Creamy Herb-Stuffed Chicken (Printer-Friendly)
Tender chicken breasts stuffed with creamy herb cheese and simmered in a savory cream sauce.
# The Ingredients You'll Need:
→ Chicken
01 -
2 large chicken breasts
02 -
Salt and black pepper to taste
03 -
1 tbsp olive oil
04 -
1 tbsp butter
→ Herb Cheese Filling
05 -
4 oz cream cheese, softened
06 -
½ cup shredded mozzarella cheese
07 -
1 tbsp fresh parsley, finely chopped
08 -
1 tbsp fresh basil, chopped (optional)
09 -
1 clove garlic, minced
10 -
Pinch of salt and black pepper
→ Cream Sauce
11 -
1 tbsp butter
12 -
2 cloves garlic, minced
13 -
½ cup chicken broth
14 -
1 cup heavy cream
15 -
¼ cup grated Parmesan cheese
16 -
1 tsp Italian seasoning
17 -
Salt and black pepper to taste
18 -
Fresh parsley for garnish
# Step-by-Step Instructions:
01 -
Slice each chicken breast horizontally to form a pocket without cutting through. Season both sides generously with salt and black pepper.
02 -
Combine cream cheese, shredded mozzarella, parsley, basil, garlic, salt, and black pepper in a bowl. Stir until smooth and creamy.
03 -
Divide the cheese mixture evenly and fill each chicken breast pocket. Secure with toothpicks if needed to hold the filling.
04 -
Heat olive oil and butter in a skillet over medium-high heat. Sear the stuffed chicken breasts for 3 to 4 minutes per side until golden brown.
05 -
Remove chicken temporarily. Add butter and minced garlic to the skillet and cook for one minute. Pour in chicken broth, scraping up browned bits. Stir in heavy cream, Parmesan, Italian seasoning, salt, and black pepper. Simmer until the sauce thickens slightly.
06 -
Return the stuffed chicken to the skillet with sauce. Cover and simmer for 10 to 12 minutes until the internal temperature reaches 165°F (74°C). Spoon extra sauce over before serving.
# Extra Tips:
01 -
Avoid overstuffing the chicken to prevent filling leakage. Allow the chicken to rest a few minutes before slicing to maintain juiciness.