Creamy Herb-Stuffed Chicken (Printer-Friendly)

Juicy chicken breasts stuffed with herbed cheese blend and bathed in a luscious creamy sauce.

# What You'll Need:

→ Chicken

01 - 2 large chicken breasts, thick
02 - Salt, to taste
03 - Black pepper, to taste
04 - 2 tablespoons extra virgin olive oil
05 - 2 tablespoons unsalted butter

→ Herb Cheese Filling

06 - 113 grams cream cheese, softened
07 - 56 grams shredded mozzarella
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 tablespoon fresh basil, chopped (optional)
10 - 1 garlic clove, minced
11 - Pinch of salt
12 - Pinch of black pepper

→ Cream Sauce

13 - 2 tablespoons unsalted butter
14 - 1 garlic clove, minced
15 - 120 milliliters low-sodium chicken broth
16 - 120 milliliters heavy cream
17 - 28 grams grated Parmesan cheese
18 - 1/2 teaspoon Italian seasoning
19 - Salt, to taste
20 - Black pepper, to taste
21 - 1 tablespoon fresh parsley, for garnish

# Steps to Follow:

01 - Slice each chicken breast horizontally to create a pocket without cutting through. Season inside and out generously with salt and black pepper.
02 - Combine cream cheese, shredded mozzarella, chopped parsley, basil (if using), minced garlic, salt, and pepper in a bowl. Stir until smooth and evenly blended.
03 - Divide the filling evenly and spoon into each chicken pocket. Use toothpicks if needed to secure the openings.
04 - Heat olive oil and butter in a skillet over medium-high heat. Sear the stuffed chicken for 3-4 minutes per side until golden brown to seal in juices.
05 - Remove chicken temporarily. In the same pan, melt butter and sauté minced garlic for 1 minute. Add chicken broth, scraping the bottom to release browned bits. Stir in heavy cream, Parmesan, Italian seasoning, salt, and pepper. Simmer until slightly thickened.
06 - Return stuffed chicken to the pan with sauce. Cover and simmer on low heat for 10-12 minutes until internal temperature reaches 165°F. Spoon additional sauce over chicken before serving and garnish with fresh parsley.

# Extra Suggestions:

01 - Rest chicken a few minutes after cooking before slicing to retain juiciness.
02 - Avoid overstuffing pockets to prevent filling leakage during cooking.
03 - Reheat leftovers gently in sauce to maintain moisture and flavor.

Go Back