Description
A sophisticated and comforting dish featuring tender, herb-stuffed chicken thighs, seared to perfection and baked with a vibrant lemon sauce. Perfect for elegant family dinners or special occasions, this recipe balances rich flavors with bright citrus notes, showcasing Mary Berry’s timeless approach to simple, high-quality ingredients.
Ingredients
Scale
For the Stuffed Chicken Thighs:
- 4 large, skinless, boneless chicken thighs
- 2 tbsp chopped fresh parsley
- 1 tsp fresh thyme leaves
- 1 tbsp chopped basil
- 3 cloves garlic, finely minced
- 1 cup fresh breadcrumbs (preferably homemade)
- Zest of 2 large lemons
- 2 tbsp olive oil
- Salt and freshly ground black pepper
For the Lemon Sauce:
- Juice of 2 large lemons
- Zest of 1 lemon
- 1/2 cup chicken stock (homemade or high-quality store-bought)
- 2 tbsp unsalted butter
- 1 tsp cornflour (optional, for thickening)
- Fresh herbs for garnish (extra parsley or basil)
Instructions
Prepare the Herb and Lemon Breadcrumb Mixture
- In a bowl, combine chopped parsley, thyme, basil, minced garlic, breadcrumbs, lemon zest, 1 tbsp olive oil, salt, and pepper. Mix until fragrant.
Prepare the Chicken Thighs
- Lay each thigh flat on a cutting board. Pound gently to an even thickness. Spread the breadcrumb mixture evenly over each thigh, leaving a small border.
Roll and Secure
- Carefully roll each stuffed thigh tightly, sealing the edges. Secure with kitchen twine or toothpicks.
Sear the Chicken
- Heat 1 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear the stuffed thighs on all sides until golden brown, about 4-5 minutes per side.
Bake
- Transfer the skillet to a preheated oven at 180°C (356°F). Bake for 25-30 minutes, or until internal temperature reaches 165°F (75°C). Remove from oven and rest for 5 minutes.
Make the Lemon Sauce
- While the chicken rests, prepare the sauce. In a saucepan, combine lemon juice, zest, chicken stock, and butter. Bring to a simmer. If thicker sauce desired, mix cornflour with a little cold water and whisk into the sauce until thickened. Pour over the sliced chicken or serve on the side.
Serve
- Slice the chicken, arrange on a serving plate, drizzle with lemon sauce, and garnish with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 40 minutes