Chicken Royale is a refined stuffed chicken dish that combines professional kitchen technique with everyday ingredients, making it approachable for both aspiring chefs and home cooks. In Chef Sergio’s version, the chicken is seasoned with paprika, oregano, salt, and pepper, then filled with a balanced combination of turkey ham, cheese, jalapeño, olives, and capsicum. It’s coated in a crisp breadcrumb crust and finished with a rich Dijon herb Mornay sauce. What makes this recipe stand out is not complexity, it’s clarity of method. Through his demonstration, Chef Sergio shows how each step can be executed confidently at home, while still delivering a plated dish that feels restaurant-quality.
Watch Chef Sergio Make Chicken Royale (Video Tutorial)
Watch Chef Sergio walk through the entire Chicken Royale process, from preparation and stuffing to cooking and plating.
Ingredients
For the Chicken
- 2 chicken breasts (200–220g each)
- 3g salt
- 2g black pepper
- 3g paprika
- 2g dried oregano
For the Filling
- 60g turkey ham slices
- 60g mozzarella or Swiss cheese
- 15g jalapeño (thinly sliced)
- 20g black olives (sliced)
- 30g red capsicum (thin strips)
For the Breading
- 40g panko breadcrumbs
- 40g regular breadcrumbs
- 60g all-purpose flour
- 1 egg (beaten)
For Cooking
- 150ml vegetable oil (for shallow frying)
For the Dijon Herb Mornay Sauce
- 30g butter
- 30g flour
- 350ml milk
- 60g grated Gruyère or cheddar
- 10g Dijon mustard
- Fresh herbs (parsley, chives)
- Salt, pepper, pinch of nutmeg
To Serve
- Mashed potatoes
- Roasted vegetables
Equipment You’ll Need
- Rolling pin or meat mallet
- Cling wrap or baking paper
- Frying pan
- Oven
- Knife and chopping board
Step-by-Step Instructions
Step 1: Prepare the Chicken
Place the chicken between baking paper or cling wrap and gently pound to 1–1.5 cm thickness for even cooking.
Season both sides with salt, pepper, paprika, and oregano.
Step 2: Prepare and Add the Filling
Layer turkey ham over the chicken, followed by cheese. Add jalapeños, olives, and capsicum evenly across the centre.
Step 3: Roll the Chicken
Roll tightly into a log shape. Secure with toothpicks if needed to keep the filling intact.
Step 4: Set Up the Breading Station
Prepare three bowls:
- Flour
- Beaten egg
- 50/50 mix of panko and regular breadcrumbs
Coat the chicken in flour → egg → breadcrumbs, pressing gently so the coating adheres.
The 50/50 mix creates a balance between crisp texture and strong coating adhesion.
Step 5: Cook the Chicken
Heat oil over medium heat and fry for 4–5 minutes per side until golden.
Transfer to a preheated oven at 180°C and cook for 10–12 minutes until fully cooked.
Rest for 3–4 minutes before slicing.
Step 6: Prepare the Dijon Herb Mornay Sauce
Melt butter, add flour, and whisk for 1–2 minutes to form a roux.
Gradually add milk while whisking to avoid lumps. Cook until thickened.
Add cheese and stir until smooth. Finish with Dijon mustard, herbs, seasoning, and a pinch of nutmeg.
Step 7: Plate and Serve
Slice the chicken at an angle to reveal the filling.
Serve with mashed potatoes and roasted vegetables. Spoon the sauce lightly over the chicken just before serving.
Chef Sergio’s Pro Tips
1. Even Thickness Matters
Flattening the chicken ensures it cooks evenly — this is one of the simplest ways to improve your results at home.
2. Control Heat Without a Thermometer
If you don’t have a thermometer:
- Oil should shimmer, not smoke
- Chicken should sizzle gently, not aggressively
This helps avoid burning the crust before the inside cooks.
3. Rest Before Slicing
Even a short rest (3–4 minutes) allows juices to redistribute, keeping the chicken moist.
4. Don’t Overfill
Too much filling makes rolling difficult and can cause leakage during cooking.
5. Build Confidence Through Repetition
This dish becomes significantly easier after one or two attempts. Focus on consistency rather than perfection.
Over time, you’ll start to recognise how techniques like even pounding, controlled frying, and proper resting come together, the same fundamentals taught in structured programs like the Diploma in Culinary Arts – Cookery.
Recipe Variations & Substitutions
Filling Ideas
- Spinach and onion (cook and cool first)
- Mushrooms
- Different deli meats
Cheese Options
- Gruyère
- Cheddar
- Mozzarella
Adjusting Spice
Reduce or increase jalapeño depending on preference.
What to Serve with Chicken Royale
- Creamy mashed potatoes
- Roasted or blanched vegetables
- Light salad
This balance keeps the dish rich but not overwhelming.
Storage & Reheating Tips
Refrigerator
Store up to 3 days in an airtight container.
Reheating
Use oven at 160°C for 10–12 minutes to maintain texture.
Freezing
Freeze for up to 2 months. Thaw in the refrigerator before reheating.
Want to Master Dishes Like This Professionally?
Recipes like Chicken Royale are just the beginning.
What makes the real difference is understanding why techniques work — not just how to follow them. That’s where structured learning comes in.
At ICCA Dubai, students train in intensive, hands-on environments designed to replicate real kitchens. Whether you’re exploring cooking as a passion or considering it as a career, programs like the Level 3 Advanced Diploma in Culinary Arts & Supervision build both technical skill and industry readiness.
For those starting, even short-format options like the Amateur Cookery Course offer a practical introduction to professional techniques.
You can also explore broader learning paths through guides like the best courses in Dubai or by comparing options for diploma courses in Dubai.
.jpg)
.jpg)
.avif)