Herb Cheese Stuffed Chicken Breasts with Red Pepper Sauce
Elevate your weeknight dinner with this irresistible recipe for Herb Cheese Stuffed Chicken Breasts with Red Pepper Sauce. Juicy chicken breasts are stuffed with a creamy blend of fresh parsley, chives, and garlic-infused cream cheese, creating a flavor-packed centerpiece. The chicken is seared to golden perfection before being baked until tender, then paired with a luscious roasted red pepper sauce made from simple ingredients like sweet bell peppers, paprika, and a splash of heavy cream. Perfectly balanced in richness and zest, this dish is a show-stopping option for dinner parties or family meals. Serve it with a side of roasted vegetables or a light salad for a restaurant-quality experience at home. Ready in under an hour, this recipe is a must-try for fans of stuffed chicken recipes and creamy sauces!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 120 grams Cream cheese, softened
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh chives, chopped
- 1 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 pieces Roasted red bell peppers, jarred or fresh
- 60 milliliters Heavy cream
- 1 teaspoon Paprika
- 120 milliliters Chicken stock
Instructions
Preheat your oven to 200°C (400°F) and lightly grease a baking dish.
Place the chicken breasts on a clean surface. Using a sharp knife, cut a horizontal pocket into the side of each breast, being careful not to slice all the way through.
In a mixing bowl, combine softened cream cheese, chopped parsley, chopped chives, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and the garlic powder. Mix until smooth.
Stuff each chicken breast pocket with equal amounts of the herb cheese mixture and secure with toothpicks, if necessary.
Season the outside of the chicken breasts with the remaining salt and pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.
Transfer the skillet (or transfer chicken to the prepared baking dish) to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 75°C (165°F).
While the chicken bakes, prepare the red pepper sauce. Place the roasted red bell peppers, chicken stock, heavy cream, and paprika in a blender. Blend until smooth.
Pour the blended mixture into a small saucepan and heat over medium heat, stirring occasionally, until warmed through.
Remove the chicken from the oven and let it rest for 5 minutes. Carefully remove toothpicks, if used.
Serve the herb cheese stuffed chicken breasts drizzled with the warm red pepper sauce. Garnish with extra chopped parsley, if desired.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 6.8 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.9 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 657 mg | 14% | |
*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.
