Rice and Raisin Stuffed Chicken
Tender chicken breasts packed with a savory-sweet, spiced rice and raisin filling make an impressive yet surprisingly easy main course.
Ingredients
- •4 large boneless, skinless chicken breasts
- •1 cup cooked white rice (200g)
- •1/4 cup dark raisins (40g)
- •2 tablespoons butter (30g)
- •1 small yellow onion, finely diced (100g)
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon ground allspice
- •2 tablespoons fresh parsley, chopped
- •2 tablespoons olive oil
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1/2 cup low-sodium chicken broth (120ml)
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a small skillet, melt the butter over medium heat and sauté the diced onion until soft and translucent, about 5 minutes.
- 3
In a medium bowl, combine the cooked rice, sautéed onions, raisins, cinnamon, allspice, parsley, half of the salt, and a pinch of black pepper.
- 4
Carefully cut a deep horizontal pocket into the thick side of each chicken breast, making sure not to cut all the way through to the other side.
- 5
Stuff each chicken pocket generously with the rice and raisin mixture, and secure the openings with wooden toothpicks if needed.
- 6
Season the outside of the stuffed chicken breasts all over with the remaining salt and black pepper.
- 7
Heat the olive oil in an oven-safe skillet over medium-high heat and sear the chicken breasts until golden brown on both sides, about 3 minutes per side.
- 8
Pour the chicken broth around the chicken in the skillet, then transfer the skillet to the preheated oven.
- 9
Bake for 15 to 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- 10
Remove from the oven, let rest for 5 minutes before slicing, and drizzle with the pan juices.
💡 Chef tips
- You can substitute dried cranberries or chopped apricots for the raisins if you prefer a different fruit flavor.
- To make ahead, stuff the chicken breasts earlier in the day, cover, and refrigerate until you are ready to sear and bake them.
- Store any leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished dish features golden-brown, juicy chicken breasts that reveal a fragrant, spiced rice and plump raisin filling when sliced, offering a delightful balance of savory and sweet flavors.