Name: Parmesan and Basil-Stuffed Chicken with Roasted Carrots for Two
Total time: 1 h
Ingredients: 1 ounce Parmesan cheese , grated (½ cup); 1 ounce cream cheese , softened; 2 tablespoons chopped fresh basil; 1 tablespoon extra-virgin olive oil; 1 small garlic clove , minced; Salt and pepper; 2 (12-ounce) bone-in split chicken breasts , trimmed and brined if desired; 1 tablespoon unsalted butter , melted; 6 small carrots , peeled and sliced ½ inch thick on bias; 1½ teaspoons packed dark brown sugar

Why This Recipe Works

We started with a no-fuss cream cheese filling featuring basil, garlic, and a hefty ½ cup of savory Parmesan. Rather than attempt an overly complicated stuffing technique, we simply spooned the filling under the skin of bone-in chicken breasts; the skin held the filling in place, and the meat emerged from the oven moist and juicy. Brushing the skin with melted butter and baking the breasts in a 450-degree oven ensured crisp, golden-brown skin. We also wanted to serve a tasty vegetable alongside our chicken to complete the meal, so we tossed carrots with melted butter and a little brown sugar and roasted them with the chicken until perfectly softened and caramelized. Be sure to spread the carrots in an even layer halfway through roasting to ensure that they cook through and brown properly.

Before You Begin

It is important to buy chicken breasts with the skin still attached and intact; otherwise, the stuffing will leak out. If using kosher chicken, do not brine. If brining the chicken, do not season with salt in step 2.

Instructions

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.

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.

Arrange chicken, skin side up, on half 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.

Bake until chicken registers 160 degrees and carrots are browned and tender, 30 to 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.