Herb-Stuffed Chicken Breasts with Dijon Cream Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken breasts stuffed with fresh herbs and cream cheese, then baked in a rich Dijon sauce that creates a hidden layer of flavor. This American-inspired chicken recipe, ready in about 50 minutes, pairs chicken breasts, fresh parsley, cream cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Cut a pocket into the side of each chicken breast without cutting all the way through. Season the inside of the pocket with 1/4 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Mix together 2 tbsp chopped fresh parsley, 2 oz cream cheese, and 1 minced garlic clove. Spoon 2 tbsp of this mixture into each chicken pocket and secure with toothpicks.
  3. Step 3: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown.
  4. Step 4: Transfer the skillet to the oven and bake for 20-25 minutes until the chicken is cooked through (internal temperature 165°F).
  5. Step 5: While the chicken bakes, whisk together 2 tbsp Dijon mustard, 1/2 cup heavy cream, and 1/4 cup chicken broth in a small bowl. After baking, remove the chicken and let it rest for 5 minutes. Pour the sauce mixture into the skillet and simmer for 2-3 minutes until thickened.
  6. Step 6: Slice the chicken breasts and serve with the sauce, garnished with 1 tbsp fresh parsley.

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