: While the chicken bakes, melt butter in a saucepan over medium-high heat. Whisk in flour and cook for 1 minute to create a roux. Gradually whisk in chicken broth until smooth. Stir in heavy cream, lemon juice, white wine, and chopped fresh dill. Cook, stirring constantly, until the sauce slightly thickens, about 3-5 minutes.

07

Step

Finish Baking: Remove chicken from the oven. Pour the lemon-dill sauce over the chicken breasts. Return to the oven and bake until the chicken is cooked through and the juices run clear when pierced with a fork, about 10-15 more minutes. (10-15 minutes)

08

Step

Broil for Golden Color (Optional): For extra color, set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil chicken until slightly golden on top, about 2-3 minutes. Watch carefully to avoid burning.

For best results, use high-quality ricotta cheese, preferably whole milk, for a richer flavor and creamier texture.
Don't overstuff the chicken breasts, as the filling may ooze out during baking.
If you don't have fresh dill, you can substitute 1 teaspoon of dried dill, but fresh dill provides a brighter, more vibrant flavor.
Serve with rice pilaf, roasted vegetables, or a simple green salad for a complete and satisfying meal.
Chicken is considered safe to eat when the internal temperature reaches 165°F (74°C).