Chicken W Cream Cheese and Herbs
Indulge in the decadent flavors of this Chicken with Cream Cheese and Herbs, a comforting yet elegant dish that's perfect for weeknight dinners or special occasions. Juicy, seared chicken breasts are stuffed with a creamy blend of softened cream cheese, fresh parsley, chives, thyme, and garlic, creating a rich and flavorful filling. The chicken is then bathed in a luxurious sauce made with chicken broth, heavy cream, and a hint of zesty lemon, all baked to perfection in one oven-safe skillet. With only 15 minutes of prep time, this recipe is as simple as it is satisfying. Serve it with a drizzle of the creamy herb sauce for a restaurant-quality meal that's sure to impress. Keywords: chicken with cream cheese, stuffed chicken breast recipe, creamy herb sauce, one-skillet chicken, easy dinner idea.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 8 oz Cream cheese, softened
- 2 tbsp Fresh parsley, chopped
- 2 tbsp Fresh chives, chopped
- 1 tsp Fresh thyme leaves
- 2 cloves Garlic, minced
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 whole Lemon, juiced
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, combine softened cream cheese, parsley, chives, thyme, and minced garlic. Mix well until evenly combined.
Slice each chicken breast horizontally to create a pocket for stuffing, being careful not to cut all the way through.
Stuff each chicken breast with the cream cheese and herb mixture, then secure the edges with toothpicks if needed.
Season both sides of the stuffed chicken breasts with salt and pepper.
Heat olive oil in a large, oven-safe skillet over medium heat. Sear the chicken breasts for 3-4 minutes on each side, until golden brown.
Remove the skillet from heat and pour chicken broth and heavy cream around the chicken in the skillet. Add the lemon juice to the liquid and stir gently to combine.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Carefully remove the skillet from the oven and let the chicken rest for 5 minutes. Remove toothpicks, if used.
Serve the chicken warm with the creamy herb sauce from the skillet drizzled over the top. Garnish with additional fresh herbs, if desired.
Nutrition Facts
Calories |
2647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.7 g | 221% | |
| Saturated Fat | 83.1 g | 415% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 963 mg | 321% | |
| Sodium | 4214 mg | 183% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 10.3 g | ||
| Protein | 234.7 g | 469% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 376 mg | 29% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2376 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
