Creamy Herb-Stuffed Chicken (Printer-Friendly)

Tender chicken breasts stuffed with creamy cheese and herbs, served with a rich garlic cream sauce for a comforting dinner.

# What You’ll Need:

→ Chicken

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

→ Herb Cheese Filling

06 - 112 grams (4 ounces) cream cheese, softened
07 - 56 grams (2 ounces) shredded mozzarella cheese
08 - 1 tablespoon fresh parsley, finely chopped
09 - 1 teaspoon fresh basil, chopped (optional)
10 - 1 clove garlic, minced
11 - Pinch salt
12 - Pinch black pepper

→ Cream Sauce

13 - 2 tablespoons unsalted butter
14 - 1 clove garlic, minced
15 - 120 milliliters (1/2 cup) low sodium chicken broth
16 - 120 milliliters (1/2 cup) heavy cream
17 - 30 grams (1/4 cup) grated Parmesan cheese
18 - 1/2 teaspoon Italian seasoning
19 - Salt and black pepper, to taste
20 - 1 tablespoon fresh parsley, chopped (for garnish)

# Steps to Make This:

01 - Slice each chicken breast horizontally to create pockets without cutting through. Season both inside and out with salt and black pepper.
02 - In a bowl, combine softened cream cheese, shredded mozzarella, parsley, basil, minced garlic, salt, and pepper. Stir until smooth and well blended.
03 - Divide the cheese filling evenly and spoon it into each chicken pocket. Secure with toothpicks if necessary to keep filling inside during cooking.
04 - Heat olive oil and butter in a skillet over medium-high heat. Add stuffed chicken and cook 3-4 minutes per side until golden brown, sealing in juices.
05 - Remove chicken temporarily. In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant. Stir in chicken broth, scraping the pan to loosen browned bits.
06 - Add heavy cream, grated Parmesan, Italian seasoning, salt, and pepper. Simmer gently until sauce thickens slightly.
07 - Return stuffed chicken to skillet, cover, and simmer on low for 10-12 minutes until internal temperature reaches 165°F (74°C). Spoon sauce over before serving and garnish with fresh parsley.

# Additional Notes:

01 - Avoid overstuffing chicken pockets to prevent filling leakage. Let chicken rest a few minutes before slicing to retain juiciness.
02 - Reheat leftovers gently in sauce to maintain moisture and flavor.

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