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Chicken Royale Recipe
Chicken Royale Recipe photo by Taste of Home

Chicken Royale Recipe

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Treat your dinner guests like kings and queens by serving them these individual stuffed chicken breasts. -Nancy Schubert, Lake Forest, Illinois
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours
MAKES: 4 servings


  • 2 cups seasoned bread crumbs
  • 1/2 cup hot water
  • 10 tablespoons butter, melted, divided
  • 2 tablespoons finely chopped onion
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon poultry seasoning
  • Pinch pepper
  • 4 bone-in chicken breast halves
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1/2 pound sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup heavy whipping cream
  • 1/2 cup sour cream


  1. For stuffing, combine the bread crumbs, water, 2 tablespoons butter, onion, parsley, salt, poultry seasoning and pepper. Place about 1/3 cup stuffing under the skin of each chicken breast; secure with toothpicks. In a shallow bowl, combine flour and paprika; coat chicken. Place in a greased 13-in. x 9-in. baking dish. Drizzle with remaining butter.
  2. Bake, uncovered, at 325° for 1 to 1-1/4 hours or until a meat thermometer reads 170°. Meanwhile, for sauce, saute mushrooms and onion in butter until tender. Stir in the flour, salt and pepper. Whisk in cream until blended. Bring to a boil. Cook and stir for 1 minute or until thickened. Reduce heat; add sour cream. Stir just until heated through; do not boil. Serve with chicken. Yield: 4 servings.
Originally published as Chicken Royale in Country Woman November/December 1994, p33

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Mar. 18, 2011

"We really liked the chicken. I am going to try it next time with a premade stuffing mix...The sauce was somewhat questionable though. It had mixed reviews, and my batch came out really thick, so I added more cream. I think next time, I will reduce the sour cream or maybe the flour."

Reviewed Jan. 26, 2011

"I made this with a few modifications based on what I had and we all loved it. I'm planning on adding it to my menu of regulars."

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