Shrimp Stuffed Chicken with Cream Sauce
Elevate your dinner menu with this luxurious Shrimp Stuffed Chicken with Cream Sauce, a dish that masterfully marries succulent chicken breasts with a rich, seafood-inspired stuffing. Perfectly seasoned and butterflied, the chicken is filled with a decadent blend of chopped shrimp, cream cheese, Parmesan, garlic, and fresh parsley, creating a savory and indulgent filling. After a quick sear for golden-brown perfection, the chicken is roasted to juicy tenderness and topped with a silky cream sauce made from butter, chicken broth, and heavy cream. This recipe not only impresses with its elegant presentation but also delivers bold flavors that are perfect for date night or any special occasion. Serve it alongside roasted vegetables or mashed potatoes for a complete gourmet experience!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup medium shrimp, peeled and deveined
- 2 cloves garlic, minced
- 4 ounces cream cheese, softened
- 1 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
Instructions
Preheat your oven to 375°F (190°C).
Butterfly the chicken breasts by slicing them horizontally, being careful not to cut all the way through. Open them up like a book and set aside.
In a mixing bowl, combine the shrimp (chopped into small pieces), minced garlic, cream cheese, Parmesan cheese, parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix thoroughly to create the stuffing.
Place an even amount of the shrimp stuffing inside each butterflied chicken breast. Fold the top of the chicken over the stuffing and secure with toothpicks if necessary.
Season the outside of each chicken breast with the remaining salt and black pepper.
Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes per side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken is baking, prepare the cream sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
Slowly whisk in the chicken broth and heavy cream, stirring constantly to avoid lumps. Bring the sauce to a simmer and let it thicken, about 5 minutes. Season with a pinch of salt and pepper to taste.
Remove the chicken from the oven and let it rest for 5 minutes. Carefully remove any toothpicks.
Serve the shrimp-stuffed chicken breasts with the cream sauce drizzled over the top. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
3417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.4 g | 286% | |
| Saturated Fat | 113.8 g | 569% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1560 mg | 520% | |
| Sodium | 5695 mg | 248% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 4.8 g | ||
| Protein | 316.7 g | 633% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1221 mg | 94% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2833 mg | 60% | |
*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.
