Dinner Entrees, Lunch

Creamy Herb Stuffed Chicken Breasts

This is one of my first attempts (in my 20s) at cooking chicken. I still love it. It is super quick and easy. It is full of a garlic creamy sauce to sop-up with your bread. An answer for your weeknight question, “Okay…what do I do with this chicken breast?”  SO good folks. Enjoy!

Creamy Herb Stuffed Chicken Breasts

Print Recipe
Approximate Carbohydrates per serving: 12
Course Main Course
Cuisine American
Keyword Chicken, Cream cheese
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4


  • cutting board
  • Sharp knife
  • whisk, tongs & wooden spatula
  • cast iron or other heavy-bottom fry pan with lid
  • 3 medium rectangle dishes or bowls for dredging chicken breasts
  • Measuring Spoons & Cup
  • Meat thermometer
  • plate or platter


  • 2 Chicken breasts
  • ½ Cup Almond flour
  • 2 Large Eggs
  • ½ Cup Panko bread crumbs
  • ½ Cup Grated parmesan cheese
  • 1 Tbsp Grill Seasoning or 1 tbsp each of salt, pepper, and paprika
  • 2 Tbsp Extra virgin olive oil evoo
  • 4 Tbsp Butter divided
  • 4 Ounces Cream cheese Divided
  • 1 Lemon zest and juice
  • 2 Cloves Garlic, minced or 2 tsp garlic powder
  • 2 Tsp Herb De Provence (or mix 1 tsp each of dried thyme and rosemary) or 1 tsp each of dried thyme and rosemary
  • 1 Cup Chicken stock
  • ¼ Cup Dry white wine optional however it really deepens the flavor


  • Gather all equipment and ingredients to save time.
  • Line up three dishes for dredging chicken.
  • In the first, add almond flour. In the second, add eggs and whisk with 1 tbsp water. In the third, add panko & parmesan cheese. Season each dish with 1 tsp Grill Seasoning. Set aside.
  • In cereal-size bowl, mix 2 tbsp softened cream cheese, Herb De Provence, lemon zest and juice, and garlic. Set aside.
  • Place one hand on top of the chicken breast. Carefully cut through the thick part of the chicken.
  • Open the chicken breast like a book.
  • Spoon the cream cheese filling on one side of the breast. Fold over to close the chicken "book". It's okay if some spills out!
  • Dip both sides of the chicken breasts in the three dredging dishes, shaking off excess after each dip.
  • Heat 2 tbsp butter and 2 tbsp evoo in fry pan on med high. Once the butter starts to bubble, add the chicken breasts and cook for 5 minutes on medium high. Flip over for an additional 4 minutes. Remove to a serving plate.
  • Make the sauce: Add remaining evoo, butter, cream cheese, chicken stock and wine to your pan. Loosen the brown chicken bits from the bottom of the pan. Simmer and whisk to a creamy consistency. Return chicken to the pan, cover with a lid, and continue to simmer on low about 5 minutes or until internal temperature reaches 165F.
  • Spread sauce on each plate. Top with chicken breast and sprinkle with parsley. Serve with a fresh green salad and crusty garlic bread to soak up the sauce.


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