Creamy Herb-Stuffed Chicken

This creamy herb-stuffed chicken brings together tender chicken breasts filled with a luscious blend of cream cheese, mozzarella, and fresh herbs, all simmered in a velvety cream sauce. It’s the perfect dish when you want something comforting but still elegant enough for a special dinner.

I first made this dish when I wanted to impress guests without fuss, and now it’s a family favorite that everyone asks for again

Ingredients

• Two large chicken breasts: seasoned with salt and black pepper to bring out natural flavor and help tenderize
• Olive oil and butter: for a rich sear and base flavor in the pan
• Cream cheese: softened for easy mixing which creates the creamy filling base
• Shredded mozzarella cheese: adds a mild, melty texture to the stuffing
• Fresh parsley and basil: add bright herbal notes, look for vibrant leaves without wilting
• Minced garlic: to elevate the dish’s overall aroma and depth
• Chicken broth and heavy cream: form the creamy sauce that cooks the chicken through and keeps it juicy
• Grated Parmesan cheese: for a nutty, savory boost in the sauce
• Italian seasoning: combines earthy herbs that complement the filling and sauce perfectly

Step-by-Step Instructions

Slicing and Seasoning:

Slice each chicken breast horizontally creating a pocket without cutting fully through for safe stuffing. Season the outside generously with salt and black pepper to enhance the chicken’s taste deeply.

Mixing the Filling:

In a small bowl, combine the softened cream cheese, shredded mozzarella, chopped parsley, garlic, basil, and a pinch of salt and pepper. Mix until the texture is smooth and creamy to ensure even stuffing.

Stuffing Chicken:

Divide the cheese mixture evenly and spoon it into each chicken pocket gently. If the cheese threatens to spill out, secure the opening with toothpicks. This keeps the filling locked inside during cooking.

Searing the Chicken:

Heat olive oil and butter in a skillet over medium-high heat. Add the stuffed chicken breasts and sear for three to four minutes per side until they develop a gorgeous golden brown crust. This locks in flavor and juices.

Preparing the Sauce:

Remove the chicken temporarily and add butter and minced garlic to the same pan. Cook the garlic just one minute until fragrant without burning. Pour in the chicken broth while scraping up any browned bits stuck to the pan. Stir in heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper. Let the sauce simmer until it thickens slightly to coat the chicken.

Simmering:

Return the stuffed chicken to the skillet with the sauce. Cover and simmer for 10 to 12 minutes until the chicken is fully cooked with an internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius. Spoon extra sauce on top before serving for maximum creamy goodness.

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Storage Tips

Store leftover chicken and sauce in an airtight container in the refrigerator. It keeps well for up to three days. When reheating, do so gently in a pan over low heat to prevent the cream sauce from separating. You can also freeze cooked chicken wrapped tightly for up to two months.

Ingredient Substitutions

For a lighter option, swap heavy cream with half-and-half though the sauce will be less thick. You can replace mozzarella with cheddar or fontina for a slightly different flavor profile. If you don’t have fresh herbs, use dried but reduce quantity by half as dried are more concentrated.

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Serving Suggestions

Pair this stuffed chicken with a side of sautéed green beans or roasted asparagus for freshness. Creamy mashed cauliflower or a simple garlic butter rice pilaf complements the sauce beautifully. A crisp, lightly dressed salad can add a refreshing balance to the rich and creamy textures.

Frequently Asked Questions

→ How do I prevent the cheese filling from leaking?

Carefully slice the chicken to create a pocket without cutting through completely, and avoid overstuffing. Securing the filling with toothpicks helps keep it inside during cooking.

→ What is the best way to cook the stuffed chicken evenly?

Sear the chicken breasts on medium-high heat until golden, then reduce to a simmer in the cream sauce covering the pan. This ensures thorough cooking without drying out the meat.

→ Can I make the herb filling ahead of time?

Yes, prepare the cheese and herb mixture in advance and refrigerate. Bring it to room temperature before stuffing for easier spreading.

→ What herbs work well in the filling?

Fresh parsley and basil provide bright, aromatic flavors, but you can also experiment with thyme or chives for variation.

→ How can I tell when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) to ensure safety and juiciness.