Creamy Herb-Stuffed Chicken

This creamy herb stuffed chicken brings comfort and elegance to your dinner table with minimal fuss. Tender chicken breasts are sliced to form pockets then filled with a luscious blend of cream cheese mozzarella garlic and fresh herbs. Once seared to lock in juices they are smothered in a velvety cream sauce infused with garlic Parmesan and Italian herbs. It’s the kind of meal that feels fancy but comes together in under 40 minutes perfect for busy weeknights when you want something special yet simple.

I first made this dish when I needed a quick dinner that still felt like a treat. Since then it has become a family favorite we turn to all the time for a comforting impressive meal.

Ingredients

• Two large chicken breasts: choose thick ones for easier stuffing and juicier results
• Salt and black pepper: essential for seasoning the chicken both inside and out to build flavor
• Olive oil: extra virgin if possible for depth when searing
• Butter: adds richness and helps build a flavorful crust on the chicken
• Cream cheese: softened to create the creamy base that holds everything together in the filling
• Shredded mozzarella: melts beautifully and adds gooey stretchiness inside the pockets
• Fresh parsley: finely chopped brings brightness and lively color
• Fresh basil: chopped optional adds a sweet aromatic note fresh is best
• Garlic: minced delivers savory punch use fresh for best flavor
• Pinch of salt and pepper: balances and enhances the filling
• Butter for starting the sauce: gives it a silky mouthfeel
• Minced garlic for the sauce: for fragrant flavor
• Chicken broth: use low sodium for control adds savory depth to the sauce
• Heavy cream: the star of the sauce for richness and luxurious texture
• Grated Parmesan cheese: sharp and nutty important for depth in the sauce
• Italian seasoning: a balanced blend of herbs to round out the sauce
• Salt and pepper to taste: to finish the sauce
• Fresh parsley for garnish: to brighten the finished dish

Instructions

Prepare the Chicken:

Slice each chicken breast horizontally carefully to create a pocket without cutting all the way through seasoning generously with salt and pepper inside and out to build a flavorful base.

Mix the Filling:

In a small bowl combine the softened cream cheese shredded mozzarella parsley garlic basil salt and pepper stir everything thoroughly until creamy and smooth ensuring the filling melts perfectly.

Stuff the Chicken:

Divide the cheese mixture evenly spoon it into each chicken breast pocket use toothpicks to secure the openings if needed so the filling doesn’t escape while cooking.

Sear:

Heat olive oil and butter in a skillet over mediumhigh heat add the stuffed chicken carefully cook for three to four minutes on each side until a golden crust forms this locks in juices and adds amazing flavor.

Make the Sauce:

Remove the chicken from the pan temporarily then add butter and minced garlic cook for about one minute until fragrant pour in the chicken broth scraping the pan to lift those flavorful browned bits stir in heavy cream Parmesan Italian seasoning salt and pepper simmer gently until the sauce thickens slightly.

Combine and Finish:

Return the stuffed chicken to the sauce cover and simmer on low heat for ten to twelve minutes or until the chicken reaches one hundred sixty five degrees Fahrenheit for safe doneness spoon extra sauce over the top when serving.

The fresh herbs in this recipe are my favorite element they bring a lively brightness that cuts through the richness and keep each bite fresh and exciting. I still remember the first time I served this on a quiet weeknight and seeing my family’s surprised looks as the dish looked so impressive and tasted even better than it looked.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat slowly over low heat with the cream sauce to avoid drying out the chicken and maintain that silky texture.

Ingredient Substitutions

If you don’t have mozzarella try fontina or provolone for similar melting qualities. Swap fresh herbs for dried if needed just use less and add them earlier to release their flavor fully. Using half and half instead of heavy cream lightens the sauce but it won’t be as rich or silky.

Serving Suggestions

Pair this chicken with creamy mashed potatoes that soak up the sauce beautifully or serve alongside buttery rice or orzo. Garlic sautéed green beans add a nice crunchy contrast. A fresh green salad can keep the meal light but satisfying.

This creamy herb stuffed chicken is an elegant weeknight meal that comes together quickly. It pairs beautifully with mashed potatoes or a crisp salad.

Common Questions About Recipes

→ Can I use chicken thighs instead of breasts?

Yes, butterfly the thighs and stuff them similarly. Reduce simmering time to keep them juicy and fully cooked.

→ Is baking an option for cooking the stuffed chicken?

Absolutely. After stuffing, bake at 400°F (200°C) for 22–25 minutes and drizzle with cream sauce before serving.

→ How should I store and reheat leftovers?

Store in an airtight container in the fridge for up to three days. Reheat gently in the sauce over low heat to maintain moisture.

→ Can other ingredients be added to the filling?

Yes, try adding chopped spinach or sun-dried tomatoes for extra flavor. Swap mozzarella with pepper jack for a spicy twist.

→ How do I keep the filling from leaking during cooking?

Do not overstuff the pockets. Use toothpicks to secure openings before searing to hold the filling inside.

→ Any tips for enhancing the sauce’s flavor?

Sear the chicken first to create browned bits in the pan, then incorporate them into the sauce for deeper, richer taste layers.