Creamy Herb-Stuffed Chicken (Printer-Friendly Version)

Tender chicken breasts stuffed with a cheesy herb blend, seared and served with a luscious cream sauce.

# Ingredients Needed:

→ Chicken

01 - 2 large chicken breasts, thick-cut
02 - Salt, to taste
03 - Black pepper, to taste
04 - 1 tbsp extra virgin olive oil
05 - 1 tbsp unsalted butter

→ Herb Cheese Filling

06 - 120g cream cheese, softened
07 - ¾ cup shredded mozzarella cheese
08 - 2 tbsp fresh parsley, finely chopped
09 - 1 tbsp fresh basil, chopped (optional)
10 - 1 clove garlic, minced
11 - Pinch of salt
12 - Pinch of black pepper

→ Cream Sauce

13 - 1 tbsp unsalted butter
14 - 1 clove garlic, minced
15 - ½ cup low sodium chicken broth
16 - 120ml heavy cream
17 - ⅓ cup grated Parmesan cheese
18 - 1 tsp Italian seasoning
19 - Salt and black pepper, to taste
20 - 1 tbsp fresh parsley, chopped (for garnish)

# Step-by-Step Directions:

01 - Slice each chicken breast horizontally to form a pocket without cutting through. Season inside and out with salt and black pepper.
02 - Combine softened cream cheese, shredded mozzarella, chopped parsley, basil, minced garlic, salt, and pepper in a bowl. Stir until smooth and uniform.
03 - Divide filling evenly and insert into each chicken pocket. Secure openings with toothpicks if needed.
04 - Heat olive oil and butter in a skillet over medium-high heat. Cook stuffed chicken 3–4 minutes per side until golden brown crust forms.
05 - Remove chicken temporarily. In the same pan, melt butter and sauté minced garlic for 1 minute. Add chicken broth, scraping browned bits from the pan. Stir in heavy cream, Parmesan, Italian seasoning, salt, and pepper. Simmer until slightly thickened.
06 - Return stuffed chicken to pan with sauce. Cover and simmer on low heat for 10–12 minutes until chicken reaches 165°F (74°C). Spoon sauce over when serving and garnish with fresh parsley.

# Helpful Hints:

01 - Ensure chicken pockets are not overfilled to prevent leaking during cooking.
02 - Searing the chicken creates a flavorful crust and locks in juices.
03 - Allow chicken to rest briefly after cooking before slicing to retain juiciness.

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