The most incredibly juicy chicken rolls made by stuffing chicken breasts with tomatoes, garlic and herbs, topped with cheese then baked in the oven. The chicken is so tender, cheesy, aromatic and perfect for any special occasion.
Baked chicken breast can be a little boring and dry, but stuff it with tomatoes and mixture of sour cream, garlic and herbs and it is transformed into something incredibly delicious and so juicy.
The chicken is so flavorful throughout since the sour cream mixture has both fresh garlic and fresh herbs and is spread in the center of the chicken and then also on top. Topped with cheese, it gets melted and golden brown as it bakes, which makes it even more decadent and comforting.
When I make this for company or even for a family dinner, I like to prep the chicken breast ahead of time, which makes it really easy to put together after that point.
Chicken breast – boneless, skinless chicken breasts are the best for this recipe.
Sour cream OR plain greek yogurt (you can use either for this recipe.) Part of it will be for the center of the chicken and the rest to spread on top of the chicken.
Fresh herbs – any fresh herbs will work for this recipe. I usually use dill and parsley, but you can also use rosemary, thyme, chives, etc.
Garlic – finely grated or minced garlic is added to the sour cream mixture.
salt, ground black pepper, to taste
Dry herbs and spices – seasoning is completely up to you. Here are some great options: paprika, granulated onion, Italian seasoning, Herbs de Provence, chili seasoning, dry parsley, thyme, rosemary, chives, garlic powder, cayenne pepper, etc.
Tomatoes – slices of fresh juicy tomatoes are perfect to stuff inside the chicken breasts.
Grated cheese – any grated cheese that melts well can be used in this recipe. (Mozzarella, Provolone, Gruyere, Monterey Jack, Cheddar, etc.)
How To Prepare Chicken Breast To Be Stuffed
In order to be able to stuff the chicken breast and roll it up, we need to cut each breast in half horizontally and then gently pound them out into an even thickness.
If you keep the chicken breasts whole, they will be too thick to roll up and will take too long to bake through.
You can even buy prepared chicken cutlets at the store but I find that you get the best results when making your own.
What Can You Use Instead of the Sour Cream
Plain Greek yogurt or even mayonnaise work just as well for this recipe.
I have also use olive oil instead of the sour cream and the results are wonderful too. The seasoned olive oil has so much flavor from the fresh garlic and fresh herbs and you can also add some lemon or lime juice or red wine or balsamic vinegar for some extra acidity and pop of flavor.
You would probably need a bit less oil than sour cream, but otherwise follow the same instructions, mixing with garlic and fresh herbs, then brushing the chicken on the inside and the outside with it.
Preparing Stuffed Chicken Breast
Preheat the oven to 425 degrees Fahrenheit.
Season each chicken cutlets on both sides with salt, ground black pepper and any combination of dry herbs and spices that you like. There are so many great seasonings that you can use to flavor the chicken the way you like it.
Slice the tomatoes.
In a medium bowl, combine the sour cream with the fresh herbs and grated garlic. Season to taste with salt and ground black pepper. (A wonderful addition to this is some lemon or lime juice – so delicious.)
Spread out a heaping teaspoon of the garlic and herb sour cream mixture over each of the chicken cutlets. (Or seasoned olive oil.)
Add 2 slices of tomatoes to each of the chicken cutlets, then roll the chicken around the tomatoes, creating a neat package. (If you use smaller chicken breasts, sometimes the bottom piece of chicken will be smaller and you will only be able to use one slice of tomato.)
Place the chicken rolls in a rimmed baking sheet, seam side down. Spread out the remaining garlic and herb sour cream mixture over the chicken. (Or use the seasoned olive oil.)
Sprinkle the chicken rolls with the grated cheese.
Bake in the preheated oven for 30-40 minutes, depending on the size of your chicken. The internal temperature of the chicken should be 160-165 degrees Fahrenheit in the center. (Using an instant read thermometer is the best way to ensure that the chicken will be juicy and tender. If the chicken breast overcooks, it has a tendency to be dry.)
Let the chicken rest for 5-19 minutes before serving. Garnish with fresh herbs.
Sometimes I will chop up the ends of the tomatoes that I don’t use inside the chicken in addition to an extra tomato or two, mix it up with more fresh herbs, a drizzle of olive oil, lemon or lime juice and serve it along with the baked chicken. The combination of the fresh tomato pairs so nicely with the baked tomatoes inside the chicken.
This chicken is best served right away and doesn’t reheat well.
The most incredibly juicy chicken rolls made by stuffing chicken breasts with tomatoes, garlic and herbs, topped with cheese then baked in the oven. Cheesy, aromatic and perfect for any special occasion.
4 boneless, skinless chicken breasts
1 cup sour cream or plain Greek yogurt
1–2 Tablespoons fresh minced herbs (I used dill and parsley, you can also use rosemary, thyme, oregano, chives, etc.)
2–4 garlic cloves
salt, ground black pepper, to taste
dry herbs and spices, to taste (great options: paprika, granulated onion, Italian seasoning, Herbs de Provence, chili seasoning, dry parsley, thyme, rosemary, chives, garlic powder, cayenne pepper, etc.)
Cut the chicken in half horizontally and then use a meat mallet to gently pound into an even thickness, making 8 chicken cutlets.
Season the chicken on both sides with salt, ground black pepper and any herbs and spices that you like.
In a medium bowl, combine the sour cream (or yogurt) with the fresh herbs and mix to combine. Season to taste with salt and ground black pepper.
Spread a heaping teaspoon of the garlic and herb sour cream mixture on each chicken cutlet.
Place 2 slices of tomatoes on top of each chicken cutlet, one on each end, then roll up the chicken around the tomatoes. Place the chicken rolls in a baking dish, seam side down. (If you have smaller pieces of chicken, you may need to use only one tomato in the center.)
Spread a thin layer of the garlic and herb sour cream mixture on top of the rolled up chicken in the baking dish. Sprinkle the top of the chicken with the grated cheese.
Bake in the preheated oven (425 F) for 30-38 minutes, until the chicken reaches 160-165 degrees Fahrenheit in the center.
Garnish with fresh herbs and serve hot. You can also chop up some more fresh tomatoes, mixed with fresh herbs and serve over top of the baked chicken.
Keywords: stuffed chicken breast, tomato cheese garlic and herbs stuffed chicken breast baked with cheese, baked stuffed chicken breast, baked chicken recipe