One Pot Creamy Stuffed Chicken

Welcome to Melissa Jo Recipes, where I bring you delightful and easy-to-make recipes. In this blog post, I’ll share a yummy recipe for One Pot Creamy Italian Stuffed Chicken. This dish features tender chicken breasts stuffed with a flavorful combination of mozzarella, spinach, sun-dried tomatoes, and basil. To take it to the next level, we’ll smother the chicken in a rich and creamy garlic sauce. The best part? It’s all cooked in just one skillet, making clean-up a breeze. Let’s get started!

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One Pot Italian Creamy Stuffed Chicken

Melissa Jo

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Ingredients

  

• 3 chicken breasts
• 6 thick slices of mozzarella
• 1/2 cup of sun-dried tomatoes in oil
• 1 cup of chopped spinach
• 6 leaves of basil
• 1 tablespoon of Italian seasoning
• 1 teaspoon of garlic powder
• Salt and pepper to taste
• 1 tablespoon of butter

For the Creamy Garlic Sauce:

• 1/2 cup of heavy cream
• 1/2 cup of chicken broth
• 1/2 teaspoon of garlic powder
• 1 teaspoon of Italian seasoning
• 1/4 cup of pecorino romano cheese
• 4 cloves of garlic chopped

Instructions

 

• Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
• Slice each chicken breast horizontally at the thickest part, but not all the way through. Open up the chicken breasts like a book.
• Stuff each chicken breast with 2 basil leaves, mozzarella slices, chopped spinach, and sun-dried tomatoes.
• Season the chicken breasts with Italian seasoning, garlic powder, salt, and pepper.
• Carefully seal the chicken breasts closed using three toothpicks, ensuring the filling is secure.
• Heat an oven-safe skillet on the stovetop over medium-high heat. Add a tablespoon of oil from the sun-dried tomato jar, and one tablespoon of butter.
• Sear the stuffed chicken breasts in the skillet until they are browned on each side, approximately 2-3 minutes per side.
• Once browned, remove the chicken breasts from the skillet and set them aside on a plate.
• Wipe out most of the oil from the skillet, leaving about a tablespoon.
• In a bowl, prepare the creamy garlic sauce. Add the heavy cream, chicken broth, garlic powder, Italian seasoning, chopped garlic, and pecorino romano cheese. Whisk the ingredients together until well combined.
• Return the seared chicken breasts, and the creamy garlic sauce to the skillet, pouring the creamy garlic sauce over them.
• Place the skillet in the preheated oven and bake for 20-30 minutes, or until the chicken is cooked through and the sauce is bubbling.
• Once done, remove the skillet from the oven (careful, it will be hot!). Allow the chicken to rest for a few minutes before serving.
• Serve the One Pot Creamy Italian Stuffed Chicken with a side of pasta, rice, or broccoli. Enjoy!

Notes

• Be cautious when slicing the chicken breasts to avoid cutting all the way through. This ensures the filling stays intact during cooking.

• Use an oven-safe skillet or a skillet with a removable handle 

 

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