Parmesan and Basil-Stuffed Chicken with Roasted Carrots


  • 1/2 cup grated Parmesan cheese
  • 1 oz cream cheese, softened
  • 2 tbsp chopped fresh basil
  • 1 tbsp EVOO
  • 1 small garlic clove, minced
  • salt and pepper (to taste)
  • 2 (12 oz) bone-in split chicken breasts, trimmed and brined if desired
  • 1 tbsp unsalted butter, melted
  • 6 small carrots, peeled and sliced 1/2 inch thick on bias
  • 1 1/2 tsp packed dark brown sugar


  1. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil. Mix Parmesan, cream cheese, basil, oil, garlic, pinch salt, and pinch pepper together in bowl.
  2. Pat chicken dry with paper towels and season with salt and pepper. Use your fingers to gently loosen center portion of skin covering each breast. Using spoon, place half of cheese mixture underneath skin over center of each breast. Gently press on skin to spread out cheese mixture.
  3. Arrange chicken skin side up on 1 side of baking sheet. Brush chicken with half of melted butter. Toss carrots with remaining melted butter and sugar and season with salt and pepper. Mound carrots in pile on baking sheet opposite chicken.
  4. Bake until chicken registers to 160 degrees and carrots are browned and tender, 30-35 minutes, rotating sheet and spreading out carrots into even layer halfway through baking. Let chicken and carrots rest on sheet for 5 minutes before serving.

Original recipe from The Complete Cooking for Two Cookbook.

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