Best 3 Stuffed Chicken With Cream Sauce Recipes

Prepare to be tantalized by the delectable Stuffed Chicken with Cream Sauce, a culinary masterpiece that combines tender chicken, flavorful stuffing, and a creamy, velvety sauce. This dish is a symphony of textures and flavors, sure to impress even the most discerning palate.

The chicken is carefully deboned and stuffed with a savory mixture of herbs, spices, and vegetables, creating a succulent and juicy filling. The stuffed chicken is then roasted to perfection, resulting in a crispy, golden-brown skin and a moist, tender interior.

To complement the chicken, a luscious cream sauce is prepared, featuring heavy cream, butter, and a touch of white wine. The sauce is infused with aromatic herbs and spices, creating a rich and flavorful accompaniment that enhances the chicken's natural flavors.

This recipe also includes variations to cater to diverse preferences. If you desire a cheesy delight, incorporate a blend of mozzarella and Parmesan cheeses into the stuffing. For a touch of smokiness, consider wrapping the chicken in bacon before roasting. Additionally, a creamy mushroom sauce is introduced as an alternative to the classic cream sauce, adding a savory and earthy dimension to the dish.

Whether you prefer the classic cream sauce, the cheesy variation, the smoky bacon-wrapped chicken, or the earthy mushroom sauce, this recipe offers a delectable Stuffed Chicken with Cream Sauce experience that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED CHICKEN BREAST WITH MUSHROOM SAUCE

Stuffed Chicken Breast with Mushroom Sauce image

"Baked in a creamy mushroom sauce, this easy entree is nice for a special family dinner," says Dolores Kastello of Waukesha, Wisconsin. "I serve this dish with rice, asparagus and a tossed salad."

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
Salt and pepper to taste
1 package (6 ounces) chicken stuffing mix
1/2 cup chopped pecans
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Steps:

Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Prepare stuffing mix according to package directions. Meanwhile, in a small skillet, saute pecans in butter until lightly browned; add to the stuffing., Place 1/2 cup stuffing down the center of each chicken breast half; roll up and secure with a toothpick. Place seam side down in a greased shallow 1-qt. baking dish., Spoon soup over chicken; sprinkle with remaining stuffing. Cover and bake at 400° for 25-30 minutes or until chicken is no longer pink. Remove toothpicks.

Nutrition Facts :

SPINACH STUFFED CHICKEN WITH SPINACH CREAM SAUCE

Spinach Stuffed Chicken With Spinach Cream Sauce image

Make and share this Spinach Stuffed Chicken With Spinach Cream Sauce recipe from Food.com.

Provided by gailanng

Categories Chicken Breast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 large chicken breast halves, boneless and skinless
fresh ground black pepper
1 (10 ounce) frozen chopped spinach, thawed, divided (1/2 for stuffing and 1/2 for sauce below)
1 egg, slightly beaten
6 prosciutto or 6 cooked ham, thinly sliced
2 -3 ounces monterey jack pepper cheese, cut into six 2x1/2-inch sticks
2 tablespoons butter, melted
2 tablespoons butter
1 garlic clove, minced
0.5 (10 ounce) frozen chopped spinach (the 1/2 left over from recipe above)
2 tablespoons whipping cream
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

Preheat oven to 375 degrees.
Place a chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/8-inch thickness. Remove plastic wrap. Sprinkle chicken lightly with black pepper. Repeat with remaining chicken.
Firmly squeeze spinach until well drained and practically dry. (I wrap in clean kitchen towel and wring moisture out.) In a small bowl, combine 1/2 of the spinach and egg. (Save remaining chopped spinach for Sautéed Spinach Cream Sauce.)
For each roll, spoon about 2 tablespoons of the spinach mixture onto each chicken piece, spreading evenly over chicken. Top with a slice of prosciutto or . Place a stick of cheese near an edge. Fold in sides; roll up, starting from edge with cheese, into a spiral, pressing the edges to seal. Secure with wooden picks. Place rolls, seam side down, in a 13x9x2-inch (3-quart) baking dish. Drizzle with butter.
Bake, uncovered, in a preheated oven for 35 to 40 minutes or until chicken is no longer pink (170 degrees). Remove toothpicks. Meanwhile, prepare Spinach Cream Sauce.
To serve, slice each chicken roll. Transfer chicken to a dinner plate. Top with cream sauce.
Sautéed Spinach Cream Sauce: In a medium saucepan, melt butter over medium heat. Add garlic and cook 1 minute; add the remaining chopped spinach. Cook and stir for 5 minutes. Add whipping cream, kosher salt and freshly ground black pepper. Cook and stir for 30 seconds or until heated through. Serve over chicken.

Nutrition Facts : Calories 278.6, Fat 20.3, SaturatedFat 10, Cholesterol 113, Sodium 303.1, Carbohydrate 3.5, Fiber 2.1, Sugar 0.6, Protein 21.3

SOUR CREAM AND STUFFING CRUSTED CHICKEN

Sour Cream and Stuffing Crusted Chicken image

This one is soooooooo good! Chicken comes out super moist and tender. Another recipe from my Mom. This will be one you'll be again and again once you try it. Make sure to use the regular stuffing, not the cubed kind. This recipe works well with Perdue thin sliced chicken as well. Just depends on how thick you want the chicken to be. Sour cream and stuffing amounts are not exact. If you use more chicken you will need more of each.

Provided by Kristi

Categories Chicken

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

2 lbs boneless skinless chicken breasts
16 ounces sour cream
4 cups Pepperidge Farm Herb Stuffing (unprepared)
1/2 cup butter

Steps:

Wash chicken and pat dry.
Smother sour cream on both sides of the chicken.
Sour cream needs to be slathered on thick.
Dump stuffing mix out onto a flat plate.
Press sour cream coated chicken into stuffing so that you cover both sides of chicken with as much stuffing as possible.
Heat 1/2 stick of butter in the bottom of a large casserole baking dish until melted.
Add chicken to the dish and bake at 350 for 30 minutes.
Remove from oven and put another 1/2 stick of butter into dish.
Flip chicken over and bake for another 30-45 minutes (cook time may vary depending on how thick the chicken you use is).
Enjoy!

Nutrition Facts : Calories 693.1, Fat 52.5, SaturatedFat 29.6, Cholesterol 268.5, Sodium 561.6, Carbohydrate 3.5, Sugar 4.2, Protein 50.9

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid scrambling.
Use a meat thermometer: To ensure that your chicken is cooked through, insert a meat thermometer into the thickest part of the breast. The internal temperature should read 165°F (74°C).
Don't overcook the chicken: Overcooked chicken will be dry and tough. Cook it just until it is cooked through, then remove it from the heat.
Make sure the sauce is thick enough: The sauce should be thick enough to coat the chicken and vegetables. If it is too thin, simmer it for a few minutes longer, or add a cornstarch slurry.
Serve immediately: This dish is best served immediately, while the chicken is still hot and the sauce is still bubbling.

Conclusion:

Stuffed chicken with cream sauce is a delicious and comforting dish that is perfect for a special occasion or a weeknight meal. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a new and exciting way to cook chicken, give this recipe a try. You won't be disappointed!