Creamy Herb-Stuffed Chicken (Print Format)
Juicy chicken breasts filled with a creamy, cheesy herb blend, simmered in a rich cream sauce for comforting flavor.
# Ingredients:
→ 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
# Steps:
01 -
Slice each chicken breast horizontally to create a pocket without cutting all the way through. Season generously with salt and black pepper.
02 -
Combine cream cheese, shredded mozzarella, parsley, garlic, basil, salt, and black pepper in a small bowl. Mix until smooth and creamy.
03 -
Divide the cheese mixture evenly and spoon it into each chicken breast pocket. Secure with toothpicks if necessary to keep filling inside.
04 -
Heat olive oil and butter in a skillet over medium-high heat. Sear stuffed chicken breasts for 3 to 4 minutes per side until golden brown.
05 -
Remove chicken from skillet temporarily. Add butter and minced garlic to the same pan and cook for 1 minute. Pour in chicken broth, scraping up browned bits. Stir in heavy cream, grated Parmesan, Italian seasoning, salt, and black pepper. Simmer until sauce slightly thickens.
06 -
Return stuffed chicken to the skillet with the sauce. Cover and simmer for 10 to 12 minutes until chicken reaches 165°F (74°C) internally. Spoon extra sauce over before serving.
# Tips:
01 -
Do not overstuff the chicken to prevent filling from leaking. Let the chicken rest a few minutes before slicing to retain juiciness.